Conor O’Reilly BIO Being born and raised in Dublin, Ireland I was given the opportunity growing up to work in some incredible bars, restaurants and cafes. Whether I was working in fine dining or pouring pints of Guinness, each job gave me an interesting perspective of hospitality that stuck with me for life. As of April […]
Dublin Drop ft Rabbit Hole Read More »
Rachel Ellen BIO Rachel Ellen started taking in studio yoga classes in her first year of dance college in 2014. For her it was a breath of fresh air amongst the competitive nature of the dance world. After completing her 200 hour yoga teacher training with Parampara School of Yoga in March 2019, she because
Yoga for Bartenders Read More »
Georgette Moger Petraske BIO Georgette Moger-Petraske is a cocktail and spirits journalist who has contributed to Wine Enthusiast, Imbibe, Departures, Liquor.com and Edible Manhattan. She is the author of the best-selling drinks memoir, Sasha Petraske Regarding Cocktails (Phaidon). Since 2020 she has hosted the weekly salon, Regarding Oysters, in her Manhattan brownstone, teaching cocktail making,
Regarding Hospitality Read More »
Rodrigo Tubert BIO With a strong chemistry background, Rodrigo Tubert is a multi award-winning Argentinean bartender that has been in the Miami hospitality scene for two years. His style focuses on simplicity and unexpected techniques, incorporating science in every one of his cocktails. He has been awarded Best Bartender in Argentina, won Most Imaginative Bartender
Bal Pagés ft. BAS BAS Read More »
x Shoshin Art Club Brand Experience CARPANO BIO The story starts in Turin in 1786 when Antonio Benedetto Carpano, following a period in which he studied to be a herbalist, invented the formula which was to give rise to the category of Vermouth products, by combining herbs and spices with muscatel. Carpano’s wine shop was
All about Vermouth Read More »
Patrick Pistolesi BIO Class 1978, Patrick Pistolesi was born in Italy with an Irish heritage. While studying and pursuing his career in acting, he fell in love with bartending. It started all as a game when he was 19: he loved the night, parties, girls. But after a while it all became serious and then
Garibaldi Gimlet ft. CAMPARI Read More »
Takuma Watanabe BIO In 2003, Takuma started as Barista and became bartender at XEX Tokyo. He was one of the opening members of the renowed Bar Codename Mixology in Tokio. In 2012, Takuma made it to Top 10 in the World Class and Casa Noble cocktail competition. Then he decided to move to NY in
Japanese Gimlet ft. Fords Gin Read More »
Takuma Watanabe BIO In 2003, Takuma started as Barista and became bartender at XEX Tokyo. He was one of the opening members of the renowed Bar Codename Mixology in Tokio. In 2012, Takuma made it to Top 10 in the World Class and Casa Noble cocktail competition. Then he decided to move to NY in
Peel Me a Grape ft. Canaima Gin Read More »
Tony Pescatori BIO Tony’s passion for the craft has its roots in his rural Italian upbringing and catering background.Since very young he developed deepened love for flavours and wild botanicals thanks to his parents, avid foragers and hobby vegetables growers. From the age of 13 he started studying the basics of kitchen, bar and hospitality,
Kenta Goto BIO Born and raised in Tokyo, Kenta Goto spent his teenage years helping his mother run her restaurant, which specialized in okonomiyaki. However, at 21 years old, Goto moved to New York City to pursue fashion design. In order to make a living, he picked up bartending shifts, serving vodka-cranberries to the masses.
KOJI-SAN ft. iichiko Saiten Shochu Read More »
