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Filipino bar veteran Paulo Naranjo is making waves in Jakarta as bar and beverage manager of The St. Regis Bar

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<div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1772093115001The Centerpiece - A Trumpet-shaped Chandelier.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">The trumpet-shaped chandelier at The St. Regis Bar. <em>JC Cailles Lo</em></span></span></span></div><p>2025 marked a milestone year for Jakarta’s bar scene, with four establishments earning spots on Asia’s 50 Best Bars list announced last July. </p><p>Among them is the New York-inspired cocktail destination The St. Regis Bar, a namesake of the luxury hotel property where it is situated. Now ranked No. 22, the bar made an impressive leap of 66 spots from the previous year. This recognition came shortly after Filipino industry veteran Paulo Naranjo joined the team, bringing 14 years of experience, and having been with the bar for just seven months when the award was announced.</p><div> </div><div><strong>A bar above the rest</strong></div><p>Each guest lucky enough to secure a reservation at this bar -- which is no small feat given how often it is fully booked -- will realize that the place is nothing short of impressive. This is not your stereotypical cramped, industrial-looking, dimly-lit bar where everyone stands, struggling to get the mixologist’s attention for their orders.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1772092748721The Grand Entrance.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">The grand entrance. <em>JC Cailles Lo</em></span></span></span></div><p>A very spacious, long hallway greets guests as they enter, with shelves on the left proudly displaying the bar’s awards and accolades. The entire space exudes timeless elegance and sophistication, reimagining New York’s golden era with distinct Indonesian touches. </p><p>Plush interiors by renowned designer Alexandra Champalimaud set the tone, while a dramatic trumpet-shaped chandelier crafted by Lasvit of the Czech Republic serves as the centerpiece. Adding a local flair is a bespoke mural by Eddy Susanto, one of the country’s most celebrated contemporary artists, with outlines rendered in Javanese script.</p><p>Beyond the main area, the bar features two private rooms: a Wine Vault with a curated selection of exquisite wines from around the world, and a Malt Room showcasing rare and premium whiskies.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1772092840441The Wine Vault.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">The Wine Vault. <em>JC Cailles Lo</em></span></span></span></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1772092858777The Malt Room.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">The Malt Room. <em>JC Cailles Lo</em></span></span></span></div><p>Topping it all, the bar offers a unique Violet Hour, serving martinis to kick off the evening, followed by live jazz performances that feel like a private concert as guests sip bespoke cocktails late into the night.</p><div> </div><div><strong>Taste of the new menu</strong></div><p>Just this January, under the leadership of Filipino bar and beverage manager Paulo Naranjo, the bar launched an impressive new menu that transports guests back to the 1920s and pays homage to the era entitled “The Golden Era of Jazz in New York.” The menu is divided into three dedicated sections: the first features cocktails inspired by legendary jazz artists, the second celebrates iconic music venues, and the third highlights timeless jazz songs.</p><p>Some of the standout drinks:</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177209347462920260226 (4).jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">The Greatest Showman (left) and The White King. <em>JC Cailles Lo</em></span></span></span></div><p>The White King celebrates Paul Whiteman, the King of Jazz. This complex cocktail features Nikka Coffey vodka, distilled guava, white wine, peach &amp; jasmine, lemon &amp; lime, cream, egg white, butterfly pea, and sparkling water. The creamy foam on top resembles a crown, making it a fitting tribute to the king.</p><p>The Greatest Showman captures the grandeur of classic jazz performances at Carnegie Hall. This cocktail, made with Grey Goose vodka, coffee, cream, and ice cream soda, is served with an edible ticket on the glass, like a souvenir from watching a show.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177209359928720260226 (3).jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">(From left) Charleston, Crime-Tender, and The First Lady. <em>JC Cailles Lo</em></span></span></span></div><p>The First Lady was inspired by Ella Fitzgerald, famously dubbed the First Lady of Song. The cocktail made with London No. 1 gin, peach butter, fruity green tea, lemon, and vanilla, offers a smooth, sophisticated balance of flavors that honors jazz’s most celebrated woman.</p><p>Charleston celebrates the iconic dance of the 1920s Jazz Age, popularized by Paul Whiteman. This cocktail is crafted with Monkey Shoulder blended malt whisky, apple cordial, vanilla, and a real popcorn garnish on top. Bold, buttery, and indulgent.