I spent my first 13 years in Chicago in the futures pits of the CBOT before splitting for the bartending and spirits world in 2001. I am a veteran of numerous bars, restaurants and night clubs in Chicago. I now consult on large cocktail events, specialty cocktail events and dinners, planning, prepping, managing and making cocktails from 3 to 3000. I am very interested in the philosophy and critical analysis of the culinary and cocktail culture and the world and media surrounding it
I absolutely love doing what I do now.
