WINE TASTING - wswaconvention.org · opening team of Charlie Trotter’s at the luxury resort One&Only Palmilla in Los Cabos, Mexico. After relocating back to San Francisco in 2005,

RICK ARLINESommelierNoMad Hotel

Rick Arline, began his restaurant career in high school working as a busboy in a country club. After earning a communications degree from the University of Miami, Rick shifted his focus to a career in hospitality, pursuing

certifications in wine, beer and sake. Rick moved to Los Angeles in 2014, and is a sommelier at The NoMad Los Angeles, the first West Coast outpost from award-winning chef Daniel Humm and restauranteur Will Guidara. When not working, Rick is an avid sports fan, record collector, and outdoorsman.

WINE TASTING COMPETITION JUDGES

MARTIN BEALLYWine DirectorWild Ginger

A thirteen-year veteran of the hospitality industry, Martin started as a line cook for Kimpton in 2005, eventually moving to the front of the house and taking over as wine director for Seattle’s Tulio Ristorante in

2009. He then helped open Stoneburner in Ballard in 2013 before leaving to join the Grand Award winning Wild Ginger’s sommelier team in 2014, and rising to become the Company Wine Director for Wild Ginger’s four properties in Seattle. An Advanced Sommelier through the Court of Master Sommeliers, Martin is currently working towards the Master Sommelier exam.

BRANDON BOGHOSIANBeverage DirectorJuniper & Ivy

Brandon Boghosian is originally from Upstate NY and currently resides in California. He got his start in the restaurant industry as a cook, working BOH for 5 years before attending CIA in Hyde Park, NY. After graduating

in Jan. 2011, Brandon moved to Napa where he spent two years at Goose & Gander in Saint Helena, and one year at Bouchon as a sommelier. He is currently the Beverage Director for Juniper & Ivy in San Diego.

Brandon lives in Golden Hill, San Diego, with a beautiful sommelier named Molly and their two cats. He has an affinity for luscious champagne, motorcycles, and Scotch.

TARIK BOUSLAMABeverage Manager & SommelierFour Seasons Hotel Denver

Tarik Bouslama was born and raised in Casablanca, Morocco. Tarik began gourmet cooking at a young age. He has worked as a sous-chef at Le Paris Plage, a brasserie in le Touquet in the northwest of France,

and at Abricotie, a specialty seafood restaurant in Marseille on the Mediterranean Sea. Tarik came to the U.S. after being recruited by the Disney International Programs at the Walt Disney World Resort in Orlando. He is the Beverage Manager & Sommelier at the Four Seasons Hotel where he developed insatiable passion for wine. He is a certified, Level 2 Sommelier working towards Master status.

Tarik’s enthusiasm for food and wine is rivaled by his obsession with soccer. When not working to track down the latest and greatest wine, Tarik can be found sharing his wine expertise at wine tastings, special events and workshops around town.

LINDSEY GEDDESOwnerVegas Vine

Born and raised in Las Vegas, Nevada, Lindsey Geddes grew up with two passions: swimming and hospitality. Her achievements in both fields are inspiring. Geddes was a NCAA Division I swimmer for UNLV (University of

Nevada Las Vegas) and is an accomplished triathlete. At UNLV she earned degrees in both Beverage Management and Hospitality Administration and studied abroad at three renowned Swiss hospitality schools: Lausanne, Montreux, and Neachâtel.

Following graduation, Lindsey accepted her first sommelier position in Las Vegas at Marc’s World Cuisine. A year later, she moved to Los Angeles to gain a broader perspective on food and wine where she worked for Mark Peel at his acclaimed restaurant Campanile. She also spent time learning the retail side of wine at Bill Knight’s wine shop, The Wine House, where she expanded her knowledge of futures and online wine sales. Living in Los Angeles also fulfilled a life-long dream for Geddes of living by the ocean and swimming outdoors.

Returning to Las Vegas, Lindsey worked alongside Ron Mumford, MS and Ira Harmon, MS at J&P Wholesale, a fine wine division of Southern Wines & Spirits of Nevada. This allowed her to gain insights into the distribution side of the wine industry and adopt successful sales techniques. In 2008 Geddes signed on to the team at Wolfgang Puck Fine Dining Group as Lead Sommelier and Wine Director at the award-winning CUT in the Palazzo. There she oversaw staff education and catered to an elite group of Vegas diners, including once serving wine to Leonardo DiCaprio.

