Diageo World Class Top 100 Bartender in the U.S. and Assistant General Manager at White Lodging

When I was working at a brew pub, as a bartender (this was my first real full-time job in this position), I was training with a guy on what was supposed to be a slow Tuesday and suddenly, we were in “the weeds”. Tickets for drinks were piling up. It was just him and me. Of course I was nervous about messing up, but I also got this boost of adrenaline and just kept making drinks, one after the other, organizing each ticket in my head to spit them out as efficiently as possible. At the end of the night while we were closing up, the trainer said to me, “With some repetition, you’re going to be a star." I had left the security of my corporate job and paycheck to pursue bartending and that comment really validated my decision. This was a confidence boost for myself and in my abilities. I took that and ran with it.

As a white male being taught in a system and world that represents and positively encourages whiteness, diversity has saved me from ignorance, arrogance and unknowingly oppressing my peers. In a restaurant, diversity continues to positively impact my team and self because we share ideas, information and knowledge. We learn about each other’s life and/or upbringing and among many benefits, that strengthens our ability to connect in a meaningful way.

Diversity is very impactful to my career because it makes me better, multi-dimensional. Diversity in my relationships and workplace makes me more conscientious of the history, the origins of my ingredients, and the culture that created them. I reflect this, respectively, in my creations and that gives me lots of inspiration to craft.

Personability is the most important skill to possess as a bartender. Everything else can be taught or are positively derived from the latter. You are working with and for people, it helps to be friendly. To be personable is to be open and willing to listen, talk with and learn from others - teammates and guests. This is invaluable and is definitely a transferable skill for life.

The instant gratification I receive from guests when I give them an enticing cocktail that enriches their palette and connects to their soul keeps me going. The hustle and bustle, the energetic dynamics of every day keeps me inspired to work and excel. You never know what’s going to happen, who’s going to walk in, or what you’ll create that day and that keeps me hungry for more. It keeps me excited to expand my knowledge and to think outside the box. There is a spirit of entrepreneurship in the industry because you are in charge of the service you provide, the cocktails that you make and by their strength; you are awarded by the tips that you receive (most often).

I find inspiration in everything: People – how they grew up, what was a staple in their home, their culture. Where I live – Chicago is a beautiful city from the architecture to its people. History – why things are the way they are, who's really behind the creation of this cocktail, spirit, wine, etc. Regions – nature always sets precedence; things grown in the same region pair together well.

Listening to others and constructive criticism from everyone – guests, barbacks, general managers, or the competitions I enter – is how I continue to educate myself. I also explore platforms like Youtube and Instagram to keep up on trends, learn about new techniques and books, specifically for bartending, with classic cocktails, historical content and/or flavor, ingredient pairing suggestions.

To provide an inclusive environment, I listen to my teammates. I encourage them to pursue their goals and passions and I help them to do so.

Taking some time off helps me avoid burnout. The industry will always be there, you will not. It's important to make time for the things you’d like to experience and the people you love. You will come back refreshed, reflective and renewed. Aside from this, rely on your teammates! They are there for a reason, and you are all there to help each other get through the shift.