MIXOLOGIST BIOS

JASON ASHER Beverage Program Development Specialist Young’s Market Company of Arizona

Jason Asher is the Beverage Program Development Specialist at Young’s Market Company of Arizona where he designs and implements beverage programs state wide. He was born and raised in Scottsdale, Arizona and has

been tending bar for 17 years. After finishing college in Arizona he found himself in love with the restaurant and hospitality industry. This passion for pleasing and servicing people lead him to San Francisco where he attended the California Culinary Academy. It was the dream of blending the culinary arts and bartending that pushed him into the world of mixology. His first exposure to the world of mixology was at the world renowned Sanctuary Resort on Camelback Mountain. It was there, that a man by the name of Ryan Magarian gave him the tools to begin his journey from bartender to

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mixologist. Over the last 7 years he has been featured in all most every major culinary publication, including Esquire, Food Arts, Wine Spectator, Food & Wine and GQ. In 2010 he won the highest honors and was awarded the title of the Nation’s Most Inspired Bartender of 2010 by GQ magazine and was featured on the cover of the Man of the Year issue in December of 2010. Most recently Jason was named one of Arizona’s Top 100 Culinary Trend Setters was inducted into the Culinary Hall of Fame for Arizona. Jason is also the Southwest Regional Vice President for the United States Bartenders Guild.

ERIC BELL Product Integration and Mixologist Bloomery Plantation Distillery

Eric Bell is the Master Mixologist for Bloomery Plantation Distillery. He has been with BPD since it opened in 2011. Prior to the distillery, Eric worked in the IT field for 15 years, 12 of which were while enlisted in the US Navy. Eric

has been mixing cocktails since he was legally able to do so, wink wink. With a keen palette he has the ability to craft unique cocktails to suit every person’s tastes.

JOEL BLACK West Coast Brand Master Pisco Porton

A Los Angeles native, Joel Black is a passionate and experienced mixology and bar operations specialist. An expert spirits enthusiast who has been featured in media outlets including Esquire, Tasting Panel Magazine, and

LA Times Magazine, Black cultivates drink menus that compliment both the scene and the bar staff, developing a very strong following on the west coast. After training under renowned mixologist & spirits expert Sammy Ross, Black gained a wealth of knowledge on crafting classic cocktails, balancing flavors, spirits & cocktail culture & history. This was the catalyst that launched Black’s career and led to the success he has become today.

Originally from Texas, Black fell in love with his career at the early age of 18, when he became infatuated with the fast paced environment and the canvas that working behind the bar provided to create not only great cocktails, but to curate an evening that people would genuinely enjoy. Since then, Black has gained reputable and extensive background in the service industry, including experience managing the bar program at Comme Ca, as well as management experience at Caña Rum Bar and LA’s exclusive members only bar, The Doheny.

After falling in love with Peru’s native spirit during a trip to Peru, Black embarked on the next chapter in his career as West Coast Brand Master for Portón, the finest handcrafted pisco from Peru. In this role, Joel is the “face” of the brand in his territory – which includes San Diego, Los Angeles, San Francisco, Las Vegas, Seattle, & Portland - and is responsible for ideating and executing cocktail and mixology programs, as well as developing activation and educational programs for key on and off-premise accounts and distributors.

CHRIS CHAMBERLAIN Mixologist Charmer Sunbelt Group

Chris Chamberlain is a award winning Mixologist representing the Charmer Sunbelt Group. With over 2 decades in the hospitality/beverage industry, Chris specializes in Craft Cocktail consultation, Beverage

Development and Alliance Brands Training on portfolios which include Bacardi USA, Brown Forman & Remy Cointreau. Not only an active member of the USBG, over the past 4 years he has helped played an intricate role with the activation and judging of many cocktail competitions in the North East including the GQ Bombay Sapphire ’Most Inspired Bartender’ Competition and Woodford Reserve Manhattan Experience to name a few. His cocktails have been featured in many trade & media publications including last years WSWA Iron Mixologist win for ‘Best Aperitif’ in Tasting Panel.