In 2009, Lindsey was voted by a council of her peers to be honored as one of the top five best new sommeliers in Wines & Spirits magazine and passed her Court of Master Sommeliers Advanced exam on the first attempt. Since then she has been featured in Wine Spectator and Food & Wine, and she is a regular contributor to Vegas Seven magazine.

Geddes left the Wolfgang Puck Fine Dining Group in 2012 to form her own wine and beverage consulting company, Vegas Vine. With Vegas Vine, Lindsey has consulted for Honey Salt restaurant, Rose.Rabbit.Lie and is currently doing work with the Charlie Palmer Group. In May of 2014 Lindsey passed the MS exam and became the world’s 21st female Master Sommelier in Aspen, Colorado. She is now married to one of her mentors in the wine world, Steven Geddes MS and the couple have a son.

THOMAS (MAC) MCFARLAND GREGORY III Corporate Director of Food & BeveragePacifica Hotels, Irvine, CA

Thomas (Mac) McFarland Gregory III is a top executive in the international food & beverage community as well as a master mixologist, certified advanced sommelier, speaker, educator, columnist, beverage consultant and

competition judge. Mac is an esteemed industry veteran and visionary executive of 25 years and has developed, launched and managed hundreds of locations for the world’s most elite luxury hospitality brands. Mac began his career with Club Med Hotels & Resorts before joining Hyatt Regency Hotels & Resorts, where he was chosen to open and

establish many of their equity-owned properties as well as develop, introduce and implement food & beverage venue concepts throughout the Hyatt portfolio. In 2007 he was appointed executive director of food & beverage for the iconic Phoenician, Starwood Hotels & Resorts’ world-renowned AAA 5 Diamond resort & spa in Scottsdale, Arizona. Four years later, Mac was promoted to Starwood VP, corporate director of food & beverage and was responsible for overseeing 1,200 bar and restaurant venues across 489 unique properties. In 2014 Mac was named CEO of Saint Marc Holdings where he developed and introduced the Japanese company to its first ever business in the United States markets of Los Angeles & Orange Counties with two full service restaurants in Century City & Huntington Beach. In 2017, Mac was hired by Pacifica Hotels the upscale hotel & resort operator located in Irvine, CA where he directs the development and operations of the company’s food & beverage portfolio.

Mac has been published in national & international publications, including Wine Spectator, Cheers, Beverage Analyst, The Tasting Panel, Imbibe, Santé and others. He is the recipient of numerous awards including Top Arizona Mixologist and Cheers Innovator of the Year Award. From revenue generation and growth to guest experiences, establishing business models and creating original concepts for success.

NIKKI GUARDOwnerTAG Restaurant Group

Nikki Guard began her career in the restaurant and hospitality business like many others–a fresh faced kid looking for a high school job. Bitten by the bug, and many years later, she has continued to grow and hone

her career evolving from dish washer, to server, manager, wine director, and finally, owner.

A pitstop 11 years strong in fabulous Las Vegas led her to discover a true love for the wine business and pursue continued training with the ISG, Court of Masters and WSET. Armed with this hot knowledge and having had enough of the desert sun, she packed up and moved her career to Denver, where she joined the TAG Restaurant Group in 2011. Here Nikki gained her appreciation for natural wine and embraced the more independent producers of the world. She also met her match soon after the move, falling for and marrying the Chef/Owner of TAG. Together they have gone on to open nine more restaurants and raise two kids, with three more restaurants and another baby on the way!

Collaborating with her team regularly to create innovative guest events, dinners and staff education trips occupies her time along with playing mom/ therapist to their ever-growing staff of over 500! The challenges of the business continue to thrill (mostly) and have not yet gotten old- nor have they managed to give her a heart attack, thanks to the wine we think! Her favorite pastimes include Broncos games, concerts, culinary gluttony and long walks on the beach. Cheers!