</p><p>Crime-Tender is inspired by The Harvard Inn in the Prohibition era, where Al Capone started working as a bouncer. This cocktail features Nikka Coffee Gin, Aperol, strawberry, mint foam, and Maison Perrier Lemonito. Strong yet citrusy, and with the face of Al Capone himself laser-printed on the glass.</p><div> </div><div><strong>After hours with Paulo Naranjo</strong></div><p>In an exclusive one-on-one interview with the talented Filipino bartender, we delved deeper into how he got started, his leadership style, and his perspective as a Filipino in the drinks industry. Here’s what we discovered:</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1772092926481Paulo Naranjo - Bar and Beverage Manager.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Paulo Naranjo at The St. Regis Bar. <em>JC Cailles Lo</em></span></span></span></div><div><strong>Have you always loved cocktails? Can you tell us a little about your background and what led you to the drinks industry?</strong></div><p>“Yes, I’ve always been drawn to cocktails, especially ones that use unique ingredients. What I really love is the creativity behind them. Every time I do R&amp;D for new drinks, I get excited to experiment with new flavors and techniques, not just how they taste, but also how they look in the glass. I actually started in hospitality as a housekeeping runner during my internship and first year after graduating. What eventually pulled me into bartending was my love for flairtending back then it felt so cool watching seniors flip bottles, and that curiosity slowly turned into a passion for making drinks.”</p><div><strong>As the leader of The St. Regis Bar, what key qualities do you bring to the team as a Filipino? What unique traits do you think have given you an advantage in this line of work?</strong></div><p>“I think one of the biggest qualities I bring is being an open and collaborative leader. I truly believe there are no bad ideas until you try them, so I always encourage the team to share and experiment. Filipinos are naturally warm, adaptable, and very team-oriented, and those traits really help in hospitality. Being able to connect with people and create a positive environment makes a huge difference for both the team and our guests.”</p><div><strong>What do you think is your &#x27;secret formula&#x27; for getting the bar to such a high ranking on Asia’s 50 Best Bars list so quickly?</strong></div><p>“Honestly, there’s no secret formula. For me, it always starts with the team. Everyone needs to share the same goal, but more importantly, you have to invest in developing the people first. I’ve been very lucky to work with a team that shares the same vision, and we give each other mutual respect. When the team is strong and aligned, everything else follows, that’s the real foundation of any recognition.”</p><div><strong>If you had the opportunity to craft a Filipino-inspired cocktail for the menu, what would it be and why?</strong></div><p>&quot;It would definitely be inspired by camote cue. It’s something I loved growing up, and I actually created a drink before inspired by an Old Fashioned but with sweet potato and brown sugar.It brings that nostalgic flavor of caramelized sweetness, every sip feels like a memory from childhood, which is something I love translating into cocktails.&quot;</p><div><strong>Any inspiring message for Filipino talents who aspire to build an international career like yours?</strong></div><p>&quot;Find something you truly love doing. I’ve been lucky that my career is also my passion, so even when the work gets tough, it never really feels like work. When you love what you do, the long hours and challenges become part of the journey, and it feels more like you’re just having fun with something you care deeply about.&quot;</p><div> </div><div><strong>What’s next for The St. Regis Bar</strong></div><p>With Naranjo steering operations, the bar launched a program called Raising The Bar, inviting bartenders from across the region not just for guest shifts but also to exchange ideas and reinterpret the St. Regis Bar&#x27;s philosophy and theme in their own style. </p><p>So far, several big names have collaborated, including Bvlgari Ginza Bar from Tokyo, Hope &amp; Sesame from Guangzhou (ranked No. 7), Dean &amp; Nancy from Sydney, and Obsidian Bar from Shenzhen (ranked No. 51). </p><p>With more renowned bartenders expected, 2026 promises to be an exceptionally exciting and busy year.</p>

<p>Filipino bar veteran Paulo Naranjo is making waves in Jakarta as bar and beverage manager of The St. Regis Bar, which recently climbed to No. 22 on the Asia’s 50 Best Bars.</p>

Filipino bar veteran Paulo Naranjo is making waves in Jakarta as bar and beverage manager of The St. Regis Bar, which recently climbed to No. 22 on the Asia’s 50 Best Bars.

Meet the Filipino leading one of Jakarta’s best bars

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Meet the Filipino leading one of Jakarta’s best bars

JC Cailles Lo

Published Feb 26, 2026 04:32 PM PHT

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