The world of cocktails is a curious one. Just a single glass, yet the possibilities within it are infinite. Even when gin is the base, the choice of spirits and garnishes can create entirely different aromas and flavors.
Sweetness and bitterness, the scent of herbs and the tang of fruit—all intertwine, sometimes giving rise to unexpected harmony. In that delicate balance, we encounter something more than a drink—sometimes, it becomes a story.
In many ways, life follows the same recipe. Vivid events and faint memories, emotions and impressions come together to create each person’s unique flavor of existence.
Ordinary days and extraordinary moments, fleeting routines and special instants blend into a cocktail that reflects who we are.
For some, it may be bold and bitter; for others, sparkling and gently sweet. But the important thing is this: even the pains we tried to forget and the joys we cherished were all necessary to complete the glass.
Dimitri Pietersen, bar manager at Andaz Seoul Gangnam, understands that truth well. To him, a cocktail is far more than a beverage. It’s a companion that shaped who he is, a calling he has dedicated his life to—and, ultimately, something that resembles his very identity.
That’s why he enjoys beginning conversations with a single glass, quietly capturing each guest’s story within the drink. The moment when two lives briefly mix across a bar counter—that too feels like a cocktail.
So what ingredients make up Pietersen’s own life? His foundation is just as distinctive. Born in South Africa, he passed through Dubai and the Maldives before arriving in South Korea.
His career path is just as striking. After starting at the Armani Hotel in Dubai, he moved through world-class destinations including Niyama Private Islands in the Maldives, Jumeirah in Dubai, and the Four Seasons Hotel Seoul.
Perhaps it’s this breadth of experience that nourishes his creative palette. His cocktails reflect the journey he’s been on—infused with the flavors and cultural impressions of each place he’s called home.
One example is “Mr. Gold,” a cocktail inspired by his time in Korea. Toasted sesame notes pop first on the palate, giving way to the deep, grounded aroma of oak-aged Hwayo and Andong soju.
The earthy funk of barley-based soju blends seamlessly with the nutty warmth of sesame, creating a familiar, comforting flavor. As the sip fades, subtle sweetness from hazelnut and sweet liqueur gently lingers, balanced by the clean heat of the distilled spirits.
In contrast, “Floral Bouquet” feels like springtime in a glass. From the first sip, floral aromas of lavender, blue moon, and orange blossom bloom generously—evoking the elation of a sunny stroll on a bright day. While tequila serves as the base, it’s the martini-style build and homemade liqueurs that deliver the sensation of blossoms drifting on a breeze. The result is soft, luminous, and delightfully aromatic.
Although Pietersen crafts cocktails steeped in memory and meaning, his personal wish is disarmingly modest. He doesn’t need to be remembered as the best. Rather, like a drink shared with a dear friend, he hopes to be remembered simply as someone whose company brought comfort. In the end, perhaps what he truly wants to leave behind isn’t a name, but a feeling—not technique, but memory.
―Could you briefly introduce yourself?
“My name is Dimitri Pietersen. I’m currently working as the head sommelier and mixologist at Andaz Seoul Gangnam. I’ve been based in Korea for over six years now, and I’m originally from South Africa. Before coming to Korea, I worked in places like Dubai and the Maldives. Most recently, I was a sommelier at Jumeirah in Dubai, and I consider that time to have been a formative part of my career. It gave me firsthand insight into how fast the hotel industry moves and how competitive the F&B scene can be.”
―What kind of experiences did you have working in such a variety of places?
“At Jumeirah, I worked at several restaurants including Al Naseem and Madinat Jumeirah, and collaborated with around 36 different teams. In that environment, if you didn’t have a clear identity and something unique to offer, you simply couldn’t survive. The clientele came from all over the world—America, Europe, and beyond—so you had to be constantly aware of different tastes and preferences. That’s when I realized the importance of finding a “niche market.” For me, that niche was gin."
―Why gin, specifically?
“Because gin offers endless combinations. With just a few changes—garnish, tonic, base spirit—you can create entirely different experiences. Since coming to Korea, I’ve been particularly drawn to gins that use local botanicals like ginseng and jujube, such as ‘Junwon Gin.’ Gins that capture the aromas and colors of a specific region, I think, are one of the most powerful ways to express its identity."
