Filippo Sanchi believes sustainability achieves its greatest impact when woven into daily life. He emphasises, however, that “only a handful of bars globally have fully embedded sustainability into all aspects of their identity and ethos.”
Among these rare few is Republic Bar at The Ritz-Carlton, Millenia Singapore, where Sanchi, as the newly appointed bar director, is leading the charge. By incorporating locally sourced ingredients—think calamansi leaves, ginger, and chilli—the menu champions regional flavours while reducing reliance on imports.
The impact goes beyond flavour. “Nothing is wasted or discarded,” Sanchi notes. Case in point: leftover coffee grounds find new life in the Visions of Stella cocktail, an orange cold brew creation.
Meanwhile, just beyond the bar, the Republic Terrace garden provides a steady supply of fresh herbs and spices for both the kitchen and bar. A native of Rimini in Northern Italy, Sanchi has a flair for elegant cocktails and an infectious enthusiasm for hospitality.
Building on previous stints at the bars of Rosewood Bangkok and Guangzhou, he is eager to transform Republic Bar into the premier destination for guests seeking personalised experiences.
The foundation? A curated menu that balances beloved classics with daring new creations. While he remains tight-lipped on specifics—the new line-up is set to debut in the latter half of 2025—he teases “exciting concepts that marry creativity with the finest ingredients.”
But for Sanchi, a great bar is more than just stellar drinks. It’s the mood, the music, the lighting, and yes, even the uniforms. “They play an important role in shaping the whole swinging 1960s atmosphere,” he explains.
Consider us first in line for happy hour.
Photos: Republic Bar
