July 11, 2016 by Manny Hendra

Born & raised in Calabria Italy, Max moved to London at the age of 23 to start working as a barista, at a small bar called Bank. Instantly Max fell in love with the atmosphere and the energy and knew he wanted to join the team behind the bar. This was the beginning of his career as a bartender.

After working Bank for 10 months under the guidance of Grant Collins, he moved onto Zander in London for 6 years. In 2006 Max moved to Sydney and was fortunate to work in a few of the best bars Australia had to offer including; Zeta Bar, Bayswater Brasserie and Eau De Vie.

Max is now the proud owner of his own bar, Vasco, in Sydney’s Surry Hills. It’s a rock and roll cocktail bar in where he continues to live out his dream.

“Cherry Heering liqueur is a must-have for any cocktail back bar in the world because you simply can’t make a Singapore Sling without it.” – Max Greco | Vasco

“Heering, you obviously can’t make a Singapore Sling if you don’t have this.” – Max Greco | Vasco

“The reason why I like Heering is because it has a nice depth so the cherry comes through very well.” – Max Greco | Vasco



POST BY Manny Hendra
Worked all sorts of roles in the industry, from bartender to Multi site Operations . Fan of anything with Lime, Sugar and Booze.
4 years ago Picante Margarita
4 years ago Potato jeera roast

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