RENEE-NICOLE KUBINGeneral Manager and Wine & Spirits Director Chateau du Sureau

Renée-Nicole Kubin is one of the nation’s first female Sommeliers with nearly three decades of experience in the Wine and Hospitality industry. Her career began early with her mother, Chef and Proprietor of

Erna’s Elderberry House Restaurant and Chateau du Sureau. In 1992, Renée-Nicole left California to manage Charlie Trotter’s Wine Program and contributed Wine Tasting Notes to his cookbooks. Kubin returned to California in 1996, to The Highlands Inn Carmel as Sommelier and coordinator of The Masters of Food and Wine. Next, she moved to San Francisco where she became Wine Director for Mandarin Oriental Hotel for two years. In 1999, Renee-Nicole created the Wine Spectator Grand Award winning Wine List and Cellar for restaurant Gary Danko in San Francisco. After two years, as Wine and Spirits Director, Kubin joined the opening team of Charlie Trotter’s at the luxury resort One&Only Palmilla in Los Cabos, Mexico.

After relocating back to San Francisco in 2005, she returned to Gary Danko, until she was recruited by Larry Ellison, founder of Oracle, and moved to Malibu in 2012. There she created an award-winning Wine Program at Nikita Malibu, as well as contributing to Ellison’s Four Seasons Resorts on the Hawaiian island of Lanai. In 2016, Renée-Nicole returned to her family’s Estate, including Château du Sureau and The Elderberry House as both General Manager and Wine & Spirits Director. Kubin brings a wealth of knowledge and experience from her career in top hotels and restaurants around the country and the world.

In her free moments, Renée-Nicole is a frequent Wine Judge, Wine Lecturer, and she enjoys travelling to wine regions.

CRAIG LEDBETTERBeverage ManagerFred Meyer

Ironically Craig Ledbetter grew up in a “dry” small town in Alabama, so of course alcohol adventures have intrigued him for years. Those adventures led him to Atlanta where he attended the Art Institute, before

moving back to Alabama to help his sister renovate a historic home. The only thing that kept them sane through paint scraping was attendance in regular wine classes. Learning about grapes and regions as they sipped through cases of wine at home inspired them both to pursue a career in wine sales. In 2000, Craig’s passion for wine manifested itself into a job offer, and he relocated to Seattle. He has loved this industry over the last 17 years working for a top volume grocery retailer. It’s brought him closer to the people, vineyards, business and art that create such a diverse industry.

If Craig could spend his time doing one thing for the business of wine: he would focus on his passion for small producers and help promote their wines exclusively.

JON MCDANIELBeverage Director & SommelierGage Hospitality Group

Having worked in almost every aspect of the wine business, from New York, to South Africa, Italy, Washington DC and Santa Barbara, Jon finds himself as the Beverage Director for five of Chicago’s top

dining destinations – The Gage, Acanto, Beacon Tavern, Coda di Volpe and The Dawson. He has been recognized internationally for his creative wine programs over 2,500 wines all with pithy descriptions. Jon is the coordinator of Chicago’s annual Somm Slam event, a professor of Hospitality Management at Roosevelt University. He is the owner and winemaker of Amos Cellars, and also writes a blog called Second City Soil to promote the Chicago wine industry. He was recently named and Wine Enthusiast Magazine’s 40 Under 40 Tastemakers and currently holds more stars from World of Fine Wine Magazine than any sommelier in the world.

MICHAEL PLOETZLos AlcobasDirector of Food & Beverage

A hospitality veteran of 20 years, Michael Ploetz has considerable experience in chef-driven, high concept restaurants with strong beverage programs. A Level 2 certified sommelier from the Court of Master

Sommeliers and member of The Ordre des Coteaux de Champagne, he regularly serves as a judge in annual industry events such as the San Francisco International Wine Competition, International Wine Competition in Los Angeles and the Wine & Spirits Wholesalers of America Wine Competition.

Ploetz spent his formative years in Northwestern Wisconsin and graduated with honors from the University of Wisconsin with a degree in Hotel, Restaurant and Tourism Management. A key component of his education was a study abroad program at Spain’s renowned hospitality school, Escola d’Hoteleria de les Illes Balears. Following his graduation, he went on to work for Four Seasons Hotels and held senior positions at the Chicago and Jackson Hole locations. In 2008, Ploetz began an extended tenure with internationally acclaimed Chef José Andrés’ Think Food Group, where he held several titles with the company at Tres, The Bazaar at the SLS and as opening General Manager of Jaleo at The Cosmopolitan in Las Vegas. Following his time in Las Vegas, Ploetz worked for Auberge Resorts in Northern California before returning to Los Angeles as Corporate Director of Operations for celebrity Chef Michael Voltaggio. In 2014, he joined the iconic Peninsula Hotel in Beverly Hills where as Director of Food and Beverage Operations he re-launched its signature restaurant, The Belvedere. Following his time in Los Angeles, Michael relocated to San Francisco where he launched a restaurant group, Ry & Hammer, with its first venue Finn Town opening in late 2016.

