Dylan Robert Williams – Westin Bayshore

Vancouver – Public’s Choice Winner

– Fun facts about MADE WITH LOVE National Finalists – 

1. How long have you been a bartender and how did you get into bartending?
Nine years, it seemed fun and the historical history of the profession seemed exciting.

2. What turns you on about bartending, what are the new trends that are exciting you?
Being able to take someone to a place and time with the look, taste, and smell of a cocktail. Terroir-driven spirits, minimal waste & VR

3. What are some of your favorite ingredients to work with?
Native plants, vintage spirits and resurrected forgotten ingredients.

4. Which bartenders have been inspirations for you?
Chris Enns, Kaitlyn Stewart, Jerry Thomas, William H Schmidt

5. What is the most ridiculous cocktail request you ever had?
A free cocktail because they know « X »

6. If you had to describe your bartending style using a style of music in comparison, what would it be?
Mad Scientist

7. We ask you to create a cocktail called MADE WITH LOVE, what’s in it?
A Hanky Panky with Mia Amaro which is an Aphrodisiac Amaro

8. You have the choice to invite anybody you wish to sit at your bar, (fictional, dead or alive) who would it be?
Hemingway

9. Which cocktail would you serve to your lover? French 75
And which one would you serve to your ex? Mother In Law

10. What got you into MADE WITH LOVE and how do you feel about the National Finals?
The fun of it & VERY EXCITED

Dylan Robert Williams – Westin Bayshore

Vancouver – Public’s Choice Winner

– Fun facts about MADE WITH LOVE National Finalists – 

1. How long have you been a bartender and how did you get into bartending?
Nine years, it seemed fun and the historical history of the profession seemed exciting.

2. What turns you on about bartending, what are the new trends that are exciting you?
Being able to take someone to a place and time with the look, taste, and smell of a cocktail. Terroir-driven spirits, minimal waste & VR

3. What are some of your favorite ingredients to work with?
Native plants, vintage spirits and resurrected forgotten ingredients.

4. Which bartenders have been inspirations for you?
Chris Enns, Kaitlyn Stewart, Jerry Thomas, William H Schmidt

5. What is the most ridiculous cocktail request you ever had?
A free cocktail because they know « X »

6. If you had to describe your bartending style using a style of music in comparison, what would it be?
Mad Scientist

7. We ask you to create a cocktail called MADE WITH LOVE, what’s in it?
A Hanky Panky with Mia Amaro which is an Aphrodisiac Amaro

8. You have the choice to invite anybody you wish to sit at your bar, (fictional, dead or alive) who would it be?
Hemingway

9. Which cocktail would you serve to your lover? French 75
And which one would you serve to your ex? Mother In Law

10. What got you into MADE WITH LOVE and how do you feel about the National Finals?
The fun of it & VERY EXCITED

Marie-Alexe St-Cyr – Le Sam, Bistro Évolutif

Quebec – Judges’ Choice Winner

– Fun facts about MADE WITH LOVE National Finalists – 

1. How long have you been a bartender and how did you get into bartending?
I started to bartend when I was completing my Bachelor in Education at Sherbrooke’s University in 2005. I finally realized after my studies, when I started to work at the Fairmont Le Chateau Frontenac, that the hotel and the bartending industry were a real passion to me.

2. What turns you on about bartending, what are the new trends that are exciting you?
What turns me on the most about my job is creating memorable moments for my guest, through my cocktail creations. I love when I emotionally touch people, and make them live a great experience with anything connected to the world of mixology. The actual trends that captivate me are culinary technics, such as flash infusion, and revisiting formulas of classic cocktails, such as adding sherry to several of my favorite classics. I shall always remember: mixology is an exquisite combination of Art & Science, and I just keep learning every day.

 3. What are some of your favorite ingredients to work with?
I enjoy working with ingredients revealing  »odorous scents », such as essential oils and flowers. I always do researches to create multi-sensorial cocktails, and most of all, I do make sure that the aroma is as tempting as the taste for my customer.

