Ultimate Bar Chefs 2007

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The Ultimate Bar Chef of the Month.....November 2006

Sean Bigley

Sean is a bartender at the Fontana Lounge at the Bellagio in Las Vegas, Nevada. He is currently holds the position of Secretary of the Nevada Chapter of the United States Bartender's Guild. Sean has been serving his cocktails for over 14 years in Las Vegas - both at the Mirage and Bellagio. This highly decorated bar chef has competed both nationally and internationally in IBA/USBG sanctioned events as well as the famous South Beach Bash. His cocktails have been published in many magazines such as Sante, Wine Enthusiast, Celebrated Living (for American Airlines) and on various websites. His most famous cocktails include the Claremont Kiss (Knob Creek's award winning cocktail), the Chantilly (Marie Brizard), the Pom-Pom (Belvedere) the Golden Idol (Idol Vodka), the Autumn Dawn (Starbucks), and the El Peche Diablo (Tabasco). Sean's philosophy is "put a little bit of yourself in every cocktail you make" and practices this constantly. Sean hones his art at the Bellagio and can be seen from Tuesday through Sunday night at the Fontana lounge. He has also started his own consulting company, Mister Martini, and is available for seminars, menu planning, events and cocktail competition consulting.

Cheers Sean!

The Ultimate Bar Chef of the Month.....December 2006

Tony Abou-Ganim

Tony Abou-Ganim, currently featured demonstrating the art of cocktail preparation on the Fine Living Network program “Raising the Bar: America’s Best Bar Chefs,” grew up in the bar business, learning the craft from his cousin Helen David at the Brass Rail Bar in Port Huron, Michigan. Tony's initial introduction to the business was steeped in the tradition of classic cocktails and professional barmanship, grooming him to become a leader in the beverage industry.

After two years in New York, Tony returned to San Francisco and re-joined Harry Denton to open "Harry Denton's Starlight Room", atop the Sir Francis Drake Hotel. It was here that Tony created his first "Specialty Drink Menu" which included such classics as the Sazarac, Between the Sheets, and the Negroni, as well as several original cocktail recipes including the Sunsplash, Starlight, and Cable Car.

Tony was hand-picked by Steve Wynn to create the cocktail program at Bellagio Las Vegas Resort. Tony immediately implemented his philosophy of bartending and drink preparation - quality ingredients and proper technique create great drinks - developing the hundreds of original cocktails for the resorts 22 bars.

Currently, Tony operates his own beverage consulting firm specializing in bar staff training, product education and cocktail development.
Tony's specialty drinks have been featured in top consumer magazines including Vanity Fair, Wine Enthusiast, Fortune, Wine Spectator, Playboy, The New York Times Magazine, Nightclub & Bar, Cheers and Santé. Tony has been spotlighted in Gary Regan's book New Classic Cocktails, Kathleen DeVanna Fish's, The Elegant Martini and Jared Brown's Champagne Cocktails. Tony’s innovative approach to cocktails has been noticed by the broadcast media as well, with segments appearing regularly on many television networks, including CNBC, Fine Living and the Food Network.

Tony’s cocktail tips can be seen daily on the Fine Living Network as part of their “Essentials” series. He also talks cocktails weekly on KSFN - AM as co-host of the show "Taste of Vegas", writes a monthly column for Las Vegas Magazine, and is working on his first book, entitled "The Modern Mixologist". He was recently presented with the 2004 “Raising the Bar” award by Cheers Magazine and Sante Magazine’s 2004 “Spirits Professional of the Year” for his contributions to the beverage industry. Tony lives in Las Vegas where he hones his craft daily by creating, sharing and enjoying the very best cocktails.

Cheers Tony!

The Ultimate Bar Chef of the Month.....January 2007

Dale DeGroff

Master mixologist Dale DeGroff (aka “King Cocktail”) provides consulting and bar training to renowned restaurants and hotels throughout the world. As Beverage Manager at New York City's famous Rainbow Room from 1987 to 1999, DeGroff pioneered a gourmet approach to recreating the great classic cocktails. His experience and the drinks he developed are documented in his popular book, “The Craft of The Cocktail”, winner of the IACP Julia Child Award. DeGroff’s prominence and innovations continue to grow and impact the bar industry.

