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Bar Manager/ Directors

Loiver Crespo: How a Talented Cantinero Found Success and Recognition in Miami’s Cocktail Scene

by Helena Jose May 8, 2023

written by Helena Jose

Loiver Crespo is a talented bartender in Miami who is deeply passionate about mixology. He believes that crafting cocktails is an art that requires precision, creativity, and a thorough understanding of flavor profiles. For Loiver, hospitality and exceptional service are key to providing a memorable experience for guests. Loiver was inspired by his aunt Yamilett Crespo, a passionate bartender with 25 years of experience in the industry. Watching her prepare for competitions and events instilled in him the same passion and energy for bartending. Loiver learned a lot from his aunt and other great bartenders he worked with since his start at the Hotel Trip Cayo Coco in Cuba. Today, his unique approach to crafting cocktails has earned him a reputation as one of Miami’s most talented bartenders.

He currently works at one of the most esteemed bars in Miami and is recognized as one of the city’s most skilled Cantinero. Loiver’s journey from a bartender to a Bar Manager is a testament to the hard work and dedication required to succeed in the mixology industry. Café la Trova occupies a special place in his heart, as he has worked in many impressive establishments, but this bar feels like home to him. It’s a dream come true for him to be part of this project since he had a clear vision of what he wanted to achieve when he came to Miami. Loiver is grateful for everything and feels content to be part of such an amazing team.

As the Bar Manager, he now enjoys the creative aspects of his job. This role challenges him as a professional, but it also allows him the freedom to innovate and explore new ideas. For instance, he might develop a plan for the entire year, oversee daily operations, organize Pop-ups and invite Guest Bartenders, create new cocktails or design an entirely new cocktail menu. While these tasks can be complex, he and his team always tackle them with enthusiasm, drawing inspiration from classic techniques. On the other hand, he also takes pride in educating his team, no matter how small the lesson may be. Supporting their growth and development brings him great satisfaction, making his job all the more fulfilling.

“I am constantly growing and learning every day, and I truly love my job. Providing excellent customer service is something that brings me joy, and I always strive to improve and outdo myself”, says Loiver.

Cafe La Trova has been recognized as the #9 best Bar in North America by the World 50 best Bars, attracting numerous patrons every year who seek an unforgettable experience. First-time visitors arrive with high expectations, which is both beneficial and challenging. “The team at Cafe La Trova works hard to meet and exceed these expectations, considering each client as a new friend and offering them the best of hospitality. The focus is not just on the cocktails but on providing a top-notch experience. The team has worked hard to earn this recognition and strives to maintain it”. The key to success, according to Loiver, is hard work and dedication.

“I have observed a significant growth in the industry, however, I strongly believe that individuals working in it should invest time in studying, preparing, and treating it as a dedicated profession. It is imperative to prioritize respect and responsibility over solely focusing on monetary gains. It would be great to witness Miami’s bars securing a position in the top 50 bars, which would enhance the city’s reputation. Many individuals are working diligently towards achieving this goal, and I am confident that with time, we will continue to progress and excel.”

Loiver has won the national Italicus competition this year and is all set to represent the US in the global finals in Rome. He participated in the Bacardi competition two years ago, where he secured second place, competing with other great bartenders like Josue Gonzales and Rodrigo Tubert. According to Loiver, the greatest recognition he receives is the love and respect of people for his work.

“A close friend and mentor once gave me some advice that has stayed with me since arriving in Miami. They told me to pursue my dreams relentlessly and never let anything or anyone dim my light. I want to pass on this same advice to others in any profession. Difficult times will come and go, and there will be days when it feels like giving up is the only option. But I urge you to never doubt yourself or your abilities. The harder the challenge, the harder you need to work. When motivation is lacking, rely on discipline. Believe in the process and trust in yourself and your dreams, because no dream worth having is easy to achieve, but none are impossible if you work hard and stay dedicated. Always strive to learn and grow, and approach everything you do with kindness and love” shared Loiver, when we asked for a piece of advice for his bartender fellows starting their journey.

Being a bartender is a challenging profession that demands extended hours and working late at night. It is crucial for bartenders to strike a balance between their professional and personal lives to lead a healthy and satisfying life. Even if it means compromising on sleep, Loiver prioritizes spending time with his family and loved ones to excel both in his career and personal life. He also acknowledges the contribution of his mentors who have supported him throughout his journey.

“I would like to express my gratitude to my team at Café la Trova, especially Maestro Julio Cabrera, who has played a significant role in my professional growth by giving me the opportunity to be part of his team. As for my future, I plan to continue learning and evolving as a professional, and I trust that with hard work and faith, good things will keep coming my way” Says Loiver.

As the world of mixology continues to evolve, our cantinero looks forward to the many exciting trends and innovations on the horizon, always pushing himself to stay at the forefront of the industry and create cocktails and experiences that are truly one-of-a-kind. You can share his journey through his instagram account @loivercrespo.

This article was powered by Brugal Rum. Brugal is a renowned premium rum producer from the Dominican Republic with a rich history of 134 years in rum mastery. Is committed to supporting local bartenders and communities. The brand understands the importance of bartenders in the success of their business and has been providing them with various resources and opportunities to excel in their profession. Brugal Rum has also been actively involved in community development initiatives to improve the quality of life of local residents. The brand has been partnering with local organizations to support education, healthcare, and environmental sustainability programs. By supporting local bartenders and communities, Brugal Rum has been able to build a strong relationship with its customers and create a positive impact on society. As a responsible corporate citizen, Brugal Rum believes that it is their duty to give back to the society that helped them grow. Enjoy a glass of the Mulata Cocktail when visiting Cafe La trova, a delicious Frozen cocktail made with Brugal 1888 rum, Creme de Cacao, Lime juice, Demerara Sugar, and coffee beans.

