mixologist Filip Lesar
Mixing Art
Inspired By Experience
Filip Lesar is the co-founder, bar manager and head mixologist of Issara. He began his training in Croatia, graduating from hospitality school before refining his skills in restaurants across Croatia and France. Later, he completed the European Bartender School program in Thailand, where he developed a deep passion for modern mixology and beverage craft.
Filip worked in the bar teams of luxury Marriott hotels in Phuket until the pandemic, after which he returned to Europe. He continued his journey in Amsterdam, joining the prestigious Soho House group, where he absorbed the high standards of fine service, cocktail execution, and guest experience.
Today, Filip brings to Issara a blend of European technique and Asian inspiration. He draws greatly from Japanese and Thai flavors, and travels regularly to Japan to deepen his knowledge and creativity. His favorite bars and mentors include Gn Chan of Double Chicken Please, and Masahiro Urushido of Katana Kitten in New York – both influences in his playful, expressive, and story-driven approach to cocktails.
Filip is also a certified barista, holding the SCA Foundation and SCA Intermediate Barista Certificates, adding another layer of craft and precision to Issara’s beverage program.
Young, dedicated, and constantly evolving, Filip’s goal is simple: to create drinks that feel memorable – the kind guests talk about long after the night has passed.
Issara
Passion In Every Plate
Filip Lesar: The Creative Force Behind the Bar
At Issara, Filip brings calm confidence and a clear creative vision to the bar. His experience across Europe and Asia has shaped a style that feels modern, expressive and rooted in technique.
He leads the bar with a focus on craft and consistency, drawing inspiration from Japanese precision, Thai freshness and European structure. This blend creates drinks that feel playful, balanced and thoughtful.
For him, a cocktail is more than a recipe. It is a small story in a glass, something meant to spark emotion and stay in memory. His goal is simple. To create drinks that feel personal and unforgettable, long after the night has passed.
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