{"id":7056130,"date":"2026-09-03T19:02:59","date_gmt":"2026-09-03T19:02:59","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/meet-your-2026-bartender-of-the-year-judges\/"},"modified":"2026-09-03T19:02:59","modified_gmt":"2026-09-03T19:02:59","slug":"meet-your-2026-bartender-of-the-year-judges","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7056130","title":{"rendered":"Meet your 2026 Bartender of the Year judges"},"content":{"rendered":"


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The stage is set for Bartender of the Year 2026<\/a>, proudly sponsored by Spirits Academy<\/a>, with this year\u2019s judging panel bringing together some serious experience from across the Australian bar and drinks industry.<\/p>\n

Taking place during Sydney Bar Week<\/a> in two weeks time, Bartender of the Year will once again put competitors through their paces across a series of rounds designed to test everything from spirits and cocktail knowledge to technique, creativity and performance under pressure.<\/p>\n

Tasked with helping decide who takes out the 2026 title are Australian Bartender managing editor Kim Berry<\/strong>, Spirits Academy Head of Advocacy Mark Hickey<\/strong>, Odd Culture Group Head of Beverage & Partnerships Jordan Blackman<\/strong>, and reigning 2025 Bartender of the Year Tanguy Charbonnet<\/strong>.<\/p>\n

Between them, the panel brings decades of experience across bartending, drinks education, venue operations, beverage programs and the wider hospitality industry.<\/p>\n

Meet your 2026 Bartender of the Year judges.<\/p>\n

Kim Berry | Managing Editor, Australian Bartender\u00a0<\/span><\/b><\/h3>\n

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Kim Berry is the managing editor of Australian Bartender and Food & Drink Business, two of the country\u2019s longest-running drinks and food industry titles. Across both mastheads she reports on the people driving the industry from bartenders to hospitality groups, distributors, brand owners and manufacturers; she covers new venue openings through to the production, supply chain and business decisions shaping what ends up on the back bar. She excels at bringing people together, reporting the news and telling stories. Her motivation is to showcase the people and companies that are pushing boundaries and industry best practice.<\/span><\/p>\n

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Mark Hickey | Head of Advocacy, Spirits Academy | SQA Certified Whisky Educator<\/span><\/b>
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Mark Hickey is the Head of Advocacy for Spirits Academy, bringing over 30 years of experience across hospitality, premium spirits,\u00a0education\u00a0and brand advocacy, including more than 15 years as a Spirit\u2019s Ambassador. An SQA Certified Educator, Mark is qualified to deliver diploma level whisky education across\u00a0South East\u00a0Asia and has spent more than 20 years educating and mentoring hospitality professionals.<\/span><\/p>\n

His experience extends beyond whisky into spirits, liqueurs,\u00a0cocktails\u00a0and global bar culture. Today, Mark leads Spirits Academy\u2019s advocacy and education programs across Australia, combining technical knowledge, storytelling and firsthand industry experience to support bartenders, develop emerging talent and strengthen Australia\u2019s hospitality community.<\/p>\n

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Jordan Blackman | Head of Beverage & Partnerships, Odd Culture Group<\/span><\/b>
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Jordan Blackman is Head of Beverage & Partnerships at Odd Culture Group, responsible for\u00a0selecting,\u00a0stocking\u00a0and tailoring the drinks offering across every venue in the portfolio. With over a decade of experience in hospitality, he has built and\u00a0maintained\u00a0a foundation of knowledge in wine,\u00a0beer\u00a0and spirits. From\u00a0identifying\u00a0innovations in the alcohol market for robust menus to weekly training with team members across the group\u2019s diverse portfolio, Jordan\u2019s attention to detail polishes the experience for guests when drinking at Odd Culture Group venues.<\/span>\u00a0<\/span><\/p>\n

While studying, a part-time job at a bar was the catalyst for Jordan to jump into hospitality full-time. Before joining Odd Culture Group, Jordan held roles at some of Sydney\u2019s top venues including Chin\u00a0Chin\u00a0and Ananas Bar & Brasserie.<\/span>\u00a0<\/span><\/p>\n

Jordan\u2019s knack for being ahead of the curve when it comes to drinks has seen him push the humble daiquiri back into the spotlight via the Group\u2019s new venue Razz Room.\u00a0Arguably the\u00a0most talked about drink in Sydney\u00a0\u2013\u00a0The Dirty Daiquiri\u00a0\u2013\u00a0has caught the attention of many Sydney bar goers.\u00a0<\/span>\u00a0<\/span><\/p>\n

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Tanguy Charbonnet | Food & Beverage Director, Jackalope Hotels | 2025 Bartender of the Year<\/b>
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<\/span><\/b>Born and raised in one of the most beautiful towns in France, Saint-Malo, Tanguy wanted to become a bartender to create a unique moment of communion for the guests and between the people who work in this industry.<\/span>\u00a0<\/span><\/p>\n

In 2006, he started bartending, mostly in luxury hotels, and found himself falling in love with the stories of spirits and cocktails, as well as with the people who worked in or came to the bar.\u00a0In 2017, Tanguy moved to Melbourne, where, without knowing it, he discovered one of the most incredible bar communities he ever had the chance to be part of. From his first shift behind the bar at Jackalope in 2019, Tanguy understood he had to unlearn what he had learned, a great lesson at 30-years-old to start from zero again.<\/span>\u00a0<\/span><\/p>\n

Tanguy is thankful for all the people he has met and for those who support him. He was recognised by the industry in 2025 when he was awarded Bartender of the Year by Australian Bartender. He says he continues to challenge himself, be creative, and to keep learning and improving in all aspects of his career. For Tanguy, it\u00a0isn\u2019t\u00a0about how many times you win or lose, but that every competition, drink, and experience teaches him something new.<\/span>\u00a0<\/span><\/p>\n