Movers & Shakers: Anthony Luis on Community, Curiosity, and Care

On some nights, the reason you fall in love with bartending has nothing to do with the drink in your hand. It is the energy of the room, the way strangers become part of the same moment, and the silent understanding that exists behind the bar.

For Anthony Luis, that realization came early on, seated at a crowded bar in Jakarta, watching two bartenders move in perfect sync as the room erupted around them. “I still remember it clearly,” he says. “That was when I knew this is what I want to do.”

Today, Anthony is the Creative Partner and Head Bartender at Carrots, a small but increasingly influential bar tucked into Jakarta’s SCBD district. He has been bartending professionally since 2019, a relatively short time by industry standards, yet his presence already feels assured. There is a calm confidence in how he speaks about drinks, service, and people, less about ego and more about intention. For Anthony, bartending has never been just about what is in the glass. “The experience as a whole matters more than just the drinks,” he explains. “So I try to balance the cocktails with the service and hospitality we give.”

Roots and Rise

Like many young bartenders in Indonesia, Anthony’s journey was not linear or glamorous at the start. It was built through long hours, incremental learning, and a deep respect for those who came before him. He credits much of his foundation to the Trisakti Bartending Club, where seniors helped shape his early understanding of bar culture and discipline. Beyond that, there were pivotal individuals who quietly shaped his craft along the way.

Bang Bobby, previously of Loewy, taught him the fundamentals, including something as deceptively simple as how to properly stir a drink. At Basque, where Anthony worked part-time while still in university, he experienced the realities of professional bar life for the first time. Those early days were demanding, especially when he stepped into a barback role. The hours were long, the physical work relentless, and the pace unforgiving. “It was hard at first,” he admits.

What carried him through was not ambition alone, but encouragement from colleagues who made the grind feel communal rather than isolating. That sense of shared effort, of pushing through together, would become a recurring theme in his career and a value he continues to hold close.

A major turning point came when Anthony spent time working in Hong Kong, including a formative period at PDT Hong Kong. Immersed in a city known for its uncompromising standards, he found himself surrounded by some of Asia’s most accomplished bars. “That time was very formative for me,” he reflects. Being exposed to such a competitive and detail-driven environment sharpened his discipline and broadened his perspective. It also reinforced an idea that still guides him today, that excellence in hospitality is built on consistency, not shortcuts.

Craft and Creativity at Carrots

Back in Jakarta, Anthony’s vision found a natural home in Carrots. The bar is deliberately small, cozy, and non-smoking, a rarity in the city. At its center sits a communal bar table, encouraging conversation not just between guest and bartender, but among guests themselves. The atmosphere is warm without being closed off, thoughtful without feeling precious. It is a space that mirrors Anthony’s belief that hospitality should feel inclusive and human.

Carrots is also in a period of growth. The team is currently expanding into a larger space, with plans to welcome more guests while preserving the intimacy that defines the bar. For Anthony, growth is not about scale for its own sake, but about extending the same level of care to a wider audience without losing what makes the bar special.

His approach to cocktails is unmistakably culinary, shaped by flavors he grew up with and refined through constant dialogue with chefs. “Eating out and talking to chefs is my go-to way to stay inspired,” he says. That curiosity translates clearly into his drinks, which often feel familiar at first sip, then quietly surprising.

One of his most personal creations is the Baba Daiquiri, his take on the classic. Built on the clean structure of a traditional daiquiri, it introduces vanilla and passionfruit before being clarified with toasted milk. The result is a drink with a silky texture and layers of brown, nutty flavor that unfold slowly. It is thoughtful without being showy, a reflection of Anthony’s own style behind the bar.

Lately, his curiosity has turned toward combinations like coffee and pomelo, an unexpected pairing that hints at his willingness to explore contrast. It is experimentation grounded in taste memory rather than trend chasing, always anchored by balance.

The Indonesian Bar Scene, Through His Eyes

As a young professional, Anthony is optimistic about where Indonesia’s bar scene is heading. In Jakarta, he is particularly excited by the rise of genuinely good cocktail bars, places that prioritize hospitality as much as technique. He is also quick to spotlight Gading Serpong, a suburban area often overlooked in mainstream conversations. “It’s underrated,” he says. “Tight community, amazing hospitality, and good company.” That emphasis on community mirrors his own values behind the bar.

Beyond Jakarta, Anthony points to Potato Head as a project pushing boundaries at scale. After attending one of Agustin’s sustainability masterclasses in Hong Kong, he was struck by how long the group has been committed to sustainable practices and how effectively those ideas are being implemented within a beach club environment. For him, it is proof that responsibility and creativity do not have to be mutually exclusive.

Challenges remain, of course. One major gap Anthony identifies is the lack of formal institutions and certifications for bartenders in Indonesia, especially when compared to more established markets. At the same time, he sees unprecedented opportunity. With Indonesian bars increasingly appearing on Asia’s 50 Best Bars list, the country is drawing international attention. “Some people even say we’re becoming a must-visit place to dine and drink in Asia,” he notes. That global spotlight, he believes, will open doors for bartenders willing to step up and represent the scene on a wider stage.

Looking ahead, Anthony expects continued international recognition, alongside steady growth in both technique and service standards. The key driver, in his view, is simple but powerful, a supportive community where everyone pushes each other forward.

Future, Legacy, and the Bigger Picture

When asked about personal ambitions, Anthony’s answer is disarmingly modest. He is not chasing trophies or titles. “I’m just trying to make sure everyone leaves Carrots with a smile on their face,” he says. In an industry often obsessed with accolades, that focus feels quietly radical.

His advice to newcomers captures the same balance of seriousness and joy. “Work hard and party harder.” It is said with a grin, but beneath it lies a deeper truth about sustainability in hospitality. You have to care deeply, but you also have to enjoy the ride.

Anthony Luis represents a new wave of Indonesian bartenders who understand that progress is not just about innovation or recognition, but about building spaces where people feel genuinely welcome. His journey, from a defining moment at a guest shift, through long barback hours and formative years abroad, to shaping one of Jakarta’s most thoughtful bars, mirrors the evolution of the country’s wider bar scene.

In that sense, Anthony is not just making waves at Carrots. He is helping set the tone for what Indonesian bartending can be: grounded, collaborative, and quietly confident. That is what makes him, without question, a true Mover and Shaker.