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Hannes Desmedt
Bartender - WSET Level 2 Spirits graduate
Hannes Desmedt is a sommelier and bartender based in Belgium. Hannes started his career as a young sommelier in top restaurants and quickly fell in love with the art of bartending. Hannes became the best sommelier at the final of the Copa Jerez 2013 and the winner of the Campari Negroni Competition 2019. Hannes started his own business, Wine Blend, in 2017 to share his expertise with the next generation of entrepreneurs.
Hannes is also a WineWise student and studied with us for WSET Level 2 Spirits and will soon start the WSET Level 3 in Spirits which WineWise will also offer from Easter on.
We decided to ask Hannes about his recent professional experience and new projects.
How would you describe your experience studying with WineWise? What were your expectations and did the course meet them? What is the main contribution of this training to your career?
In our line of work, having a solid foundation in beverage knowledge is crucial, not just for wine but also for spirits. WineWise opened the door to the world of spirits for me, which was a completely new and exciting experience. The course challenged me to explore areas I wouldn’t have dived into on my own, and that’s where the real value came from.
This training gave me the confidence to take part in competitions, craft unique food-pairing recipes, and eventually launch my cocktail catering business. It equipped me with the tools to approach the industry differently, helping me stand out as both a sommelier and a bartender. Today, we don’t just cater events or develop cocktail recipes; we collaborate with luxury brands like Cartier and Ferrari to create bespoke experiences. WineWise was a key stepping stone in making this happen.
What are your current projects? Could you please tell us more about the Brussels Bar Show?
Living in Belgium is a privilege, especially for someone passionate about gastronomy. We have some of the best restaurants and incredibly talented hospitality professionals. But while we excel in so many areas, Belgium doesn’t have a long-standing cocktail culture, which can make it harder for bartenders to gain visibility.
That’s one of the reasons we’re launching the Brussels Bar Show. It’s a platform that brings together everyone in the drinks industry (particularly those passionate about cocktails) for two days of knowledge-sharing, networking, and inspiration. The event will showcase the Belgian bar scene while highlighting the latest trends, thanks to the incredible support from exhibitors and partners.
Who would you recommend to visit this event (general public or professionals)?
The Brussels Bar Show is primarily aimed at drinks professionals such as bartenders, sommeliers, HoReCa owners, and so on. That said, it’s also a fantastic opportunity for drink enthusiasts who work in hospitality or have a deep interest in mixology. There’s something for everyone who’s passionate about craft cocktails & spirits.
What is the program of this event? What can visitors expect from their visit?
The program is packed with opportunities for learning and discovery. Visitors can explore an exciting trade fair featuring remarkable exhibitors, including Belgian bartenders showcasing their creative cocktails. Beyond that, there are three seminar rooms where industry experts will host masterclasses, tastings, and workshops.
We’re also hosting international professionals on our MainStage to discuss the latest trends in bartending. The goal is to inspire visitors and establish Belgium as a key player in the global cocktail scene. It’s a unique mix of education, networking, and celebration.
- Sunday 4 pm till 4.45 pm – mainstage – Moderator: Femke Vandevelde
Staff training, can you afford not to?
Speakers: Liam Scandrett (WSET) – Jurgen Nijs (Horeca Forma), Hannah Van Ongevalle & Guido Francque - Sunday 2 pm till 3 pm – Boston Room
Yeasty (and Bacteria) Boys
Speakers: Liam Scandrett (WSET) & Vincent Schietse (Brand Ambassador Woodford Reserve) - Monday 2 pm till 3 pm – Boston Room
Whisky and fortified wine
Speakers: Liam Scandrett (WSET) & Trésor Vets (Sommelier & beverage consultant)SUBSCRIBE FOR THESE SESSIONS HERE (professionals only)
For those who want to become a bartender, what should be the first step? Where to start? What should be considered (and pay attention to) at the very beginning of a bartending career?
If you’re thinking about becoming a bartender, just dive in. Experience is the best teacher in this field. The first step would be to focus on developing a critical palate. Learning to taste and understand flavors deeply will help you create balanced cocktails and appreciate quality ingredients.
Avoid the temptation to blindly follow trends or recipes. Instead, focus on understanding the why behind every drink you make. That deeper knowledge will make your creations stand out and give you way more fulfillment.
When you walk into a bar for the first time, how can you tell if it is a good/bad bar before you even try a cocktail? What gives away a professional approach? Would you share some professional tips for bar visitors?
There are a few small but telling signs. For instance, if I see an open bottle of vermouth stored on the back bar at room temperature instead of being chilled, it’s a red flag. It suggests a lack of attention to detail and basic knowledge about ingredients.
The bar setup is another giveaway, an organized bar usually means consistent, well-crafted drinks. Lastly, the bartender plays a big role. If they’re working with passion and genuine enthusiasm, it elevates the whole experience.
Anything else you would like to add? Thank you very much for your time and sharing your experiences!
Just a final thought: the beverage and hospitality industry is evolving quickly, presenting both challenges and exciting opportunities. The future is bright for those who approach it with professionalism and care. Programs like WineWise and Brussels Bar Show are of great importance, and they’ll always pay off in the long run.
So let’s meet at the Brussel Bar Show March 30-31, 2025, Silo Brussels, Meudonstraat 54, 1120 Brussels. Cheers!