4. Which bartenders have been inspirations for you?
In my four years at the Chateau Frontenac, I had the chance to meet and work with exceptional mixologists. My former director of mixology, Nader Chabaane, is the one who initiated the creative spark and helped me believe in my potential. My friend Jonathan Ross, who is a great influence, pushed me to participate to my first competition. My colleague Jean-Félix Desfossé, a true bible of knowledge with an overflowing imagination, also contributes considerably to my development… as well as all the people I had the pleasure to collaborate with through multiple bartending events: Patrice Plante, Fanny Gauthier, André Duncan, Louis West, Max Coubès, and many more!!!

5. What is the most ridiculous cocktail request you ever had?
A Virgin Caesar: One day, a gentleman ordered the drink, but a moment later…returned the glass because it did not taste alcohol enough for him!!! 

6. If you had to describe your bartending style using a style of music in comparison, what would it be?
The French music between the 20s and 60s: I love classic music that, despite the ages, never goes out of style, just like classic cocktails. Sometimes, I add  »un brin de folie » to those classics, but make sure to respect the original spirit of the formula, while adding a little touch of modernity.

7. We ask you to create a cocktail called MADE WITH LOVE, what’s in it?
MWL is expressing ourselves. Consequently, my MWL cocktail would look just like me: a recipe made of doubts and love, but surely authentic.

Doubts: because I always challenge myself when creating something new, never knowing for sure how my creation will be interpreted…

Love: because we put our heart, our soul and our personality in every creation.

8. You have the choice to invite anybody you wish to sit at your bar, (fictional, dead or alive) who would it be?
This is a very difficult question, but I think I would invite my maternal and paternal grandmothers that I never knew…I would make sure to ask them as many questions as possible, to learn and understand how they use to live  »in their times », with of course a great classic cocktail in hand!

9. Which cocktail would you serve to your lover? And which one would you serve to your ex?
To my lover: his favorite cocktail, a sophisticated whisky sour!
To my ex: his favorite cocktail too, a fresh gin & tonic!
Because in my life, when I love or loved, I cannot hate!

10. What got you into MADE WITH LOVE and how do you feel about the National Finals?
Participating to MWL was an opportunity to spur myself on to outstanding performance, and make sure that I do get out of my comfort zone. I do sometimes feel like an intruder at the National Finals, because I know so many talented bartenders who deserve so much to be here. However, I have to admit that I am extremely proud & happy to meet & compete against Canada’s best of the best, and share my, our, passion: mixology.

Marie-Alexe St-Cyr – Le Sam, Bistro Évolutif

Quebec – Judges’ Choice Winner

– Fun facts about MADE WITH LOVE National Finalists – 

1. How long have you been a bartender and how did you get into bartending?
I started to bartend when I was completing my Bachelor in Education at Sherbrooke’s University in 2005. I finally realized after my studies, when I started to work at the Fairmont Le Chateau Frontenac, that the hotel and the bartending industry were a real passion to me.

2. What turns you on about bartending, what are the new trends that are exciting you?
What turns me on the most about my job is creating memorable moments for my guest, through my cocktail creations. I love when I emotionally touch people, and make them live a great experience with anything connected to the world of mixology. The actual trends that captivate me are culinary technics, such as flash infusion, and revisiting formulas of classic cocktails, such as adding sherry to several of my favorite classics. I shall always remember: mixology is an exquisite combination of Art & Science, and I just keep learning every day.

 3. What are some of your favorite ingredients to work with?
I enjoy working with ingredients revealing  »odorous scents », such as essential oils and flowers. I always do researches to create multi-sensorial cocktails, and most of all, I do make sure that the aroma is as tempting as the taste for my customer.

