Classic Meets Curiosity – The Evolving World Behind the Bar
Sigi Egger-Gassner seems tailor-made for the bar. With Austrian warmth, he welcomes guests—open, approachable, almost like meeting up with old friends. And while he serves with a smile, his creations bring a fresh breeze to the palate. The young Salzburg native thrives on rhythm and movement, and he loves to explore the new and unfamiliar.
"Creativity and ambition—or rather, motivation—are essential in my profession. It’s important to keep moving forward and to continuously surprise guests with something new," says Sigi. It’s this creative drive, curiosity, and his self-imposed standards of quality and precision that led him into the world of fine dining and continue to shape his role as Bar Manager to this day.
A career in hospitality was almost written in the stars for the Austrian-born mixologist. His parents run a three-star hotel in the Salzburg region, and he grew up in the midst of daily guest operations. So, a formal education in tourism was a natural next step. After completing his training at the tourism school in Bad Hofgastein, Austria, he moved to the United States where he worked in exclusive country clubs in Florida and New Jersey through a travel-to-work program.
It was there that he first encountered the world of fine dining—and he was hooked. "It’s far more layered and interesting. You have to stay sharp. There are constantly new menus to explain, with components you may have never even heard of." Back in Austria, he joined his first Michelin-starred restaurant: Pfefferschiff in Salzburg, which holds three Gault Millau toques and one MICHELIN star.
He then pursued a degree in Hospitality Management in the Netherlands, during which he landed in Berlin for the first time for an internship at Hotel Das Stue. After graduation, he returned and started as a bartender. Just six months later, when his supervisor left the business, Sigi took over full responsibility for the bar. "Lots of responsibility, lots of overtime," Sigi recalls.
However, hotel bars tend to be relatively repetitive. After a long day, guests mainly want one thing: to relax. They want the classics, not experimental new creations. When asked about the most popular drinks, Sigi doesn’t hesitate: "Whiskey Sour, Negroni, and Old Fashioned!"
The hotel bar gave him plenty of room to perfect the classics. But Sigi wanted more—more creativity, new combinations, his own signature drinks.
Wild Blends with Intention
That’s how he ended up at GOLVET, where he now carries full responsibility for the bar. And the cocktail pairings are just as wild as what Head Chef Peter Maria Schnurr serves in the kitchen. “I want to blow guests away—after all, dining at GOLVET is often a truly special experience,” Sigi says with a grin. He loves surprising his guests with unexpected combinations—like tzatziki cucumber meeting cocoa and chili. It may sound crazy, but somehow, it works.
So how are these cocktail pairings created? "We sit down together and mentally walk through the menu so I can get a rough idea of how each course will be," Sigi explains. Based on that, he develops his pairings. After the first tasting, he consults with Sommelier Andrea or Restaurant Manager Martin to capture additional moods and refine his creations.
Everything must work in harmony. "The drink should complement the dish perfectly. It must never overpower the food or be too dominant—it should be well-balanced, yet not fade into the background." Every drink is carefully tailored to its respective course. Sometimes Sigi mirrors flavors and textures; other times he creates an exciting contrast. For heavier dishes, he likes to pair something light, with bright acidity or surprising counterpoints.
So what defines his creations? "Our signature drinks are very complex, very creative, very wild. Ingredients are crucial. Many of our drinks have ten to twelve components to truly hit every taste bud—there’s a touch of nuttiness, something grassy, maybe something buttery or floral." Sounds unconventional? It is. But it’s all by design. Come to GOLVET and see for yourself.
