Thomas Girard began his career in London. As head bartender at 69 Colebrooke Row, one of the world’s best-known bars, he developed a scientific approach to making drinks under the supervision of owner Tony Conigliaro. In 2012, he opened the bar Le Coq, the first ‘locavore’ cocktail bar in Paris. He then worked for the Michelin-starred chef Mathieu Pacaud at the restaurants Hexagone, Histoires and, more recently, Apicius, all three in Paris.

 

Sébastien Gans, whose background is in cinema and art, started his bartending career at the classic and iconic Le Fumoir in the heart of Paris. As head bartender at Le Coq, then Candelaria – one of the top bars in Paris with an international reputation – he travelled the world to curate cocktail events. He is known for paying special attention to detail and elevating cocktail-making to an art form as he shares his vast knowledge of agave spirits like tequila and mezcal.

 

Thomas and Sébastien met at Le Coq and became then partners in the development of unique beverages programs. Since 2016, they have worked as consultants for brands, bars, hotels and restaurants. They recently teamed up to open Carbón, developing two bar concepts in one restaurant, and have just launched ICÖN, a new creative-drinks concept.

 

Thomas and Sébastien now offer their unique mixology expertise and talent for menu design and finding rare ingredients to Cuisimaniac’s clients, using a sophisticated visual approach to tell inimitable cocktail stories.