4. Which bartenders have been inspirations for you?
In my four years at the Chateau Frontenac, I had the chance to meet and work with exceptional mixologists. My former director of mixology, Nader Chabaane, is the one who initiated the creative spark and helped me believe in my potential. My friend Jonathan Ross, who is a great influence, pushed me to participate to my first competition. My colleague Jean-Félix Desfossé, a true bible of knowledge with an overflowing imagination, also contributes considerably to my development… as well as all the people I had the pleasure to collaborate with through multiple bartending events: Patrice Plante, Fanny Gauthier, André Duncan, Louis West, Max Coubès, and many more!!!

5. What is the most ridiculous cocktail request you ever had?
A Virgin Caesar: One day, a gentleman ordered the drink, but a moment later…returned the glass because it did not taste alcohol enough for him!!! 

6. If you had to describe your bartending style using a style of music in comparison, what would it be?
The French music between the 20s and 60s: I love classic music that, despite the ages, never goes out of style, just like classic cocktails. Sometimes, I add  »un brin de folie » to those classics, but make sure to respect the original spirit of the formula, while adding a little touch of modernity.

7. We ask you to create a cocktail called MADE WITH LOVE, what’s in it?
MWL is expressing ourselves. Consequently, my MWL cocktail would look just like me: a recipe made of doubts and love, but surely authentic.

Doubts: because I always challenge myself when creating something new, never knowing for sure how my creation will be interpreted…

Love: because we put our heart, our soul and our personality in every creation.

8. You have the choice to invite anybody you wish to sit at your bar, (fictional, dead or alive) who would it be?
This is a very difficult question, but I think I would invite my maternal and paternal grandmothers that I never knew…I would make sure to ask them as many questions as possible, to learn and understand how they use to live  »in their times », with of course a great classic cocktail in hand!

9. Which cocktail would you serve to your lover? And which one would you serve to your ex?
To my lover: his favorite cocktail, a sophisticated whisky sour!
To my ex: his favorite cocktail too, a fresh gin & tonic!
Because in my life, when I love or loved, I cannot hate!

10. What got you into MADE WITH LOVE and how do you feel about the National Finals?
Participating to MWL was an opportunity to spur myself on to outstanding performance, and make sure that I do get out of my comfort zone. I do sometimes feel like an intruder at the National Finals, because I know so many talented bartenders who deserve so much to be here. However, I have to admit that I am extremely proud & happy to meet & compete against Canada’s best of the best, and share my, our, passion: mixology.

Ian Storcer – Model Citizen

Calgary – Judges’ Choice Winner

– Fun facts about MADE WITH LOVE National Finalists – 

 

How long have you been a bartender and how did you get into bartending?
6+ years bartending, started from the bottom now we here

What turns you on about bartending, what are the new trends that are exciting you?
I’m more for simple, balanced, good tasting cocktails

What are some of your favorite ingredients to work with?
Amari, Aperitifs

Which bartenders have been inspirations for you?
Sam Ross, Gaz Regan

What is the most ridiculous cocktail request you ever had?
Any cocktail asked without sugar and that requires sugar to be balanced

 If you had to describe your bartending style using a style of music in comparison, what would it be?
Post Rock

We ask you to create a cocktail called MADE WITH LOVE, what’s in it?
Coffee, Cardamom

You have the choice to invite anybody you wish to sit at your bar, (fictional, dead or alive) who would it be?
My dad

Which cocktail would you serve to your lover? And which one would you serve to your ex?
Both daiquiris because a well made one is tasty as ****

What got you into MADE WITH LOVE and how do you feel about the National Finals?
It was my first competition when I started cocktail bartending. The national finals should be a good time.

Ian Storcer – Model Citizen

Calgary – Judges’ Choice Winner

– Fun facts about MADE WITH LOVE National Finalists – 

 

How long have you been a bartender and how did you get into bartending?
6+ years bartending, started from the bottom now we here

What turns you on about bartending, what are the new trends that are exciting you?
I’m more for simple, balanced, good tasting cocktails

What are some of your favorite ingredients to work with?
Amari, Aperitifs

Which bartenders have been inspirations for you?
Sam Ross, Gaz Regan

What is the most ridiculous cocktail request you ever had?
Any cocktail asked without sugar and that requires sugar to be balanced

 If you had to describe your bartending style using a style of music in comparison, what would it be?
Post Rock

We ask you to create a cocktail called MADE WITH LOVE, what’s in it?
Coffee, Cardamom

You have the choice to invite anybody you wish to sit at your bar, (fictional, dead or alive) who would it be?
My dad

Which cocktail would you serve to your lover? And which one would you serve to your ex?
Both daiquiris because a well made one is tasty as ****

What got you into MADE WITH LOVE and how do you feel about the National Finals?
It was my first competition when I started cocktail bartending. The national finals should be a good time.

