Andrew Ho

The champion of Mainland China's cocktail scene

The mastermind behind Guangzhou's pioneering bar Hope & Sesame, Andrew Ho has been on a mission to put Mainland China's burgeoning cocktail scene on the global radar since 2016.

The Hong Kong-born hospitality maestro is now recognised for his work in bringing Mainland China's drinks scene to new heights, but Ho's intention was never to be a bartender. First training at a luxury hospitality school in Switzerland, the early stages of his career saw him working his way up the traditional hotel ladder, concluding with a position as assistant director of F&B at Hong Kong's Grand Hyatt.

In 2016, he departed hotels with the aim to open a restaurant with his now-business partner Bastien Ciocca. After acquiring a space, the pair quickly realised their dreamed-of restaurant concept wasn't to be, and instead pivoted to open a craft cocktail speakeasy that signalled the launch of the now legendary Hope & Sesame. The resulting concept was a major gamble in an emerging market, but proved an immediate success, welcomed by the local bar-goers and media with open arms. 

While its early stages saw Ho behind the bar every night, the bar's growth now sees him and Ciocca responsible for more than 100 staff across five bars in Guangzhou and Shenzhen, alongside a consultancy business. But the do-it-yourself ethos has remained steadfast, with the bar also still having no investors. Nowadays, Ho can be found imparting his wisdom and skills far and wide across Asia and beyond, taking part in guest shifts and takeovers and spending his time in their bars preparing the next generation of cocktail stars.

With scores of cocktail acolytes already under his care and a passionate focus on nurturing the next generation of bartending talent, Ho's Altos Bartenders’ Bartender Award is testament to the continent’s continued respect and admiration for his work.

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