Marco Rosati

Assistant Bar Manager

Originally from Sardinia, Italy, Marco took himself to the United Kingdom to start working in hospitality, influenced by the famed British bartender and writer Gaz Regan, who wrote the book The Joy of Mixology. Marco started as a restaurant runner, then a waiter in a premium Chinese eatery, before his English language became proficient enough to move into bartending at the age of just 19. Traversing different cuisines, he worked in Italian and French fine dining establishments before relocating to Australia.

After a stint at the now-closed GPO Grand restaurant and bar, he was hired at Four Seasons Hotel Sydney to join the team at Grain Bar, where invention is highly respected. Marco loves to work with unusual flavour combinations and ingredients and doesn’t mind a bar competition; in one contest he made a cocktail from pasta water to shine a light on sustainability with a beverage that not only tantalises the palate but also invites reflection on our collective responsibility to conserve water and foster sustainability. Named Avanti, it is one of Marco’s personal inventions on Grain Bar’s permanent menu of Signature Cocktails.