Pour It Up

Devender Sehgal is the assistant general manager and head of the beverage programme at Hong Kong’s newest Japanese izakaya, The Aubrey. He reveals how he landed the gig creating cocktails for the city’s hottest new bar

- Tara Sobti

What brought you to Hong Kong?

I would like to think that New Delhi’s greatest exports to the world are butter chicken and me. I grew up in India but work has allowed me to travel around the world. I was head bartender at one of India’s first cocktail bars, Ellipsis, in Mumbai before moving here in 2014. Hong Kong is so cosmopolitan and is a leading financial centre, which means it’ll always be in business. I recently received my permanent residency and I think it’s a very sweet reward for the time that I have spent here and the work that I have done.

How did you make your start in the hospitality industry?

By pure chance. Before this, I worked as a mechanic to make money to support my family. I came across the TV talent show 30 Seconds to Fame on Fox, which showed two people doing tandem flair bartending [in which bartenders entertain guests with tricks] and was fascinated with it. I left my job to pursue that instead.

Tell us how you joined the team at The Aubrey.