My attention to detail, along with the experience to wow any guest that sits in front of me. I take the road less traveled.
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The ability to release my creative bug through molecular gastronomy. On top of the creative end, I enjoy teaching those around me who admire the work I present. Creating environments of growth and open creatives is the beautiful part of this job.
What is your favorite drink to make and why?It would have to be a sazerac. One of my first favorite classics I learned about. Also the first classic I have ever variated off of and still present til this day. I really enjoying balancing cocktails that no longer taste the same as ingredients have changed over time. Other than the iconic flavors that make a sazerac a sazerac, my personal touch to the presentation and process really captivates the guests.
What would you do with the $20,000?I’d take my bar team out to a few of the top 50 bars in NYC. Our goal is to hit top 50 organically, so this will help set the image in their head's. I’d also use the money to help start my own business that allows me to take on students and still have a full functioning bar.
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