Raised in Northern Virginia, Kevin Diedrich first began his hospitality career in 2002 as bartender at the Ritz-Carlton in Washington, D.C. before assuming the role as lead bartender for the hotel group’s San Francisco property in 2005. Diedrich later went on to work at Michael Mina’s Clock Bar, as well as CASK and Bourbon & Branch, where he spent the next two and a half years honing his craft behind the bar. In 2010 he opened The Burritt Room, and was named one of San Francisco Chronicle’s Bar Stars in 2011. In 2016, Kevin partnered up with local restaurateurs Andy Chun & Jan Wigniton to open one of San Francisco’s hottest cocktail bars, Pacific Cocktail Haven. PCH has already solidified itself with recognition in Esquire’s Best Bar’s in America, Timeout’s Cocktail Bar of the Year 2018, GGRA Saucy Award for Cocktail Bar of the Year 2019, and more. Diedrich was honored as Thrillist’s 2016 bartender of the year and was nominated for “Best American Bartender” at Tales of the Cocktail for four consecutive years (2017, 2018, 2019, 2020), the country’s most prestigious industry award and was awarded Bartender/Owner of the Year 2020 by Nightclub & Bar Show.
THE ASIAN-PACIFIC HERITAGE INTO COCKTAILS
In this course you’ll learn how to translate your heritage into your cocktails.
Kevin Diedrich will show you how he uses Asian ingredients in his cocktail program.
You’ll also learn about his journey from bartender to manager to eventual bar owner — he’ll even talk about the pros and cons of each role.