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Campari Academy

A shining light in the international cocktail scene, Monica Berg is a bartender, educator, and co-owner of Tayēr & Elementary, #2 in the World’s 50 Best Bars 2022. As our creative & artistic director, the programme has been brought to life by Monica’s wealth of industry knowledge and expertise and ensures that we keep bartenders at the heart of everything we do every step of the way.

Dave Broom was born in Glasgow and has spent the past 33 and a third years writing about alcohol (appropriate for someone who loves music). In his time, he’s been contributing editor at Whisky Magazine, Whisky Advocate, and scotchwhisky.com. In 2020, he started his own website www.thewhiskymanual.uk He’s written 12 books, the best known being ‘The Way of Whisky: A Journey into Japanese Whisky’, ‘and ‘World Atlas of Whisky’. His next book, ‘A Sense of Place’, examining the role of community, location and sustainability in Scotch whisky is out

Splitting her time between Norway and Canada, Sam is the Creative Director of Behind Bars in Oslo. She approaches her work believing in the “beauty within function” – a certain kind of beautiful that functionality creates. Her design aesthetic focuses on materials, simplicity and quality. Some might not appreciate a multi-directional brushed stainless-steel bench, but she does. And so do Behind Bars’ clients. Coming from an architectural background, Sam has brought a multi-facet and collaborative design approach, which has influenced the

Alex Ruas is an Oslo based entrepreneur passionate about innovation in the hospitality industry. A former bartender, he has taken his 12 years of bartending experience and used it as the catalyst to build the best bars of the future. Bar stations are often designed by kitchen suppliers and Alex believes the industry deserves a more holistic approach to bar design.

Franco Fubini is the Founder and CEO of Natoora . Natoora was found in 2004 and it starts life as the first online Farmers Market, connecting customers to some of the country’s best butchers, fishmongers, cheese mongers and growers. Natoora goal is sourcing directly from producers who share their dedication to flavour. It’s more than 10 years that Natoora radically seasonal produce is shaping the way chefs and bartenders cook in over a two thousand kitchens and bars across London, Paris, New York, Copenhagen, Miami, and Melbourne.