Ken Chan Wins the 11th Bartender Talent Academy Final
Ken Chan of Quinary, a bar in Hong Kong, was named the global winner of the 11th Bartender Talent Academy, an international contest for rising bartenders run by the House of Rémy Martin. The final took place on Wednesday, October 21, at the historic House in Cognac, France, and the results were announced the following day, October 22, 2026.
Twelve finalists made the trip to France this year. Each had already won a national round in their home country, and together they spent five days moving between Paris and Cognac before the final day of competition. The program is known as the BTA, and the company says it exists to back the creativity of the people who work behind the bar.
After a long day that tested creativity, technical skill and storytelling, three bartenders stood on the podium:
- 1st place: Ken Chan, Quinary, Hong Kong
- 2nd place: Anna Lyu, Bar ORO, Suzhou, China
- 3rd place: Zohrab Geonjyan, Dante Beverly Hills, USA
Geonjyan’s third-place finish put an American bar on the global podium.
What the House Had to Say
Amaury Vinclet, General Manager of Rémy Martin, spoke about the goals of the program. “The House of Rémy Martin is deeply committed to nurturing the next generation of visionary mixologists through the Bartender Talent Academy,” he said. “Throughout this week in Paris and Cognac, our finalists showcased not only exceptional craft in elevating Rémy Martin VSOP, but above all, a profound generosity and instinct for hospitality that define the future of cocktail culture.”
The company describes the competition as more than a contest. In its words, the program reflects a long-standing commitment to bars and mixology by encouraging new ideas, celebrating craft and giving talent a global stage.
Two Challenges, Two Very Different Skill Sets
Every finalist worked with Rémy Martin VSOP Cognac Fine Champagne. The judges set two separate challenges. One was about technical skill, and the other was about instinct and hospitality.
Challenge One: The Pre-Batched Cocktail
The first task was built around the pace of busy, high-volume cocktail bars. Finalists had to take the signature drink that won their national round and rework it into a pre-batched serve that could be scaled up. Pre-batching means much of the preparation is done before service starts.
The idea behind the challenge was simple. If the prep is handled early, a bartender gets more time to talk with guests once the doors open. The contestants were expected to show speed and repeatability, and also to add a memorable service ritual that made the drink feel special.
Challenge Two: Home Entertainment
The second task went the other way. It was guided by the line “simple but not easy, talent over technicity.” Specialist equipment and advanced prep were taken off the table. Finalists could only use ingredients found in a regular pantry.
That meant instinct, balance and creativity had to carry the drink. The goal was a generous, approachable cocktail that a person could make when friends come over to the house.
The Winning Drinks
The company released details on the top three entries across both challenges. The descriptions below are for information only and show how each bartender approached the brief.
First Place: Ken Chan of Quinary, Hong Kong
For the pre-batched round, Chan created “Rémy Boba,” a highball that mixed modern Asian tea culture with fine mixology. The drink used Kyohō grape spherification, a fig leaf infusion with Cointreau, and green pearl jasmine tea. It was topped with a savory cheese foam and Uji matcha, which was a nod to the Zen idea of Ichigo Ichie.
His home entertainment entry was called “Ready Set Sun.” It was designed to feel warm and bright. The French oak and vanilla notes of the cognac were paired with citrus, and a small amount of French Dijon mustard was added for what the company called an unexpectedly silky, uplifting finish.
The list of ingredients was a long way from a standard bar order. It included orange juice, yuzu, lime juice, a teaspoon of Dijon mustard, whipping cream and an egg white. The drink was shaken, strained into a chilled coupe or cocktail glass, and then finished by torching it with cardamom and sugar so the top turned into something like a crème brûlée.
Second Place: Anna Lyu of Bar ORO, Suzhou, China
Lyu pushed the idea of pre-batching about as far as it can go with “Eggsplore.” She blended Rémy Martin VSOP with salted egg yolk, preserved egg, pineapple, Cointreau and Mount Gay, then clarified the mix and placed it inside a 3D-printed eggshell. A homemade egg biscuit was served as the garnish.
