The bartender

Brianna Aboud

Centro 86

In April 2021, Brianna moved from regional NSW to work her first service bar shift at Sydney’s Ramblin Rascal Tavern. Two years later, and she was appointed General Manager. Since then, Brianna has added experience working leadership roles at MUCHO venues Bar Planet and Centro 86, where she still operates as General Manager today.

How long have you been in the industry, and what motivated you to embark on the journey of bartending as your profession?

I started in hospitality in 2019. I’d been studying nursing and working in aged care in Sydney when my brother Dom and his partner Sarah called me with an offer I couldn’t refuse… they were opening a restaurant in Orange and wanted to know if I felt like lending a hand. Within two weeks I had dropped out of my degree and quit my job, making the trek across in my beat up ‘07 Toyota Yaris ready to start my first ever hospo job. 

 My first ever service was opening night. I was in the bar, pumping out Aperol Spritz’s and running food to tables. I was in awe of the professionalism displayed by Sarah. She showed me that hospitality was not only an artform but a way to create lifelong memories for guests. I knew then that I had to pursue this. I wanted to use this job to positively impact as many people as possible.

The hero cocktail

The Cube

Ingredients

• Diplomatico Rum

• Hojicha House Cola

• Fresh Shaved Lime Ice 

Like this cocktail? The full recipe can be found in Top 25 Bartenders Australia. Get your copy by clicking the button below.

The bar

Centro 86