Rafael Palmero – Area Director at Lamucca

Rafael Palmero, over 40 years dedicated to hospitality and still loving this world as much as the first day. The key to success for him is daily effort, never losing the desire to learn and improve, and respect in capital letters, above all, for the customer, your colleagues, your bosses, everyone. He has been managing Lamucca de Prado for over 10 years, with the good humor, discipline, and professionalism that characterize him.

How did you become a Bartender?

I started at 13 washing glasses in a bar in Barcelona, to be able to eat, it was quite a complicated time and then fortunately several hospitality professionals crossed my path and by observing and learning from them, I was able to develop a profession that I love.

Did you have a mentor or were you self-taught?

I had a mentor, Manuel Villa, a master of hospitality who helped me a lot in Barcelona, and I learned through hard knocks. I started with him at 14, in a luxury restaurant at 5,000 pesetas per menu, I wasn’t even an assistant, and 10 years later I became the director. And from then until now I haven’t left this profession. Dealing with customers, being able to converse with them, always being surrounded by people, the atmosphere… That’s what I love.

Do you remember your first cocktail?

I remember it, I was working in Barcelona and I learned to make the Dry Martini. For me it’s the best classic cocktail there is.

Which cocktail were you most excited to prepare?

It was for Metrologic, and it was the Bourbon Mojito, spectacular. I came up with it and it worked great.

And the one you liked least?

The cocktail that embarrassed me the most was when I was hired by a hospitality supply company in Madrid to make the cocktail for the opening, with the company’s corporate colors. The colors were red and black, and the truth is that when mixed it lost all sense, and it turned such an ugly color that I was embarrassed. It was meant to be drunk without mixing, it tasted good, but there were people who mixed it and looked at me as if to say, what does this color mean?… The presentation was beautiful, with a base of black vodka and strawberry Daiquiri on top… But when mixed the color it turned was oh my! (smiles).

Any anecdote from all these years in the profession that you can’t forget?

When Her Majesty Queen Sofía came to the restaurant and I didn’t recognize her. She entered first and I seated her at the table and she said: « Now my husband will come, I’m sure you’ll recognize him. » And of course when I saw the King enter…

We assume you’ve met many important people in all this time

Yes, I know many famous people for whom I have great affection. I’ve worked with Madonna, with AC/DC, U2… But when I was director at the Laureus Awards the first time they were held in Europe, and everything was closed and Boris Becker came to dinner and we had to serve him, that’s when I became aware of what fame is and what it does, since we moved heaven and earth to feed him.

The best thing about your profession and the worst

What I enjoy most about my profession is dealing with customers, talking about a thousand different topics with different people in a single day is wonderful. And what I like least about my profession is working on the terrace, and I hate working breakfasts, because I hate getting up early, but I like everything else.

What is your moment of greatest enjoyment?

The best moment I can have at work is being behind the bar preparing cocktails for when diners finish eating. When they only ask me for coffees I get annoyed, and even more so now with soy milk, oat milk… I’m going to have to take a course at Starbucks to learn about Frappuccinos, Cappuccinos… (Smiles)

What trends do you foresee in the market?

After the pandemic I believe that hospitality will become much more professionalized, since the level was dropping a lot. Now we realize that to find true professionals, it’s very difficult and there aren’t that many. And only the truly professional ones will survive. There was a time when anything went, because there was so much volume of work that people and hands were needed, not good hands, just hands. And now that has changed, and now fewer hands are needed but quality ones, a more complete person who knows about everything. Now training and learning are essential, there are millions of courses of all kinds to learn. And many people don’t value it, and don’t attend due to lack of interest in learning. I wish I had had the possibility in my time to have all these courses at my disposal.

What can’t a customer visiting your establishment miss?

From my point of view if someone visits my establishment they can’t miss the margaritas, and now that we’re on an organic kick, we make a kombucha margarita, the blend is spectacular. But I must make it clear that we make the best Mojito in Madrid.

Would you share a recipe with us without giving quantities?

Of course, the kombucha margarita, with kombucha, lemon, sugar, triple sec and tequila.

Who have been your role models?