Dale is also the President and one of the founders of The Museum of the American Cocktail, the first non-profit organization dedicated to providing education in mixology and preserving the rich history of the American Cocktail.

DeGroff appears regularly in the press and media including: Fine Living Network, Food Network, Cooks Tour, Simply Ming, B. Smith, Martha Stewart, CNN, Today Show, Fine Living, Food Network, Discovery Channel, History Channel. He also writes monthly columns for Theme Magazine and Beverage Media. Other honors include: the Spirits Professional of the Year by Sante Magazine (2005), Beverage Industry Innovator of the Year from Cheers Magazine (2004),Wine & Spirits Professional of the Year- Bon Appetit Magazine (2003), and the Silver Spoon Award (2003); Foodarts Magazine.

Dale’s latest project: The March 2006 launch of Beverage Alcohol Resource (BAR), an organization created by five of the world's leading spirits and cocktails authorities, that will provide training in distilled spirits and mixology. www.beveragealcoholresource.com

Cheers Dale!

The Ultimate Bar Chef of the Month...February 2007

Francesco Lafranconi

As founder and Director of Southern Wine and Spirit's Academy of Spirits and Fine Service, Francesco presides over a unique educational program in the U.S. According to him the aim of the Academy is to provide product and category knowledge to each class member, create brand awareness and to provide instruction so each individual is more confident behind the bar.

Francesco's cocktails have been featured in multiple trade publications and television programs (including Martha Stewart). He has developed cocktail programs for world renown celebrity chefs, restaurants as well as world class hotels and casinos.

His cocktails have won him many accolades including the Bacardi Martini Grand Prix, the J. White Course in Singapore and many, many national and regional titles.

Francesco is also the Chairman and co-founder of the United States Bartender's Guild in Nevada and an active member of the International Bartenders Association (IBA).

And don't forget Francesco's famous quote "We're not drinking...we're learning!"

Cheers Francesco!

The Ultimate Bar Chef of the Month...March 2007

Bridget Albert

Bridget Albert developed her techniques and talent tending bar at great establishments most notably the $1.6 billion Las Vegas resort, the Bellagio. She studied under Master Mixologist Tony Abou-Ganim and completed his cocktail and spirit program, and she is the Chapter Chairman of the United States Bartenders Guild – Illinois chapter.

Bridget is a champion for uncomplicated recipes, bright flavor, and fresh ingredients. She is dedicated to cocktail honesty. She has won numerous awards and honorable mentions in U.S.B.G. and Bellagio classic cocktail competitions. This includes 2nd place at the Bacardi Martini Grand Prix World Finals in Turin, Italy, 3rd place in the Pitu Cacacha Nationals in Las Vegas, and 1^st place in the Bellagio Classic Competition. She has had the pleasure of hosting charity cocktail clinics for a variety of companies, including the Bellagio, Woodford Reserve, Make a Wish Foundation, Hadassah, and Taste of the Nation. Bridget was a part of Dale DeGroff’s team of curators for the Museum of the American Cocktail at the 2004 U.S.B.G. National Convention, the world’s largest contribution to the cocktail to date. Currently she holds the position as Master Mixologist at Southern Wine and Spirits of IL. Bridget is the Director of the Academy of Spirits and Fine Service, a program for bartenders that covers the history of all spirits and pre-prohibition cocktails. She has been featured in the following publications and TV programs: Bartenders Magazine, The Balance, Chicago Sun-Times, Joliet Herald News, Time Out Chicago Magazine, Coal City Courant, Chicago Scene, Exploring Joliet, Louisville, Ky. Morning Show, Fox News Chicago, NBC5 Taste, CLTV, and Food Network Iron Chef America.

Bridget’s hopes are to continue inspiring consumers to learn, just as her mentors fostered her love for knowledge of liquors and fine spirits. She resides in the suburbs of Chicago with her husband, Jamie, and daughter, Paige, where she continues to create new cocktails.

Cheers Bridget!

The Ultimate Bar Chef of the Month...May 2007

Jacques Bezuidenhout

Jacques is one of a handful of beverage managers that have visited every single type of major distillery; Gin, Vodka, Scotch, Bourbon, Rum, and of course Tequila. He just completed work at Tres Agaves which is quickly gaining acclaim as one of the best bar programs in the United States, and is ambitiously working to become one of the most accomplished beverage professionals in the world. Jacques started his career 16 years ago working in bars and restaurants in South Africa.

