From Belluno to one of the world's best cocktail bars, to her new challenges as a brand ambassador, the journey of a young professional who has transformed mixology into a language of precision, technique, and a touch of madness.
Behind the bar counter, stories, dreams, and encounters intertwine. Some see it as a place of passage, while others transform it into a starting point. For the Belluno bartender, Jessica Zaetta, That bar was a springboard into a universe of possibilities: a world of curiosity, discipline, and constant research. Born and raised in Veneto, Jessica took her first steps in hospitality almost by chance, only to discover—shaker after strainer—that the real magic wasn't in the technical gesture, but in how a drink could evoke an emotion.
Her journey and her curiosity led her to Barcelona, in the beating heart of international mixology. After his experiences in the group's venues Confitería, Jessica has fulfilled a dream: joining the team of Sips, the bar founded by Simone Caporale And Marc Álvarez, today a global symbol of innovation and hospitality (3rd bar in the world according to The World's 50 Best Bars 2025). In the Sips laboratory, she refined her vision: combining the precision of science with the human warmth of Italian hospitality. We met her for “Italians do it better”, the column of MT Magazine which tells the stories of those who, with passion and talent, bring Italian taste and spirit around the globe.
Jessica, how did your career behind the bar begin?
“I started working in hospitality at just 18, almost by chance, in the dining room, with the idea of earning some money. Then one day I ended up behind the counter, and there a spark ignited within me: I discovered a world of hospitality, creativity, and human connection. It was love at first sight, and I haven't stopped since."
How did you start training professionally?
“I started my journey with AIBES, growing through courses and masterclasses, always looking for new inspiration. In 2022, however, I felt the need for a change of scenery and to challenge myself, so among many options I chose Barcelona”.
Why Barcelona?
“I was at a point where I was trying to figure out what direction to give my professional life. By chance, I attended a masterclass held by two guys who worked at ParadiseThey spoke to me about Barcelona with infectious enthusiasm, conveying all the joy and excitement of working in a bar where innovation and hospitality meet. Those words sparked a new curiosity in me.
How was your arrival in the city?
“A few months later I left for a week in Barcelona, with the specific aim of finding accommodation: in those days I understood that that city could really become my new home and, within a month, I moved there. Monk, group location Confitería which also includes Paradise And Dr. Stravinsky, a speakeasy hidden behind a 24-hour market, I learned Spanish from scratch and, above all, I learned that the bar can be a place of lightheartedness and fun, not just rigor: behind the counter you can smile and make others smile.”
And then came Sips. What did he mean to you?
“Sips It's always been my dream, ever since I came to Italy. I'd been following Simone Caporale's stories on Instagram with admiration about the birth of the project, and for me, becoming part of that reality meant experiencing innovation firsthand, working alongside two brilliant minds like Simone And Marc Álvarez. From the very beginning, what attracted me most was the laboratory: a place where creativity meets discipline and organization. It's exactly there that I discovered how much study, technique, and dedication lie behind the beauty of a drink. Working in the lab taught me the importance of precision, but also the value of patience and attention to detail.
How would you describe the Sips lab?
“The laboratory is a quiet place, yet full of magic. Every bottle, every tool, every ingredient tells a story. There I found my true calling: discipline, organization, mise en place, and creativity. It has become lab manager, I lived an intense year, full of growth and discovery, until a few days ago, when my chapter at Sips ended”.
Do you have any side projects besides the bar?
“Yes, and since I like to keep myself busy, in parallel with my path in Sips I also had the opportunity to undertake a career as Brand Ambassadors: initially for Bareksten Spirits, and now, for a few months, with Chinola, thus continuing to grow and enrich my experience in the sector from a new perspective”.
What do you think is the secret to the success of Italian hospitality?
“It's no coincidence that even in the best bars in the world, there's often an Italian in charge. I believe the secret of Italian hospitality lies in our spontaneity, in the ability to make every guest feel welcomed at home, with naturalness, empathy, and human warmth. Ultimately, what the customer truly remembers isn't just the taste of the drink, but how they felt: the experience, the attention, the sincere smile. Hospitality, for us, is a simple yet profound gesture of love. There are three elements that distinguish us: passion, spontaneity and that healthy madness It pushes us to improvise, to break the mold, to surprise with the unexpected. It's a contagious energy, born from the heart and transmitted in every gesture at the bar. In the laboratory, this same attitude comes to life in a different yet equally authentic way: madness becomes creativity, passion transforms into research, spontaneity into style. It's the quiet side of Italian hospitality, where discipline meets imagination and every detail expresses an emotion. We Italians know how to combine heart, technique, and instinct, and perhaps it's precisely this balance of passion, spontaneity, and a touch of madness that is the true secret of our success.
Do you have a go-to signature cocktail?
“Yes, it's called Northern Light. I'm convinced that simplicity is the key to everything: a good cocktail comes from the right balance, where each ingredient has a precise meaning. I created this drink inspired by the Norwegian fjords, the cradle ofAquavit, a fascinating Nordic spirit that adds depth and character to the mix. The drink takes on the structure of a classic Gimlet: the acidic part comes from the Granny Smith apple juice acidified with malic acid, while the sweetness comes from a dill syrup, designed to preserve its freshness and avoid oxidation. Finally, a few drops of eucalyptus adds a balsamic and enveloping touch. To complete the experience, the garnish: a colorful flower made with a slice of pickled apple, which hides eucalyptus crystals that, melting in the mouth, release an intense and surprising freshness. The idea is to begin by tasting the flower before the drink, to prepare the palate and amplify the aromatic notes. Northern Light It's simplicity and precision, a cocktail with few ingredients, but extreme attention to detail and technique. Creating balance in simplicity is the greatest challenge, but also the most rewarding."