Harrison Lee – The Diplomat

Toronto – Public’s Choice Winner

– Fun facts about MADE WITH LOVE National Finalists – 

 

How long have you been a bartender and how did you get into bartending?
5 years, give or take. I just hung out in bars until somebody hired me. The rest is history.

What turns you on about bartending, what are the new trends that are exciting you?
Bartending combines the best aspects of front and back of the house. I love being able to interact with guests as well as create something that they enjoy.

As for new trends, I like the low ABV trend. Offering a full flavored, carefully constructed cocktail with an ABV more closely in line with a pint is a pretty cool way to diversify a menu.

What are some of your favorite ingredients to work with?
I like all the old tiki stuff. So my favorite ingredients tend to be bizarre syrups and heaps of rum.

Which bartenders have been inspirations for you?
Jeffrey Morgenthaler and Dave Arnold

What is the most ridiculous cocktail request you ever had?
Someone once asked me for a Flaming Moe. When I told them I didn’t have cough syrup on hand they lost interest.

If you had to describe your bartending style using a style of music in comparison, what would it be?
I suppose it would be classical music. My style is very technical, careful and practiced.

We ask you to create a cocktail called MADE WITH LOVE, what’s in it?
Gin, goatweed shrub, rhino horn tincture and green Skittles foam. Served with oysters under the northern lights.

You have the choice to invite anybody you wish to sit at your bar, (fictional, dead or alive) who would it be?
Norm MacDonald. He doesn’t drink, but he’d still be great.

Which cocktail would you serve to your lover? And which one would you serve to your ex?
They would both get negronis.

What got you into MADE WITH LOVE and how do you feel about the National Finals?
I got into it to test my skills at my craft in a new and challenging way. As for the finals, I feel nervous.

Harrison Lee – The Diplomat

Toronto – Public’s Choice Winner

– Fun facts about MADE WITH LOVE National Finalists – 

 

How long have you been a bartender and how did you get into bartending?
5 years, give or take. I just hung out in bars until somebody hired me. The rest is history.

What turns you on about bartending, what are the new trends that are exciting you?
Bartending combines the best aspects of front and back of the house. I love being able to interact with guests as well as create something that they enjoy.

As for new trends, I like the low ABV trend. Offering a full flavored, carefully constructed cocktail with an ABV more closely in line with a pint is a pretty cool way to diversify a menu.

What are some of your favorite ingredients to work with?
I like all the old tiki stuff. So my favorite ingredients tend to be bizarre syrups and heaps of rum.

Which bartenders have been inspirations for you?
Jeffrey Morgenthaler and Dave Arnold

What is the most ridiculous cocktail request you ever had?
Someone once asked me for a Flaming Moe. When I told them I didn’t have cough syrup on hand they lost interest.

If you had to describe your bartending style using a style of music in comparison, what would it be?
I suppose it would be classical music. My style is very technical, careful and practiced.

We ask you to create a cocktail called MADE WITH LOVE, what’s in it?
Gin, goatweed shrub, rhino horn tincture and green Skittles foam. Served with oysters under the northern lights.

You have the choice to invite anybody you wish to sit at your bar, (fictional, dead or alive) who would it be?
Norm MacDonald. He doesn’t drink, but he’d still be great.

Which cocktail would you serve to your lover? And which one would you serve to your ex?
They would both get negronis.

