Cover Jessey Qi, owner and bartender of Last Chance Siargao
Jessey Qi, owner and bartender of Last Chance Siargao
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Jessey Qi (Last Chance, Siargao) talks to Tatler about hospitality, underrated spirits and why new bartenders shouldn’t focus on the drinks.
“Don’t focus on the drinks—that will come naturally.” It’s an unexpected piece of advice from a bartender who spent years at Anvil Bar & Refuge in Houston, an institution long recognised as a James Beard finalist and touted as one of the World’s Best Bars. But for Jessey Qi, Anvil’s ex-general manager who now owns and operates his own bar in Siargao, great bartending has always been about something deeper. “I think it’s simple: make sure the guests have a good time.”
Qi started in F&B at 16, working in restaurants before discovering the bar in his mid-20s. At Anvil, he says, “being able to taste hundreds of different spirits really opened a whole new world for me.” But even with all that technical knowledge, what stuck with him most was the importance of connection. “Anybody can make a good drink—but can you give a great experience?,” he shares, imparting knowledge from his mentor, Bobby Heugel.
Now running Last Chance in Siargao (Tatler Best 20 Bars), Qi champions a shift he sees sweeping through Asia’s bar scene: less serious, more fun. For him, bartending isn’t about theatrical garnishes or chasing the next trend—it’s about presence, warmth and the kind of hospitality that lingers long after the last sip.
Keep reading to hear more from Jessey Qi, the bartender bringing modern, local twists to classic cocktails at Last Chance, Siargao.
See also: Meet Me at the Bar: Kate Osmillo of Raion, Tatler’s Best New Bar 2025
Above At Last Chance, Jessey Qi offers modern twists on classic cocktails that highlight local ingredients
Above Settle into a cosy booth or couch when visiting with a group, or grab a seat by the bar for front-row tickets to the action
At Last Chance, Jessey Qi offers modern twists on classic cocktails that highlight local ingredients
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Why did you want to work in the cocktail and bar space?
I fell in love with every aspect of the bar. It's high pressure, it's challenging, it's a lot of memorisation, and also it's the only place where you have full control of the entire experience. You greet the guest, you make the product, you serve the product and you get to see their reaction. 100 per cent control.
What was the drink or moment that made you fall in love with beverages?
I think I fell in love with beverages/spirits after working at Anvil. The selection there is immense, and being able to taste hundreds of different spirits really opened a whole new world for me.
How would you describe your philosophy as a bartender?
I think it's simple: make sure the guests have a good time. I like to think about it as somebody coming to my home, and I'm hosting them and making sure they're well taken care of.
See also: Mojitos are making a comeback: 12 fresh takes on the classic by bartenders around Metro Manila
Above Last Chance in Siargao, a Tatler Best 20 Bar for 2025, owned and operated by Jessey Qi
Last Chance in Siargao, a Tatler Best 20 Bar for 2025, owned and operated by Jessey Qi
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Who would you consider to be your greatest mentor, and what did you learn from them?
Bobby Heugel, owner of the bar in Houston I worked at (Anvil). I think he really drilled it into me the fact that anybody can make a good drink, but can you give a great experience?
What are some new trends you’ve observed in the bar industry?
I believe the bar industry is coming full circle, especially in Asia. I think the focus now is more casual and fun, less serious about the drink. To expand, in the beginning, I think cocktails were very focused on making great and perfect drinks. Now that everyone can do that, you have to look and focus on other things like having fun, banter, knowledge and really.... just being a great bartender. I'm the most excited about that.
What’s one piece of advice you would give to someone just starting out in the bartending industry?
Don't focus on the drinks—that will come naturally. It's all muscle memory; focus on the guests and experience.
Related: Bar Leone crowned World’s Best Bar 2025, a historic first for Hong Kong and Asia
What is your go-to cocktail order?
Martini and whisky highball.
What’s the most overrated cocktail order—or your least favourite to make, and why?
Overrated? Maybe a Negroni... I dunno. Just don't feel it's balanced. Least favourite to make? I don't have one, I'm happy to make whatever they want!
What drink do you usually order when visiting or judging a new bar?
To test a stirred cocktail, a martini. To test a shaken cocktail, a daiquiri.
What is your favourite spirit to work with in cocktails, and why?
Tapuey! I think it's the best thing I’ve tasted coming out of the Philippines. It's like our version of a nice sherry.
Read more: Proudly Promdi puts forgotten Filipino beverages on centre stage
What’s an underrated spirit or cocktail that you think deserves more attention?
Brandy—I love it. It’s such a broad category, including so many different types of fruit distillates. It's probably the most diverse category that's the least talked about.
What do you wish more people understood about the bar industry and cocktail culture?
That they shouldn’t be so intimidated. Have fun with cocktails and try everything.
What is your signature cocktail creation—or a cocktail you’ve created that you’re most proud of?
At Last Chance, it would be the Nutty Palihug (pandan-infused rum, coconut syrup, pineapple juice and sesame oil). It's like our version of a pina colada.
How important is a bar’s food program?
I think it's important to have food at a bar program, especially in the Philippines, because everyone likes to have pica pica. It also helps the guests to be able to handle alcohol better.
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About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
