Erik started his career in 1999 graduating from the Hospitality School in his native Slovakia. Shortly afterwards he came across the first bartending book by Roman Uhlir. This inspired Erik greatly and he decided to take up the opportunity to learn about bartending. He joined a three month intensive bartending program in Prague run by Roman Uhlir; who became his first mentor.
As a newly qualified bartender, he moved back to Slovakia to join the team at the first cocktail bar in the capital Bratislava. Greenwich Cocktail bar fast became the hottest spot in the town. It was here that Erik spent three years developing his skills and creating his cocktail culture.
As senior mixologist in the team, he quickly caught the attention of the new to open venue Cafe Cafe and was promoted to the position of bar manager.
In January 2004, Erik decided to move to London to improve his English and learn more about his craft which he had now turned into passion.
His first job was at the infamous celebrity hang out Attica Club as a glass collector. After intensive English lessons during the day and working during the evenings, he gained his first promotion to head barback followed by bartender and ending as a head bartender.
With an existing passion for Japanese culture and a desire to progress, Erik took up a new offer and moved to Nozomi; Japanese restaurant in the heart of Knightsbridge. Fuelled by his craving to discover more, Erik took an impromptu trip to Japan. Whilst cruising around the bars in Ginza he fell in love with Japanese bartending and pursue this style further.
Now a newly qualified professional bartender, Erik was invited to take a part of the National Cocktail challenge in Slovakia; where he become the ultimate winner and was asked to represent his native country in the Havana Grand Prix, Cuba 2008.
Soon after, Erik returned to Japan to take a master class at the Tender bar by Kauzo Uyeda. Equipped with new skills and techniques, he returned to London and started applying them in his daily work.
At this point he decided to move to The Purple bar at The Sanderson Hotel in order to stretch his capabilities and apply the fine artistry of mixing drinks learned from his Japanese mentor on a new and experimental audience.
Not long after in 2008, Erik was nominated for ‘International Bartender of the Year’ at the Tales of The Cocktails. That very same year he was also nominated twice in ‘Top ten Bartenders of the Year’ in UK for the Class and The Theme magazine.
2009 saw Erik take part in ‘The International Belvedere Cocktail’ Competition where become the global winner.
Chuffed and overwhelmed with his sudden success, Erik joined The Connaught Hotel in Mayfair and was a part of the opening team of the Connaught bar. It was here he created his spectacular ‘Deconstructed Bloody Mary’ which shortly became as the signature drink for the bar. Together with his Connaught team, he quickly created the reputation of the best new hotel bar in London by adapting modern bartending techniques whilst keeping the tradition of classic hotel bar.
As a result The Connaught Bar was awarded ‘The UK Best Hotel Bar’ title by Class magazine and a year after recognized by the ‘Tales of The Cocktail’ awards as the ‘World Best Hotel Bar’.
In 2010 Erik joined the ‘World Class Cocktail’ competition run by Diageo Reserve. Ultimately as the national winner he represented the UK in the Global final. With his superb qualities and creative flair Erik was crowned ‘Global Winner’ and awarded his highest accolade to date, ‘The World Class Bartender of the year 2010’.
Shortly afterwards USA Conde Nast Travel magazine hotlisted him as bartender of the year and
GQ magazine UK shortlisted him, as one of the ‘100 Best things’ in London.
It was at this point that Erik invited join the opening team for the newly refurbished and legendary American bar at The Savoy Hotel. Here he was appointed head bartender of the American bar and currently works.
At the Tales of the Cocktail in New Orleans In 2011 the American bar was awarded as world best hotel bar and Erik as international bartender of the year.