Valentina Mircea, an award-winning hospitality professional, began working at the Hilton at the age of 19 and, over time, earned the nickname “Sky Queen” after becoming the bar manager of the Skyline Rooftop bar. Born in Romania and trained in London, she began her career in hospitality at London’s Hilton Park Lane. She later moved on to work as Destination Bar Manager at DoubleTree by Hilton Brighton before joining Hilton Molino Stucky Venice, where she has transformed the Skyline bar’s cocktail offerings in close collaboration with her team. Together, they have introduced a new menu inspired by Venice’s spirit, incorporating sustainable practices such as reducing waste by repurposing ingredients in each cocktail.
The rooftop bar at Hilton Molino Stucky Venice is the highest in the city, adored by many for its impressive views and exceptional drinks. Guests can take in the sweeping views of Venice’s canals and lagoons while enjoying a true Italian-style aperitivo. The bar also offers an immersive cocktail experience, where guests can virtually explore the cocktail-making process, gaining deeper insight into each creation.
We caught up with Valentina to talk about all things mixology and more.
How did it all start?
It started with curiosity—and an instinct to take care of people. I was studying full-time at university and working full-time in hospitality. I was drawn to the rhythm of the events, the service, the bar, the human connection, and the ability to transform someone’s experience in a single moment. What began as a profession quickly became a calling. Hospitality, for me, is not something I switch on. It’s simply who I am.
How did your time in London shape your approach before arriving in Venice?
London gave me discipline and shaped my managerial style. It’s a city where standards are uncompromising, and consistency is everything. I learned precision, structure, and how to deliver excellence under pressure, every single time. But it also shaped my presence—there’s a certain English wit and charm that stays with you. When I arrived in Venice, I brought that with me and blended it with the emotion and beauty of Italian hospitality.
“Sky Queen” is a powerful nickname — what does female leadership look like to you behind the bar?
Leadership, for me, is about presence and intention.
It’s not about being the loudest voice—it’s about setting the tone. Putting your team first: they will project that on the guest experience. Female leadership behind the bar means strength with empathy, precision with intuition. It’s about creating an environment where people feel supported, but also challenged to grow. “Sky Queen” is not about a title. It’s about responsibility—to the team, to the guests, and to the experience we create every day.
Venice is one of the most romanticised cities in the world — how do you translate that into your mixology?
Venice is not just romantic—it’s layered, emotional, and constantly shifting. Literally.
I translate that into cocktails by focusing on atmosphere as much as flavour. A drink at Skyline is never just about what’s in the glass—it’s about the light, the view, the time of day, the feeling in the air. We work with contrasts: bitter and sweet, light and depth, tradition and innovation, just like Venice itself. Every cocktail becomes an interpretation of the city in that exact moment.
Tell us about your new cocktails?
The new menu is deeply personal, and I am so proud of the team for coming together with this new signature collection. It explores flavour in a more unexpected way—playing with intensity, texture, balance, and contrast. One of the ideas comes from an ingredient that surprised me: a vinegar that inspired an uma
mi-driven combination of coffee, cauliflower, and balsamic. It’s about pushing boundaries, but always with elegance. Every cocktail challenges perception, while remaining refined and intentional.
You have introduced mixology masterclasses — what do guests most often misunderstand about cocktails?
Guests often think cocktails are about complexity.
In reality, the most important elements are balance and control. A great cocktail doesn’t need to be complicated—it needs to be delicious and precise. Every ingredient must have a purpose.
One of the most misunderstood elements is ice. It’s often overlooked, yet it defines dilution, texture, and temperature. The wrong ice can completely flatten a drink; the right ice elevates it without ever drawing attention to itself. Through our masterclasses, we show that simplicity is never accidental—it’s the result of technique, structure, and intention.
What will the Italian cocktail scene look like in 10 years?
In the next decade, we will see an even stronger identity—one rooted in tradition, but expressed with confidence and innovation. Sustainability will no longer be optional, and local ingredients will become central to storytelling. Italian mixology will not follow global trends. It will set its own direction.
If you could create a cocktail that defines your career so far, what would be in it?
It would be a reflection of my journey.
A London Dry Gin base—structured, precise, unapologetically clean—because that’s where I built my discipline. An Italian bitter, to represent where I am now: depth, heritage, and the culture of aperitivo. And a touch of Brighton—something saline, something coastal—to capture the freedom and creativity that shaped my identity behind the bar. It would be elegant, but with presence. Layered, but effortless. Just like a conversation with me.
What advice would you give to young women looking to enter the bar industry?
Be consistent, be curious, and don’t wait for permission. This industry rewards those who show up every day with dedication and a willingness to learn. Confidence is built over time—through experience, mistakes, and growth.
And most importantly: find your own voice. Don’t adapt yourself to the industry—shape it around who you are.
If you were to award a Michelin star in mixology, who would it be to and why?
I would award it to a team.
Because true excellence behind the bar is never the result of one person—it’s the outcome of a group moving with the same vision, the same standards, the same ambition.
For me, success is measured by my team’s growth. When people evolve, when they find their voice, when they become better than they were yesterday—that is the real achievement. That is what deserves recognition.
To discover more, visit: hilton.com
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All images courtesy of Hilton Molino Stucky Venice.