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Ultimate Bar Chef of the Month
January 2009
Jamie Boudreau
Jamie Boudreau was born on the other side of the continent in Montreal, Quebec. Realizing that the weather and politics of Quebec were too much for him as soon as he popped out of the womb, he decided, as many before him had, to go west!
Traveling across Canada by car, Jamie has lived in, or visited, every major (and quite a few minor) cities in Canada, before he finally decided to call Vancouver his home.
Jamie has worked all over Vancouver where he ran some of the best bars that the city has to offer, and is now stationed in Seattle, Washington.
Jamie's next call to fame was the Giffard West Cup, were he was part of the first team of three North Americans to be invited to this 50+ year event held in France. While there, he toured over 100 of Europe's great bars, experiencing classic cocktails made in their birthplace.
Jamie most recently presided over the bar at VESSEL, an upscale bar in Seattle, furthering his quest for the perfect cocktail. Establishing VESSEL as one of the premier bars of America, he has now moved on to other ventures, helping tweak bar programs and offering international seminars, all the while tending bar in various venues.
He has had articles about him or his drinks published in the New York Times. San Francisco Chronicle, Time, Playboy, Details, Esquire, GQ, Gq Italy, Forbes, Difford's Guide to Cocktails, Wired, Wine Spectator, Imbibe, Food & Wine, Wall Street Journal, Wine Enthusiast, Saveur, InStyle, Sante, Vancouver Magazine, San Diego Magazine, Continental Magazine, Seattle Magazine, Seattle Metropolitan, Entrepreneur, Mixology, Bride & Goom, enRoute, Northwest Palate, Zagat Buzz, Riviera, Vendor, Aventura, Currents, Mulligan's Bar Guide, Bar Magazine, Eat Magazine, the Vancouver Sun, National Post, Seattle Times, Seattle PI and was called one of the world's greatest bartenders by WIRED. He has been the subject of European radio stations, and was featured in an episode of the The Leading Edge: Innovation in BC due to his dabbling Molecular Mixology as well as the Cocktail Spirit with Robert Hess. In 2007, Jamie was named Seattle Magazines's Bartender of the Year, and in 2008 helped found the Washingto State Bartender's Guild.
Jamie's influence is also continuing to develop internationally as well, as he is consulting for bars in the United States as well as leading mixology seminars in the New Orleans, Prague, Mexico, Colombia, Venezuela and Brazil.
Jamie's thirst for cocktail minutia is infamous, and if conversation turns to a subject that he is unsure of, you can be assured that he will research it as soon as possible. He has a love for the classics, but at the same time is always looking for new, exciting ingredients with which to try out new recipes.
Cheers Jamie!
Ultimate Bar Chef of the Month
February 2009
Diane Silvey
Diane is originally from Southern California by way of Northern California and on to Lake Tahoe where she started in the cocktail business as a cocktail waitress. She became interested in bartending and attended Harrah's Bartending School to learn the craft.
Diane held the position of bartender at Harrah's for 12 years before moving to Las Vegas. Her career in Vegas started at Treasure Island as a bartender. After 5 years at T.I., Diane moved on to open Bellagio as a bartender there where she can still be found at the Fontana Bar.
Diane's many achievements include multiple first place wins at Bellagio in their annual cocktail competitions as well as this year's winner of the Team Competition with her partner Karol Kristoff. She was also one of the Top Ten for Tabasco's Hottest Bartender, placed 4th in the Ultimate Cocktail for a Cure 2007 and most currently is the winner of Travel+Leisure Magazine's Beverage Arts Challenge 2008 (see recipe on The Cocktail Menu).
She is also a proud member of the USBG - Nevada Chapter where her winning smile and amazing personality charm us all.
Cheers Diane!
Ultimate Bar Chef of the Month
April 2009
Ryan Magarian
President Liquid Relations™/Co-Founder, Aviation Gin
For the past decade, Ryan’s unique “chef like” approach to mixed drinks along with the development of several innovative and efficient Professional Cocktail and Spirit Service Cultures locally, nationally, and internationally, has gained him recognition as one of America’s top mixologists.
Based in the Portland, OR., Ryan oversees the day to day operations of Liquid Relations™ and contributes to the ongoing development of Aviation Gin, his partnership with Portland’s own House Spirits™. Always pushing for consistency and innovation, Ryan has a singularly unique and purely recognizable approach to his craft that allows for a balance of creative and richly flavored cocktails, consistent drink production, speed, and well- honed technique. In his years “behind the stick” and on the consulting front, Ryan has worked extensively with world renowned culinary pioneer Kathy Casey at Kathy Casey Food Studios® in Seattle, WA., received a nomination as Best Bartender in the city of Portland (Citysearch; 2000), was named Best Bartender in Seattle (Seattle Magazine; 2002), received a coveted Tastemaker Award (Food and Wine Magazine; 2004) and, most recently, was tapped as Seattle’s Best Mixologist (Seattle Weekly; 2005). Additionally, Ryan’s recipes and Cultures have garnered notice in the New York Times, Wall Street Journal, Food and Wine, Bon Appetit, People Magazine, US Weekly, Men’s’ Health, Wallpaper, Food Arts, Fit Pregnancy, The LA Times, The San Francisco Chronicle, Gary Regan’s Joy of Mixology, Dave Wondrich’s Imbibe, and have been featured on both the Food Network’s Unwrapped and the Women’s Entertainment Channel’s Young, Sexy, and Cookin’.
