For almost 2 decades I’ve been working in the spirits industry in one form or another. At the age of 24 I opened my first bar in Seattle, Rob Roy. It’s been listed as Esquire’s top 50 bars on 2 occasions, Playboy’s Top American bars, GQ’s Great American Bar Crawl and featured on Anthony Bourdain’s The Layover. This is largely to do with a bartender exchange program that we started for the sole purpose of sharing information and experience. I’m proud to say it’s still around. In 2009 I, along with a few other bartenders, started the large format ice movement that is found in many of the top bars around the world. Six years ago, I moved to New York to help the Milk & Honey family of bars with their ice programs and ended up working with them until going into private consulting.
I am currently Lauber Import’s Spirits Specialist, Beverage Consultant & Bar Designer. I work with new restaurants and bars by offering my expertise to help build successful beverage programs. This includes designing bars, creating drink lists, training staff & most notably, advising accounts on which glassware to order. In my past and current positions I have been able to see where the glassware industry is failing to meet the needs of cocktail centric bars and restaurants. I have teamed up with Riedel to produce a line of glassware made by bar and restaurant people for bar and restaurant people. Now I can finally say I help create beverage programs that seamlessly considers every aspect of cocktail centric bars and restaurants.