~ For Starters ~

Nana Sechere, Beverage Innovation Manager, Monin Arabia        

Join us for an exclusive interview with Nana Sechere, Business Co-Chair of Tales of the Cocktail and one of Drinks International’s Bar World 100. With over 20 years of experience shaping global bar culture, Nana now brings his expertise to the region as Monin Arabia’s Regional Beverage Innovation Manager. We had the chance to tap into his insights and explore what’s next for the world of drinks and hospitality.

 

In your opinion, what emerging consumer preferences are shaping the beverage landscape? Are consumers leaning more toward non-alcoholic, health-focused options, or is demand for alcoholic beverages and premium imports still growing?

Health and Functional beverages are completely taking over. It’s linked to a couple of things – for starters, we are much more conscious of what’s on the back of the label and what we are consuming into our bodies, and secondly – consumers want a direct benefit from what we eat and drink and it’s all linked to our well-being

What are the top three trends you’ve observed in the beverage industry lately? (This could be related to products, service style, innovation, or technology).

Convenience is taking centre stage as consumers seek high-quality beverages in easy-to-consume formats, from 'ready to drink' to 'ready to mix' options.
We're embracing a more culinary approach to beverages, incorporating international ingredients and spices that reflect our global palate.
Beverage experiences are becoming increasingly prominent—whether through collaborations with renowned curators at top restaurants or lifestyle-driven events, drinks are firmly in the spotlight.

Can you tell us more about your role as a consultant? How do you typically collaborate with companies, and what kind of impact do you aim to bring?

Well, my primary role is with Monin in the Middle East, where I travel across the region to ensure standards are upheld—training both consumers and businesses, and curating menus for hotels, restaurants, and cafés.

As a consultant through my company, The Host Masters, I initially worked solo, curating menus for a wide range of establishments—places like Uchi in DIFC, Pitfire Pizza in Dubai Hills, and many more.

Today, I collaborate with trusted partners—some of the best beverage curators both locally and internationally. This not only helps ease the workload but also allows me to stay focused on my mission in the Middle East markets.

 

Are there any local or regional ingredients you find are influencing beverage flavours?

Tea is always influencing but local spices are really impacting beverages. Chai is a perfect example, but also ginger, sumac, and much more

What role does sustainability or ethical sourcing play in your current beverage strategy and product selection?

Ethical sourcing holds greater importance in the B2B space, though there is a growing segment of conscious consumers who care about where ingredients come from and how they affect their health. Globally, this awareness is widespread, but in the Middle East, many consumers still tend to prioritize brand names over ingredient quality.

I'm happy to get to work with 100% natural ingredients at Monin, but when it comes to other options in the market, there’s still progress to be made. Consumers need to become more mindful of the brands they support and the choices they make.

 

 

How are AI, technology, or data shaping your approach to beverage trends and operations? And where do you look for inspiration when crafting new drinks?

I always draw inspiration from food when curating drink ideas. Some people might remember my Mango Sticky Rice Highball from a few years ago—but now, with the wide range of ingredients I have access to at work, along with the exciting new flavours coming into Dubai recently, my creativity has reached a whole new level.

I believe AI should support beverage curators primarily in the research phase. Don’t rely on it to write your recipes—but do use it to deepen your understanding of the ingredients you’re working with. It’s a powerful tool that can help us accelerate our knowledge and elevate our craft.

Can you share an insider scoop—something under the radar—that you believe will make a big impact on the F&B industry soon?

Insider secrets? I would say stay tuned for the next few months and my team and I will show the region a lot!