From Behind The Counter — Baristas Chris and Ken Talk About Life Outside Domain

COMMUNITY

From Behind The Counter — Baristas Chris and Ken Talk About Life Outside Domain

Share

mailmailmail

When we invite people to Arrive At A Different Place, that very same invitation is extended to our team members who come to EAST every day and help us create an experience worth revisiting. A big part of making that happen is encouraging them to find their balance at and outside of work.

​

We caught up with Domain baristas Chris and Ken at EAST Hong Kong to get to know a bit more about them, their hobbies and a bit about life behind the counter.​

Can you tell us a bit about your role at Domain and a bit about how you got here?

Chris: My name is Chris and I’m the Head Barista at Domain. In total I’ve worked at EAST for about 9 years. I left halfway and then rejoined to help start Domain just as the project was beginning, so I’ve been here for about 4 years since opening. I used to like making desserts and took a course at the Cordon Bleu in the UK for it. Since switching, I’ve been able to use some of the skills from that and apply it here.

Ken: I’ve been a Barista Captain here at Domain for about 4 years. I used to be on Guest Experience before transferring here. Today, I’m responsible for production and monitoring quality, while advising colleagues on technique and things like that.
In university, I used to make coffee part-time and I did enjoy it and think I was pretty good at it. So after transferring, it was a chance to learn something new.

The biggest satisfaction from Domain?

 

Ken: At the beginning, it was hearing customers say “wow” when I bring them their coffee, but actually, nowadays it’s seeing my colleagues get that reaction that brings me a lot of satisfaction.

 

Chris: After working here for so long, I’ve come to the conclusion that I like to share things with people: if people don’t see the work I do, I’m not as satisfied. So, when I put their coffee down on the table, for example, that’s a chance to interact and feel that warmth. With that warmth, it really makes the difference.

 

ANY CORE MEMORIES?

Ken: Every time we get together for a dinner. I didn’t expect we’d be able to gather as a team because in F&B, it’s really hard to align schedules. But even if they don’t always have time, they’ll try to make it out. It really feels like it’s less of a work team and more of a spirit. And I’m glad everyone’s still keeping that going.

 

Chris: Most recently, we had a teammate named Maria who’s on exchange from Beijing. When she first got here, we couldn’t connect right away because we were only speaking Mandarin and English for a month. But then we went over to another team member’s place for drinks and we just got to talk and share a lot, and we really got to know each other.

Do you have anything that inspires you outside work?

Ken: In the past, work was pretty busy and I was looking for something that could help me rebalance myself and kind of bring that attitude back into my work. That’s how I started doing Brazilian Jiu-Jitsu.


My coach says that BJJ needs you to be fluid like water and have a calm mind to be able to deal with whatever happens. I find it trains me mentally and physically, which helps me also be more versatile and less rigid at work.

 

Chris: Because I like arts more and rely on feeling more over reason. One of the things I like about this job is that I can do the things I like to do. For example, I liked to draw when I was young and never developed it, but I can get to explore that passion when I’m doing coffee art.


In the same vein, with photography, I didn’t do a lot of research into it. But I was constantly taking pictures with my phone, so now I walk around taking photos with that and my camera. I find it keeps me creative. 

ANYTHING ELSE TO ADD?

Both: We’ve gotten some interesting comments from customers, some of them say that when they see us working, they just don’t know why but they’re happy. I thought that was really great that they could feel our energy. If a customer comes back, that means they really like our vibe. It’s great they love the coffee, but it’s even better if they enjoy the atmosphere.

Ken: “At the beginning, it was hearing customers say ‘wow’ when I brought them their coffee. Now, it’s seeing my colleagues get that reaction. After working here a while, I find there’s a limit to what one person can do — there’s more to be achieved as a team.”

 

Chris: “A lot of people do ask me why I chose such a physical job. After working here for a bit, I know for certain that I like to share things with people. When I put down their coffee, for example, that’s a chance to interact and feel that warmth. It always makes me want to come to work.”