Educator for Diageo Brands

A mentor of mine once told me if something bothers you, take the time to distinguish if it bothers you personally or professionally.

My apprentice program with Tales of the Cocktail in 2012 had the largest impact on my career. While this was more of a convention than it was a job or internship, it gave me insight into small team management and bringing together groups of bartenders with different skills and backgrounds.

I knew this profession was right for me pretty early on in my career. I can clearly remember moments in the Noodle Shop where I should have been completely in the weeds, and instead was having the time of my life.

Generally speaking, I don’t think it's about finding a balance of work/life. I think at a certain point, you have to find a “life” component that is understanding of the extraordinary requirements of New York City fine dining. Whether this takes the form of a club that meets at odd times, a gym that is open all night, or a partner who is endlessly patient and understanding, that’s up to you. Ideally, also you’re looking for a career path that doesn’t require you to sacrifice so much of yourself for the duration of your career.

Humility and a willingness to learn are the two biggest traits that I look for when hiring. I personally believe that these are the most valuable skills a person can come to the job with. Everything else can be taught.

As a bartender, multitasking was easily the most important part of my job. Now that I’m in a management position, empathy and a commitment to pursuing our companies' goals are equally important.

It’s a lot easier to keep the team inspired and get the best from people if you remember that perfection is the goal, but not the requirement. Don’t punish people for their shortcomings, but inspire them to improve by giving them attainable goals.