In 1888, The founder, Andrés Brugal, started the legacy by distilling a unique and pure spirit with the help of the warm tropical sun in Puerto Plata. The family’s expertise has been passed down through five generations of Maestros Roneros, each continuing to innovate and maintain the highest quality of production. Brugal’s portfolio of high-quality, top-shelf aged rums is a testament to their cherished traditions. Today, after over a century, Brugal’s legacy continues to bring out the best in their rum.

May 8, 2023 0 comment

Bar Manager/ Directors

Rensel Cabrera: How a Bartender is Elevating the Industry with Unforgettable Experiences and Cutting-Edge Education”

by Helena Jose April 24, 2023

written by Helena Jose

Rensel Cabrera is more than just a bartender, he is a master of his craft, a true hospitality professional who knows how to make guests feel right at home as soon as they walk into the bar. His cocktail creations are nothing short of amazing, each one carefully crafted to perfection, with just the right amount of flavors and ingredients to tantalize the taste buds. Rensel is not just a bartender, he is the heart and soul of bar operations. He knows how to manage the bar, oversee the inventory and make sure everything runs smoothly. He is always one step ahead, anticipating guests’ needs and making sure that they have a fantastic experience. He is a true team player, always willing to lend a hand and help out wherever needed.

Rensel’s strategy for The Sylvester is to create an atmosphere that encourages learning and experiences. Every month he hosts Industry takeovers, Master Classes, and educational seminars from great bars around the world. His goal is to create an environment where customers and colleagues can come together, learn something new, and enjoy some great drinks in the process.

When asked about how he manages to operate at his best while constantly improving, innovating, and inspiring others, Rensel credits the bar environment at The Sylvester. He explains that everyone on the team is always performing at their highest level, which motivates him to stay sharp, educated, and motivated as one of the leaders. Rensel’s personal journey from a barback to running one of the best bars in Miami proves that with hard work, bartending can be a legitimate career choice, as demonstrated by the program at bars like The Sylvester and Beaker & Gray.

Rensel shared that he is driven by the fact that he is still in the early stages of his career. Despite having worked in hospitality for five years, with only two years as a bar manager and three as a bartender, he feels that there is still so much to learn. Recently, he and his bar have been presented with several opportunities to do pop-ups in various locations around the world, including New York, Arizona, Puerto Rico, and Norway. Rensel sees these opportunities as a chance to broaden his knowledge and bring back new ideas to apply to his bar program at The Sylvester.

Rensel’s passion for mixology and bartending is contagious. He loves to share his knowledge and expertise with others, always willing to teach and train others in the art of cocktail making. His dedication and commitment to his craft are evident in everything he does, from the way he greets guests to the way he creates his signature cocktails. He expressed his gratitude towards his mentors, colleagues, friends, and family such as Joe Jebelean, Derek Stillman, Tim Christakis, and Ben Potts. Furthermore, Rensel emphasized the importance of his team at The Sylvester, who have played a vital role in the success of the business. The team is dedicated to providing the Miami community with some of the best bars in the world and organizing educational classes. Although winning awards and making it to the 50 Best list would be great, Rensel’s priority is ensuring that his team and guests are happy.

Soon to become a father, he knows that balancing work and family life will be a new challenge for him. Despite this, he remains committed to running his successful Miami bar, The Sylvester, and continuing to offer classes for those interested in the hospitality industry. Rensel also mentioned that they have exciting events lined up and encouraged people to follow him on Instagram at @Renselito to stay updated.

Casa Noble Tequila is a brand that not only produces high-quality tequila but also embodies the spirit of supporting local communities. This article is proudly powered by Casa Noble Tequila, reflecting their commitment to uplifting local businesses and initiatives. At The Sylvester, customers can enjoy the cocktail El Diablo, or a glass of Casa Noble Tequila Blanco, Reposado or Anejo on their next visit. With its smooth taste and excellent quality, Casa Noble Tequila is an excellent choice for people who appreciate a good tequila. Moreover, The Sylvester will soon launch a new Casa Noble Tequila cocktail on their menu, which is sure to delight tequila enthusiasts. By supporting Casa Noble Tequila, customers can also contribute to the brand’s efforts to create a positive impact on the local community.

April 24, 2023 0 comment

Bar Manager/ Directors

Christine Wiseman and the Power of a Strong Sense of Community

by Kyandreia Jones November 11, 2022

written by Kyandreia Jones

Beverage Director Christine Wiseman entered the hospitality industry 23 years ago. She started by working in a tiny little restaurant with her friends to help support her time in college. Then, after she had graduated and moved, she stayed in the industry. What caused her to stay? The community. “I met so many people along the way that became significant mentors to me in the hospitality industry and in life, that kept me in the industry,” says Christine.

Now it is her ability to offer that same mentorship and strong sense of community to others that keeps her in the industry. There is a magic to working with new people. Everyone is different and represents several different backgrounds but everyone unites with the same goal: to create great experiences for guests.

