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Unveiling Romeo’s—Where Cocktail Craftsmanship Meets Urban Sophistication

Chilled Magazine

Evan Hawkins, a seasoned veteran in the hospitality industry, boasts a wealth of experience, having started from the ground up as a barback and contributing to the creation of over 35 establishments. Romeo’s stands as his latest venture, a culmination of his expertise and passion.

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We Ask Yael “Stormborn” Vengroff how to shape today’s cocktail culture

Chilled Magazine

Stormborn, a dynamic figure shaping today’s cocktail culture with her innovative libations, embarked on her journey in New York City’s East Village, starting as a barback and seizing every opportunity to learn. Yael “Stormborn” Vengroff, is a fierce talent shaping today’s cocktail culture with her innovative libations.

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We’re Recapping Chilled 100 ELEVATE 2023: Raising the Bar: Choose Your Own Adventure Seminar

Chilled Magazine

It was moderated by Steven Huddleston, a beverage professional with more than 15 years of experience in the hospitality industry. Hoffman assigns each barback to a bartender, who serves as their mentor. This helps to keep new employees accountable and invested in the program.

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The Best of Saratoga Springs with Mixologist Michael Bohm

Chilled Magazine

Mixologist Michael Bohm not only lives up to the task, he exceeds it with his veteran’s playbook of hospitality industry skills, dedication to quality, and easygoing, naturally friendly charm. I started barbacking at an awesome little beer and bourbon bar called Bondurants on the Upper East Side (of Manhattan).

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Q&A: Leandro DiMonriva aka The Educated Barfly

Imbibe Magazine

I was lucky enough to find a barback job at a place called King King on Hollywood Boulevard in Los Angeles. And what I really loved about bartending was talking to people, providing that hospitality element, which was always more important to me than my own reputation as a cocktail maker. You really had to know somebody.

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We Asked 11 Bartenders: What’s the Biggest Red Flag When You Sit at a Bar?

VinePair

If they are yelling at or being cruel to their barback, that’s a huge red flag.” We are in the hospitality industry. Then there’s all of the service and hospitality issues: a bartender on their cell phone, an indifferent or otherwise rude greeting. Also, I observe how a bartender interacts with their co-workers.

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We chat with Matty Opai: Our 2023 Bar Manager of the Year talks hard work, hospo & mentors

Australian Bartender

Back home in New Zealand, hospitality wasn’t my thing. Luckily, a friend hooked me up as a barback at Icebergs. As a barback, I’d collect every spec from every menu and plaster them on the scullery wall. “A friend hooked me up as a barback at Icebergs. Where did you get your start in the industry?