What got you into MADE WITH LOVE and how do you feel about the National Finals?
I got into it to test my skills at my craft in a new and challenging way. As for the finals, I feel nervous.

Marika Bouchard – Black Sheep

Halifax – Judges’ Choice Winner

– Fun facts about MADE WITH LOVE National Finalists – 

How long have you been a bartender and how did you get into bartending?
I have been bartending since I was 18 years old. I worked in restaurants and clubs in Montreal. I became more involved in the mixology scene after moving to Halifax.

What turns you on about bartending, what are the new trends that are exciting to you?
I’ve always loved experimenting and trying new things. Bartending allows me to be creative and step outside of my comfort zone. I’m definitely into the no waste movement & locally sourced products.
What are some of your favorite ingredients to work with?
I love working with anything I can get my hands on. The more out there and unusual, the better.
Which bartenders have been inspirations for you? 
I can’t say I have just one. The bartending community in Halifax has definitely inspired me as a whole.
What is the most ridiculous cocktail request you ever had?
I don’t think I’ve ever had any. I have had a lot of people asking me to make things that they don’t even know the name or ingredients. I always find it fun to try to recreate.
If you had to describe your bartending style using a style of music in comparison, what would it be?
I would have to describe my bartending style as pop music. Fun, new, and always entertaining.
You have the choice to invite anybody you wish to sit at your bar, (fictional, dead or alive) who would it be?
If I could have anyone sitting at my bar,  it would have to be Ellen Degeneres. She is a strong confident woman who has done so much and given so much back.
Which cocktail would you serve to your lover? And which one would you serve to your ex? 
To be honest whatever I serve them would probably be the same thing. I garner the same amount of respect for everyone who has had any sort of impact on my life, good or bad. So the drink I would serve would definitely be a Negroni: sweet, bitter, and strong.
What got you into MADE WITH LOVE and how do you feel about the National Finals?
I will definitely have to give a shout to my bosses on this one. They have always been my backbone and support through all my competitions and encouraged me to compete in MADE WITH LOVE. I’m excited about the Finals and can’t wait to see what everyone else will bring to the table.

Marika Bouchard – Black Sheep

Halifax – Judges’ Choice Winner

– Fun facts about MADE WITH LOVE National Finalists – 

How long have you been a bartender and how did you get into bartending?
I have been bartending since I was 18 years old. I worked in restaurants and clubs in Montreal. I became more involved in the mixology scene after moving to Halifax.

What turns you on about bartending, what are the new trends that are exciting to you?
I’ve always loved experimenting and trying new things. Bartending allows me to be creative and step outside of my comfort zone. I’m definitely into the no waste movement & locally sourced products.
What are some of your favorite ingredients to work with?
I love working with anything I can get my hands on. The more out there and unusual, the better.
Which bartenders have been inspirations for you? 
I can’t say I have just one. The bartending community in Halifax has definitely inspired me as a whole.
What is the most ridiculous cocktail request you ever had?
I don’t think I’ve ever had any. I have had a lot of people asking me to make things that they don’t even know the name or ingredients. I always find it fun to try to recreate.
If you had to describe your bartending style using a style of music in comparison, what would it be?
I would have to describe my bartending style as pop music. Fun, new, and always entertaining.
You have the choice to invite anybody you wish to sit at your bar, (fictional, dead or alive) who would it be?
If I could have anyone sitting at my bar,  it would have to be Ellen Degeneres. She is a strong confident woman who has done so much and given so much back.
Which cocktail would you serve to your lover? And which one would you serve to your ex? 
To be honest whatever I serve them would probably be the same thing. I garner the same amount of respect for everyone who has had any sort of impact on my life, good or bad. So the drink I would serve would definitely be a Negroni: sweet, bitter, and strong.
What got you into MADE WITH LOVE and how do you feel about the National Finals?
I will definitely have to give a shout to my bosses on this one. They have always been my backbone and support through all my competitions and encouraged me to compete in MADE WITH LOVE. I’m excited about the Finals and can’t wait to see what everyone else will bring to the table.