Christine came to Miami when she became the Beverage Director of Bar Lab, closely working with an incredible team that has not given her a shortage of amazing experiences. She is passionate about the constant creative process, the constant changes that bar managers are always challenged with in this industry, and being around so many unique people and infectious personalities. “To see the full creative process of Gabe and Elad as we continue to grow has been so eye opening,” shared Christine before continuing, “Everyone in the Miami hospitality industry has fully opened their arms to me and has been so welcoming. I want to be very clear that I am not here to change the Miami scene, but rather be a part of its growth and shine a light on the amazing people that work and live here.”

As she navigates the Miami scene, she has been given a lot of wonderful advice from its veteran members. “Be yourself, take chances, never be afraid to reach out and ask for help,” says Christine. “There are a lot of people in the industry that have ‘been there, done that’ and have a ton of knowledge to share.” Being herself is powerful advice for Christine who has been Top 4 US Bartender of the Year at TOTC for two years running, Top 4 at Speed Rack National Finals, and featured on Jimmy Kimmel Live. Still, Christine has other dreams and aspirations that motivate her, pushing her forward and ensuring her constant growth as well as success. Her goals are limitless with the Bar Lab team. They have a ton of things up their sleeves. Because the Miami scene is quickly growing, there are countless opportunities that increase as more people move here and help grow this city into an even more diverse scene, so that all cultures are represented in the remarkable Magic City.

Christine’s favorite part of her job is equally the creation, education, and community. Behind the bar, she creates a party. She loves being behind the bar and taking care of people, bringing them not only joy but the thrill of her creations. Yet, she does not forget those in her life who lifted her up and inspired her to be where she is today. She also makes room for more people to shine alongside of her. “All of the people that work at our venues, they are all so talented!” shares Christine. “A couple of shout outs: Sarah An-she is moving here from LA to grow her career here with us, Josue Gonzalez—-what a firecracker. BarLab 2 Go, it’s one of our subdivisions of Bar Lab where we create cocktail mixers that are ready to shake minus the alcohol, they are all delicious and help combat the labor shortage that we are all experiencing.”

Being a member of the hospitality community keeps Christine young and thriving. It also keeps her liver up for any adventure. There is so much more to Christine that deserves to be experienced first hand. Follow along for the ride @dramawise to see what she is up to.

November 11, 2022 0 comment

Bar Manager/ Directors

The Journey: From Barback to Bartender to Bar Manager with Ruben Rolon

by Helena Jose November 10, 2022

written by Helena Jose

For many bartenders, their introduction to the hospitality industry involves family members who were either in the industry themselves or who instilled strong values of compassion, care, and attentiveness that lends easily to providing excellent service. Not only did Ruben enter this industry with an open mind, grit, and tenacity, but also he excelled in it because of these same attributes. The extent of his excellence is made clear by the fact that he won the Michelin Star Exceptional Cocktails Award. However, before he was a Michelin Star recipient he was simply a man in the right place at the right time.

Ruben Rolon’s brother has been a bartender for a long time and inspired Ruben to enter the world of bartending. His brother competed in competitions like Bacardi Legacy, worked at the Regent Cocktail Club, and participated in bar programs.

One day, Ruben’s brother, Christian Rolon, offered him an opportunity to serve as his barback. At the time, Christian was running the bar program at Leynia at the Delano. He needed help and Ruben was just the person for the job. Then, after a few months Ruben decided to move on and become a bartender. He felt that even though he still had a lot to learn, he had a solid base of knowledge that his brother had taught him. The hospitality industry became all that Ruben knows, becoming the industry in which he works, lives, and breathes. Ruben followed in his brother’s footsteps and came to realize the fun, excitement, and thrill of being behind the bar by watching his brother and experiencing it all first hand.

His brother Christian taught him the fundamentals. He also learned how to play with flavors by watching Nico de Soto. Juan Carlos Sanatana, who is a close friend and former beverage director for L’atelier and Le Jardinier, showed Ruben the business side of bars and was always very supportive of his inventive cocktail ideas. Ruben expresses gratitude to these people who, without knowing, played a huge part in his career.

Ruben received quite an education, starting his hospitality journey as a barback at the Delano Hotel Restaurant—Leynia about five years ago. After leaving Delano, Ruben wanted to become a bartender. He always knew that he could learn the ropes and cut his teeth in any restaurant, hotel, or bar. He also wanted to find a place where he could learn and bartend at the same time. He ended up becoming a bartender at Novecento. He had friends there that supported his goal and made him realize that he knew what he was doing. He started bartending there and then shared his talents with the neighboring nightclub when it moved in next door. He proved to himself that not only could he bartend but he could also lead. After a few months, he ended up running the bar program at Novecento Brickell and Aventura. Beaker & Gray did a wonderful program for Novecento after the Suviche Hospitality Group took over the restaurant. Ruben was in charge of seeing that the program was successfully and efficiently executed. After leading the bar program, Ruben wanted to keep learning so he decided to take a job at St Roch Market 2018 (currently MIA Market) before making a switch to Alter Wynwood. Working at Alter Wynwood led him to the opportunity of working at Kaido by Brad Kilgore and Nico de Soto.

Now, Ruben works at Le Jardinier where he finds himself bringing his experience from working in restaurants into his everyday life. At grocery stores, he says “corner” because as someone who works in a restaurant, he says “corner” all the time. He also says “behind” at the gas station. He tries to explain why he does this to his wife but she does not get it. They will go to the grocery store and he will say something like that’s “86” as in “we don’t have it” and she does not know. It is funny to speak a language that not everyone understands.