Ryan’s style and influence can be experienced, in person, around the country at such celebrated watering holes as , Katsuya by Starck, S-Bar, Foxtail, and Hyde Lounge in Los Angeles, Victor Tangos in Dallas, TX., The Jade Bar @ Sanctuary Resort in Paradise Valley, AZ., and, internationally, across the entire Holland America Line fleet of luxury cruise ships. In addition, Ryan can be found doing ongoing focused cocktail development, seminars, and bar trainings for a wide range of luxury spirit brands, while indulging his passion for creative writing through regular contributions to NW Stir Magazine and Mixologist: Journal of the American Cocktail.
Along with the ongoing development of Aviation Gin, Ryan currently finds himself working with both the Fairmont and Sofitel Hotel Groups bringing an entirely new culture of passion and precision to their bar operations worldwide, while continuing to help envision exciting new Professional Cocktail and Spirit Service Cultures for the Huntley Hotel in Santa Monica and Consilient Restaurants in Dallas, TX. The past two years have, also, found him involved with the development of a truly unique “History of the American Cocktail” signature menu format for McCormick and Schmick’s Restaurants honoring the 200th anniversary of the cocktail’s first printing.
Cheers Ryan!
Ultimate Bar Chef of the Month
May 2009
Andy Seymour
One of America’s top mixologists, Andy Seymour brings a diversity of experience to the profession. Introduced to the boards by his wife, Jennie Carr, who was herself, one of New York’s top bartenders, Andy developed a passion for the craft of cocktails working in clubs and high volume bars in New York City and the Hamptons. While he was bartending to pay for college and embarking upon an acting career, Andy was repeatedly asked to produce original cocktails for his customers. In 1993, Andy began a three year stint at noted New York live music destination, The Louisiana Community Bar & Grill where he settled in as lead bartender. His enthusiasm for creating drinks became a top priority.
In 1994, Andy met his greatest influence in the spirits world--industry expert and educator, Steve Olson. Working together, Andy acquired a deep knowledge and understanding of spirits and he refined the basis for his approach to cocktails and mixology; integrating fresh juices and purees and working with high-end products.
Continuing his association with Steve Olson, Andy deepened his bartending credentials in Los Angeles at legendary Venice eatery, 72 Market Street. He played a key role in the grand reopening of the Beverly Hills’ bistro Chasen’s. Returning to New York, Andy worked the bar at East Village mainstay, The Telephone Bar and Grill, managed Bar 13 and opened the bar at The Red Cat with Danny Abrams and Jimmy Bradley.
Andy stepped out from behind the bar to focus on his work with Olson’s company AKA Winegeek. In the process, Andy worked with their clients to create and mix cocktails at the highest level of the industry. Through this relationship Andy develops and executes cocktails for many of the world’s top spirit brands, and conducts staff training and mixology sessions. A list of some of these properties includes: The Bellagio Resort in Las Vegas, The Borgata Hotel Casino and Spa in Atlantic City, Suenos and Centrico in New York and most recently The Broadmoor Resort in Colorado Springs.
Andy’s mixology credits include rendering cocktails at exclusive events for a long list of top entertainers from Oprah Winfrey to Jennifer Lopez to international star Paulina Rubio. In 2005, he teamed with mixology icon, the King of Cocktails, Dale DeGroff to bring cocktails to Broadway, conducting a series of events with the cast and crew of Sweet Charity. Andy’s drinks have been featured at the New York and Sundance Film Festivals and the Gotham Independent Film Awards. Andy is the Celebrity Mixologist for Fashion Week, in both New York and Los Angeles, and at the Miami Swimwear Shows. His cocktails have been featured at Miami’s Art Basel, Savor Dallas, at the Food & Wine Classic at Aspen and numerous other festivals. Andy’s company, Liquid Production, is devoted to raising the bar on cocktails and helping others accomplish the same.
Cheers Andy!
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Ultimate Bar Chef - January 2009 - Jamie Boudreau
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Ultimate Bar Chef - February 2009 - Diane Silvey
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Ultimate Bar Chef - April 2009 Ryan Magarian
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Ultimate Bar Chef - May 2009 - Andy Seymour
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