In June of 2017, Michael realized his dream of returning to Napa Valley to lead food and beverage operations for Chef Chris Cosentino at Las Alcobas, Napa Valley including Acacia House, the signature restaurant at the resort.

CHARLES RILEYRegional Director of Food and BeverageOmni Mandalay Hotel

Charles Riley has been in the hospitality industry his entire career from steak house to private clubs, to fast -paced night clubs and five diamond hotels. Having now been with Omni Hotels and Resorts for over thirteen

years Charles is currently based at Omni Mandalay Hotel in Dallas, TX where he is Regional Director of Food and Beverage. In his role he oversees the F&B operations at his base hotel and under his Regional Director hat, working hand in hand with Omni Senior leadership, he provides support and direction to the F&B teams at the 60 Omni Hotels across the brand.

In a key component to this assignment, Charles serves as Chairman of the Omni Beverage Committee where he leads a team of Omni food and beverage professionals, working in close tandem with the major partner/suppliers in the beverage industry, to develop the company’s award-winning beverage program on an annually changing basis, to provide continual training and coordinate seasonal promotions in all Omni hotels.

As a frequent international traveler to wine regions far and wide Charles’ passion for wine occupies much of his life and his favorite thing is sharing wine and knowledge with his associates and friends. In the past Charles also served on the board of New Orleans Wine and Food experience.

CASSANDRA SAKAIWine Director and Head SommelierGirl & The Goat

Since 2016, Cassie Sakai has worked closely with Top Chef/Iron Chef Staphanie Izard at her flagship restaurant, Girl & the Goat. She now serves as Wine Director and Head Sommelier and enjoys the challenges

of working with an eclectic menu that incorporates bold flavors from all around the world. Cassie became a Certified Sommelier at the age of 21 and is currently studying for her Court of Master Sommeliers Advanced Exam. She is thrilled to represent the young female sommeliers in Chicago and is incredibly proud of the food and wine scene in the city that she now calls home.

JENNIFER SCHMITTBeverage ManagerUpland Miami

Jennifer’s wine adventure started in a tasting room at Arbor Crest Winery in her hometown of Spokane, WA. After graduating college, she moved to Seattle to pursue her sommelier curiosity in 2006. Through the

guidance from veteran wine professionals in the Seattle wine community, she was introduced to the Court of Masters and the International Sommelier Guild.

She passed the Court of Masters Certified Exam in 2008 and had just begun her journey. In 2012, she made the move to Chicago accepting a sommelier position at Everest Restaurant. Everest, a Michelin starred fine dining French restaurant, with a world class wine list housing approximately 1,600 selections. It is a sommelier’s playground for the classics. Within this chapter, she passed her Advanced Exam with the Court and continued to help develop a strong community in Chicago.

An opportunity arose to join the industry force of the Starr Restaurant Group and she jumped in head first. The opportunity took her to Miami to open as Beverage Manager of the second location of Upland. Building a dynamic program is the heart of her goals. It is the pursuit for excellence and the love of the game that drives all aspects of her life, but it is enjoying the journey that makes it all worth it.

NICO J. SNYMANSommelierNJS Wine

With 21 years of hospitality and wine experience, Nico J. Snyman has learnt his trade in numerous internationally-renowned restaurants. After beginning his career in Australia and then progressing to Edinburgh, Scotland

to work at the Sheraton Grand Hotel and the Caledonian Hilton Hotel, Nico then returned to Australia and worked in many of the finest restaurants in Perth and Melbourne, including Must Winebar in Perth and Circa the Prince and Botanical in Melbourne.

In 2005 Nico relocated to Montréal, Canada to polish his French and expand his knowledge of European wines, specifically le vin Français. Through his work at restaurants Kaizen, L’Atelier, XO, Simplé Chic, Decca77, La Chronique & Le Local, he established himself as one of the city’s leading Sommeliers.

A new page; in 2011 Nico decided to further his career and relocate himself to Las Vegas taking a position in the prestigious AAA 5 Diamond award winning Bellagio Hotel. This progressed to him joining the team at the 3 Michelin Starred, AAA 5 Diamond, Forbes 5 Star, Wine Spectator Grand Award winning Joël Robuchon at the Mansion restaurant in 2013.