As a bar manager, Ruben helps people understand the industry’s language. His favorite part of his job is to teach new people coming into either the industry or his establishments. His experience with them keeps him going. He thrives off challenges and training, teaching, and communicating with new people ensures that he will not easily run out of challenges. It’s also exciting to teach people who want to learn. It’s rewarding when those he teaches, especially the young bartenders, implement the lessons well and show their budding expertise. These moments give Ruben a sense of pride and accomplishment.

Ruben enjoys every part of the job. However, as a Bar Boss at l’Atelier de Joel Robuchon & Le Jardinier, Michelin Guide Florida Exceptional Cocktails Award Winner and an Illustrator, the creation aspect speaks to his interests and skills. There are challenges to being creative in any industry where bartenders might not have ingredients year around. Ruben likes the challenge of figuring out how to create new cocktails when bananas, pineapples, or other key components are not available. These challenges keep him figuring out new ways to meet his goals and do his job well. One of his strongest skills as a bartender is his ability to improvise. He keeps a notebook in which he solves problems, creates, and thinks through his ideas.

Having a melting pot of new ideas from people who strive to make the industry better is one way that Ruben believes that the Miami Cocktail Scene will continue to flourish and elevate. Ruben has made both a name and a home for himself in Miami. Although he arrived in South Florida at twelve years old, Ruben is a local at heart. It was always his father’s dream to live in Miami and now Ruben lives out that dream working, thriving, and building a life for himself in the Magic City. For more information about Ruben, his work, or his art, follow him on IG @rubencrafts.

November 10, 2022 0 comment

Bar Manager/ Directors

Rodrigo Tubert: The Science behind Orilla’s Bar Manager

by Helena Jose May 20, 2022

written by Helena Jose

Rodrigo Tubert is one of a kind person in front of and behind the bar. As a multi award-winning Argentinean bartender, he has been a captivating presence in the Miami hospitality scene for two years. Not only has Rodrigo been a stand out among those he serves, but also he has received official recognition. Rodrigo has been awarded Best Bartender in Argentina and Most Imaginative Bartender for Latin America and the Caribbean. He also recently received the “Best Miami Cantinero” award. In addition to these illustrious accolades, he holds the honor of representing iconic brands like Bombay Sapphire and Chivas Regal. Rodrigo is currently using his wonderful talents as the bar manager for Orilla which is a celebrated bar and grill restaurant in Miami. Under Rodrigo’s direction, Orilla has been nominated for Tale of the Cocktails’s Best Hotel Bar in the U.S. His charismatic personality and infectious energy make him as lovable and memorable as the experience of being served by him.

Tell us about your beginnings in the Hospitality industry?

Ever since I was a child I’ve always been super interested in the hospitality industry. I was one of those kids that followed the waiters to the kitchen just to see “the magic happen.” My parents weren’t surprised when I took a part-time server job while I was still studying chemistry in college.

How long have you been a bartender?

After a beautiful succession of amazing coincidences I started working behind the bar 11 years ago. I completely fell in love with it: the freedom to exploit my creativity and the power of changing somebody’s day with just a cocktail and a smile amazed me. I still have the same childish excitement every time I see a customer come back to the bar.

What’s your favorite part of your role? Creation? Education?

I think my favorite part of it is that it’s a beautiful and balanced combination of all those things. This profession lets you not only be as creative as you can be but also you can input different passions of yours into it in a really clean and natural way. For example, I’m really passionate about chemistry and science but I could never spend my days in a lab, so I input my chemistry knowledge, in as many ways as I can, in my cocktail programs. Also, there’s the human factor. I love being a host and doing my best to exceed our customers’ needs and helping make a memorable moment. Recently, I’ve found that education gives me a lot of satisfaction too. I’ve founded a bartending academy called “Sin Chamuyo” ( that translates to “no lies” ) where I teach home bartenders, professional mixologists and even master distillers the art of mixing drinks. We created a beautiful community that expands every day and fills me with a lot of joy.

How was your transition moving into Miami and not knowing anybody?

Who doesn’t love a good challenge? I’d be lying if I said that it was easy. It wasn’t easy, but America has always been THE authority in cocktail making and I wanted to experience that myself. I left everything behind, not only family and friends but also a lifetime of awards and reputation. During that time, I was awarded “Best Bartender in Argentina,” “Best Bar Team,” and won “Most Imaginative Bartender in Latin America & The Caribbean,” so the decision was hard to make. I’ve always trusted my gut so when the opportunity appeared, I did not hesitate. Even though I didn’t know anybody, Miami’s bartender community welcomed me with open arms. I can’t ever be grateful enough to this industry and the amazing people that helped me along the way. I’ve found a new family many miles away from home.

As the Bar Manager in Orilla, what have been the biggest challenges that you have encountered?

As I said before, I love challenges and, in the first months, I had to learn a lot, not only about laws and regulations but also adapting myself to a different culture.

After only 2 years, Orilla was recently nominated for Tales of the Cocktails for Best US hotel bar. How do you feel about it? What other achievements have you accomplished?