Isaac Bédard – Crowd Bar And Flair

Montreal – Public’s Choice Winner

– Fun facts about MADE WITH LOVE National Finalists – 

1. How long have you been a bartender and how did you get into bartending?
I’ve been bartending for a little less than 3 years. I really just started in the service industry as a summer job (busboy) and I quickly realized that I wanted to become a bartender. I started doing flair bartending and working on my abilities to reach the next steps.

2. What turns you on about bartending, what are the new trends that are exciting you?
I love giving good service! I like interacting with people and give them an experience that they never had before. It might be something they never tasted, something they never saw, something they never smelled or sometimes just a little conversation to cheer them up after a rough day because every client has special needs. I like to find that need is and respond to it in an original way.

As for the trends, I like working in Speakeasy bars. The calm mood gives you time to perfect your craft and give that little extra attention to details and to your client.

3. What are some of your favorite ingredients to work with?
I just love citrus, orange, grapefruit, clementine, everything that you can peel and use the skins after. I think the tasting profile you benefit from using a whole fruit is so much more interesting than just juicing it. You get a blast of different flavors in your mouth that is surprising, a little bitter and, of course, delicious.

4. Which bartenders have been inspirations for you?
I’ve been inspired first by Sean Sargent, who’s one of my best friends now and my first mentor. I started in the industry being his busboy and he taught me that no matter what happens during the service, your client is THE most important thing. Sean is the kind of guy that leads by example. He was by far the best bartender and waiter of the restaurant back then. I noticed his service would always make people feel important and taken care of. He was always there at the perfect moment to answer a demand or just to make sure everything was going well. And of course he was super efficient.

The second one is Pierre Gadouas. He’s the guy that pushed me to improve my Flair Bartending abilities (which is now my full-time job). I was just a rookie back then and he brought me on big events with blind trust. It really helped me get confidence behind the bar and develop my skills.

The last ones (because yes there are more), are all the guys from le 4e Mur’s team. Romaric LeRoy, Jonathan Pierretti, Alexis Taoufiq, Tony Galdes, Max Coubes and Eddy Germain. They took me in even if I was a little all over the place and helped me build my style, build my knowledge and improve my cocktails. They literally took the rough stone that I was and polished it a bit.

5. What is the most ridiculous cocktail request you ever had?
A “surprising girly drink”…. But not too sweet. She ended up taking a Sex on the Beach.

6. If you had to describe your bartending style using a style of music in comparison, what would it be?
I’d say jazz. Cause it can be very classy and clean but at the same time, it can move like crazy.

7. We ask you to create a cocktail called MADE WITH LOVE, what’s in it?
It would be straight up a Ramos Gin Fizz. Because it’s a cocktail that needs love when you prepare it if you wanna give the real experience to your customer.

8. You have the choice to invite anybody you wish to sit at your bar, (fictional, dead or alive) who would it be?
I would have my Mom sit at the bar. It’s crazy like this but it’s the first thought that came to me. My Mom doesn’t really drink or hang out in bars so she never came to see me bartend. I’d love to have her in front of me to show her my passion and make her taste amazing drinks too. She also needs some time to relax with all her work and I think a bar is a perfect place for that.

9. Which cocktail would you serve to your lover? And which one would you serve to your ex?
I met my girlfriend in a bar and she was ordering Jameson-Apple juice. I told her she should get CC Rye instead and she’s been drinking that ever since so I would serve her exactly that drink to make her smile.

To my ex, I would serve absolutely nothing because she drives me crazy when she gets drunk hahaha. But if I had to choose… probably an Aperol Spritz because that’s what she always had.

10. What got you into MADE WITH LOVE and how do you feel about the National Finals?
I like to push my limits! I like to participate in competitions to constantly challenge and improve myself as a bartender. MWL is, of course, a prestigious one in Canada. Since I first started bartending, I told my little brother that I would win Drunken Masters and Made With Love once in my life. When I won Drunken Masters he told me I had no choice but to try and win both the same year and here I am!

