The future is yours to create: Ron Cruz

Ron Cruz is a bartender from the Philippines and co-owner of Fat Cat, a cozy jazz bar born out of a post-pandemic leap of faith. He found his way into the drinks industry by chance, discovering a love for creativity and storytelling through cocktails. As the Philippines finalist for the first Campari Red Hands Asia competition, Ron brought curiosity, heart, and a touch of jazz-inspired flair to the international stage in Milan.

A little bit about me

I didn’t plan to be in the bar world, joining the F&B industry was kind of a happy accident. After the pandemic, my wife and I realized life is short, so we YOLO-ed our way into opening a jazz bar. That’s where everything started. I didn’t know much about bartending at the time, but the more I learned, the more I fell in love with it. It felt like I had finally found a space where I could grow and be myself.

The part I love most about this job is the people. Every day I meet someone new, from all kinds of backgrounds. I get to hear different stories, see different sides of life, it’s a mix of experiences you can’t find anywhere else. Sometimes, a five-minute conversation with a guest sticks with you for days. Those human moments are what make this job feel alive.

“You can’t just stop or relax after one success, you have to keep moving, keep evolving. The work never really ends, but in a good way.”

What makes me happy, both at work and in life, is being creative. I’ve always wanted to do creative things, but honestly, I have zero traditional artistic skill. Bartending and joining competitions give me a way to bring my ideas to life, and that feels really satisfying. When I build a concept for a drink and see someone enjoy it, it’s like my weird little idea found a home.

What drives me is the push to keep innovating. You can’t just stop or relax after one success, you have to keep moving, keep evolving. The work never really ends, but in a good way. I actually enjoy the challenge of trying to top myself. There’s always something new to learn, and that keeps me on my toes.

How I approach my work

In this career, the best advice I’ve ever received is simple: never take anything for granted. This industry moves fast, and it’s easy to lose sight of the bigger picture. That reminder keeps me grounded.

Talking about professional progress is tricky for me, I’ve got a pretty intense case of impostor syndrome. But in a way, that fear helps keep me sharp. I’m always pushing myself to do better, to stay alert, to keep learning. Progress for me doesn’t come from one single thing like competitions or travel, it comes from showing up, staying curious, and staying uncomfortable in the best way.

As for motivation at work, well… I’m the employer, so that flips the question a bit. But what keeps me going is seeing real equality and accountability in action. When everyone, including myself, takes ownership of both the glamorous and not-so-glamorous parts of the job, it creates a culture of respect. That’s the kind of energy I want in any space I work in.

I definitely think brands are important to the industry. At their best, they’re not just selling a product, they’re collaborating with bars and bartenders to elevate the whole scene. It’s not a one-way street. When it works, it’s shared success, and everyone grows together.

My experience in Campari Red Hands 2024

Representing the Philippines on an international stage felt surreal, especially since I’m still pretty new to the industry. It was a journey full of firsts, a couple of missteps, and plenty of unforgettable experiences. What stood out most weren’t just the cocktails, but the friendships and lessons I got to take home.

Milan had this incredible energy. It was my first time in Italy, and to be there with the other Campari Red Hands winners was exciting in itself. Visiting iconic places like the Galleria and Camparino really drove home how deep Campari’s roots run in cocktail history. It was inspiring and a little intimidating, but in a good way.

The biggest challenge for me? Honestly, it was my lack of experience. I can joke about the visa stress, but the truth is, I was up against some really seasoned bartenders. They were well-prepared and practiced like pros. I did my best, but I know I’ve still got room to grow. That experience made me even more motivated to level up for next time.

My competition cocktail was called Old Devil Moon, inspired by the Frank Sinatra song. I imagined Campari as the rhythm section, steady and bold, while the two grape-based spirits, cognac and Pineau des Charentes, moved together in a slow, smooth dance. A hint of Sichuan pepper gave it a little surprise, and the grape garnish stood in as both the moon and a palate cleanser. It was a drink built on storytelling, balance, and a bit of cheeky charm.

“If I could offer any advice to future finalists, it’s this: be authentic. Practice, yes, but don’t lose your personality in the process. That’s what people remember.”

I didn’t use local ingredients in that particular cocktail, but I did bring along some native elements like glutinous rice wine. If I had made it to the Top 5, I had plans to incorporate those flavors to give the judges a real taste of home.

From the other finalists, I learned a lot, especially about preparation. One of them had a spreadsheet with info about every single competitor. It was a little intense… but honestly, I respect the dedication. That level of prep is something I’ll take with me moving forward.

Looking back, I’m just proud I got to be there. It was the first Campari Red Hands Asia final, and I got to be part of something new and exciting. The camaraderie among the competitors made the whole thing even more meaningful.

If I could offer any advice to future finalists, it’s this: be authentic. Practice, yes, but don’t lose your personality in the process. That’s what people remember.

This competition definitely changed how I see myself. It was the first time I really got to meet and interact with so many bartenders from across the region. It reminded me how global and multicultural this craft is, and how exciting that makes the future.

As for what’s next? I’m opening a new cocktail space called El Gato right next to Fat Cat. Yes, more cats. I’d love to welcome all my fellow Camparistas whenever they’re in town. Drinks (and cats) are waiting!