Bar

Chris Peart

SOT
Bio

Chris Peart’s first foray into the world of mixology began at university in Queensland, Australia, when he worked as a bar back. Chris found his passion in bartending and gained management experience in some of the best bars in the world, including Lychee Lounge, Cru Bar, Press Club in Brisbane; Berlin Bar and Waiting Room in Melbourne; Alchemist, El Coctel, Mei Bar at Rosewood Hotel in Beijing and The Edition in Shanghai, China.

During his twenty years in the industry, Chris has achieved success in multiple bar awards, including reaching the national finals in past Diageo World Class and 42 Below Cocktail World Cup competitions. He regards making the guest happy as the most important role of a bartender and meeting new people every day as the greatest joy of his job.

In 2019, Chris moved to Singapore and was appointed General Manager at 28 HongKong Street, aiming to elevate the team to greater heights. When not working, Chris enjoys grabbing some saltwater and sunshine at the beach.

Chris Peart’s first foray into the world of mixology began at university in Queensland, Australia, when he worked as a bar back. Chris found his passion in bartending and gained management experience in some of the best bars in the world, including Lychee Lounge, Cru Bar, Press Club in Brisbane; Berlin Bar and Waiting Room in Melbourne; Alchemist, El Coctel, Mei Bar at Rosewood Hotel in Beijing and The Edition in Shanghai, China.

During his twenty years in the industry, Chris has achieved success in multiple bar awards, including reaching the national finals in past Diageo World Class and 42 Below Cocktail World Cup competitions. He regards making the guest happy as the most important role of a bartender and meeting new people every day as the greatest joy of his job.

In 2019, Chris moved to Singapore and was appointed General Manager at 28 HongKong Street, aiming to elevate the team to greater heights. When not working, Chris enjoys grabbing some saltwater and sunshine at the beach.