Her home entertainment drink was “Happy Egging,” a rich, comforting flip-style creation. The cognac acted as a bridge between Pedro Ximénez sherry, caramel, sesame oil and silky cream on one side, and smoky Lapsang Souchong tea and cracked black pepper on the other. The drink was blended with a whole egg and ice, poured into a chilled coupe, and finished with fresh black pepper over the foam.
Third Place: Zohrab Geonjyan of Dante Beverly Hills, USA
The American finalist went with theater. His pre-batched serve, “1724 Time Capsule,” was wax-sealed and had a sci-fi feel. It combined Rémy Martin VSOP with Belle de Brillet, cacao nibs, tonka amaro, strawberry vinegar and banana water. The judges opened it as part of a ritual in which they cracked a safe using the code 1724. That number is the year the House of Rémy Martin was founded.
His home entertainment drink, “Chez Moi On Partage,” was inspired by Armenian hospitality, sharing and togetherness. It was a refreshing, food-minded cocktail made with cognac, apricot brandy, caramel syrup, a drop of black truffle oil and lemon juice. It was served beside marinated apple slices on a shiso leaf. The apples were soaked in cognac, caramel syrup, lemon juice, truffle oil, salt and black pepper, and the whole presentation was meant for sharing on a warm afternoon.
Who Judged the Contest
Rémy Martin put together a five-person panel of mixology authorities, industry tastemakers and past champions.
Alexandre Quintin led the jury as president. He is the Head of the House of Rémy Martin International Ambassadors and the founder of the BTA.
Patrick Pistolesi is the founder and owner of Drink Kong in Rome, which ranked No. 40 on The World’s 50 Best Bars list for 2025.
Caitlin Hill is Advocacy Manager for Emerging Markets at Rémy Cointreau. She has been a multi-year top nominee for Best International Brand Ambassador at the Tales of the Cocktail Spirited Awards.
Octavio Dogliotti is the 2025 BTA Global Champion and works at Röda Huset in Stockholm, which placed No. 35 on The World’s 50 Best Bars 2025 list.
Bastien Gardrat is Global Spirits Ambassador at Forbes Travel Guide.
The judges scored finalists on four things: flavor balance, storytelling, visual appeal, and how well each drink showed off the aromatic richness of Rémy Martin VSOP cognac.
What the Winners Receive
The prizes go beyond a trophy. The three global winners get financial grants meant to help with their career development. They also receive lifetime privileged access to the House of Rémy Martin in Cognac.
That property has picked up some recognition lately. It was awarded two stars in the Michelin Green Guide, and it also won the international “Global Best Of Wine Tourism” and “People’s Choice” awards for 2025.
All twelve finalists, not just the podium finishers, officially join the Rémy Martin BTA Alliance. This is an international community of alumni built around global connection, peer-to-peer exchange and creative collaboration. For a young bartender, it offers a network of peers in cities around the world.
Support for the Wider Bar World
Rémy Martin’s involvement with the bar community stretches past the Academy. The House has been the Official Cognac Partner of the 50 Best Bars since 2019. The company says its aim is to celebrate craft, terroir and the evolving rituals of modern hospitality.
A Look at the House Behind the Contest
The House of Rémy Martin has been producing cognac since 1724. The company credits a deep love of the land, continuous family ownership and a passionate commitment to excellence for keeping it going for more than three centuries. It says its blends, its generations of tradition in Cognac and its many awards continue to attract discerning connoisseurs.
The House specializes in Cognacs Fine Champagne. Its range includes Rémy Martin XO, Rémy Martin Tercet, Rémy Martin 1738 Accord Royal, Rémy Martin CLUB and Rémy Martin VSOP. More information is available at RemyMartin.com.
Why This Year’s Contest Stands Out
Several things set this edition apart. The pre-batching challenge showed how much planning goes into a smooth night at a busy bar. The home entertainment challenge showed that good hospitality does not depend on fancy tools. And the winning drinks drew on tea, eggs, mustard, truffle and sherry, which shows how far modern bartenders are willing to go when they build a drink around a classic spirit.
The story is also a reminder that bar work is a craft with its own competitions, travel, rituals and careers. A Hong Kong bartender, a bartender from Suzhou and a bartender from Beverly Hills each took a centuries-old French spirit and told a personal story with it. In the end, Ken Chan’s mix of tea culture, cheese foam and Zen philosophy won over the jury in Cognac.