Owing to restaurant and clientele demand, in 2006 Nico established his own wine consultancy business, NJS | WINE to maintain restaurant wine lists, advise on and organize private clients’ wine cellars and serve and discuss wines at various wine events.

Nico has completed the Introductory, Certified and Advanced Levels of the Master Sommelier program and is preparing for the final portions of Tasting and Service for the Master’s Level examination in 2018.

JARED SOWINSKIDirector of BeverageThe Phoenician

Specializing in wine, spirits and the luxury experience, Jared Sowinski currently serves as Director of Beverage for The Phoenician, a AAA Five Diamond resort in Scottsdale, Arizona.

Sowinski manages the beverage program for the property’s nine restaurants and lounges, which includes the creation and development of all menus and signature cocktail recipes. Trained as a sommelier, he also assists in overseeing the resort’s extensive wine collection, which has been awarded Wine Spectator’s “Best of Award of Excellence” annually since 2010.

With more than 10 years in the beverage industry, Sowinski has numerous accreditations from renowned organizations such as the Court of Master Sommeliers, Wine and Spirits Educational Trust, and the Whiskey Ambassador Program.

LEE SPIRESWine Syndicate Director, Fire & Vine HospitalityCaptain, AQUA by El Gaucho

Sirima “Lee” Spires is the Wine Syndicate Director for Fire & Vine Hospitality and Captain at AQUA by El Gaucho. Lee joined the company in 2005 and discovered a love for wine and is now the lead trainer

for the company. Born and raised in Fort Campbell, Kentucky, Lee grew up all over the world in a military family. He recently earned a B.A. in Mathematics from the University of Washington, becoming the first member of his family to graduate from college. He enjoys teaching others about wine and is also a math tutor. He lives in Seattle with his wife, Van and their Chihuahua, Bugsy.

BRANDON TEBBEWine ManagerRose. Rabbit. Lie at The Cosmopolitan

Brandon Tebbe, the Wine Manager at Rose. Rabbit. Lie., brings more than 20 years of experience in the hospitality industry, and over ten years in fine dining to his current post at The Cosmopolitan of Las Vegas.

Brandon is one of 249 Master Sommeliers in the world, and one of only 15 who passed all three parts of the rigorous qualifications exam on the first attempt. Brandon is well versed in all aspects of the beverage world, having passed his Advance Sake Professional exam with the SEC, Certified Spirits Specialist and B.A.R. Smarts Advance certifications dealing with cocktails. In addition, Brandon passed the Certified Beer Server certification as he begins to delve into the world of beer and pursue the Cicerone program.

In 2018, Brandon will also begin the prestigious Master of Wine program. As a recipient of the Italian Wine Ambassador certification with the VinItaly International Academy, Brandon has his sights set on the Italian Wine Expert level for 2018. Brandon will also be delving into the world of winemaking this year, with plans to work with Pinot Noir in Willamette Valley.

Brandon spends considerable time mentoring future Sommeliers, hosting educational seminars, as well as blind deductive tasting groups. He is recently married to his lovely wife Kathryn, who is also currently pursuing her Master Sommelier diploma. The two met while studying for and taking their Advance Sake exams in Japan.

MARY THOMPSONGeneral Manager & Beverage DirectorTallula’s

True wine connoisseur Mary Thompson showcases her many years of management experience and several prestigious wine certifications as the General Manager of Tallula’s, a beachside Mexican dining destination

within the celebrated RC Family of restaurants. In addition to managing the restaurant, Mary also oversees the beer and cocktail program at Tallula’s and works with RC Family Wine Director Kathryn Coker in sourcing wines from small producers to pair with Chef Jeremy Fox’s rustic, ingredient-driven Mexican fare.

Raised in Philadelphia, Mary got her first taste of the food-service industry through her mother, who managed a banquet facility. While attending Chestnut Hill College in Philly, she worked in several restaurants, which allowed her to discover the addictive energy and theater of the dining room. After college, she relocated to Portland, Oregon before returning home to work at famed Philadelphia restaurant Brassiere Perrier under Georges Perrier, earning her first recognition from Wine Spectator. After relocating to Portland for a second time, Mary spent two years as the Manager of Paley’s Place before securing her first wine director position at RiverPlace Hotel, at which she earned a third recognition for her list from Wine Spectator. Mary returned to the east coast and went on to work in management and sommelier positions at several lauded New York City dining destinations, including Jean-Georges Vongerichten’s Spice Market, Telepan and Daniel Boulud’s db Bistro Moderne.