It’s been an amazing journey and we love to see that our customers and the press and these incredible organizations recognize our hard work. I won a couple of recognitions like the “Cantinero award” by Bacardí and the “Danielle’s choice” at Art of Tiki. With Orilla, we’ve been selected as one of the best Bars in South Beach and one of the best martinis in the city by The Infatuation, but this recognition by Tales of The Cocktail left me speechless. It’s an amazing feeling to see the results of your and your team’s hard work and passion for this project. We want to keep working on delivering exceptional drinking experiences while maintaining the impeccable service that our guests appreciate so much.

What are your next goals? personals and leading Orilla?

With Urbanica The Hotels, we recently opened Editor Pizza, a fantastic “Brooklyn style” pizzeria that I’m super excited about and we have at least two more projects coming soon, be ready because they are going to be amazing. On a personal note, there are beautiful things coming but I prefer not to talk too much before they become a reality. They are going to include amazing cocktails, science and education. I can’t say anything else.

For more updates about Rodrigo Tubert or Orilla, follow him and his journey on Instagram @tubert and @orilla.miami.

May 20, 2022 0 comment

Bar Manager/ Directors

Will Estrada – The Joker Bartender

by 2oz Magazine September 16, 2020

written by 2oz Magazine

Bartender and Consultant Will Estrada, also known as The Joker Bartender, is dependable, resilient, and collaborative. Estrada’s ability to adapt under pressure, step up when he is needed most, and work with a team has played a crucial role in his life and his career. Having worked in bars and restaurants with toxic working environments, Estrada thrives at Groot Hospitality which boasts a passionate, supportive, and encouraging team of professionals. As both a bartender and consultant, Estrada approaches his job with a fun attitude. He not only wants to have a good time but he also wants to make sure that everyone who tries his delicious, creative cocktails has a great experience too!

What was your initial reaction to Miami’s hospitality industry? How did this reaction change over time?

When I started in Miami, I hated bartending. It was horrendous. I stopped bartending and got a busser/ runner/server jobs––anything to avoid getting behind the bar. One day, I was working at a restaurant and they opened a new pool bar but none of the bartenders showed up. They went partying. The manager put me in charge of the bar. I had no idea what to do. Then, I ended up staying at the pool bar and it was fun. It was nice to talk to people, meet people, and make drinks. By that time, I didn’t drink alcohol. I only followed a recipe. I didn’t have my first drink of liquor until I was 25. I got an opportunity to work at Fontainebleau’s service bar. When I left there, I started getting into craft cocktails and read about craft cocktails. I learned about wine and became a sommelier. I then worked in management and learned that bartending was more than making drinks behind a bar. I was doing what a chef would do. I was mixing flavors.

Where else did you bartend in Miami?

I got a chance to open a place on West Avenue. It was the first full bar that I took care of. It was a challenge. It was a huge bar in a restaurant with around three hundred seats. I had no idea what I was doing. They told me they needed a new cocktail menu and I had to come up with it. That was fun. People ended up liking my drinks. I got into it. I read a lot of books. At some point, I got decent enough to run places. I worked at Repour. It was a local cocktail bar. I got to work with a great team. They had the most imaginative craft cocktails there. When I started there was a whole new team of bartenders, the three of us came up with the menu and that menu was probably the best that I ever made.

What inspired you to become a bar consultant?

I started helping out with some bars. I did the menus and helped with their training. I liked the creative part. I like coming up with cocktails. I got really into consulting in multiple bars. I would go into hotels and look at their cocktail programs. I would look at twelve bar restaurants. That’s how my consulting started.

You call yourself “The Joker Bartender”. What inspired this name?

Since I was a kid, I loved The Joker. I watched all the cartoons and I first saw The Joker in a comic book. I saw the comic and read the story. What I like about The Joker is not the same as The Joker everyone sees now: crazy, narcissist, murder. The original Joker was meant to be a one time character. He was supposed to be a villain that died or disappeared. People saw him as a nobody but fans loved him so much that he became iconic. I always thought that this guy was meant to be nothing but he became one of the most iconic characters in comics. I don’t see him as a villain but that is a different story…I admired his journey. I got a tattoo of him on my arm because it reminds me of the struggles that I had as a kid. Coming to Miami was hard too and now I am in a better position than I was when I started. Also, I have The Joker on my arm. A lot of people would tag me as “the Joker Bartender” on social media and the name stuck.

What does it mean for you to be working with Groot Hospitality? What values do you share with the company?

I have worked with the company for a while. I like that Groot Hospitality is not just telling you to come to have a meal and go home. We’re all about coming to have a meal and to stay with us. You have a drink, you enjoy the music and you have a great time. We like creating an environment that you want to stay in. You see that every staff member loves being here. It’s always fun. We have a lot of energy. We are not a stuck up company that might be doing it for the glory or that might not care if anyone else is struggling. From the owners to management, everybody has the same wants and goals. I’ve enjoyed it so far and that’s why I’m still here.

What are your favorite aspects of the job?

I have always admired Chefs. It’s impressive what they do with food. They’ll list the ingredients and it will be these amazing flavors that I have never tried in my life. Bartenders are doing what a Chef does: we play with flavors. I started thinking less about making people drunk and more about giving people a product that they would love. I wanted to give them something they wanted to sip, enjoy, and love. I don’t want to be just the guy who pours shots but the guy who makes something original, something that excites people when they come to the bar.

You have worked with Komodo, Swan, and other restaurants. How did you come up with the beverage list of each restaurant? How did you make these lists unique?

