{"id":2520,"date":"2025-12-28T15:02:13","date_gmt":"2025-12-28T07:02:13","guid":{"rendered":"https:\/\/www.campariacademy.com\/en-asia\/?p=2520"},"modified":"2025-12-28T16:33:43","modified_gmt":"2025-12-28T08:33:43","slug":"the-future-is-yours-to-create-dhananjai-subramaniam","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/en-asia\/inspiration\/trends\/the-future-is-yours-to-create-dhananjai-subramaniam\/","title":{"rendered":"The future is yours to create: Dhananjai Subramaniam"},"content":{"rendered":"\n

Dhananjai Subramaniam is a bartender from India whose journey into hospitality began long before he ever stepped behind a bar. With a background rooted in family, formal training, and hands-on service, his path reflects a steady, considered commitment to growth. Now representing India as a Campari Red Hands APAC 2025 finalist, Dhananjai approaches the craft with humility, curiosity, and a strong belief in community.<\/em><\/p>\n\n\n\n

A little bit about me<\/h2>\n\n\n\n

Hospitality has always been part of my life.<\/strong> It runs in the family, so choosing to study hotel management felt like a natural step rather than a calculated career move. During my studies, I found myself gravitating more and more toward beverages, especially alcoholic beverages, as a subject. There was something about the balance of structure and creativity that drew me in.<\/p>\n\n\n\n

After graduating, I started on the floor in food and beverage operations.<\/strong> That time was important for me. It taught me the fundamentals of service, systems, and how hospitality really works from the ground up. But even then, beverages kept calling. Eventually, I made the decision to transition fully into bartending, knowing that this was where I could express myself while still staying rooted in service.<\/p>\n\n\n\n

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\u201cWhat guests give us is their time, and making that time feel worthwhile is the most meaningful part of the job.\u201d<\/p>\n<\/blockquote>\n\n\n\n

What I love most about my job is the privilege of being trusted with someone\u2019s time. <\/strong>When a guest walks into a bar or attends one of our events, they\u2019ve chosen to be there. They\u2019ve made an effort, and they\u2019re trusting you to make that time worthwhile. When someone leaves feeling that their experience mattered, that it was meaningful or memorable in some way, that feeling is incredibly fulfilling for me.<\/p>\n\n\n\n

What drives me, both professionally and personally, is the desire to do better every day.<\/strong> I try to take something from each day, no matter how small, and let those learnings slowly build toward the goals I\u2019ve set for myself. Growth, for me, isn\u2019t about overnight change. It\u2019s about consistency, reflection, and showing up with the intention to improve.<\/p>\n\n\n\n

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How I approach my work<\/h2>\n\n\n\n

One of the most helpful pieces of advice I\u2019ve received is simple:<\/strong> stay humble and keep at it. It\u2019s short, but it says a lot. In an industry where recognition can come quickly and trends shift constantly, humility keeps you grounded, and persistence keeps you moving forward.<\/p>\n\n\n\n

I believe professional progression comes from a mix of education, competitions, and travel. <\/strong>Education keeps us relevant in an industry that evolves daily, whether that\u2019s new liquids, techniques, ingredients, or changing ideas of hospitality. Competitions offer something different. Beyond drinks and titles, they push you outside your comfort zone and help develop soft skills that don\u2019t always come from behind your own bar. Travel ties it all together, exposing you to new cultures, ideas, and people. For many bartenders, competitions are what make that travel possible in the first place.<\/p>\n\n\n\n

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\u201cStaying humble and committing to constant learning is what keeps progress meaningful.\u201d<\/p>\n<\/blockquote>\n\n\n\n

Employers play a big role in this journey too. <\/strong>Beyond fair pay, investment in education and exposure makes a real difference. Cross-exposure within larger F&B groups helps prevent creative stagnation, while bar takeovers allow teams to step outside their own spaces, connect with the wider industry, and return with fresh perspectives. At the same time, it\u2019s important that employees give back by reinvesting what they\u2019ve learned into their workplace.<\/p>\n\n\n\n