Isaac Bédard – Crowd Bar And Flair

Montreal – Public’s Choice Winner

– Fun facts about MADE WITH LOVE National Finalists – 

1. How long have you been a bartender and how did you get into bartending?
I’ve been bartending for a little less than 3 years. I really just started in the service industry as a summer job (busboy) and I quickly realized that I wanted to become a bartender. I started doing flair bartending and working on my abilities to reach the next steps.

2. What turns you on about bartending, what are the new trends that are exciting you?
I love giving good service! I like interacting with people and give them an experience that they never had before. It might be something they never tasted, something they never saw, something they never smelled or sometimes just a little conversation to cheer them up after a rough day because every client has special needs. I like to find that need is and respond to it in an original way.

As for the trends, I like working in Speakeasy bars. The calm mood gives you time to perfect your craft and give that little extra attention to details and to your client.

3. What are some of your favorite ingredients to work with?
I just love citrus, orange, grapefruit, clementine, everything that you can peel and use the skins after. I think the tasting profile you benefit from using a whole fruit is so much more interesting than just juicing it. You get a blast of different flavors in your mouth that is surprising, a little bitter and, of course, delicious.

4. Which bartenders have been inspirations for you?
I’ve been inspired first by Sean Sargent, who’s one of my best friends now and my first mentor. I started in the industry being his busboy and he taught me that no matter what happens during the service, your client is THE most important thing. Sean is the kind of guy that leads by example. He was by far the best bartender and waiter of the restaurant back then. I noticed his service would always make people feel important and taken care of. He was always there at the perfect moment to answer a demand or just to make sure everything was going well. And of course he was super efficient.

The second one is Pierre Gadouas. He’s the guy that pushed me to improve my Flair Bartending abilities (which is now my full-time job). I was just a rookie back then and he brought me on big events with blind trust. It really helped me get confidence behind the bar and develop my skills.

The last ones (because yes there are more), are all the guys from le 4e Mur’s team. Romaric LeRoy, Jonathan Pierretti, Alexis Taoufiq, Tony Galdes, Max Coubes and Eddy Germain. They took me in even if I was a little all over the place and helped me build my style, build my knowledge and improve my cocktails. They literally took the rough stone that I was and polished it a bit.

5. What is the most ridiculous cocktail request you ever had?
A “surprising girly drink”…. But not too sweet. She ended up taking a Sex on the Beach.

6. If you had to describe your bartending style using a style of music in comparison, what would it be?
I’d say jazz. Cause it can be very classy and clean but at the same time, it can move like crazy.

7. We ask you to create a cocktail called MADE WITH LOVE, what’s in it?
It would be straight up a Ramos Gin Fizz. Because it’s a cocktail that needs love when you prepare it if you wanna give the real experience to your customer.

8. You have the choice to invite anybody you wish to sit at your bar, (fictional, dead or alive) who would it be?
I would have my Mom sit at the bar. It’s crazy like this but it’s the first thought that came to me. My Mom doesn’t really drink or hang out in bars so she never came to see me bartend. I’d love to have her in front of me to show her my passion and make her taste amazing drinks too. She also needs some time to relax with all her work and I think a bar is a perfect place for that.

9. Which cocktail would you serve to your lover? And which one would you serve to your ex?
I met my girlfriend in a bar and she was ordering Jameson-Apple juice. I told her she should get CC Rye instead and she’s been drinking that ever since so I would serve her exactly that drink to make her smile.

To my ex, I would serve absolutely nothing because she drives me crazy when she gets drunk hahaha. But if I had to choose… probably an Aperol Spritz because that’s what she always had.

10. What got you into MADE WITH LOVE and how do you feel about the National Finals?
I like to push my limits! I like to participate in competitions to constantly challenge and improve myself as a bartender. MWL is, of course, a prestigious one in Canada. Since I first started bartending, I told my little brother that I would win Drunken Masters and Made With Love once in my life. When I won Drunken Masters he told me I had no choice but to try and win both the same year and here I am!