Nestled amongst a quaint row of shops in Guangzhou’s West Temple Front Street, Hope & Sesame started when speakeasies were an unknown concept in Guangzhou back in 2016. Founded by EHL Hospitality Business School alumni and successful entrepreneurs Bastien Ciocca and Andrew Ho when they were just 30-year-olds, their unassuming cocktail bar has grown from a hidden gem into one of Asia’s top bars.
Having recently been named the Best Bar in Mainland China (2023 and 2024) by Asia’s 50 Best, today Hope and Sesame has become a mainstay, not just in Guangzhou, but in the global cocktail scene.
The beginning of a partnership
The founding of Hope & Sesame was largely a stroke of serendipity. After having built successful careers in luxury hotels in different countries, it was Andrew and Bastien’s chance reunion in Guangzhou that changed everything. They both decided to leave the hotel industry to start their own food and beverage (F&B) business.
“You just have to be open to new opportunities all the time, and when it's the right time, you kind of feel it,” Andrew reminisces.
They chose Guangzhou for its growth potential due to its increasing consumer demand for diverse and innovative F&B experiences. The pair began their venture by first securing a venue. “One key element is the landlord. If they understand what we want to do, it’s a green light,” said Bastien.
The venue itself played a role in shaping their decision, since they initially intended to open a restaurant. That was, until they discovered the kitchen wouldn’t fit their design. “Since Bastien and I both love cocktails, I just thought, why not turn it into a bar then?” Andrew recalls.
Had the kitchen been larger, maybe they’d be running a Michelin starred restaurant today. No one knows, but that was how Hope & Sesame was born.
Located just outside the city centre, the neighbourhood's old-school charm and predominantly older residents inspired them to launch a speakeasy bar.
During the day, nobody realizes there's a bar there. Guests have to find the hidden door to enter
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Andrew Ho
With no other bars or restaurants nearby, they initially depended on word of mouth and events to attract customers. With the crucial support they needed coming from the EHL alumni network.
The strong alumni network helped us set up the collaboration between our bar and hotels such as Mandarin Oriental in Beijing and Shenzhen. EHL is a label for trust and quality which has really helped us throughout our journey.
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Bastien Ciocca
As Hope & Sesame gained recognition, other bars began to appear in the neighbourhood, drawing locals and eventually turning the area into a destination for out-of-town visitors.
We get a lot of tourists, so now when they visit Guangzhou, they see the TV Tower, the museums, and they go to Hope & Sesame
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Andrew
From bootstrapping, to China’s best bar
While Andrew and Bastien now run several bars, Hope & Sesame holds a special place in their hearts. It was their first venture together in a city that was relatively new to both of them; Andrew was from Hong Kong and Bastien from Switzerland. It was also a business they bootstrapped with their own funds.
“We did not raise [funding] once. We just depleted our bank accounts,” jokes Andrew. However, there was also a practical reason for not raising funds. “If you have an investor, you're basically just working for the investor. If so, then why don't I just work in a hotel? So we decided that this has to be only ours, in order for us to execute our vision.”
To which Bastien adds, “That also gave us a lot of motivation to find solutions, and in the end it worked.”
As they expanded, their strategy of keeping financial – and creative – control hasn’t changed. This means that for subsequent brands like Bar SanYou and DSK Cocktail Club, Andrew and Bastien continue to maintain ownership, with the support of some close friends and family as partners.
In the first four years of bootstrapping their operation, they worked every single day, and as Andrew recalls, “We did everything, from cleaning the toilets to making drinks.” As it happened, their first year at EHL, particularly the Année Préparatoire (AP), had already well-prepared them for this aspect of their business. As the AP builds essential operational skills, fostering resilience and mastery in customer-centricity, adaptability, and agility—crucial for any hospitality business.
On creating winning concepts
Thanks to their hospitality training at EHL and their extensive experience in the hotel industry, Andrew and Bastien were already well-equipped to run a high-end bar. Unlike bartenders who’ve worked their way up the ranks, the pair’s hospitality education provided them with the communication skills and business background necessary to connect with the luxury market.
Our international education helped us understand how to create a better bar.
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Andrew
Every business should embrace a sense of locality and cultivate the cultural identity surrounding their venue.
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Bastien
To emphasise the bar’s distinctive Chinese roots, they focus on using only ingredients from China, especially traditional Chinese liqueurs.
For example, when they established Bar SanYou Guangzhou in 2020, they focused heavily on baijiu. With signature cocktails like Moutai Milk Punch, they aim to bridge the gap between baijiu and a younger generation of drinkers – but that’s not the only reason they’re focusing on baijiu.
I think baijiu’s going to be a huge trend, like mezcal and tequila had in the past 10 years. Because consumers are always looking for something new, and they look for something that has culture and quality. Baijiu has all that.
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Andrew
Overcoming the challenges of running a bar
Initially, they faced some challenges in finding qualified employees because, as Bastien explains, “many of them have not had the chance to see other countries, so our expectations were harder to understand at first.”
As Andrew explains: “You’re working with different kinds of people. Some may not be good at certain things, so you have to motivate them to use the best of their abilities.” He also believes that cultivating a brand name employees can admire is crucial for fostering their pride in working for the company. “Brands like Four Seasons or Mandarin Oriental are names that people love. If there are issues at work, they’ll be more willing to fix them because they’re proud to work there, right?”
And as Hope & Sesame’s brand grew, it began attracting EHL students as interns, some of whom eventually transitioned to full-time staff.
We see EHL interns being a lot more hardworking, a lot more resourceful. They all have a bit of flair. They’re a lot more passionate about food and beverage, and for us, that's very important.
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Andrew
“Our industry requires flexibility and fast problem-solving,” Bastien adds. “And we could always count on every EHL intern that joined us.”
However, the most challenging aspect for the pair is keeping up with the standard of service.
People will always need to eat, sleep, travel, but not go to a bar. It’s a challenge to ensure that guests have a great time. Things move super fast here; it’s not easy to stay on trend.
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Bastien
Industry insights and the way forward
Andrew firmly believes that trends come and go, but the future of cocktail bars will always be anchored in quality hospitality: “You can have the most creative drinks, but once people try it, then that's it. But people come back because they feel like they were treated well. People will always focus on the core, which is service and hospitality.”
“We see a lot of well-designed venues by leading architects, but with no soul, no talents involved in the process. Such venues may struggle to sustain long-term success,” Bastien emphasises. “Consumers crave connections with brands. Once established, these connections turn customers into ambassadors.”
Celebrating their eighth anniversary this year with five bars under their belt, the team has also evolved into sought-after bar concept consultants for top hotels across China. Andrew credits their success to the power of delivering good hospitality, and the importance of follow-through. “It’s about execution,” he asserts. “Anyone can have ideas and the best bar concept, but if they can't execute it or make it profitable, it doesn’t work. That's what separates successful entrepreneurs from the rest.”
From EHL to entrepreneurship: Transforming China's cocktail scene
Discover the personal journey of EHL alumni Andrew Ho and Bastien Ciocca as they evolve from students to young professionals and risk-taking entrepreneurs.