NICHOLAS CHEN Chief of Staff Branded Spirits USA Ltd.

Nicholas Chen has grown up in the food & beverage industry both through the family business and working in restaurants. For the past 3 years he has been the Brand Development Manager for Branded Spirits Ltd. Working in

Hong Kong, Mr. Chen focused on educating both trade and consumers on Branded Spirits’ portfolio of brands, including Ice Fox Vodka, Hana Gin, Motu Rum, HM the King Scotch and Majeste Cognac.

Mr. Chen is mostly self-taught as a mixologist, having spent years creating unique cocktails for private parties. Recently, Mr. Chen has trained under the renowned San Francisco mixologist responsible for the award winning cocktail lists at Aziza and 1760.

TROY CLARKE Director of Mixology & Spirits Education Martignetti Companies

Troy Clarke is the Director of Mixology and Education, Genesis Division for Martignetti Companies. He also serves as President of the United States Bartenders Guild,

Boston Chapter. He brings over 15 years of experience in the Restaurant and Hospitality Industry; ranging from time behind the bar, to years of Executive and Sales Management, and countless hours of continued education in the field.

Troy steps into the position from United Liquors at Martignetti where his sales team covered the Boston and metro area. Prior to Martignetti, Clarke held numerous leadership titles including Director of Food & Beverage, Banquets Director and Director of Outlets at various well respected hospitality companies including; Sonesta Collection, The Ritz-Carlton, Starwood Hotels & Resorts, Marcus Hotels & Resorts, among others.

Troy’s passion for the beverage industry grew through his many years working in restaurants, serving people across the country. His drive to continually learn and share his knowledge has led him to completing the 5 day BAR program in NYC along with various wine certifications with Court of Masters and International Sommelier Guild. With an affinity for high quality ingredients and the total creativity that recipe design allows, Troy loves both creating original cocktails as well as cultivating the classics.

As Director of Mixology for Martignetti, his passion and experience will serve establishments throughout New England. Troy provides inspired and tailored cocktail design, and professional bartender training to take any account to the next level of total service and efficiency.

SLY COSMOPOULOS Corporate Mixologist National Accounts Republic National Distributing Company, LLC

Sly Cosmopoulos works for Republic National Distributing Company, LLC. She is the Corporate Mixologist responsible for Drink Development and Training for On-Premise

National Accounts in 24 States, as well as streamlining the RNDC Mixology Division consisting of 7 Local Mixologists spanning across the U.S. Her expertise is in creating Signature Cocktails and Beverage Menu’s that compliment Brand Specific Concepts that drive volume while following Current and Future Flavor Trends. Sly’s impeccable Strategic Business Sense, Innovative and Passionate Drink Development, and Superior Brand Knowledge of U.S. Based Distributors and their Suppliers allow her to provide valued Beverage Training and Educational Information in addition to conducting invaluable Beverage Consulting Seminars across the U.S. Many of her Cocktails have been featured in various Magazines, Newspapers and National Television Spotlights such as Good Morning Texas, Daytime, and American Way. Her past experience includes over 12 years of experience in Beverage and Food Development for the Restaurant Industry in a dual title role as Beverage Director and Restaurant Manager, and her Talent in Food and Beverage Pairing has resulted in one of her past Concept’s being awarded “Best Tequila Bar in the United States”. Ms. Cosmopoulos is not only known for her Delicious and Unique Cocktails, but Cocktails that truly speak to a Person’s Lifestyle; Cocktails that bring consumers back to the day of True Taste. Sly’s Mantra is simple, “Creating Conversation Creating Cocktails”.

VICTORIA D’AMATO-MORAN Mixologist HP Sepicturean (Representing Pacific Edge)

Victoria D’Amato-Moran, a San Francisco native of Italian/Sicilian decent, was cooking at the age of 7. Her love for gardening and cooking landed her in the restaurant

business 20 plus years ago. The daughter of a San Francisco bartender, directly related to the historical fishing industry on Fishermen’s Wharf, D’amato’s family owned a few bars in North Beach. Against her fathers wishes, she found herself managing a bar for her cousin in 2000, where she knew classic bartending and innovative cocktail design, would be her art.