―You’ve worked as a sommelier, bartender, and mixologist. How do these roles differ?
“A bartender focuses on serving drinks and recommending the right one based on the guest’s preferences. A mixologist is more like a creator—someone who invents and experiments with new drinks. A sommelier brings wine into the mix and handles it with deep professional expertise.
All of these roles are essential. But none of them can be done alone. I’ve been fortunate to work with amazing teammates, and the same goes for Andaz. Incidentally, ‘Andaz’ means ‘personal style’ in Hindi. My job is to help define that style and direction, and then the team brings that vision to life. It’s always incredible to watch."
―What’s the real appeal of cocktails and alcoholic beverages for you?
“Alcohol can be a kind of bridge—it connects people. When you’re with good company or having a meaningful conversation, a well-made drink can elevate the experience. Of course, drinking responsibly is important. But I’ve seen many times how a glass of wine or a thoughtful cocktail can naturally bring people closer together."
―Is there a particular drink you’ll never forget?
“Yes, a 1972 Château Latour. A guest once came to the bar and struck up a conversation with me. Then, out of nowhere, he opened a case and pulled out the bottle. He was looking for a place to enjoy it and I recommended our restaurant. Eventually, he invited me to share it with him. There was no reason he had to include me, but he did—and that generosity moved me deeply. The wine was incredible, but more than anything, it’s the moment I still remember so clearly. The taste may fade, but the memory lasts."
―Do you have a simple cocktail or drink you’d recommend for people to enjoy at home?
“Since it’s spring, I’d suggest something light and picnic-friendly. Bring along some fruit and fresh citrus—lemons or limes are great. Just squeeze half a lemon over the fruit, and pair it with an Aperol Spritz. It’s easy to prepare—just ice and prosecco, and you’re set.
As for wine, I’d recommend a Kabinett Riesling. Doesn’t matter where it’s from. It pairs beautifully with spicy Korean dishes like tteokbokki. You get floral notes, hints of lime, lemon, even pineapple. The bright acidity and touch of sweetness create a perfect balance."
―Having lived in so many different places, did you notice regional differences in drinking culture?
“In South Africa, people often pair red wine or brandy with meat dishes, which are very common. Dubai is different—because it’s so international, it’s hard to define a single “local” palate.
S. Korea already has a very refined cocktail scene. Bars like Zest and Le Chamber are excellent, and the hotels here are doing great work too.
Personally, I want to create cocktails that match the Korean palate. Making it onto the Asia’s 50 Best Bars list would be an honor, of course, but what I really want is to focus on using Korean ingredients and styles. I want to connect with Korea in an honest and heartfelt way."
―What can guests expect from Andaz Seoul Gangnam?
“At Andaz, we offer a relaxed and welcoming atmosphere. We don’t aim for formality—we aim for warmth. You can strike up a conversation with the bartender or simply enjoy your own quiet moment. We adapt to each guest’s mood. If you’re looking for a friend, we become one. And of course, we’re always ready with thoughtful drink recommendations. We strive to strike that delicate balance—approachable, but not too casual.”
―If you had to describe your life as a cocktail, what would it be?
“I would pick Espresso Martini. We don’t remember who invented it, but a lot of people love it. I feel the same way about myself. I don’t need to be remembered by name. I just want to leave people with a good feeling. If someone can enjoy what I make in that moment, that’s more than enough.”
―How would you assess your journey so far? And what’s next?
“On a scale from 1 to 10, I’d say I’m at about a 6.5. I entered the hotel industry in 2010 and have been working as a sommelier for nearly 15 years. But the world of alcohol is still huge.
New wines are constantly being introduced, and S. Korea continues to produce exciting new spirits. There’s so much more to taste, and so much more to do.
Recently, I had a British whisky called “The English” here in Korea—it had this amazing white chocolate aroma. S. Korea’s drinking culture is expanding, and there’s so much potential. I’d love to keep exploring those possibilities."
―Any final words to share?
“Drink what you love, with the people you love, doing what you love. I think that’s the best way to enjoy life. You don’t have to follow all the “rules”—like switching to red wine just because you’re having steak, even if you prefer white. Your own taste should always be the standard. If you drink what you like, with people who matter to you, that’s more than enough."