It was not until working in the bar industry in London, where it is considered a profession rather than a mere job, that he grew to love the art of bartending. Jacques moved on to work in San Francisco in 1998 and started at the Irish Bank Bar & Restaurant. While at The Irish Bank Jacques created what many believe to be the most extensive Scotch Whiskey selection in the Bay area. He has been the opening consultant for multiple bars and restaurants and has also served as Brand Ambassador for Plymouth Gin. Jacques has been instrumental at organizing the San Francisco chapter of the United States Bartenders Guild and is the current chairman. Jacques created the Million Dollar cocktails for Harry Denton’s Starlight Room and still consults on the Starlight Room menu.

He is currently consulting with Kimpton Hotel Group on their Beverage programs for New Restaurant & Bar openings. He has recently accepted a position to consult for Partida Tequila as their Cocktail & Tequila Ambassador. Jacques’ drinks have been mentioned in publications like The SF Chronicle, L.A. Times, Wall Street Journal, 7X7 Magazine, Wine Enthusiast, Sante’ and Cheers Magazine and have been shown on the Fine Living Network, Food Network & Channel 4 News. He is also a judge in the San Francisco World Spirits Competition. He has also been voted Best Bartender in San Francisco by Anthony Dias Blue. Whilst at Tres Agaves the Bar Program won the “ Spirits Restaurant of the Year 2006 “ from Sante’ Magazine due to the work done by himself and Julio Bermejo. He visits distilleries around the world to deepen his knowledge of spirits, and also to further his relationships with the distillers and owners.

Cheers Jacques!

The Ultimate Bar Chef of the Month...June 2007

Charlotte Voisey

Charlotte Voisey is the Brand Champion for Hendrick's Gin and company mixologist for William Grant & Sons USA. Previously, Charlotte ran cocktail bars in Barcelona, Buenos Aires and London (Apartment 195, London Bar of the Year 2003). Voisey was UK Bartender of the Year 2004 and won the silver medal at the World Female Bartending Championships in 2006. Charlotte has recently consulted on cocktail programs at the Dorchester Hotel, London and the Ian Schrager's Gramercy Park Hotel, Manhattan. Now based in New York City, Charlotte's passion for cocktails keeps her in an active role in service-industry seminar programs across the country.

Some of Charlotte's recent appearances include the Tyler Florence Radio Show, the World Cocktail Dinner, Tales of the Cocktail, Sante Symposium, Whiskey Fest, and the Polished Palate Tequila.

Ultimate Bar Chef is proud to have Charlotte and Hendrick's Gin (www.hendricksgin.com) as one of our sponsors of our Ultimate Cocktail for a Cure Competition!!!

Cheers Charlotte!

The Ultimate Bar Chef of the Month...July 2007

Junior Merino

Growing up in Mexico, Junior was exposed to different varieties of spices, fruits, and vegetables which I feel has inspired my present creativity in mixing & matching uncommon ingredients, adding more exotic twists to my original cocktails.

In 1993, at the age of 16, Junior arrived in New York and immediately began work as a server assistant at the Boulevard Café. Opportunity knocked when a colleague of mine from the Boulevard asked him to be the beverage manager of a restaurant that he would be opening called Roth’s Westside Steakhouse. There Junior put together his wine and cocktail list and designed and printed his menus and business cards. All the while, he would invent cocktails in his spare time. It was while working here he took courses and was certified from the American Sommelier Association. The Wine Spectator gave the wine list he put together an award of excellence and the West Side Spirit recognized the cocktails as the “best cocktails and sangria on the Upper West Side.” A few months later found him on a plane to Las Vegas where he tested and passed the entry-level exams and was initiated into the Court of Master Sommeliers Guild of Sommeliers. Two more grueling exams over the course of the next 4 years will certify him as a Master Sommeliers.

