One of Saigon’s favourite son’s, Jerry began his career studying at a finance and banking Bach Viet College.
Around this time, many of Jerry’s classmates were earning extra cash in the bars around the notorious backpacker hotspots of Bui Vien and Pham Ngu Lao.
Jerry joined them, hoping to increase his English language skills as well as his cash flow.
He got more than he bargained for.
He very quickly fell in love with mixology and cocktail culture and within three months had attained bartender credentials from the stellar Vietnam Australian Vocational College.
Jerry's career progressed rapidly as he held bartending positions at Wild Horse and Hard Rock Cafe before he rose to operations manager at Stoker Wood Fired Grill and Bar.
At Stoker, he worked alongside Gregory Jacob, one of the most talented foreign mixologists to have worked in Vietnam, and so he further sharpened his skills and knowledge of cocktail culture.
After three years at Stoker – where Jerry became a household name in our industry – he decided that it was time to go it alone and open his own cocktail bar to showcase everything that he had learned, blended with his own passion for mixology.
It felt appropriate that his bar was named Climb given the steep curve of progress of Jerry’s career in hospitality to date.
The name also pays homage to huge the amount of work and commitment that went into creating his bar with all of the unique and quirky fixtures and fittings being hand carried up the steep double staircase.
Jerry opened Climb with his wife Ngoc who has supported him throughout his journey and who herself has around 10 years of experience at prestigious companies, such as The Log, Nikko and Grand Ho Tram.
Jerry doesn’t serve customers at Climb, he welcomes friends and always remembers their favourite cocktails.
Jerry believes that great customer service should come from the heart and believes that the devil is in the detail, as the best bartenders always pay attention and anticipate what their guests may request next and treat them as if they are his family members.
Jerry likes to 'power up' for the day with a classic Saigonese ca phe sua da from Ca Phe Co Baand when he can take a break from looking after his guests. Off the menu there, it’s normally a quick and wholesome pho bo or a filling com tam to get him going.
He’ll relax just before closing up with his customary Negroni made with Japanese Roku gin capped with burnt orange peel. – Chris Thompson