Voted the “Best Sidecar Cocktail” by “San Francisco Magazine“, Victoria decided to enter, then won her first drink competition in 2003. 21 successful winning competitions later, which include, Las Vegas Nightclub & Bar Show, Battle of the Mixologists 2013, 2012, 2009 and 4 Orange Vodka Cocktail Competition, held in Miami during the Food & Wine Show, and many more in San Francisco and abroad.

As a successful Bar Manager, in 2004, she began to create homemade cocktail syrups and then cocktails for several high profile brands and set up from the ground up the bars and cocktail menus for Gaston Acurios’ La Mar San Francisco, Michael Chiarello’s Bottega, La Costanara Peruvian Cuisine, The Moonraker and Region Pan Asian Cuisine. She has been recognized for her work in Sante’ Magazine, Viva Cucina Italiana, Wine Enthusiast, 7x7 Magazine, Tasting Panel Magazine, Nightclub and Bar, The San Francisco Chronicle, Gary Regans’ 2011 & 2012 Bartenders Guide, The Don Julio Recipe Book 2011, Natalie Bovis’ Garden Cocktails 2012 and Pur Spirits Cocktail Book. The road doesn’t stop here. Pushing herself all these years, you can now find Victoria partnered with Henry Priess of HPSepicurrean, showcasing her brand Cent’ Anni Spirit Syrups, soon to be distributed by Pacific Edge.

EMILY ELLYN The Retro Rad Chef Emily Ellyn Productions (Representing LiDestri Spirits)

Chef, culinary educator and cocktail mixologist, Emily Ellyn is the Home Economics teacher you’ve always wanted! She single handedly started the Retro Rad cooking movement

and encourages everyone to dig through their mother’s recipe box, dust off their pressure cookers and crock pots, and take the old and make it new. She takes the retro, remixes it, and makes it RAD. With her quirky persona and trademark cat-eye glasses, you’ll find this Retro Rad Diva inspiring audiences at food and spirits events around the world – All while developing her culinary TV career and finishing a Ph.D. in Food Service Education.

Through it all, she’s gained a loyal cult following. You’ve seen her on Food Network’s “Food Network Star,” “Cupcake Wars” and morning news shows across the country – as well as a cameo cartoon appearance on the “Simpsons!” Don’t miss Emily Ellyn as she gets RAD with LiDestri Spirits at WSWA 2014!

LYNN HOUSE PAMA Brand Ambassador Heaven Hill Distilleries

Lynn House is the National Brand Ambassador for PAMA pomegranate Liqueur. Lynn has 25 years of experience in the hospitality industry. As Brand Ambassador, she is in charge of PAMA’s innovative outreach program designed

to educate bartenders and distributor staffs on PAMA Liqueur’s versatility as an indispensable modifier.

Formerly Chief Mixologist and Beverage Director at Blackbird Restaurant in Chicago, Lynn is a talented bartender. At Blackbird, she organically developed the first mixology program for the James Beard Award culinary nominee. In just three years, Blackbird was named the top restaurant mixology program by Chicago Magazine. Prior to Blackbird, Lynn was Chief Mixologist/Beverage Director at the Michelin two-star restaurant Graham Elliot. She is also the original Master Bartender at The Drawing Room in Chicago.

Lynn is respected industry-wide as an advocate of education, mentorship and service. Lynn was named one of 2011’s Top 20 Most Fabulous Bartenders in the World by Gary Regan and was inducted into the Dame Hall of Fame at Tales of the Cocktail in 2012.

In Chicago, she has been an active member of the local United States Bartenders Guild (USBG) chapter and president of Ladies United for the Preservation of Endangered Cocktails (LUPEC). She is also a graduate of the Southern Wine & Spirits Advanced Academy of Spirits and Fine Service and BarSmarts Advanced.

