The future is yours to create: Wahyu Aditya

Wahyu Aditya is the Campari Red Hands APAC 2025 finalist for Indonesia, a Bar Captain at Numero Quattro by Project Black Hospitality in Bali whose journey into bartending is deeply rooted in family legacy. Raised within the culture of the bar through his father and siblings, he approaches his craft with a strong sense of responsibility, respect for tradition, and a clear ambition to bring Indonesian ingredients and stories to the global stage.

A little bit about me

My journey into bartending is closely tied to my family. My father was a bartender, and growing up, that world was always around me. I have three siblings, and my eldest sibling began working as a bartender early on. My twin and I often visited their workplace, watching how the bar operated and how people connected through drinks and service. From those moments, we both became inspired to follow the same path.

It feels like a bartender dynasty in a way, where my father’s legacy has been passed down to his children. That history gave me a strong sense of pride, but also responsibility. I don’t see bartending as just a job. For me, it is a way to contribute to something bigger, to help develop the hospitality industry in Bali, and to introduce Indonesian local ingredients to a global audience.

“It feels like a bartender dynasty, where my father’s legacy has been passed down to his children.”

Working behind the bar has also shown me the emotional side of hospitality. Guests come in carrying different moods and experiences from their day, and when they sit at the bar, it becomes our responsibility to make them feel welcome and comfortable. Making people happy, even in small ways, is one of the most meaningful parts of what I do.

How I approach my work

I approach my work with the belief that bartending is about people first. Mixing drinks is important, but it is only one part of the role. The real responsibility is creating a space where guests feel seen, respected, and at ease. Every interaction matters, because we never know what someone is bringing with them when they walk through the door.

What makes my workplace feel special is the sense of family within the team. It feels like a second home, supported by strong leadership and shared values. We grow together, learn together, and support one another not only as colleagues, but as people. That environment has shaped the way I see teamwork and leadership.

“Don’t work by focusing on how much money you earn, but work to gain knowledge, build relationships, and discover your true purpose.”

One of the strongest influences on my mindset has been my older brother, Aris Sanjaya. Seeing his journey showed me that bartending can be more than a profession. It can be a calling. He made history for Indonesia in international bartending competitions, and watching his discipline, focus, and resilience pushed me to commit fully to my own goals. That example taught me how badly you have to want something, and how hard you must be willing to work without giving up.

The most important advice I carry with me is not to work with money as the main focus. Instead, I try to focus on gaining knowledge, building relationships, and understanding my purpose. I believe that if you stay true to that path, the rewards will follow naturally. Brands and industry partners also play an important role in this journey. They provide knowledge, open doors to opportunities, and help build communities that allow bartenders to grow beyond their own bars.

My Campari Red Hands journey

Winning the national finals of Campari Red Hands was both an honor and a responsibility. Representing Indonesia on a global stage means more than personal achievement. It is an opportunity to showcase our culture, our traditions, and the richness of our local ingredients to the world.

The national finals were one of the most intense and meaningful experiences of my life. I received very short notice to submit my video and develop my cocktail, with only six days to prepare. At first, I doubted whether I should even participate. There were work pressures, personal challenges, and a lot of uncertainty. What pushed me forward was the encouragement from my team and my family, who reminded me to commit fully and trust the process.

One of the most memorable moments happened just before my presentation. I was waiting in the preparation area with my two older brothers by my side. We prayed together before I stepped forward. In that moment, with everyone watching, I felt the strength of unity and support. It reminded me that when we stand together, we can face anything in front of us.

Preparing for the competition required constant attention to detail. I double-checked every element, from flavor balance to tools and preparation lists. For Milan, the preparation has become even more immersive. I am bringing a wooden mortar to allow the judges to experience the process in a more hands-on way, along with a homemade soda for my semifinal cocktail. I have also prepared a homemade syrup for my final concept, should I make it through.

The biggest challenge came during the national competition when I learned that my mother had fallen ill on the same day as the judges’ visit. It was an emotionally heavy moment that affected me deeply, but it also pushed me to become stronger and more focused. That experience reinforced why this journey matters so much to me.

“A great cocktail is more than a recipe. It’s a story, a moment, and an honest expression of culture.”

The inspiration behind my competition cocktail comes from the story of the Indonesian archipelago. It is a tribute to our ancestors and the wisdom found in traditional ingredients. At the heart of the drink is Bir Pletok, a traditional Betawi beverage known for its warming qualities and complex spice blend. Ingredients like ginger, pandan, lemongrass, and secang wood come together in harmony, carrying both flavor and meaning. By reimagining Bir Pletok with Campari, I wanted to create a dialogue between Indonesian tradition and Italian aperitivo culture.

In Milan, my goal is to bring a piece of local bar culture to the judges by involving them directly. I want them to prepare the ingredients themselves in a traditional way, so they can feel the warmth and aroma of the spices firsthand. More than anything, I hope they experience who I am as a bartender, my respect for tradition, my curiosity to push boundaries, and my belief that a great cocktail is a story brought to life.

Looking ahead, I am focused on consistency and growth. I want to keep creating meaningful experiences, building stronger collaborations, and pushing myself toward an international level while staying true to my roots. Competitions are milestones, but they are not the final destination.

For future finalists, my advice is simple: stay confident, work consistently, and trust the process. There will be moments when your energy feels drained and external pressures feel overwhelming, but every effort matters. If you believe in your journey and stay committed, anything is possible.