Belgrade native Ivan Papic moved to New York in 1998. During that same impactful year, he made his grand entrance into the hospitality industry as a barback for the popular joint, Lot 61.
During his experience there, he quickly grew fond of bartending. Using his new passion as fuel to grow, he went on to work at the renowned establishments of Pastis and Balthazar, and later ventured into the nightclub business at The Beatrice Inn.
Papic first dabbled in the bar management side of the spectrum during his seven years at Macao Trading Co.. He then returned to the nightclub business as a bartender and bar manager at Paul’s Casablanca. Today, he is a Beverage Director for the THRST Group, creating beverage programming for their three restaurant concepts: GG Tokyo, Sweetbriar, and Roof at Park South Hotel.
Chilled had the pleasure to chat with Papic about GG Tokyo. The Japanese Cocktail Bar, Restaurant & Sushi Counter is situated at the edge of the Nomad & Murray Hill neighborhoods in New York City. It draws inspiration from the renowned Golden Gai district in Shinjuku, Tokyo, which is famous for its small, intimate bars, and lively atmosphere. The bar’s interior is designed to reflect the colorful and eclectic spirit of the Golden Gai, with its own local artwork and decorations.
Ivan’s vision for the drink program was to recreate classic cocktails with a Japanese twist. He wanted to create a drinking experience that was as familiar as it was exciting, and ultimately encouraged guests to explore new flavors and discover new favorites.
According to Papic, running a successful beverage program relies heavily on offering creative presentations whose ingredients fuse harmoniously. “We have to present cocktails that are both easy to prepare, spirit-forward and have great flavor profiles that are memorable and will keep customers returning again and again,” he added.
And of course, the bartenders are another essential component.
“At GG Tokyo, we train our staff to have a deep understanding of mixology techniques, and we believe that the key to success is a combination of knowledge, technique, and a genuine passion for the craft of mixology.”
