Usha Rani (unnati), Bartender at Grosvenor House
Follow her journey @tiny_mixographer
Q. Let’s start from the beginning, what first pulled you behind the bar, and what kept you there?
UR. I began my journey as a hostess, then a desire to explore something more purposeful. With no formal background in hospitality, curiosity became my compass. I ventured into the kitchen, but after encountering a few disheartening experiences, I realised I belonged front-of-house. Where confidence, creativity, and connection converge. I discovered that this wasn’t just a job, it was an awakening.
What started as mere curiosity transformed into passion, and eventually, into the craft that defines who I am today. Being part of the World Class community further deepened that passion and reminded me that bartending isn’t just about mixing drinks, it’s about storytelling, emotion, and creating genuine human connections.
Q. What was your journey from your home country to Dubai like, and what were the biggest surprises working in this market?
UR. My journey began in Delhi, a city that’s fast-paced and full of learning. I started bartending at Olive Bar, where I trained with highly accomplished bartenders and developed strong technical skills. I then joined Taj Palace, Delhi, for a year, serving international guests and VIPs, which refined my professionalism and service standards. In 2023, Dubai became my new chapter, a market that truly elevated my craft. Here, I interact with global guests daily, constantly learning and growing.
What impressed me most is how structured yet supportive the industry is. Dubai has taught me discipline, precision, and how to deliver world-class service with genuine warmth.
Q. How would you describe the Dubai bar scene right now, and what makes it different from other cities you’ve worked in or visited?
UR. Dubai’s bar scene is growing beautifully. Global yet rooted in hospitality. Influences from London, Singapore, and India come together, but its true strength is diversity. Each bar has its own style, from modern experiments to classic elegance. Curious, well-traveled guests push bartenders to keep improving. Here, ambition meets opportunity, and that’s what makes it special.
Q. What kind of bartenders thrive in Dubai, and what advice would you give someone from India aiming to work there?
UR. Bartenders who thrive in Dubai are those who remain humble yet relentlessly driven, combining patience with passion. While technical skill is essential, attitude and emotional intelligence are even more highly valued. My advice for anyone from India aiming to work here is to go beyond mastering recipes. Cultivate presence, listen actively, engage genuinely, and make every guest feel acknowledged. Bring patience, clear purpose, and a strong sense of what you want to achieve. Technical abilities can be taught, but authentic hospitality comes from within. Embrace your roots, adapt to the global environment, and approach every opportunity with dedication. That is how you truly excel not only in Dubai but also in life.
Q. Has working in a multicultural environment changed your approach to hospitality or flavour?
UR. Working in a multicultural environment has definitely shaped both my approach to hospitality and my perspective on flavour. Interacting with guests from diverse backgrounds has taught me to be more attentive, adaptable, and intuitive in understanding what each guest values in their experience. It has also expanded my approach from cocktails to ingredient combinations, encouraging me to experiment while respecting different palates and cultural preferences. The World Class competition plays a huge role in this mindset — it teaches us that hospitality isn’t just about a recipe; it’s about empathy, creativity, and emotional connection.
Q. Can you share one skill or mindset that helped you stand out and grow your career internationally?
UR. One mindset that has helped me stand out internationally is a blend of consistency and curiosity. I’m always asking “why?”. Why a flavour works or why a guest prefers a certain texture. At the same time, I never compromise on the basics. Hygiene, speed, mise-en-place, and respect for the craft. This balance of curiosity and consistency has been key to my growth and success across borders.
Q. What’s one thing you’ve learned from working with guests from so many cultures that every bartender should know?
UR. One thing I’ve learned from working with guests from so many cultures is that hospitality has no language. Whether someone’s from Japan, France, or India, everyone understands kindness. A guest may forget what drink you made, but they’ll always remember how you made them feel. Even on a busy night, a small gesture (a smile, a little empathy, or remembering their name) can completely change the experience.
Q. What are some of the biggest misconceptions people have about bartending in Dubai?
UR. People often think bartending here is just glamour, fancy bars, good tips, big brands. But what they don’t see is the discipline, the long hours, and the teamwork that makes it all look effortless. It’s a craft built on respect. For ingredients, for people, and for yourself. The scene looks shiny, but behind that shine is a lot of dedication and love for what we do.
Q. Which cocktail, moment, or guest interaction best represents your journey so far?
UR. The moment that best represents my journey happens regularly, not just once. Guests often walk in, tired or simply in need of a moment of escape, and I craft something that fits their mood. When they take that first sip and tell me, “This is exactly what I needed!”, it’s a feeling of satisfaction that goes beyond just the drink. It reminds me that hospitality is more than mixing ingredients — it’s about creating a personalised experience, understanding their needs, and making them feel truly heard. This, to me, defines my journey: perfecting my craft while forging deeper connections with guests and offering them a moment of comfort and memorable experience.
Q. And finally, what’s next for you, and what do you hope to see more of in the Dubai (and global) bar community?
UR. For me, the next step is growth, not just in position, but in purpose. I want to create experiences that celebrate diversity and emotion, for my guests and for competing in World Class.
I hope to see more women leading bars, more collaboration across cultures, and more storytelling in every glass. Because bartending is not just about what we serve, it’s about how we make the world feel, one sip, one story, and one moment at a time.