Looking to immerse herself in domestic wine production, Mary took on the position of General Manager with The ONE group in 2006 and moved to Los Angeles to open STK restaurant. Next, she became Assistant Manager and Sommelier at Chaya Downtown, for which she oversaw a world-class wine and sake list of more than 350 selections, receiving another award from Wine Spectator. After working with Chaya Downtown, she became District Manager of Wokcano, and then General Manager of celebrated downtown restaurant, Rivera. Prior to Tallula’s, Mary was the General Manager and Sommelier of the critically-acclaimed Saint Martha in Koreatown and then Director of Operations and Beverage Director at Roy’s Choi’s restaurants within The Line Hotel.

Mary has earned her second-level certification from the Court of Master Sommeliers, attained the title of Certified Sake Advisor from the Sake Service Institute of Japan and is earning a degree in viticulture and enology from the University of California, Davis. She owns a California wine production company, Bonnerland Wines, where she crafts Pinot Noir as an homage to her parents.

When she’s not traveling the world and exploring wine regions, Mary enjoys outdoor activities such as snowboarding and golf, and remains involved in charities, like the Los Angeles Mission and L.A. Youth Network. She also regularly writes about wine and travel, contributing stories to publications such as SOMM Journal, The Tasting Panel, Napa Valley Register, Palisadian Post and more.

WSWA would like to thank The Tasting Panel Magazine and

The SOMM Journal for their sponsorship of the Wine & Spirits

Tasting Competitions.

KATHLEEN THOMASNational Training Manager, Wine Hakkasan Group

Kat Thomas joined the Hakkasan Group family in 2016 as a sommelier for the Las Vegas restaurant. Her happy and outgoing personality, energetic and fun demeanor quickly gained traction with her guests, peers, and

company leaders. Kat’s passion for wine is contagious, something she shares with her colleagues throughout the United States after being promoted in October 2017 to the role of National Training Manager, Wine.

Kat has been a fixture in the Las Vegas service industry with tenures at ARIA, Bellagio and Cosmopolitan. She is a current candidate for the highly competitive and very complex Master Sommelier Exam. Her peers refer to her as the “Winegoddess” (or perhaps self-dubbed), and she usually carries a small saber with her just in case there is a bottle of Champagne that needs opening.

SPIRITS TASTINGCOMPETITION JUDGES

JASON ASHEROwnerBarter & Shake Creative Hospitality Group

Jason Asher, a Scottsdale-native, began his career working in restaurants throughout high school and college. He relocated to San Francisco in 2001 to attend and graduate from the California Culinary Academy. He

began his journey from bartender to mixologist at the Sanctuary Resort on Camelback Mountain in 2007. A few years later, in 2010, Jason won the prestigious GQ Bombay Sapphire’s “Most Inspired Bartender” nationally. He also worked for distributor, Young’s Market Arizona, as mixologist and Director of Craft Spirits from 2011 to 2016. His hospitality experience spans from cooking in kitchens, nightclubs, resorts, craft cocktail bars, assisting with national account beverage programs, private events, management and, most importantly, as a mentor within the local Arizona mixology community.

He has been featured in numerous national publications, including Esquire, Imbibe, Tasting Panel, Food & Wine, GQ and Saveur. In April 2013, Jason was awarded “Top 100 Culinary Trendsetters” by the Scottsdale Culinary Festival.

He is currently an owner of Barter & Shake Creative Hospitality Group. Barter & Shake owns and manages Arizona cocktail bars, Counter Intuitive, Pobrecito and Undertow.

MITCH BECHARDGlenfiddich Brand Ambassador William Grant & Sons

Hailing originally from Edinburgh, Glenfiddich Brand Ambassador Mitch Bechard fell in love with the Scotch Whisky industry at a young, albeit legal, age and has been pursuing that passion ever since. Born in Scotland,

Mitch was fortunate enough to spend his youth traveling the globe with his family, during which time he developed the kind of wanderlust that would become a central part of his career. Beginning in 1990, he started to take his first steps into the world of food and drink, cutting his teeth in hotel management, as well as running restaurants and cocktail bars in places as far-flung as Portugal, England, Scotland and Australia, as he traveled the globe chasing his passion for the spirits industry.