CATERINA MILTENBERGER Corporate Mixologist Glazers Wholesale Distributors

Caterina Miltenberger is The Corporate Mixologist for Glazers Wholesale Distributors out of Dallas, TX. Caterina has designed cocktail programs in 14 states ranging from farm to table concepts to high volume national chains

such as Maggianos. Most recently she launched a Speakeasy concept with Fogo De Chao creating traditional South American cocktails spanning the USA and Brazil. Caterina has recently worked with Top Chef Johnny Hernandez (Season 9 – Top Chef) along with presenting cocktails for such organizations like les dames d’escoffier Dallas chapter to Celebrity figures as George Clooney, Randy Gerber and most recently Kenny Chesney. Caterina’s approach to cocktails: “I prefer using the finest, purist and smallest footprint products to elevate the cocktail experience”.

NICK NISTICO Corporate Mixologist Premier Beverage Company

Nick Nistico is a Mixologist and founding member of both the Miami and West Palm Beach USBG organizations. Nick began his career working in the beachside casinos of Atlantic City, upon moving to south Florida he has quickly

risen to the top of the National and Global craft bartending movement. Nick has developed some of the most unique and successful Bar Programs in the industry today including American Cut Tribeca NYC and Atlantic City, NJ (Michelin Star chef Marc Forgione), Volver Philadelphia PA(Michelin Star chef Jose Garces), Diamond Horseshoe at the Paramount Hotel Time Square NYC, SoHo Beach House Miami FL, and Dolce Italian, Regent Cocktail Club Miami FL. In 2013 Nick won more cocktail competitions than any bartender in the world. Including over 35 regional wins and three National title wins (Bacardi, Four Roses, Diplomatico). He was named “Top 10 Hotel Bartenders in the World” in 2013 by Travel Magazines travel guide. Nick represented the USBG on a Global level three times in 2013 and has made cocktails behind some of the best bars in over 11 countries.

ANDREW POLLARD Beverage Development Specialist Wirtz Beverage Nevada

Andrew Pollard, currently Beverage Development Specialist for Wirtz Beverage Nevada, provides full training, education, drink and menu development, and other support to top restaurants, resorts, nightclubs and

bars. Investing time into his own education, Pollard has recently become a graduate of the Beverage Alcohol Resource program, earning the highest distinction a beverage professional can obtain in spirits and mixology, in addition to successfully passing the Certified Beer Server Course, and John Gaunter’s Sake Professional Exam.

Pollard joined Wirtz Beverage from his previous role as Property Mixologist and General Manager of the highly acclaimed Vesper Bar at The Cosmopolitan of Las Vegas. Pollard was also an integral part of the opening teams for Las Vegas’ Tangerine Nightclub & Lounge, Social House and Noir Bar. He’s known for using artisanal and high-quality spirits to create progressive twists on classic favorites, a signature style dubbed “Classic Restoration”.

Pollard has garnered much attention over the years for from cocktail competitors in Las Vegas, of which most recently include “Best Spirit Geek 2013” by Las Vegas Weekly, Desert Companion’s “Best Mixologist of 2012”, and multiple awards for his efforts in the WSWA Iron Mixologist Competition. Much of his work has also been featured in trade and news publications, of which some include, Food & Wine Cocktails 2012, Wall Street Journal, LA Times, Tasting Panel, Cheers, Diffords Guide, and most local publications. Pollard is the current President of USBG’s Las Vegas Chapter, having served 2.5 years previously as Vice President, a role he has held since 2010.

“Success doesn’t come to you...you go to it”.

ADAM RAINS Mixologist LiDestri Spirits

Adam Rains has a true passion for food, wine, spirits & cocktails. A graduate of SDSU, he earned a B.A. in International Business with minors in Latin American Studies and Spanish. After living abroad in South

America, he landed jobs with both Mario Batali and Gordon Ramsay; while working for them, he’s completed the BarSmarts program, as well as the International Sommeliers Guild’s Levels 1 & 2 and Court of Master Sommeliers Level 1. In order to further his own knowledge and to help others, he has started a podcast centered on cocktails and Las Vegas called Las Vegas Cocktail Weekly. He also is involved in a series of instructional videos entitled Mixology Made Simple and is the Beverage Editor for a local trade publication, the Las Vegas Food & Beverage Professional. When not behind the bar, he spends time with his lovely wife and two beautiful children. Adam has also volunteered at two of the local farmers’ markets and believes that in food, as well as cocktails, “Fresh is Best.”

