LA NUVOLA

14-15 SEPT 2026

Technical Seminar - Managing Global Consistency through Cocktail Menù standardization

Speaker: Sany Bacsi + Gregoire Schnerb

Bar: COYA Restaurant & Pisco Bar

RBS Academy by Perrier - First Floor

Tuesday, 15th September

3 p.m. - 3:45 p.m.

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We asked Sany Bacsi and Gregoire Schnerb what this seminar will be about:

SPONSORED BY

Sany Bacsi

Sany Bacsi is a highly respected hospitality professional and global bar leader with over 15 years of experience in luxury dining and international bar operations. Originally from Hungary, his journey began in his early teens in a small local bar, where he developed a deep appreciation for service, hard work, and the rhythm of hospitality – values that continue to define his approach today. For more than a decade, Sany has been an integral part of COYA Restaurant & Pisco Bar, playing a key role in the brand’s evolution from a single concept into a globally recognized name. As Global Bar Manager, he oversees bar operations across the group’s international portfolio, having successfully contributed to the opening of 13 restaurants in 8 different countries. In addition, he has led and supported numerous high-profile pop-ups and activations around the world, from the US through Switzerland and Tukey to India, further strengthening COYA’s global presence. What sets Sany apart is his ability to translate a brand’s essence across borders – ensuring that every COYA bar delivers a consistent, high-level experience while still respecting the nuances of each local market. In a role that very few in the industry operate at such scale, he has built a reputation for maintaining quality, culture, and identity across diverse teams and regions, all while navigating the operational complexities of international expansion. Working closely with Global Head of Mixology Grégoire Schnerb, Sany plays a central role in bringing COYA’s beverage vision to life on the ground – supporting teams, developing talent, and ensuring that creativity is executed with precision in every location. His leadership is rooted in consistency, mentorship, and a deep understanding of what it takes to sustain excellence across multiple markets. As COYA continues its global growth, with upcoming openings in Ibiza, Milan, and Athens, Sany remains at the forefront of the brand’s expansion – helping to shape new destinations while preserving the spirit and standards that define the COYA experience.

SPONSORED BY

Gregoire Schnerb

Grégoire Schnerb is an internationally respected mixologist and bar innovator with over a decade of experience in high-end hospitality and globally recognized cocktail programs. Originally from the south of France, Grégoire began his journey in the beverage world through wine, studying beverage management and attending sommelier school in Bordeaux after completing hospitality training in Biarritz. His early career in Dubai began as a sommelier, before discovering his passion for bartending and the creative possibilities of mixology.

Today, Grégoire serves as Global Head of Mixology for COYA Restaurant & Pisco Bar, the internationally acclaimed Peruvian restaurant brand with venues across Europe and the Middle East. In this role, he leads the creative direction of the brand’s cocktail programs across its global portfolio, developing menus, mentoring bar teams, and shaping the evolving identity of COYA’s beverage culture. Grégoire first joined COYA Abu Dhabi in 2019 as Head Bartender, where he quickly transformed the venue’s Pisco Bar into one of the region’s most celebrated cocktail destinations. Known in the industry as “The Cocktail Butcher” for his theatrical style and ingredient-driven creativity, he combines technical precision with bold storytelling and modern culinary techniques behind the bar. Under his leadership, COYA has continued to evolve its global beverage identity, culminating in the launch of the brand’s latest international bar menu, “The Spirits of Peru: Madre Tierra.” Inspired by Peru’s diverse ecosystems and deep connection to nature, the concept explores native botanicals, Peruvian distillates, and contemporary techniques to create cocktails that celebrate the country’s landscapes, traditions, and cultural heritage. Grégoire’s work continues to push the boundaries of modern mixology while championing the global appreciation of pisco and Latin American cocktail culture. Through creativity, innovation, and team leadership, he plays a key role in shaping COYA’s bar programs as they expand across international markets