— Colombia · United States · Brazil · ThailandThe Cat
Bartender
Crafting stories, one cocktail at a time.
Raúl Guillermo Jaimes — Colombian conceptual mixologist blending technique, storytelling and international bar experience — and a certified English teacher specialized in hospitality.
A Colombian telling
stories in liquid.
The Cat Bartender is a professional bartender and conceptual mixologist from Colombia, with a background in International Business Administration and formal training in professional bartending and advanced mixology.
The work connects technique, storytelling and hospitality. The craft has been developed across Colombia, New York, Brazil, Thailand and Vietnam, learning how different cultures, flavours and service styles shape the way people experience a cocktail. Currently based in Sapa, Vietnam, working at Lady My — an elegant, well-known bar.
Every cocktail is an opportunity to tell a story that feels honest, memorable and well executed.
English Behind the Bar
Hospitality English, taught by someone who's actually worked the bar.
Practical English for bartenders and hospitality professionals who need to communicate with international guests in real work situations.
Start working in English.
Handle real situations naturally.
Communicate at a professional level.
How I work behind the bar.
Four principles that guide my work in service: technique, concept, reading the moment and execution.
Technique
Precision behind the bar is non-negotiable. I work with clarifications, infusions, fermentations and fat-washing to build structure, not just flavour. Every process has a purpose in balance, texture and consistency during service.
Narrative
Every cocktail starts with an idea, but it only works if it translates into something drinkable. I focus on building concepts that make sense both on paper and in the glass.
Emotion
A good cocktail is not just about taste — it's about timing and context. Understanding the guest, the moment and the environment is what turns a drink into an experience.
Experience
Service is where everything is tested. Speed, organization, glassware, temperature and flow behind the bar matter as much as the recipe. A cocktail is only as good as how it's delivered.
A passport written in spirits.
From Manhattan speed to Bangkok botanicals — the bars that shaped a method.
Motu Bar
Tiki bar experience focused on tropical cocktails, guest interaction and Thai bar culture. Developed signature cocktails added to the bar's menu.
Noventa Millas
Led the bar program at a Cuban restaurant in Colombia, developing authentic cocktail service, team coordination and seasonal drinks.
EVA Skybar
Delivered high-end cocktail experiences and contributed to a conceptual cocktail menu inspired by the seven deadly sins.
Primitivo Bar
Led bar operations, private events, service standards, team training and menu execution.
Salve Maloca Hostel
Worked with international guests while exploring tropical flavours, cultural hospitality and Portuguese-speaking service environments.
Queens
Worked behind the bar in a multicultural, fast-paced environment, strengthening English communication and adapting to international service standards.
Created through technique, intention and identity.
Each cocktail is a portfolio piece — concept, technique and sensory profile working together.
Moments that shape the path.
EBS Competition
Recognised for creativity, technical execution and the development of an original concept in mixology.
See the cocktail
Guest Bartender
Invited to design and execute a special signature cocktail menu, focused on experience, narrative and technique behind the bar.
A new project by The Cat Bartender.
Conceptual mixology meets digital creation. A future educational experience for bartenders, creators and cocktail storytellers.
Let's create something memorable.
Ready to collaborate? Whether you want to elevate your bar program, create a cocktail experience for an event or develop a new concept, I'm here to help.
"Based in Thailand — available for international projects from July 2026."