With over a decade of experience in bars, nightlife, and brand advocacy across Africa and the Gulf, Peter Lebese—better known as Thee Gintleman—has made his mark as a leading mixologist and brand ambassador. Currently serving as a Reserve Brand Ambassador for Diageo MENA, Peter is key in delivering top-tier brand activations, trade education, and premium client experiences, focusing on the Reserve Portfolio.
Before joining Diageo, Peter worked as a nightlife brand consultant in Dubai, where he helped shape the bar landscape through advocacy, training, and curating high-energy experiences.
On his recent visit to Bahrain’s newest Greek dining spot – Asteria, where Peter enraptured the crowd for a stellar evening, Bahrain Confidential caught up with Peter to find out more about Thee Gintleman, finding passion in mixology, sustainability in the industry, and more – in his own words.
I always knew I loved hospitality, but bartending had an extra edge—it felt like being a rockstar. Just like a musician owns the stage, a bartender commands the bar when a venue is packed, keeping the energy high while crafting drinks that make the moment special. It’s about creating an experience, making people feel welcome, and delivering something unforgettable in every glass, enhancing the experience for the time people choose to spend at a venue.
My current role within Diageo MENA is a childhood goal and aspiration that has come full circle. When I moved back to South Africa from America, I saw Diageo’s ambassadors doing incredible work, while World Class was one of the first competitions I came across. It wasn’t the first one I entered, but it certainly shaped my understanding of what it means to be a world-class bartender.
Now, I get to do what I always wanted—share knowledge, keep learning, and help inspire others in an industry that keeps evolving. Seeing bartenders grow, push their craft, and find their style is what makes this role exciting for me.
Bartending has evolved much like the culinary world—moving beyond tradition to embrace creativity, innovation, and collaboration. There’s a stronger connection between the bar and the kitchen, with bartenders and chefs working together to explore new ingredients and techniques that push the boundaries of flavour. Additionally, sustainability has become a key focus worldwide. The industry is finding smarter ways to use ingredients, minimise waste, and educate guests on refined drinking experiences.
To stay ahead and keep up with trends, I immerse myself in global conversations—learning from bartenders around the world, drawing inspiration from chefs, and even looking to industries like fashion and film. Culture drives what people crave, and understanding these shifts helps shape the way we craft experiences behind the bar.
One of the most recent moments that reminded me why I love what I do happened early in my role as a brand ambassador for Diageo MENA. A young bartender—actually a barback at the time—approached me with an idea for a cocktail. He wasn’t sure if it would work, and more than that, he wasn’t sure if he was ready to put himself out there. I could see the hesitation, but I could also see the spark.
We sat down together, breaking the idea apart and building it back up. We discussed balance, ingredients, and the story he wanted the drink to tell. We focused beyond crafting a great cocktail and zeroed into giving him the confidence to trust his instincts. Eventually, we landed on something that was a true expression of his creativity. He put it forward, and not only was it well received—it became a standout serve at the venue.
Fast-forward to today and that same bartender has worked his way up to a senior role in the same space. Seeing that progression, knowing I played even a small part in it, is what makes this industry so special. Bartending isn’t just about mixing drinks; it’s about mentorship, collaboration, and lifting each other up. Those are the stories that stay with me.
Sustainability is no longer just a trend—it’s a necessity. We’re seeing bartenders become more resourceful, rethinking how they use ingredients, and finding ways to minimize waste. The shift is about efficiency as well as creativity. Orange peels that were once discarded are now being transformed into syrups, leftover herbs are infused into spirits, and techniques like clarification allow us to use ingredients to their full potential.
Beyond just reducing waste, there’s a growing movement toward hyper-local sourcing. More venues are working directly with farmers, understanding the origin of ingredients, and even growing their own garnishes and botanicals. This approach doesn’t just make operations more sustainable—it deepens the connection between what’s in the glass and the world around us.
On the responsible drinking front, there’s been a major shift in mindset. It’s not about drinking less—it’s about drinking better. The industry has embraced the idea that sophisticated, complex flavours don’t have to come with high alcohol content. We’re seeing an incredible wave of low-ABV and non-alcoholic cocktails that allow people to enjoy the experience without compromise. This aligns with the broader cultural shift toward wellness and mindful consumption around the world.
For the industry to truly thrive long-term, sustainability and responsibility have to be at the core of what we do—not just in the way we serve, but in the way we think, create, and evolve.
My biggest inspiration is my mother. She’s not directly in the industry, but her influence is everywhere in my journey. She’s a cook at a school for children with disabilities, and growing up, I watched her constantly find ways to make food exciting for kids who had strict dietary needs. She didn’t just follow recipes—she adapted, experimented, and found creative ways to bring joy through flavour. That mindset of making things work, of thinking beyond the obvious, is something I carry with me every day behind the bar.
Beyond that, I’m inspired by the people I work with—my peers, my team, and the community of bartenders and brand ambassadors I’ve met along the way. There’s something powerful about exchanging ideas, learning from different styles, and seeing how others interpret flavour and technique. Of course, I also draw inspiration from legends in the industry—people like Simone Caporale, who have helped set the bar incredibly high.
For me, inspiration isn’t about idolising one person; it’s about constantly surrounding myself with individuals who challenge me to be better, as a bartender and as a collaborator. Because at the end of the day, growth isn’t a solo journey—it’s something, I believe, we build together.
My grandma – she never really got to see me making drinks so I would love to share a creation of mine with her.
Wild red carrot – Indigenous to a South African region that can be used to make an in-house bitter aperitif with a strong flavour profile and vibrant colour.
A gin martini, extra cold, extra dry with a touch of bitters and garnished with grapefruit oils.
For me, it’s less about the genre and more about the vibe—anything upbeat and high-energy that gets me going, as long as it’s not heavy metal. Jazz is also an exciting genre, and I’ll always love a good old-school funky blues tune.
“Happy Days” or “What’s Good” – that way, every time someone walked into the bar and asked, “What’s good?”, I could hand them a drink and say, “This is What’s Good!”
