Dino Balocchi hails from Ottawa (Illinois) and first stepped behind a bar in Iowa City. The longtime musician started taking cocktails and spirits seriously at Longman & Eagle in Chicago, and relocated to Los Angeles in 2012, where he signed on to helm the bar...
Brandon Duff is in a unique position as head bartender for Atera, the vaunted New York restaurant from chef Matthew Lightner. He has access to cutting-edge equipment and ingredients, and they’re able to team on culinary collaborations. Duff, a painter, previously worked at two other...
Paul Sanguinetti grew up in New Bedford, Massachusetts, started as a chef, added wine to his repertoire, and now works as the Ray’s and Stark Bar‘s Beverage Director when he’s not rapping or revamping other Patina Restaurant Group bar programs. On February 11, we met...
Rhode Island native Greg Seider grew up surrounded by garden-grown fruits and vegetables and line-caught fish, which is how he developed a hunger for fresh, seasonal flavors. He started as a strength and conditioning coach and first jumped behind a bar at Asia de Cuba....
Naren Young started young, studying cocktails in his teens and later writing about his Sydney bar experiences for a local publication called Large. He now lives in New York City, where he complements journalism with a high-profile job as “The Cocktail Guy” for AvroKo Hospitality...
Miami native Joaquín Simó spent five-and-a-half years behind the bar at Death & Co. before joining Alchemy Consulting partners Toby Maloney, Jason Cott and Troy Sidle on Pouring Ribbons, a second story East Village bar with a name grounded in physics. On January 14, I...
0 comments 
Find Food