The passion for whisky ultimately won out when he landed a job as the whisky ambassador in the UK for the Diageo portfolio of whiskies. Able to focus his attentions on his love of Single Malt Scotches, his move took him to the US, to join William Grant & Sons as the Glenfiddich Brand Ambassador; the world’s most awarded Single Malt Scotch whisky. During his 4 years in this position he works within the on- and off-premise to introduce new marques to whisky enthusiasts and continues to share his love for single malts with consumers, whether they are new to the spirit or loyal Scotch drinkers.

In addition to being a self-proclaimed whisky geek, Mitch enjoys golf, tennis, snowboarding, paddle boarding and most importantly spending time with his wife and 7 year old daughter.

NATALIE BOVISOwnerThe Liquid Muse, LLC.

Named one of Four Women Leading the Liquor Industry, Natalie Bovis is a spirits expert, cocktail book author, event producer and marketer. She creates brand emersion experiences ranging from her own annual

NM Cocktails & Culture Festival to bartender trips and fundraisers. She has been a Spokesperson for spirit and wine brands, hosts video shows, and has taught at Tales of the Cocktail, Arizona Cocktail Week, Apres Ski Classic, WSWA, Portland Cocktail Week, Nightclub & Bar Show, and judged cocktail competitions around the world. She is also the Co-Creator of OM Organic Mixology Liqueurs. See full bio and awards at: TheLiquidMuse.com

MICHAEL CARLISIOwnerThe Douglas Room

Michael Carlisi started in the Service industry over two decades ago. Michael has worked in almost every capacity in hospitality from dishwasher to general manager. His love for cooking, having a great time plus

making people happy has helped him and his establishments flourish. While at Slated Door in 2014, it won Outstanding Restaurant Award from James Beard Foundation. He opened Comal, and later it named a top SF chronicle Top 100 restaurant and won a Bar Star. While at Adesso Michael took first place in the No. 209 Barrel Reserve Cocktail Competition in 2013. Competing against some of the most talented bartenders in the San Francisco Bay Area. He’s also had great successes running Paisan in Berkeley and Rx in San Francisco. Recently he was a part of the opening team for Kin Khao, a Michelin star Thai food restaurant and now runs The Douglas Room.

JULIAN COXCo-FounderSoigne Group, LLC.

Julian Cox began his career in Los Angeles crafting cocktails at Comme Ca and David Myers’ Michelin star restaurant Sone before collaborating with Chef John Sedlar to open Rivera in January 2009. On the heels

of his trendsetting work at Rivera, Cox opened Cedd Moses’ mixology temple Las Perlas downtown in Los Angeles. He then went on to head up the beverage program at Los Angeles’ acclaimed pop-up, Test Kitchen, drawing talent from all over the country to collaborate with him behind the bar alongside the country’s top chefs. Julian went on to become creative lead for an impressive list of Los Angeles’ most celebrated restaurants including Rivera, Redbird, Bestia, Otium, Sott, Picca, The Rose Café, Barrel and Ashes, and Petty Cash Taqueria. Julian was honored with a rising star chef award in 2010 and has been nominated for 4 James Beard Awards and 2 Spirited Awards for outstanding bar program for his work at Rivera and Bestia. In 2012, Julian and Josh Goldman started their company Soigne Group LLC. Soigne Group has been incredibly influential in building bars, design, management, and education. In 2014, Julian was names one of the top 10 most influential bartenders of the past 10 years by Food and Wine Magazine. As executive beverage director for Sprout Restaurant Group, Julian helped lead one of the biggest restaurant expansions in Los Angeles history opening 8 new concepts for the group in 2015. In 2016, Julian was hired as Director of Beverage for Lettuce Entertain You Enterprises, the legendary Chicago-based restaurant group. Working directly with Rich Melman, Julian now oversees beverage programs for the company across the United States.

KRISTINA COXBartenderTartine Manufactory

Kristina Cox was first introduced to the cocktail world in 2009 when she was part of the opening team of Rivera; John Sedlar’s three and a half star and James Beard nominee modern Latin restaurant with mixmaster Julian

Cox as her bar mentor.

In 2012 she helped open Arts District’s sensational restaurant Bestia as the bar program director, alongside with Julian once again, and now joining with the talented Ori Menashe and pastry chef Genevieve Gergis.

