In just a few years, Jimmy Hu has gone from an unknown young bartender from Hengelo to one of the most visible talents in the Dutch cocktail world. His ascent—fueled by humility, discipline, and an almost obsessive drive to improve—culminated this year in winning the prestigious Entree Magazine Best Bartender of the Netherlands title. But as with most great industry stories, Jimmy’s journey begins far from the spotlight: in a family-run restaurant kitchen, in a Hard Rock Café in Barcelona, and ultimately behind the bars that shaped his career.
Words: Albert van Beeck Calkoen
Photocredits header: Pim Ras for Entree Magazine
From Hengelo to the High-End Bar Scene
Born in Arnhem and raised in Hengelo, Jimmy grew up in his parents’ Chinese–Indonesian takeaway restaurant. Hospitality was always present—expected, even—but taking over the family business wasn’t his path. His first spark came during a family trip to Barcelona, where a Long Island Iced Tea at the Hard Rock Café opened his eyes to a world of spirits he recognized from his parents’ restaurant shelves, but had never truly tasted. Throughout his International Business Administration studies, he continued searching for something that felt like his. The turning point: an ad from the European Bartender School. “I always wanted to move to a big city and build something great,” he says. “I just never knew in what.”
Building a Career Through Curiosity and Grit
From there, his career unfolded in three major chapters:
Axis Bar, Hilton Amsterdam Schiphol (2023–2024) – A masterclass in hospitality under pressure, serving guests whose travel days had collapsed around them.
Bar The Tailor, Grand Hotel Krasnapolsky (2024) – A deep dive into tailor-made ingredients, palate development, and improvisational cocktail creation.
Bar TwentySeven (2024–present) – A place to sharpen technique, consistency, and mindset at one of Amsterdam’s most exacting bars.
“Before TwentySeven, I missed proper training. Here, I learned what it really means to be a top bartender.”
Mentors, Mindset & the Art of Never Standing Still
Terrence Bhiekharie – His first true guide in the Dutch barscene, teaching humility, curiosity, and how to navigate the industry.
Octavio Dogliotti – A colleague at The Tailor whose discipline, precision, and relentless practice set the bar for technical excellence.
Joan Sanz Ruiz – Jimmy’s current bar manager at TwentySeven, who empowers him to grow without competition—except against oneself.
Internationally, Jimmy draws inspiration from leaders who redefine the bar world on their own terms—Eric van Beek (Handshake Speakeasy), Monica Berg (Tayer + Elementary), and Remy Savage (Bar Nouveau). What ties them together? Vision, originality, and a refusal to settle.
The Road to Best Bartender 2025
After finishing in the top three in 2024, Jimmy returned with purpose. He evaluated his weaknesses—especially freepour accuracy—and practiced with rigorous discipline. Speed rounds became training sessions with respected peers acting as mock judges. For the final rounds—mystery box and personality—he focused on storytelling, research, and refining his ingredient-making techniques. “I wanted to show that last year wasn’t luck—it was the result of hard work, every single day.”
Highs, Lows & the Defining Moments of the Finale
His strongest performances came in the final two rounds, where he blended confidence with creativity. Still, even a minor slip in the speed round—a dropped shaker, cocktails not placed on their napkins—introduced doubt. But by the end of the night, the path was clear: his vision, growth, and technical evolution positioned him at the very top. Winning the title, he says, was both surreal and affirming. “I never imagined becoming the best in the Netherlands. This title shows me I chose the right path.”
Life at TwentySeven & What Comes Next
With his new platform, Jimmy wants to bring more attention to Bar TwentySeven—a bar he believes deserves far more recognition. Expect: more guest shifts, national and international; and a surprising new menu where Jimmy will play an active role. Jimmy sees his future aligned with the growth of his colleagues. “A bar is never one person. I want my team to grow with me.” His next internal step: head bartender. Amsterdam remains his home base—for now. But he’s not ruling out an international move. New York, in particular, lingers as a dream. And yes—he’s already sketching out a concept of his own: a low-threshold restobar combining great bites, top-tier cocktails, and the highest level of hospitality, all built around thoughtful choices and local ingredients.
Jimmy’s Philosophy: What Makes a Top Bartender?
For him, it comes down to four virtues: humility, openness, consistency and drive. Top bartenders, he says, never underperform—because they refuse to accept “good enough.” His advice for newcomers: Seek mentors intentionally, Visit bars and watch how others work, Attend masterclasses, Read widely, Know your long-term direction, Stay hungry. In no particular order.
And for himself? “I stay curious. I meet people, learn from them, and keep growing. This is only the beginning.”
Jimmy Hu’s story is not just about technical skill or competition success—it’s about mindset. It’s about choosing growth every single day, staying humble no matter how high you climb, and believing in the power of hospitality to change someone’s entire evening. As the Netherlands’ Best Bartender 2025, he steps onto a bigger stage. But if there’s one thing certain, it’s that Jimmy is far from done. His impact on bars, on teams, on the industry has only just begun.