June 2005, he entered the International Bar Show’s contest for the best cocktail competition. Competitors from all over the USA competed and was awarded first prize for my signature cocktail Coming Up Roses. In 2006, he was awarded by Starchefs.com a Bar Chef Rising Star Award. heI competed in the Bombay Sapphire’s Perfect Pairing Competition and was teamed with Chef Aaron Sanchez. Most recently he judged the Annual Clement Rhum Cocktail Competition

He has been mentioned for his creativity in magazines, newspapers, radio, TV and websites such as BBC Radio, Women’s Wear Daily, The Restaurant News, Seikatu Press, Cheers, The San Francisco Chronicle, Sabores Autenticos de Mexico, cocktailtimes.com, imbiber.com, raredaily.com, youtubevideo.com, Pennsylvania Metro, NYC Metro; two popular restaurant and hotel magazines in Germany, two fashion magazines in Japan, one in Peru, two publications in France, six in Mexico and one in London, England. Most recently, Televisa News filmed me for a segment on Latin Mixology.

He has created cocktails for Partida Tequila, Alchemy vodka, Siembra Azul Tequila, Leblon cachaca, Christiania Vodka, Jaral de Berrio mezcal, Inniskilin ice wine, just to name a few. He has also created cocktails for ANA Hotel in Tokyo, as well as some restaurants such as Mama Mexico, Walt Disney Coronado Springs Resort, Café Frida, Café Ronda, Bombay Talkie and more. Most recently he helped open Rayuela which he oversees the cocktail program making Rayuela hisy base for showcasing his work. He also created a cocktail for the grand re-opening of Bergdorff Goodman’s Café. He has donated my services to fundraisers such as the Hedge Funds Care Foundation and, most recently, the Slice of Latin America fundraiser.

Cheers Junior!

The Ultimate Bar Chef of the Month...August 2007

Simon Ford

Global Brand Ambassador - such an understatement when you are describing this man! Simon is always there with a helping hand, a wry grin and is always ready to get together for a party! Definitely one of the best guys you will ever know in the business...

Simon currently works in the capacity of International Ambassador for Plymouth Gin (and if you've heard of one, you've most likely heard of the other). Over the past five years, this role has taken him across the globe training the experts and first-time barkeeps alike; more than fifteen years in the spirits industry has gifted him with experiences relevant to all. From running a wine shop to opening some of England's most lauded cocktail bars, judging spirits in competition and marketing some of the biggest brands on the planet have made Mr. Ford a highly respected voice in the spirits industry.

And...creator of the ABSOLUT Big Breezy!

Here's to recognizing the moment Simon!

The Ultimate Bar Chef of the Month...September 2007

Shawn Soole

Shawn Soole is currently Bar Manager & Sommelier of Moxies Downtown Classic Grill in Victoria, British Columbia, Canada. He is also Senior Editor / Master Mixologist of Chilled Magazine, a nightlife magazine that will be covering everything from mixology to DJ’s to wine, all aspects of the industry. The magazine is based in Long Island and will be launched across the US and Canada by the end of the year. He also writes a blog on New York Bar Store.com, writing about the everyday travesties that entice and compel us to get into this crazy, beautiful industry.

He exported himself from Australia in the search for new, greener pastures. His career started just over a decade ago in Brisbane, starting off as a waiter and then finding his passion for the bar far too great. He bartended and managed at some of the cities most upscale and contemporary cocktail bars, restaurants & resorts including Jorge, Vino’s & the only five star resort in the Whitsunday’s – Hayman Island. Working in diverse environments such as restaurants, wine & cocktail bars, flair tending bars & boutique beer cafes has given Shawn an insight to every facet of the industry. Absorbing all he can about food, wine, beer & spirits has given his cocktail making an unusual twist combining traditional techniques with cutting edge ingredients & culinary methods learnt from Australia’s top chefs.

In the few years leading up to leaving for Canada, Shawn organised, judged & competed in numerous mixology & flair tending competitions including winning his first Australian Bartenders Guild State Title at the age of 21, was named one of Australia’s Best Bartenders and had recipes published in various publications across the country. Since arriving in Canada, Shawn has been featured in Bar & Beverage Magazine, Sante Magazine & local publications. Recently Shawn has been perfecting the wine list at Moxie’s, the only restaurant in the chain featuring reserve wines hand picked by an in house sommelier. Shawn also has consulted on the newly renovated and reopened, Player’s Chophouse in Vancouver, BC where he created their brand new cocktail list.

