Hailing from Nepal, Mangesh Shah currently serves as the beverage manager at GOAT, an Auckland-based restaurant.
While curating the cocktail list, he strongly emphasised the importance of native Indian ingredients.
Shah had completed a hotel management degree in Nepal and was eager to gain international experience. This led him to New Zealand, where he pursued his various diplomas in hospitality management, providing him with a solid foundation in the industry.
Starting as a barback at Cassia, he worked diligently to develop his skills and became a bar manager. He later moved to Sidart, managed Kol and Tala, and looked after the beverage programme at Park Hyatt Auckland.
Regarding career achievements, Shah was recognised as the Best Campari Bartender in 2022, which validated his skills and creativity in mixology and highlighted his dedication to the craft. He was the first runner-up for the Best Bartender award from Red Bull in 2024, further motivating him to push his boundaries and continue honing his craft.
At the same time, Shah said he would always cherish his first competition at Camp Monkey, where he secured first place. That experience was pivotal in his career as it ignited his passion for bartending and set him on the path to pursuing excellence in this field.
At GOAT, the beverage style has been deeply rooted in the rich tapestry of Indian cultural and culinary traditions, with a focus on seasonal delicacies as well as inspired by childhood nostalgia.
“We take great pride in creating beverages that celebrate these cherished memories and reflect our commitment to sustainability. At GOAT, we prioritise zero-waste practices, ensuring our contributions to nature are positive and responsible. This means utilising fresh, locally sourced ingredients and minimising waste in our processes,” said Shah.
“Whether it's a cocktail that captures the essence of a beloved Indian drink or a refreshing non-alcoholic option that highlights seasonal produce, our goal is to create a memorable experience for our guests while honouring our heritage and protecting the environment.”
He added that this was one of the most rewarding aspects of the job since it provided an opportunity to contribute to customer satisfaction and enjoyment, which he found incredibly fulfilling.
“Seeing guests' reactions to a drink I've created or listening to their stories about the memories it brings back is gratifying.”
Experimenting with flavours, ingredients, and presentations has allowed him to express himself and continually learn and grow in the craft. Moreover, being part of a team passionate about hospitality and sustainability has been satisfying.
“The combination of creativity, connection, and contribution makes my role deeply rewarding.”
When he is not working, one of Shah’s favourite pastimes is reading cocktail books. These books not only help him stay updated on the latest trends and techniques in mixology but also inspire him to experiment with new flavours and recipes.
Lately, Shah has observed several exciting flavour trends emerging in the beverage space.
One prominent trend has been incorporating global and regional flavours into cocktails, allowing for a unique and memorable drinking experience. Ingredients that evoke nostalgia or cultural significance have also become popular as consumers have sought connections to their heritage through food and drink.
Some of the unique cocktails he has been working on at GOAT for the new menu were inspired by Dahi Chaat, a beloved Indian street food. This cocktail features gin infused with cucumber and house-made fennel liquor, complemented by a citrus syrup made from lemon, lime, and orange peels.
Shah also used a subtle anise note in the liquor to elevate the drink further and finished the cocktail with a garnish of pomegranate foam for a visually stunning and flavourful experience. The addition of yogurt water added a creamy texture and a tangy flavour, mirroring the essence of Dahi Chaat.
“This cocktail showcases the trend of blending traditional flavours with modern mixology and highlights the growing interest in sustainable and locally sourced ingredients. As we continue to explore these flavour profiles, I believe we will see more innovative drinks that celebrate cultural influences while appealing to contemporary palates.”
Despite his passion for creativity in mixology, Shah’s favourite drink is the classic negroni, a proper mix of sweetness, bitterness, and booziness.
“I like to end a good restaurant dining experience with one in my hand or relax on my days off.”
He also loves to travel whenever possible. Exploring new places has allowed him to experience different cultures and cuisines, often influencing his work behind bars. He also enjoys cooking for family and friends.
“Preparing meals for loved ones is a wonderful way to connect and share experiences, and I often enjoy pairing my dishes with cocktails that complement the flavours. Overall, these activities allow me to unwind and recharge while continuing to nurture my passion for food and beverages.”
