Where are you from?
Where do you currently work?
Bartending at Fauna and doing some consulting on the bar at Sidedoor Kitchen and Bar. Consulting and bartending at a new restaurant called Foreign Cinema.
How long have you been in the industry?
Just about 10 years now.
If you could work with any other Bartender in the world for one night who would it be?
Michael Isted. He had Originally flown down from England to train us at The Albion Rooms. I think I’ve come a long way since then and it’d be fun to work a night together.
If you could visit any restaurant/bar in the world where would it be?
Embarrassed to say I still haven’t been to NYC. I heard there are a couple decent bars there.
Who is your mentor, if you have one?
Michael Isted. He was flown in from England to train the bar when The Albion Rooms was opening.
Why do you feel MADE WITH LOVE, as a cocktail competition, is important for the Industry in Montreal?
Healthy competition is always good for the industry. It promotes innovation, forces bartenders to think outside the box and keeps things moving forward.
What is the skill you look for in a competitor when you are judging?
Creativity and balance are important. Don’t try and use too many weird flavours. Keep it simple.
What’s the most frequent error competitors do in a competition?
Don’t put too much pressure on yourself. Be proud of what you’re doing and have fun.
What’s the biggest challenge a judge has?
Remembering every detail in the flavour profiles and presentations throughout the course of the night. It’s important to take notes, especially early on. It’s a long night.
What is the most precious advice you could give to a competitor?
Our whole industry exists to relax and have fun. Enjoy the experience.