Well, at the beginning in my early days Cotarda in mixology, Manuel Villa in the dining room, as directors and bosses, José Cacheiro in Barcelona and José Aleguín, with a very valid vision of hospitality.

What advice would you give to someone who is starting out?

Fundamental respect for their bosses, essential that they want to learn, and that they understand what hospitality is, that the bells don’t strike midnight and I run off… The schedule is set by the customer. We are one of the first establishments in Madrid with a permanent kitchen. I love my job, and on my day off, I get up and stop by the restaurant for a walk, and nobody forces me, but it’s my life. Fortunately in hospitality what you gain are many friends.

What moment do you remember that you haven’t been able to forget to this day?

The first place where I was maître d’ at 24 years old, in a restaurant on Calle Paris in Barcelona, they introduced me to the staff and the youngest was 50 years old, and of course everyone’s first impression was « this kid is going to teach us, » and I earned their respect, as difficult as it was. Now people come to work thinking you’re their buddy, and there’s no respect for hierarchies, or for the rest of the world, but mainly for your superiors.

What is the anecdote you can’t stop telling?

I’m going to tell you one about know-it-alls, about tricksters. There are people who think they know a lot about everything, and specifically about wines, and one day many years ago I served some customers who asked me for a wine and told me it was bad. As a sommelier I tasted it, the wine was good, and I changed the bottle with the same wine inside and they loved it.

What do you think is the key with customers?

You have to know how to deal with the customer, we are hospitality professionals and psychologists many times. You have to listen to people and know how to understand them, with friendliness, with joy and with a smile. With a good attitude and kindness everything is solved. Another anecdote I remember well is that one day two ladies came here to Lamucca Prado, we had the place packed to the rafters, and once seated at the table they started complaining that they didn’t like the table and such. I stopped with them and asked them what was wrong, what the problem was, what had happened to them that afternoon, and they vented to me, and told me their problems, and once they finished, I said well now let’s eat and have fun. And the ladies’ faces changed, and they agreed with me, because in the end they were things that had happened to them but that were already part of the « past » and in the end life is that, trying not to get angry about anything and live in the moment.

What music do you like to listen to?

I love Spanish Pop from the 80s and 90s, but at work I listen to what I think fits the atmosphere at that moment depending on the customers, if at that moment there are more foreigners, or more young people… The music I don’t like at all is Reggaeton, I think I played it only once and because I made a mistake…

What cocktail do you like to drink?

The one I’ve always liked to drink is Whisky Sour, it’s my favorite classic.

And to prepare…

Prepare all of them. Each cocktail is a story, an enjoyment, they have their different things.

What bottle can’t be missing from your home?

It can’t be missing, no, a bottle of Johnnie Walker Black Label is never missing.

Special bottle or something unique that you have at your bar?

A Nogal port from 1964 that was given to me by a person who is no longer here, when I worked for some wineries and I’m very fond of it. And it was given to me because it’s from the year I was born.

Is there a favorite tool or an object you always carry with you?

The 4-color Bic pen is something I always carry with me, all my life I’ve always carried one. Now it has resurfaced, but about 10 years ago or so they weren’t seen as much and one day a customer saw it and said « Oh look, he has a 4-color Bic! », and it turned out he was one of the owners of the company and he sent me a box of pens in different colors, not the typical ones, but with lilac, light blue, etc.

Any bartender from the new generation that you respect or admire?

Well, a girl whose name I don’t remember, who 3 years ago won the Spanish mixology competition and had worked with me when she was very young, and I was very excited to see how she had grown as a professional.

What is your opinion on the current resurgence of mixology?

I think hospitality professionals have realized that there is a time period that is not for a drink, or for a shot, or for a coffee… There is a time period to have a cocktail, a moment when if you’re in an establishment that prepares cocktails, whether before or after eating, you see beautiful glasses, colors, and it entices you to order one.

Both at their establishments and to close a good interview, his favorite whisky couldn’t be missing, with which we toast and say goodbye until very soon. It is very enriching to be able to share moments with professionals with as much experience in the field as Rafael, who perfectly handles customer relations and has earned the respect and affection of everyone who is fortunate enough to have him nearby.