I like playing around with the Chef. I try to know what they are doing in the kitchen. You’ll see me in the kitchen asking questions. I like to taste whatever they have there. I’m the guy with the Snoopy face hanging around and trying to try everything. I want to understand what the chef is doing so I can do a cocktail that you can pair with a meal. It’s like having a glass of wine and steak or fish. It’s the same with a cocktail. Why can’t you pair a cocktail with food? Because I had the chance to work with a few celebrity chefs and have enjoyed working with them, I started seeing what flavors work in a cocktail.

If you had your own drink, bar, or business, what would it be like and why?

I call my home bar “The Clown Den” so that’s probably what my bar would be. I’ve always wanted to have a nice craft tail bar. A little speakeasy. Nothing huge. I would probably have ten seats at the bar and a couple of tables. I’ve always wanted my own bar and someday, I hope I get one.

How may we follow your journey? Do you have any social media accounts or websites that you would like to share?

Instagram: @the_clown_den and @will_e_artpag

**All images by @blazinvisualz

September 16, 2020 0 comment

Bar Manager/ Directors

Lora Nefiodchina – F&B Manager at Mandarin Oriental

by Helena Jose August 23, 2020

written by Helena Jose

Meet Lora, F & B Manager at Mo Bar, Mandarin Oriental, Miami. The gift of hospitality abounds
in her blood and has evolved among restaurants. She started her career at 18 years-old
inspired by her mother. “I love the ability to show how I see the world with different flavors” –
Lora expresses as a mixologist. She’s the mastermind behind Mo Bar’s new cocktail list, and
me, personally, a fan of her job. She does not only craft cocktails, but she styles them
beautifully. The presentations are a complete feast that combines the best aromas, flavors and
visual appeals. Each one of them has perfectly mixed notes, herbal tones, and spices. In a
quick chat, she tells us more about her.

What’s the best part of being a mixologist?

The best part of being a mixologist, I think is the ability to share with guests “things you like”. Ability to show how you see the world with different flavors.

What’s your favorite cocktail?

I don’t have a favorite one. There are specific liquors I like, for example, I love scotch and
mezcal. I always give a chance to new things. But if I go to the bar I will definitely try 1 classic
drink (Manhattan or Old Fashion) and a signature one its always great to try, to see, to learn. Of
course, I have flavors which I prefer

Do you prefer your cocktails Shaken or Stirred?

One of the burning questions at the bar. Me personally I prefer stirred.

What’s your favorite place to have a drink?

Besides liquors, I enjoy having a glass of wine. So most probably if I go somewhere it will be a wine bar or a classy bar similar style to MO Bar.

Do you prefer Wine, Cocktails, or Spirits?

It really depends, I love to try cocktails, but if the bar where I go is really busy I will choose wine
or liquor. Also if I will go to the restaurant most probably it will be wine.

If Miami would be a Cocktail… what would it be?

I would say it will be made with some tropical fruits and definitely I would add some spiciness.

Can you please describe the featuring Cocktail?

This is our ultimate gin and tonic – Ladies and GINtleman. We blend our own gin in-house to
give the balance of citrus and herbal notes. The cocktail can be described as Asian inspired cocktail,
we use sesame oil, anise stars, juniper berries, and yuzu tonic to highlight our connection with
Asian culture.

Ladies and GINtelman

1.5oz Blended Gin
0.15oz Lemon juice

1 drop Sesame oil
Yuzu tonic

August 23, 2020 0 comment

Bar Manager/ Directors Bars

Ray Mozak – Bar Manager Novikov Miami

by 2oz Magazine April 27, 2020

written by 2oz Magazine

How did you discover your career?

I grew up in a family-owned bar/restaurant that had nothing but chicken wings, burgers, and beer. Nothing really fancy, but I loved the hospitality aspect of it. I started bussing tables and bar backing. I was also in the kitchen, but where I really felt most at home was at the bar. I loved the regulars coming in on a Friday night. They’d listen to my stories and talk about their plans for the weekend and so on. I had a great time behind the bar. Believe it or not, I’m kind of a loner by nature. When I’m not at work, I shut-in at home and am focused on whatever I need to do there. So it was a way for me to kind of open up and be more of a social butterfly. I love serving drinks and getting to meet people.

Growing up in northern New York, Rochester. There were no opportunities for me to build knowledge there, everything was just beer and wine and some spirits, but people didn’t want craft cocktails back then. Then one day I decided to quit my job and travel. I did that for a year and then I was like “Ok, it’s time to move back to Rochester and start a career, a new life, and reinvent myself.” Not long after returning, I was like “Alright, just one more vacation and then I’m going to do this for real!” I went on Expedia and found a special package flight and hotel for a $600 weekend to Miami. I’d never been there so I figured, why not, let’s go explore Miami!

When I came down here, I just immediately loved it. The whole craft cocktail scene was booming. I’d go to hotel lobby bars and ask the bartenders what things were. They were making so many cocktails I’d never even heard about. It was really exciting for me because they were doing the same things I was doing at home, but at the next level. They were interacting with and educating the guest at the same time. That’s when I fell in love with the craft and realized it was more than just a job for me. I continued to come down to Miami and, after the 3rd trip, found a realtor and told her I needed to move here as soon as possible. I went back to Rochester and she called a few days later to say she had the perfect apartment. So I did what I had to do in Rochester and moved to Miami.

