{"id":98894,"date":"2025-02-20T06:36:33","date_gmt":"2025-02-20T06:36:33","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/natalie-ng-a-beacon-of-our-industry-finally-crowned-the-countrys-most-influential-in-2024\/"},"modified":"2025-02-20T06:36:33","modified_gmt":"2025-02-20T06:36:33","slug":"natalie-ng-a-beacon-of-our-industry-finally-crowned-the-countrys-most-influential-in-2024","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=98894","title":{"rendered":"Natalie Ng: A beacon of our industry, finally crowned the country\u2019s \u2018Most Influential\u2019 in 2024."},"content":{"rendered":"


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Interview by Amy Spanton<\/strong><\/h5>\n

Natalie Ng is no stranger to these pages. She was working at Caf\u00e9 Pacifico back in the days before tequila was even cool. She has opened bars, launched spirits brands, trained hundreds of up-and-comers, and shown everyone that even when your back\u2019s to the wall, it\u2019s possible to give back.<\/p>\n

On a personal note, it\u2019s always been a pleasure to be around Nat, and as we pass the reins of the magazine over to the amazing team at Yaffa, it\u2019s a real treat that this final interview is with such an industry legend.<\/p>\n

A: We\u2019ve both been around the traps for a while\u2014long enough to remember the days you spent behind the stick at Caf\u00e9 Pacifico. For those who don\u2019t know your story, tell us a little about how you left the medical world and took up the tools behind the bar.<\/strong>
N:<\/strong> I graduated as a radiologist in nuclear medicine. Obviously, I needed a way to pay rent while doing 9\u201314 week clinicals, so that was when I first started bartending. All power to anyone who works in a hospital\u2014it is hard and emotionally very taxing. It didn\u2019t take me long to realise that my passion was in hospitality, not hospitals.<\/p>\n

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I love the creative element of bartending; however, I\u2019ve met my people for life\u2014whether behind or over the bar. My best friends to this day have either been regulars, people who worked at surrounding bars, colleagues I worked side by side with (I think we are all bonded by a certain level of trauma!), or someone I met through them.<\/em><\/p>\n<\/blockquote>\n

A: What about the bar industry has resonated with you enough to keep you in it for the past 20 years? (Is that number correct? It is! Right on the money.)<\/strong>
N:<\/strong> The people\u2014we meet so many people from all walks of life. I love the creative element of bartending; however, I\u2019ve met my people for life, whether behind or over the bar. My best friends to this day have either been regulars, people who worked at surrounding bars, colleagues I worked side by side with (I think we are all bonded by a certain level of trauma!), or someone I met through them.<\/p>\n

A: 2024 was a big year for you. You are no longer part of Door Knock, the multi-award-winning bar that you opened. Tell us a little about that.<\/strong>
N:<\/strong> It will always feel a bit melancholy; it still does whenever I walk past it. However, after almost 10 years running a business FOH on my own and with an expiring lease, it felt like the right time to sell and move on to the next adventure. Door Knock was the bar I always wanted\u2014I wouldn\u2019t have changed anything about it. It\u2019s weird because someone showed me a video from more than 13 years ago where I was in a series of cocktail videos, and I mentioned the concept and name Door Knock<\/em> back then. I\u2019m grateful that my investor and business partner believed in me; he helped me make that dream come true, and I have no regrets.<\/p>\n

A: And now you have a new baby\u2014Now & Then. It\u2019s a brutal time for bars. How\u2019s it going for you at the moment, battling the cost-of-living crunch?<\/strong>
N:<\/strong> Last year was tough\u2014it was a disheartening time. So many of my favourite places closed down. We definitely felt the increase in the cost of absolutely everything, especially since it was our first year open at a relatively new end of town. But we survived and finished the year strong.<\/p>\n

A: You are the ultimate queen of multitasking. What other side hustles do you have going on at the moment?<\/strong>
N:<\/strong> After the sale of Door Knock<\/em>, I finally had the time to branch out and work on a few marketing projects, including branding Tilde Raw Vodka and writing training programs. I also had some amazing opportunities come my way to work overseas, most recently redeveloping the bar design and logistics at Tavarua, Fiji, as well as creating their new drinks menu.
More solidly, though, I\u2019m back on board as the Creative Drinks Consultant and Project Manager for Sweet & Chilli<\/em>, where I mainly work on creating new cocktails for larger-scale venues as well as some niche brands. It\u2019s an amazing team\u2014we develop drinks for an insane array of brands and venues, everything from Red Bull to Blackmores or Sokyo to Kingpin. It\u2019s great to be part of a team passionate about drinks and creating experiences in this new(ish!) capacity. But honestly, one of the biggest perks is not being the big decision-maker anymore!
Nothing beats my favourite job, though: working a hectic shift behind the bar at Now & Then<\/em> for four hours (max!). Haha, I\u2019m old now!<\/p>\n

A: You have been recognised in your career for your service to the industry with the Outstanding Contribution award and now the Most Influential List #1 position. What inspires you to give back?<\/strong>
N:<\/strong> Having been in the medical field, I\u2019ve always wanted a career that cared for others in one way, shape, or form. When COVID hit, reading about how broken frontline workers were, I had waves of guilt I can\u2019t explain. Part of me wished I was still working in a hospital, helping the crisis in that capacity. It felt insignificant that I essentially sold booze for a living. However, when I started the Door Knock Pantry<\/em> and we packed grocery boxes for out-of-work hospitality workers, I never questioned my career path again. Seeing the community come together\u2014whether through donations, helping to deliver and pack, or witnessing the generosity of suppliers, regular guests, and people in general\u2014made me proud to be a part of this incredibly supportive industry. We suffered, of course, but we survived together.<\/p>\n

A: And what are some practical ways others in the industry can give back?<\/strong>
N:<\/strong> The most practical thing you can do to give back is not to be a dick. Seriously.
Respect is earned\u2014you are not entitled to it. Treat others the way you want to be treated, support your fellow co-workers, and create a positive workplace. You can donate as much as you want to Beyond Blue or run for cancer, but if you really want to give back, check on the ones around you and keep an open mind.<\/p>\n

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A: Who do you admire?<\/strong>
N:<\/strong> My chosen industry legend will always be James France\u2014great boss, mentor, friend, and, most importantly, an excellent human to have a pint with.
I\u2019m grateful to have an army of amazing women in hospitality around me: Krystal Hart, my OG support network, Serena Monk, Harriet Leigh, Kate, Alice, Pip, and Shirley\u2014absolute weapons, but I could name so many more. I also admire Gabs Walters for all she has to put up with\u2014haha.
Outside the industry, I will always be thankful for all the strong women in my life\u2014my mum and sister first and foremost. Other super impressive yet humble humans: Tala, Jane, and El. Also, every woman needs a girl boss crush. Mine? A top three: Melanie Perkins, Helena D. Gayle, and Beyonc\u00e9. Obviously.<\/p>\n

A: What are your plans for 2025 and beyond?<\/strong>
N:<\/strong> I want to finally launch a Big Sister<\/em> program where younger women in the industry can be paired with a mentor. Stay tuned!<\/p>\n

A: What are you drinking right now, with whom, and where?<\/strong>
N:<\/strong> More textural wines\u2014any place with a good list and snacks has my heart! Also, always tequila or sherry in one way or another. Salud!<\/p>\n