We were lucky to catch up with Geo Louis recently and have shared our conversation below.

Hi Geo Louis, thanks for joining us today. Let’s start big picture – what are some of biggest trends you are seeing in your industry?

The beverage and event space is evolving rapidly, and some of the biggest trends I’ve noticed center around personalization, sustainability, elevated experiences, and the obvious rise of non-alcoholic cocktails. Clients are no longer satisfied with just great cocktails—they want something that feels tailor-made, whether it’s a custom menu that tells their story or unique garnishes that turn every drink into a conversation starter.

Sustainability has also become a non-negotiable. Our clients are paying attention to how ingredients are sourced, how waste is minimized, and how their choices impact the planet. At Bartelier, we’re leaning into this by using eco-conscious practices, like repurposing ingredients and eliminating single-use plastics wherever possible.

The rise of non-alcoholic cocktails has been one of the most exciting shifts in recent years. When we first started, we rarely got asked to include mocktails on a menu. Now, we find that clients at almost every event want to incorporate them into their cocktail program. A few years ago, we began mixing “Garden Sodas,” which combine house-made cordials, fresh herbs, and fruits to create something truly fresh for the non-alcoholic menu. These drinks don’t just taste incredible—they’re visually stunning, with a botanical aesthetic that makes them just as special as any cocktail. I also often offer a suggested spirit pairing with these drinks, so guests who prefer alcohol and those who don’t can have a nearly identical experience. It’s about bringing inclusivity to the bar and ensuring everyone feels considered.

As far as cocktails go, we’ve noticed an uptick in matcha-based drinks. A few years ago, we worked on a specialty bar that focused on coffee cocktails, but I wanted to expand beyond just serving espresso drinks. That’s when I decided to create a Matcha Martini, which we added to the menu. It was a huge hit, and since then, we’ve been experimenting with matcha a lot. This led us to develop and can our own “Cocktail Grade Matcha,” which mixes flawlessly into any cocktail without the need to whisk or boil. We’ve been using it at events for over a year, and it will soon be available for purchase on our website in just a couple of weeks.

Finally, there’s a huge focus on creating immersive moments. Clients are asking for more than a bar—they’re looking for an experience. That’s where Bartelier shines, blending craft cocktail artistry with thoughtful design to create bars and activations that are as visually captivating as they are memorable. We’re all about creating a multi-sensory experience that lingers long after the event ends.

Geo Louis, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

My journey into this industry began with a deep-rooted love for hospitality and the creativity that comes with bringing people together over drinks. I spent years working in events and bar programs, blending my background in bar and beverage with my interest in design to craft unique and memorable experiences for clients. Over time, I realized there was an opportunity to bring a more elevated and intentional approach to bar services, and that’s how Bartelier was born.

Bartelier is not just about serving drinks—it’s about storytelling through cocktails, creating custom bar activations, and curating spaces that feel both luxurious and approachable. We offer everything from full-service bar design and event staffing to personalized cocktail programs for weddings, brand activations, and high-profile events. Our goal is to make every bar an experience in itself, whether it’s a bespoke cocktail menu inspired by a client’s story or a beautifully designed bar that serves as a centerpiece for their event.

What sets us apart is our commitment to creativity and detail. We don’t just make drinks; we craft moments. Whether it’s a custom-designed branded cocktail or incorporating unique ingredients like our own syrups and “Cocktail Grade Matcha,” we’re always finding new ways to innovate. We strive to ensure every guest feels included, whether they’re enjoying one of our signature cocktails or a carefully crafted non-alcoholic option like our “Garden Sodas.”

One of the things I’m most proud of is how Bartelier has grown into a trusted name for events in cities like Los Angeles. Seeing our work resonate with clients who value quality, creativity, and inclusivity is incredibly fulfilling.

What I want people to know about Bartelier is that it’s more than a bar service—it’s a brand that values connection, creativity, and sustainability. Our mission is to elevate the art of cocktails while ensuring that every event feels personal, intentional, and memorable. Whether you’re a couple planning your dream wedding, a brand launching a new product, or a guest sipping one of our drinks, we want you to feel like you’ve been part of something special.

Can you talk to us about manufacturing? How’d you figure it all out? We’d love to hear the story.

Do you manufacture your product(s)? Tell us the story of how you got started—did you already know how to manufacture the product? Did you have to find a vendor who could manufacture for you, and if so, how did you find the right one? What lessons have you learned along the way about manufacturing a product?

We didn’t set out to make products; our focus was always on crafting exceptional experiences. But the idea for our “Cocktail Grade Matcha” came naturally from solving a challenge we faced during events. A few years ago, while designing a specialty bar program, I introduced a Matcha Martini to diversify beyond espresso cocktails. It was a hit, but we quickly realized traditional matcha was impractical for busy bars—clumping, requiring whisking, or hot water.

This inspired us to create a matcha specifically designed for cocktails—one that blended seamlessly, retained vibrant color, and enhanced flavor without extra effort. Since I had no manufacturing experience, I partnered with suppliers and tested numerous formulations until we found the perfect blend. The process involved a lot of trial and error, patience, and learning about production timelines, quality control, and packaging.

Now, “Cocktail Grade Matcha” has been a staple at our events for over a year, and we’re excited to make it available for purchase soon. The biggest lesson I’ve learned is that great products come from solving real needs. By staying focused on quality and innovation, we’ve created something that’s as useful as it is unique.

What do you think helped you build your reputation within your market?

I belive our reputation has been built on a commitment to quality, creativity, and a deep understanding of what makes an event truly memorable. At Bartelier, we’ve always prioritized going beyond expectations—whether it’s crafting bespoke cocktail menus, designing immersive bar experiences, or finding innovative ways to bring a client’s vision to life.

One key factor has been our focus on personalization. Every event we work on is tailored to the client, from the cocktails we create to the aesthetics of the bar setup. People remember the details, and we’ve earned a reputation for making those details count. Whether it’s incorporating a couple’s love story into their wedding cocktails or branding drinks for a product launch, we’re always looking for ways to make the experience unforgettable.

Word-of-mouth has also been a huge driver for us. What’s unique is that we only started actively using social media recently—our early growth was almost entirely based on referrals and repeat clients. That level of trust is built by consistently delivering exceptional work and exceeding expectations every single time. When people leave an event talking about how the bar was a highlight, it creates momentum that no social media campaign can replicate.

Lastly, we’ve embraced innovation. From introducing non-alcoholic options like our “Garden Sodas” to developing our “Cocktail Grade Matcha,” we’ve positioned ourselves as a brand that is willing to experiment and evolve with industry trends. I believe this willingness to innovate while maintaining a strong commitment to craftsmanship is what has set Bartelier.

Contact Info:

• Website: Bartelier.com / GeoLouis.com
• Instagram: instagram.com/Bartelier.co and instagram.com/GeoLouis

Image Credits

Cameron Rad