I didn’t think I was going to find a job right away, but I found one within 3 hours of landing, I really did. The realtor picked me up, showed me my place, signed the lease, we did the walkthrough and then she pointed me in the direction of a furniture store because I came with nothing but my dog and 2 suitcases, so I needed a bed. On the way, I walked into a bar on 16th and Collins and walked out with a job. I told them I was from New York, that I was a bartender and have done this for a while and they said: “We like New Yorkers, they’re hard workers, can you start next week?” And that’s how my career started in Miami.

When did you develop a love for mixology?

It was when I found a job at 1 Hotel. They had recently opened Beachcraft and I worked for the beverage director there, Charles Steadman. He became my idol, the way he was talking about beverages, cocktails, mixing things together, this guy knew everything! I was star-struck and kept thinking: “How do I become that?” That’s when my love for mixology started, discovering that you can mix so many flavors, you can mix 2 opposite flavors and turn it into something totally different and it pairs well together. I worked under him for a year and then he moved somewhere else. But he was extremely inspiring. Beachcraft was all about garden-to-glass, a lot of the ingredients were grown right on the property, which got me into sustainability and thinking more innovatively. There are multiple layers of bartending and mixology. Personally, I don’t like the term “mixologist” very much. I’m more into it because of the hospitality, the opportunity to create a good cocktail by throwing ideas together. As long as the flavors match and pair well and go nicely with the food, hey, I’m happy. I just made your day and took you on a journey you will remember for a long time. I was having the most fun pairing food and beverages together.

Now that you mention it, what would be your favorite F&B pairing?

Well, I like a lot of sashimi, sushi, and raw food and I’ll pair it with any cocktail with a little bit of yuzu and sake mixed together. It’s like a palate cleanser and then you can taste the fish more. It cuts the acidity on the fattier fish. That’s my favorite nowadays. A couple of years ago, I was into pairing fat washing Bourbon with steak fat. I’m currently trying to create a drink that pairs well with duck since we are famous for our Peking duck.

Which specialty cocktail would you recommend we try at Novikov?

I would say the Smoking Gun cocktail. I just created this for Coconut Cartel and it’s a really simple drink but with a lot of flavor. It comes with a flavor bubble on top, which pops and then you get the aroma. It’s made with a vapor gun that you can add essential oils to. Right now I have grapefruit, rosemary, and citrus. It’s fairly new, we launched it at the beginning of March and we’re still figuring out the bubble! It’s very temperamental, so I’d suggest trying it at the bar. As for the ingredients, they are super simple, just add a little bit of sweet vermouth to Coconut Cartel rum and some orange bitters, which make it a very palatable drink. I’d recommend trying it as a digestif or with our chocolate lava cake.

What is your main source of inspiration when you create cocktails for the menu?

I love to observe and learn about our guest’s preferences. We have an amazing beverage program with a lot of fascinating ingredients and techniques. In general, I find that our clientele wants a drink that is fast and tasteful. They love exotic ingredients or odd pairings like wasabi and vodka, or shiso and yuzu. Something very easy to make but high on flavor. I came up with the Shiso: it’s pineapple, yuzu, and muddled shiso. It’s super easy to make, it goes well with every single one of our sushi rolls, our sashimis, our raw fish, anything. Then, we have a lot of drinks inspired by the balloon glasses, since people love them. So we did Strawberry Spritz, with beautiful garnishes…when people see it passing by, they order it. We also did a take on Moscow Mule, with salted cucumber infusion, Ketel One Botanical, cucumber, mint, and salt.

The Oaxacan Sun I’m very proud of. If this is not the number one seller, it’s definitely the second. It’s made with Mezcal, passion fruit, agave, a little piece of serrano, and topped off with ginger beer.

Which drink would you recommend for:

A. Girls’ night out: Strawberry Spritz or a Lychee Martini

B. Gentlemen after work: Oaxacan Sun or El Gringo

C. Couple’s first date: Sake. I would stay away from the cocktails, based on my experience. You don’t want to drink fast, right?

Which wine would you recommend by the glass?

I’m a big fan of Sancerre and Chablis, especially with our cuisine here. They pair very well with a lot of dishes.

What’s next on the horizon for you?

Since I’m still young, I’m just happy to get through the day and go home, hug my fiance and think “ok, let’s do this all over again tomorrow.” But I’m open to anything and I don’t turn away opportunities either. I love my job. I’m very happy with what I do. I don’t look at it like a “job,” so I’m lucky in that sense. I’d love to grow in my career as a Manager, whether it’s as a Beverage Director or Restaurant Manager. I just want to grow as a person and be able to build a better team, be a better teacher and a better leader. That’s all I want to do.

Check Ray’s Instagram for easy DIY at home Cocktail Recipes at @drinksbyray

@Novikovmiami is currently selling their top specialty cocktails to-go, 18oz pouches with garnishes included $45 (serve 4) call, order, and pick up!. Enjoy an Old Fashion, Wasabi Martini, Agave Picante, or a Cosmopolitan

April 27, 2020 0 comment

Bar Manager/ Directors Profiles

JC Santana – Beverage Director of L’Atelier de Joël Robuchon and Le Jardinier

by 2oz Magazine February 13, 2020

written by 2oz Magazine

JC Santana – Beverage Director of L’Atelier de Joël Robuchon and Le Jardinier:

Puerto Rican-born, Miami-bred Juan Carlos Santana started life as a music event production while cultivating a side passion for craft beers and spirits. After experiencing all the highs and lows of life on the road, he went back to school to study hospitality, with the idea of eventually opening a bar. After graduating, he applied to jobs in a brewery and a wine restaurant, leaving it to destiny to choose his path. The wine restaurant made the first offer, which set him on an illustrious and fast-paced career journey. A year and a half later, he would obtain his certification as a Sommelier along with a job at Juvia. This led to an offer from the Zuma Group for the position of Head Sommelier at Coya. After Coya closed, he continued to grow with the parent company Dream as the US Beverage Director, spending two years opening new restaurant concepts nationally, creating beverage programs and educating incoming staff. With such an exemplary resume, it’s no wonder Santana was tapped for the Miami Design District concepts: L’Atelier de Joël Robuchon and Le Jardinier.

