Born in Crispiano (Taranto) in 1980, Guglielmo Miriello developed a passion for the art of mixed drinks during his years at hotel management school. He then moved to Milano, where he improved his technique at prestigious hotel bars including Bulgari and Excelsior Hotel Gallia. Guglielmo’s professional growth was refined abroad, in particular as bar manager at the Sugar Bar of the Michelin starred Maison Pourcel in Shanghai. During his years as a bartender, Guglielmo has received several important recognitions including finalist of the Innovative Drink of the Year Contest in New York (2010) and was the Italian representative in the World Class global finals in New Delhi (2011).
Since 2013, Guglielmo has been based in Milano, first as director of Dry in via Solferino, then at Ceresio 7, where he embarked on a fruitful and award-winning collaboration with chef Elio Sironi. Gugliemo guided Ceresio to several important recognitions including 92nd place in the Top 500 bars 2020 and the prestigious 50 Best Discovery list of The World’s 50 Best Bars. In 2021, Guglielmo was awarded the Order of Merit as a Knight of Hospitality.
As of mid-November, Guglielmo Miriello will be the Director of Mandarin Bar & Bistrot in Milano. In addition to the mixology program at MO Milano, Guglielmo will be responsible for the service at the Bistrot in collaboration with Executive Chef Antonio Guida. Guglielmo aims to offer guests an increasingly integrated experience between his signature cocktails and Guida’s haute cuisine. In his new role Guglielmo seeks to give the best possible attention to the guests with a highly personalized service.
Guglielmo shared his words on the exciting new opportunity at Mandarin Oriental Milano: “I am very happy to have accepted this new challenge. As a customer, I have been visiting Mandarin Oriental Milano Bar & Bistrot for years and I have always hoped that one day I could contribute to its success. Today I took this opportunity and I am both humbled and honored. When I choose a project, I not only consider the organizational aspects but also the human side, the corporate vision and the love I have for a place. I am excited and ready to embark on this journey together with the team, and to guarantee our guests a unique and personal experience."