Shawn’s future plans include making Chilled Magazine a forerunner in hospitality publications, training for his Level 2 Sommeliers Certificate from the ISG, starting his wine making traineeship & sharing with the industry & the public alike his passion for mixology, flair, wine & food.

Cheers Shawn!

The Ultimate Bar Chef of the Month...October 2007

Patricia Richards

As told by Patricia...

I grew up in Vancouver, Canada, cooking alongside my German foster mother. From this early relationship, grew a love for cooking and creating, While in high school, I decided to pursue a cooking career, and I graduated with honors standing as well as scholarship money that was used towards Culinary school.

I attended a couple of semesters of Culinary Training as well as over two years of practical work experience as an apprentice chef. From there, I decided to move to the front of the house, as the money was better, and I liked the idea of being out front where the action was.

There began what is now 22 years in the Hospitality Industry, where I have worked summers as a housekeeper at a ski resort, waited on celebrities at the Four Seasons Hotel in Los Angeles as a Banquet Server, a line cook in the Nat Bailey Pavillion of the 1986 World Expo held in Vancouver, Canada, and I’ve even waited on Phil Collins many years ago in the Movenpick Restaurant in Toronto, Canada.

I moved to the bar, while at the Four Seasons Hotel in Los Angeles, where I worked as a service bartender for their Gardens Restaurant, while attending general education classes at Santa Monica College. Later an opportunity to open the bar at the Fiamma Trattoria in MGM Grand Hotel in Las Vegas came known to me. Moving to Las Vegas has been one of the best things I have ever done. Not only did I double my income, but I, as a single woman, was able to purchase my own, brand new home (this would never have happened in L.A.).

While in Las Vegas these last four years, I have completed my Nevada State Certified Union Bartender classes as well as Francesco’s Academy of Spirits class at Southern Wine and Spirits, where I received the best cocktail and best student honors (Jan. 2006). In April 2007, I completed my Nevada State Certified Wine Server Course through the Culinary Training Academy, and I have plans to take the Sommelier Course as well as the BAR course in New York within the next couple of years.

Mixology has been a relatively new pursuit for me, and I have only been competing since Feb.2006 as a member of the USBG. Some recent Mixology accolades, include: Cheers Magazine (Nov/Dec 2006) Article: Up and Coming Bar Stars, 944 Magazine in Las Vegas (October 2007) Cocktail of the Month feature, the Silver Medal in the Bacardi-Martini Grand Prix in Torino, Italy (June 2006), First place in the Level Vodka competition in Ceasars Palace (June 2007), Third place in the Tabasco Sauce “Hottest Bartender” Canada/U.S. competition (2006). Presently, I am in the Travel & Leisure Magazine Grand Mixologist top ten, waiting on word for the top three, who will compete in the finals in Hawaii in November.

Cheers Patricia!

The Ultimate Bar Chef of the Month...

November 2007

Willy Shine

Willy Shine has been a trailblazer in the hot spot scene for seventeen years in cities such as Boston, Aspen, Nantucket, and most recently New York City.

Willy began his career at Boston nightclub Zanzibar where he quickly mastered the skills of high volume, club bartending. From there he went on to run many restaurants, bars and clubs throughout Boston honing his natural talent for cocktail design, execution, and bar staff training which quickly led him to positions at leading national venues. It was at The Pearl in Nantucket where Willy, working closely with the chef learning culinary techniques, balance of flavors and new inventive ingredients to use behind the bar, created the island’s first true cocktail program and fell in love with the art of mixology.

Willy’s exceptional beverage program at The Biltmore Room, a three star Modern American restaurant in New York City resulted in his recruitment to B.E.D. N YC, to create its vision of a modern take on an authentic cocktail bar. At B.E.D., he met and formed a long lasting partnership with Aisha Sharpe. Together, they initiated and formed the cocktail creation and bar consulting company known as Contemporary Cocktails, Inc. They are known for using an alcoholic beverage’s unique flavors, aromas, and colors, and creatively blending them with fresh, seasonal ingredients. Their mixology skills have been featured in many newspaper and magazine articles, on television and radio shows. They have set up beverage programs all across the country including Tao’s Beach Club at the Venetian Hotel in Las Vegas and The Park at 14th in Washington DC. They work closely with brands such as Depaz Rhum Agricole and Partida, %100 Blue Agave Tequila for whom they are the New York City Brand Ambassadors.