Brands also play an important role in supporting the industry, well beyond events or competitions.<\/strong> A lot of learning comes through brand-led trainings, tastings, and interactions with the people behind the liquids. Understanding a product\u2019s history, process, and story allows us to work with it more creatively, whether that\u2019s behind the bar, in a competition setting, or when sharing its story with a guest.<\/p>\n\n\n\n

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My Campari Red Hands journey<\/h2>\n\n\n\n

Winning the national finals was a deeply meaningful moment for me. <\/strong>Having finished as a runner-up in the past, coming back and earning the title this time made the experience even more rewarding. Representing your country on a global stage is always a huge honour, but it also comes with responsibility. You\u2019re not just standing there for yourself, but for your country and the wider bar community.<\/p>\n\n\n\n

The national finals themselves were an experience I truly enjoyed. <\/strong>Competitions create a space to reconnect with peers from across the country and welcome new faces into the community. One of the most memorable moments for me was personal feedback I received. In the past, I was often told that my delivery leaned too technical, filled with facts but lacking emotional connection. This time, the response was different. I was told that I felt more natural and emotionally connected to the drink, and that shift meant a lot to me.<\/p>\n\n\n\n

There were challenges too, some completely unexpected. <\/strong>When I arrived in Mumbai, my luggage didn\u2019t. It had my uniform, prep, and everything I needed. What stood out was the support I received. Brand ambassadors, the host venue, and even fellow competitors checked in and offered help while preparing for their own rounds. By the time I reached the venue, I was flustered, but that collective support grounded me. It reminded me that while competitions focus on individual performances, our industry is built on community.<\/p>\n\n\n\n

For my competition cocktail, I worked with something deeply rooted in bartender culture: the Negroni.<\/strong> I paired it with something very current, the Campari Shakerato, which has become a kind of bartender\u2019s handshake. The idea was to merge history with current relevance, creating a drink that feels familiar but contemporary, respectful of tradition while speaking to today\u2019s bar culture.<\/p>\n\n\n\n

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\u201cCompetitions may be individual, but wins are built on collective support.\u201d<\/p>\n<\/blockquote>\n\n\n\n

As the global finals approach and the year comes to a close, <\/strong>I find myself thinking a lot about new beginnings. I\u2019m excited about the full Campari experience in Milan, being in a place where the brand is celebrated so openly, and sharing space with bartenders from around the world who are all bringing a piece of their culture with them. Getting the opportunity to represent a cocktail from India in this setting, alongside people from around the world who are doing the same, is incredibly special.<\/p>\n\n\n\n

Looking ahead, there are new projects on the horizon that I\u2019m excited to begin working on in the coming year. <\/strong>While it\u2019s still too early to share details, it feels like the start of an important new chapter. For those looking to step into competitions in the future, my advice is to think globally. Represent your local culture, but design drinks that are replicable and adaptable worldwide. That balance brings clarity, confidence, and a stronger sense of purpose.<\/p>\n\n\n\n

At the end of the day, this journey is about growth.<\/strong> Learning from each experience, staying connected to the community, and continuing to move forward with intention are what keep the craft meaningful for me.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Dhananjai Subramaniam is a bartender from India whose journey into hospitality began long before he ever stepped behind a bar. With a background rooted in family, formal training, and hands-on service, his path reflects a steady, considered commitment to growth. Now representing India as a Campari Red Hands APAC 2025 finalist, Dhananjai approaches the craft […]<\/p>\n","protected":false},"author":38814,"featured_media":2521,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22,27],"tags":[114],"theme":[],"class_list":["post-2520","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiration","category-trends","tag-campari-red-hands-2025"],"acf":[],"yoast_head":"\nThe future is yours to create: Dhananjai Subramaniam - Campari Academy<\/title>\n<meta name=\"description\" content=\"Dhananjai Subramaniam is a bartender from India whose journey into hospitality began long before he ever stepped behind a bar.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.campariacademy.com\/en-asia\/inspiration\/trends\/the-future-is-yours-to-create-dhananjai-subramaniam\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The future is yours to create: Dhananjai Subramaniam - 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