BRIAN ROMAN Beverage Development Specialist Wirtz Beverage Nevada

Brian Roman is a name to know within the food and beverage industry. Restaurateurs know him as a go-to-guy when in search of new, seasonal cocktails to liven up their menus. Beverage purveyors count on Brian to provide

hands-on brand support in the marketplace. And bartenders, know Brian as a colleague and consultant. He is up for each and every task, and does so diligently in his role as Beverage Development Specialist for Wirtz Beverage Wisconsin.

His career in the hospitality industry includes both back- and front-of-the-house experience. That means Brian is a total pro, who’ll serve you a well-executed cocktail and will do it with only the highest service standards.

Prior to joining Wirtz Beverage Brian worked at Chicago’s esteemed Lux Bar where he served as Head Mixologist. He also was a key part of the Autre Monde Cafe & Spirits food and beverage team.

NAOMI SCHIMEK Brand Ambassador Distillerie Tessendier & Fils

Over the course of her career, Naomi Schimek has honed her craft mentoring under the finest in the business. But with more than two decades of experience in the hospitality industry, Schimek is by this point an expert in

her own right. And she’s worked the full spectrum of the scene, from old-school dive bars (where Schimek can hold her own against even the most spirited clientele) to LA’s upscale mixo scene. She’s currently the Beverage Director at The Spare Room, a gaming parlour and cocktail lounge inside Hollywood’s palace of swank celebrity, the Hollywood Roosevelt Hotel, as well as the US Brand Ambassador for Cognac Park, created by Distillerie Tessendier & Fils.

In addition to winning several cocktail competitions, Schimek has been featured extensively in local, national and international publications; The Los Angeles Times praised her for “seriously adept and inventive cocktail craftsmanship.” In 2010, Naomi was named by Beverage Media Network as one of their annual “Rising Stars to Watch”.

She is President of the LA Chapter of the United States Bartenders Guild, a member of Sporting Life, Los Angeles Guerrilla Gardeners and the California Native Plant Society.

Naomi currently resides in the heart of Southern California. She likes old cars, new dresses and rock and roll.

J.R. STARKUS AB, BAR Ready, CSP, CRT Master Mixologist and Spirits Educator Southern Wine and Spirits of Nevada

J.R. Starkus has been a key player in Las Vegas’ cocktail industry for the last decade, most recently at Rick Moonen’s rm Seafood, where he worked as the lead

barman at the critically acclaimed sustainable seafood restaurant in Mandalay Bay. Growing up in Southern California, Starkus set his sights on Sin City at an early age, developing a keen interest in the culinary industry and the opportunities the city had to offer.

Eager to explore the industry, Starkus landed his first position as a server, working at Chinois in The Forum Shops at Caesars Palace in 1999. Shortly thereafter, he began his bartending career, after a co-worker didn’t show up for his shift, which ultimately changed his career path forever. From there he went on to work high above the Strip at the Eiffel Tower Restaurant at Paris Las Vegas, where he spent seven years working as a co-lead bartender. In 2009, Starkus moved to Aria Resort & Casino in City Center, where he worked as a casino floor bartender, and later to Todd English P.U.B. at Crystals at City Center. In 2012, Starkus began work with Southern Wine & Spirits as part of the Mixology Team.