In addition, Contemporary Cocktails Inc. gives cocktail and spirit seminars throughout the country. They are BAR (Beverage Alcohol Resource) certified and are the supervisors for the Beverage Alcohol Resource (BAR) program, which is the spirits and mixology equivalent of a Master Sommelier program. Willy, with his dynamic personality and exceptional cocktail skills continues to learn all he can about his trade and spread his knowledge throughout in his goal of taking over the world one cocktail at a time.

Cheers Willy!

The Ultimate Bar Chef of the Month...

December 2007

Stanislav Vadrna

Stan was born on 21 August 1976 in Trnava. Having completed his training at the Catering College in Nov'Z'mky. Stanislav Vadrna practised in gastronomy (waiter in dining and sleeping cars in trains, bartender in the Szabo pub in Zemn and in Z'mock restaurant in Nov'Z'mky), devoting his free time to avant-garde performance, body action and black and white photography, which he started studying in 1998 at the People's Conservatory in Ostrava. In the years to come he worked as the head bartender in Klikk Music Club in Nov' Z'mky, where he started concocting his first mixed drinks.

In the summer of 2000 he met the Sunshine band, joining them in their Europe tour as the tour photograph. In 2001 he attended the First Czech Bartender Academy of Milo Tretter, after which he started working as a bar back in Tretters New York Cocktail Bar in Prague during weekends. In 2001 to 2002 he travelled over Europe, lived in Ibiza and then in Israel, where he worked at the Royal Beach hotel. In 2002 he came to Bratislava, where he started working as a bartender in Paparazzi Cocktail Bar and Ristorante. In 2003 he left for London to take a course at the Shaker Bar School. In London he experienced a Mixological "Satori" (mixological awakening), which he has applied in his "home" bar Paparazzi and others. This included a revival of classical recipes with a modern twist, the creation of new drinks, use of exclusively fresh fruit and juices, herbs and top-quality ingredients. At this time, he started cooperating with the Italian chef Antonio Iacovelli and chef Laco Vavro. In the course of next years he attended the John Whyte Elite Bartenders Training Centrum in Karlovy Vary and other study trips ad internships in London, Paris, New York, Tokyo. He innovates cocktail menus, trains bartending staff, works as a chef de bar and spreads the message of mixology.

In 2005 he switched to a new bar the UFO watch.taste.groove., where he started preparing drinks using home-made syrups, dried herbs, biological products, various herbal and spice tinctures and applying culinary techniques behind the bar. In this year he also undertook a "pilgrimage" to the USA, visited the grave of Jerry P. Thomas (the author of the first bartending book entitled "How To Mix Drinks" published in 1862). In NYC he attended a seminar led by Gary Regan. In this period he gained first experience in molecular gastronomy with chef Iacovelli. In the years to come he has closely cooperated with the American chef Andrew M. Benjamin. In 2006 they presented classical and molecular (cognitive) mixology for STV.

At the end of 2005 he returned to his "home" bar Paparazzi, where he created a new cocktail menu, which became the winner of the worldwide COCKTAIL 200 contest on 13 May 2006 in Las Vegas, in the "Best Cocktail Menu" category.

Early in 2006 he went to a study/internship stay at the Tender bar in Tokyo, under the patronage of Mr. Kazuo Ueda. In summer 2006 he founded the Stanislav Vadrna's School of Bartending and Mixology, a joint project with the Redmonkeygroup (www.redmonkeygroup.com). In mid-2006 he left for New York, where he worked as a bartender and trainer at Lexington Bar and Books. He was involved in opening the new restaurant Kleebrasserie. He cooperated with bar chefs such as Albert Trummer, Eben Freeman and with the chef Daniel Angerer. He came home for Christmas 2006 since when he has been continuing to pursue his mission behind the bar under the motto: "Drink less, but better...drink less, but enjoy to the fullest."............in the summer 2007, at the Tales of the Cocktail 1st annual Awards Ceremony Presented by The Distilled Spirits Council of the United States - Paparazzi cocktail menu won in the Best Cocktail Menu category.......

"Every night to form and serve cocktails is an exceptional and unique ritual; also my path to you" - Stanislav Vadrna

Cheers Stan!

You can read more about Stan at www.stanislavvadrna.com