Cocktail Dagger

I always arrive one hour to thirty minutes earlier to set up, depending on the event.
My attire also depends on the event but my goal is to make sure the client is happy from beginning to the end of my service.

I’ve been a bartender for nearly two decades. Prior to that I’ve worked in many other positions within the hospitality service. Strong background in classic cocktails and developed many bar programs in Los Angeles. I was mentored by Sasha Petraske, previous owner of Dutch Kills and Milk & Honey, now known as Attaboy, located in Lower East Side. Sasha was NYC cocktail pioneer.

No specific requirement. It’s your party.
My only expectation is positive vibes.