Balance Before Bar

Nicolas Torres BIO A San Francisco local, Nicolas Torres has been bartending in San Francisco for over 15 years. With extensive experience bridging neighborhood bars and dive bars to craft cocktail venues and fine dining establishments. Nicolas created the cocktail program at Lazy Bear in 2014 gaining two Michelin stars within the first 2 eligible

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The art of Aperitivo

Stacey Swenson BIO Stacey Swenson began bartending while attending college in her home state of Iowa. She continued working behind the bar when she moved to Chicago in her early 20s. Feeling creatively stifled, she moved to New York City to absorb the growing cocktail culture and develop her skills. She first landed at American

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Bartending like Acting

Simon Ford BIO When it comes to the spirits industry, there is little Simon Ford hasn’t done. As a leading voice of the bar & cocktail scene for over 20 years, Ford has traveled the globe working with & learning from some of the best brands, bars, and professionals on the planet.  He has led

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Classic vs Contemporary

Joe Schofield BIO With a number of the world’s most prestigious awards under his belt, Joe Schofield is a man of many talents.Though he studied contemporary arts, he knew early on that his love of bartending would take him places. Schofield is the only person in history to have won both International Bartender of The

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The Tiki Life of DDP

Daniele Dalla Pola BIO Daniele Dalla Pola is a connoisseur of exotic drinks and one of the world’s top tropical barkeeps. Inspired by indigenous tiki history, beauty, symbolism and mythology, Dalla Pola is an expert in authentic tiki culture after spending decades traveling the world and spreading tiki love. Currently you can find him Esotico

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Leading with a Vision

Xavier Landais BIO Xavier Landais is a long time beverage director who has helped open and develop many world renown bars.Over the years he has opened nine venues under Caprice Holdings including Sexy Fish, Scott’s, Le Caprice, The Ivy, J. Sheekey, Daphne’s and Balthazar where he was the director of bars for the company.He’s been

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