Starkus is an advocate of Las Vegas’ cocktail culture. He draws much of his inspiration from his mentor, renowned mixologist Francesco Lafranconi and believes in utilizing seasonal and sustainable ingredients. Focused on

crafting fresh, great-tasting and approachable cocktails, Starkus provides guests with a memorable experience, while also opening up their palettes to new flavors. In addition, Starkus is a seasoned competitor in the mixology competition circuit. In 2012, he took first place in several competitions in conjunction with the United States Bartenders’ Guild, including the Campari Best Aperitivo Competition, Don Q Mix It Up Ultimate Mixology Challenge, the Ultimate Las Vegas Cocktail Competition and the Angostura Bitters National Competition. Starkus was also named “Best Mixology Ambassador” in Vegas Seven’s 2012 “Best of the City” issue as well as being nominated for “Bartender of the Year” on three separate occasions. Starkus has passed the U.S.B.G. Advanced Bartender Exam, the Eighth person in the country to accomplish this. Most recently a graduate of the B.A.R.5 Day with the highest level of certification, as well as the Sake Professional course put on by John Gautner. He is also CRT certified by the Mexican Accreditation Entity.

EMILIO TIBURCIO Mixologist Hakassan (Representing TY KU Sake & Spirits)

Born and raised in Brazil, Emilio Tiburcio’s discovery of mixology was a happy accident. At 22 years old Tiburcio, a licensed pilot, moved to Los Angeles to improve his

English and train to become a commercial pilot. Looking for a change, a year later, he moved to Las Vegas to work with the Civil Air Patrol. To earn some extra cash, he took on a second job as a bar back at the Red Rock Casino. Eventually, he was promoted to bartender and left his position with the Civil Air Patrol.

Tiburcio worked under Mark Kiyojima at the Red Rock Casino, who slowly introduced him to the world of mixology. Tiburcio found himself captivated and devoted all of his time to learning to art of mixology. In 2009, he went on to participate in a selection of competitions including the Hendrick’s Gin Cocktail and Limerick Competition, where he placed in the top 10. Following his success in the competition and behind the bar, he was offered the position of mixologist at the Palazzo’s Fusion Bar. He worked at Fusion Bar for about two years, assisting in the conception of Fusion’s cocktail menu.

In an effort to familiarize himself with the needs of Vegas’ many seasonal visitors, Tiburcio decided to leave Fusion Bar for a position at the Cosmopolitan of Las Vegas. During his time there he managed the mixology program at all three pool bars, overseeing the staff and menus at all three locations. After four months at the Cosmopolitan, Tiburcio’s lofty accomplishments prompted an equally lofty job offer to become Head Mixologist of Lily Bar & Lounge at the Bellagio.

In 2011, Tiburcio accepted the position head mixologist at Lily Bar & Lounge at The Bellagio. His labor of love continued as he envisioned an unsurpassed cocktail list making Lily a true cocktail destination. Tiburcio oversees the entire cocktail program for Light Group as their Corporate mixologist for 13 months and is working on putting his own creative touch on each venue. Also was part of the task force to open the gorgeous Delano Marrakech – Morocco in September of 2012 and also representing USA on 2012 Grey Goose Le Voyage in Cognac – France with others nine top Mixologist from around de world. When asked how he makes his drinks so unique, Tiburcio responds: “Every drink I create is inspired by an unforgettable moment in my life. Each drink has a history, and each flavor I use is being used for a reason. I try to put every bit of these moments into my drinks, creating something memorable, art in a glass.”

MICHELLE WOOD Office Manager Berentzen USA, Inc.

Michelle Wood grew up in New Jersey with a curiosity of life behind the bar and subsequently gravitated toward it. Having lived in a variety of East Coast cities, she has kept a home base in the New York City area, an epicenter

for food and beverage. She broke into the hospitality industry as a hostess, quickly moved up the ranks and is now a 15-year veteran and counting. She’s tended every kind of bar, from dive bars to nightclubs and has been a long standing employee of companies including Fun Bars NYC venues and Hotel Chantelle. Michelle’s clients applaud her passion for industry efficiency and her infectious smile. She has a penchant for concocting interesting, new drinks and putting twists on traditional recipes. You can find Michelle experimenting with ingredients at her leisure, discovering new ways to enjoy a cocktail. Michelle currently works at Berentzen USA, Inc. as Office Manager, which includes creating and editing mixology for their brands, among many other exciting projects spanning all departments including operations, marketing and sales. A true “Jane of all Trades”, Michelle continues to put her ever-growing skills and formidable experience to use in the hopes of creating a lasting impression in the wine and spirit industry.