Sonam Chophel, 31, Shakes Up Thimphu’s Beverage Scene with 11 Years of Bartending Expertise
In the realm of the food and beverages services industry, Sonam Chophel, 31, from Tashigang has unfolded as a seasoned Bartender and Mixologist with over 11 years of experience in multinational hotels. His recent venture into the realm of mobile bar services, with the introduction of a Pop-Up Bar in Thimphu.
“I became motivated and nurtured this interest while working in the services industry,” Sonam shared, reflecting on the origins of his passion for crafting locally produced beverages, including cocktails, ingredients, and house-crafted syrups.
A Pop-Up Bar, characterized by its transient and easily transportable nature, has found its way into the vibrant cultural tapestry of Bhutan courtesy of Sonam Chophel. These bars, easily set up and dismantled at different locations, boast qualities like foldability for maximum convenience.
“Pop-up bars can be set up almost anywhere, but they are more frequently found during transient events that run for a short while as opposed to more permanent locations like nightclubs or restaurants,” he explained. His Pop-Up Bar has become a common sight at various events, including weddings, festivals, parties, and other transient gatherings, adding a touch of sophistication and flair to the Bhutanese social scene.

What sets Sonam’s venture apart is not just its mobility, but the meticulous attention to locally produced beverages. “I always wanted to focus on the creation of locally produced beverages, including cocktails, ingredients, house-crafted syrups, bitters, shrubs, and kambuchas,” he expressed, underscoring his commitment to utilizing locally contributed crafts and abilities from the beverage industry.
Starting a business, especially in the food and beverage sector, demands substantial financial backing. Sonam attests to the challenges of securing funding for his entrepreneurial journey, a hurdle many startup owners face. Despite ongoing struggles, the venture has managed to sustain itself.
“We are still having trouble with this, but for the time being, we are able to manage it since more people are understanding that the majority of our components are created in-house with consistency assured,” he shared, highlighting the growing awareness among consumers about the value of in-house production.

Sonam’s story mirrors a larger trend in Bhutan, where a significant number of people are leaving the country for various reasons. This outward migration has affected businesses, including Sonam’s, as the loss of customers becomes a palpable challenge. The entrepreneur, however, remains resilient.
“With the ongoing outflow of Bhutanese to other nations has resulted in a loss of customers,” he acknowledged, recognizing the broader economic challenges faced by entrepreneurs in the current situation.
Entrepreneurship, according to Sonam Chophel, is a dynamic journey that involves calculated risks and a commitment to market choices that support local sustainability. “Being an entrepreneur entails two things: first, taking calculated risks with products you want to launch into the market; second, it doesn’t always imply making money back. It involves altering market choices to support local sustainability,” he emphasized.
Offering advice to aspiring entrepreneurs, he emphasized the importance of well-developed business plans aligned with current market trends. He underscored the significance of consistency and persistence, crucial elements in navigating the challenges of entrepreneurship.
“To the young entrepreneurs, my suggestion would be to invest in a well-developed outlay respective to current market status and global trends affecting local business shifts. Most importantly, maintain consistency of product and work persistently,” Sonam advised, drawing from his own experiences in the challenging world of entrepreneurship.
In the world of bartending, Sonam transcends the role of a Mixologist. He said that the art of bartending extends far beyond mixing drinks; it’s about creating an atmosphere, forging connections, and mastering the delicate balance of hospitality, he concluded, defining the essence of his craft and the dedication required to be a truly exceptional bartender.

By Rinzin Dema