Jasper Permentier
Owner and Head Mixologist / WhyNot Gastrobar, Ghent, Belgium
Jasper Permentier’s story is one of passion, creativity, and a relentless pursuit of excellence in the world of bartending and mixology. Born in Hanoi, Vietnam, and adopted by a Belgian family as an infant, Jasper’s early life was marked by a deep connection to flavor and culinary arts. This connection would later become the foundation of his career.
Education and Early Influences
Jasper’s formal education began at the prestigious Hotelschool Ter Duinen in Koksijde, Belgium. Originally drawn to the kitchen, Jasper quickly realized that his true passion lay in combining creativity with social interaction. After training as a sommelier, he found his calling in mixology, where he could merge his love for flavors with the vibrant energy of bartending.
His journey into bartending began at the European Bartending School (EBS) in New York, where he was part of one of the earliest groups to undertake the course. Here, Jasper honed the technical skills that would become the bedrock of his craft. His first mentor, Jeroen Van Hecke, played a crucial role in shaping his early career. Under Jeroen’s guidance at L'apereau in Blankenberge, Jasper learned the fundamentals of bartending, from the basics to more nuanced aspects of the craft.
Career Milestones and London Influence**
Jasper’s career took off when he began working as a barback at The Jane in Antwerp during its first two weeks of opening. This was followed by a pivotal period at
Pure C, where he gained an appreciation for diverse flavors and the importance of presentation. It was, however, his eight years in London that truly shaped him into the mixologist he is today.
In London, Jasper worked at several prestigious venues, including Shouchu Lounge, Disrepute, and the iconic DSC (Discount Suit Company). The London bar scene’s dynamic and innovative environment allowed Jasper to develop a distinctive style, characterized by a blend of American and Japanese techniques, particularly in his unique shaking method. His time at DSC, known for its vintage-inspired cocktails, had a profound influence on his approach to mixology.
Signature Creations and Competitions
Throughout his career, Jasper has created a number of signature cocktails that have garnered attention. One of his early notable creations, the "Silver Cloud," featured a limoncello foam and earned him a place in the finals of the Diageo World Class competition in Belgium in 2016. His ability to innovate continued to shine as he reached the finals in several other prestigious competitions, including Rum Diplomatico in 2019 and Nc'nean in 2024. Upcoming 2025, he is honored to be named the Negroni Ambassador for Campari.
Jasper’s innovations extend beyond competitions. His recent creations, a fat-washed miso butter Negroni, and a non-alcoholic masala chai drink, have become highlights at his own establishment, WhyNot Gastrobar in Ghent. Additionally, Jasper developed a dashi saline solution, a saltwater mix infused with umami flavors, that can be used to enhance both cocktails and non-alcoholic beverages.
WhyNot Gastrobar and Current Endeavors
In 2023, Jasper opened WhyNot Gastrobar in Ghent, bringing together his years of international experience to create a unique dining and drinking experience. The concept behind WhyNot is to fuse the creative flair of mixology with the depth of culinary techniques, offering guests not just a drink but an experience that resonates with them personally.
WhyNot has quickly gained recognition as one of the first gastrobars in Ghent, drawing attention from local media and the international bartending community. Jasper’s innovative approach, coupled with his commitment to quality and guest experience, has positioned WhyNot as a rising star in the Belgian culinary scene.
Philosophy and Vision
Jasper’s bartending philosophy is simple yet profound: “The only job a bartender has is to make sure the people who walk into the bar leave with a better feeling than when they came in.” This philosophy guides every interaction he has with his guests, ensuring that each drink is not just about flavor, but about creating a moment that enhances the guest’s experience.
Looking ahead, Jasper aspires to be a significant figure in the global bartending community. He is passionate about educating both clients and professionals about the rich world of bartending, emphasizing that it is far more than just mixing drink it’s an art form that requires creativity, knowledge, and a deep understanding of flavors.
Personal Life and Inspirations
Outside of his professional life, Jasper dedicates his time to his girlfriend, family, and friends, drawing strength and inspiration from his personal relationships. He enjoys cooking and gaming, finding parallels between the creativity required in the kitchen and behind the bar. Jasper’s father remains a significant influence in his life, shaping the values that drive him both personally and professionally.
Future Goals
As Jasper continues to build his career, his immediate focus is on the success of WhyNot Gastrobar. However, his long-term vision extends beyond his establishment. He aims to contribute to the global bartending community, sharing his knowledge and passion with others. Jasper’s journey is far from over, and his impact on the industry is only just beginning.
Bartender’s Circle Summit Session:
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Date: xday, March xd, 2023
Time: x:xxPM
Location: x