This Must Be The Place
Sydney, Australia

During his time as a bartender at This Must Be The Place, Nils honed his craft in one of Sydney’s most acclaimed drinking destinations. Renowned for its innovative approach to contemporary cocktails, the bar became a pivotal stop in Nils’ journey to redefining the art of mixology.

This Must Be The Place embraced a philosophy of modernity and sustainability, serving seasonal spritzes and cocktails crafted with organic, foraged, and homegrown ingredients. This ethos of innovation and quality aligned perfectly with Nils’ growing passion for creativity and sustainability in beverage design.

In this relaxed yet sophisticated space, Nils refined his ability to create memorable guest experiences, working with a carefully curated selection of natural wines, small producers, and an award-winning wine list. He also gained a deeper appreciation for pairing drinks with artisanal cheeses, charcuterie, and premium bar snacks, learning to deliver a cohesive culinary and beverage journey.

The time Nils spent at This Must Be The Place was not only an opportunity to immerse himself in the artistry of contemporary drinking but also a significant step in shaping his skills and perspective.