What are your current and long-term goals when putting together a wine list?

I’m glad to say that the present wine lists contain a lot of things that are a priority for me, while still offering viability for the business as a whole. My focus is to work with producers who are taking care of the earth, growing sustainably at the very least, if not organic or biodynamic. I look for small producers and people who farm responsibly, that’s the most important thing for me. The other part is making sure there’s gender parity so that we’re working 50-50 with male and female winemakers.

What do you enjoy the most about your job?

I love to do it all. For the wines, I was able to personally curate them and put them on the list, which is always a great professional challenge that builds your knowledge and discernment. On the bar side, I get to flex my creativity, play with flavors and make something out of infinitely different possibilities. To have an outlet where I can create is the reason I love my job. But I also enjoy the education side—training people and teaching.

How do you work with the chefs to prepare the beverage program?

I’m very lucky that my chefs love when I’m there and give me stuffs to taste all the time. I focus more on the ingredients they’re working with and I try to include those in the cocktail program or I taste the sauces and think “this needs such-and-such wine.” I’m happy to say that I have a good relationship with them and we all earnestly want to offer the very best to our guests.

What was the inspiration behind the cocktail menu for Le Jardinier?

It’s largely influenced by the season. In the summer, I make it lighter and fresher. For our so-called “winter,” we offer a few more stirred drinks. When I design a recipe for a drink, I try to be mindful of classic cocktails that I know people love. For example, El Chile Vasco is a spicy take on the margarita. Margaritas are the number one drink sold in the country. We infuse our tequila/mezcal with Espelette peppers and through a little mamey in for good measure. The sweetness helps balance out the spice. We also have a drink called Le Pistolette that’s essentially a Revolver, but we do it with cognac. We paid a little homage to the French roots of the restaurant there.

Any ideal beverage and food pairings?

I like traditional food-wine pairings. There’s an acidity you get out of wine that is hard to find in cocktails or beer. I enjoy pairing beer and cocktails with food but I think food and wine are really made for each other, while beer is best experienced on its own and, generally speaking, cocktails are more for having a good time or two.

Can you describe the greatest wine experience you’ve ever had?

I had many, but there are two memorable ones. One was a very personal experience I had in Slovenia while visiting a small, family-owned restaurant, headed by a winemaker who produced the most incredible wine—truly unbelievable, packed with flavors, freshness, and acidity while respectful of the traditional process. To be there was very special because he also embodied true hospitality, offering a generous tour with sampling out of barrels, even showing us the room where he curated his pig legs! The smell of the place…it’s a difficult thing to fully express what that experience was like.
The other was on the educational side. It’s those times when maybe you’ve spent a week or two relaying difficult concepts to someone and they start to embark on it, following all the steps, even if they don’t fully understand yet. Then suddenly there’s that moment when a little light bulb clicks on in their eyes and they are like “Oh! This is what you’ve been talking about all this time!” Seeing that smile and epiphany happen is truly awesome. I would say those little moments are addictive to me.

What are your thoughts on wine education in Miami?

I think there’s a lot of potential for growth in this arena. In my mind, Miami has always been a spirits and cocktails town first and wine has always been second to that. It’s nice to see that there are more options now and more people pursuing careers in the wine industry. As far as building a clientele, that would require more information and education, I suppose. In the restaurant scene, what I’ve noticed is that a lot of people tend to stick to what they know or have been told is good. Big brands sell here like crazy so it can be somewhat frustrating when trying to present a new product that could really be a game-changer. But that points to an opportunity, too.

What do you do outside of your work scene?

I was very big into mountain biking for a long time. I took a 10-day trip to actual mountains and, once you do that, it sort of spoils the fun of doing it here, unfortunately. Going down the mountain is that exhilarating! But going to the beach is also a lot of fun. In my perfect living space, I’d have both mountains and beaches.

If you were a wine, what kind of wine would you be?

I guess I’d feel differently about this at different times…I’m a Gemini after all! But if I had to pick a wine, probably it would be a northern Rhone Syrah, with the purity of fruits but still with a lot of funky stuff going on in there and many layers of it. I have good intentions but, at the same time, I’m a little rough around the edges. I’m not super-polished by any means.

Which drink would you highly recommend we try when visiting Le Jardinier?

We have a new drink coming out on the menu called the Blood Moon, which has wine in it. It’s has Charbay blood orange vodka, blood orange juice, lemon, homemade spice syrup (clove, allspice, anise, etc), topped off with Lambrusco. That would be my first suggestion.

What’s next in store for you?

I need to submit our new wine list to the spectator by the end of the month. So my priority right now is to make sure that’s perfect. On the personal side of things, my goal is to eventually open my own place here in Miami, maybe a wine bar, we’ll see!

February 13, 2020 0 comment