In 2015 she worked with Timothy Hollingsworth, managing the cocktail bar The Fiscal Agent in Studio City, where they had an all-star cast including her husband Julian, Dave Kupchinski and Nick Meyer.

Now having moved to San Francisco with her husband Julian Cox, together they are training the bar staff at Tartine Manufactory. They will be working with pastry chef Elizabeth Prueitt & her husband, a renowned baker, Chad Robertson. Kristina has been heading up bar training classes with Julian. She is looking forward to getting back behind the bar at Tartine Manufactory in mid-April.

BRETT ESLERBarmanWhisler’s

In just five short years as a barman, 29-year-old Brett Esler has managed to build an impressive career. Hailing from the Midwest, he spent seven years in Arizona before moving to Austin, Texas over four years

ago. There he can be found behind the stick at Whisler’s and Mezcaleria Tobala. He has worked alongside top culinary talents and was named one of Zagat’s 30 under 30 in 2015, one of Thrillist’s Austin’s Best Bartenders of 2016, and a Culturemap Tastemakers Bartender of the Year nominee in 2018.

CHAD MICHAEL GEORGEPartnerJoin or Die Concepts

Chad Michael George is a partner of Join or Die Concepts, a Denver-based restaurant and consulting group, which includes the acclaimed The Way Back. He is also the Treasurer of the Colorado Bartenders Guild

and the President of EatDenver. Born and raised in St. Louis, he moved to Denver in 2012 and has no plans to leave. Chad is a Certified Sommelier and a graduate of the prestigious B.A.R. 5 Day program. When not behind the bar, Chad spends his time training and educating restaurant staffs, both new and existing, hoping to further elevate the level of knowledge and service of the Denver hospitality scene. He also enjoys golfing, snow skiing, SCUBA diving and driving too fast.

CARI HAHBar ManagerAlcove’s Big Bar

Cari Hah is the Bar Manager at Alcove’s Big Bar in Los Feliz, Los Angeles. She has been a bartender, consultant, and brand representative for many years and has worked her craft at many L.A.-area bars including

The Varnish, Cole’s, Neat, Three Clubs and Clifton’s Cafeteria. She has competed in and won several competitions: G’vine Gin global competition (2012), Jameson Black Barrel Competition (2015), and Speedrack (regional finalist contender 2013, 2015.) She is known as a cheerleader for the L.A. bartending community and as a “tigermom” to her staff. If she’s not behind the bar, Cari is probably eating Kit Kats and hanging out with her friends, family and 2 lb. Maltese, Noni.

ROB HOLDER Director of Beverage and Brand DevelopmentJNK Concepts

Rob Holder is Director of Beverage & Brand Development for JNK Concepts, a restaurant group based in Scottsdale, Arizona. He discovered his passion for wine and spirits 18 years ago and translated that

to work as a buyer for valley restaurants. In 2011 he joined Roka Akor as Beverage Director. He quickly broadened his scope to manage all of the concepts under the JNK umbrella, including establishments in Scottsdale, Chicago, San Francisco, and Houston. His work with JNK led Rob into the world of sake and shochu, inspiring the Sake Professional Certification he earned in 2012. He has since accumulated eight years of sake and shochu buying experience and traveled to Japan to create a sake exclusive to Roka Akor with legendary producer, Kotsuzumi.

MICAH OLSONBeverage DirectorArizona Distilling Co.

Twenty plus years of food and beverage experience, there really isn’t a job that Micah Olson hasn’t done. He found his passion for the spirit side of the business while working as the sommelier for The Sanctuary Resort.

He then made his move away from wine and into craft cocktails and spirits in 2008. Since then, Micah has opened two spots, Crudo and Okra Cookhouse and Cocktails and is now joining up with a distillery to do their tasting room and beverage development.

DIANE PANDOLFINISommelierValentino Ristorante/RWC

Diane got her start in the beverage industry when she got a job on a cruise ship in 2006. Having previously been a bartender, she was now exposed to the entire world of beverage. Soon after she moved to San

Francisco, she worked at a 3-Michelin star restaurant for the first time and discovered fine wine and the utmost precision of hospitable service. This experience led her to pursue Sommelier certifications, and is currently sitting for the Master Sommelier Examination, requiring an in-depth knowledge of beer, wine, spirits, sake and cocktails.

ZACH PATTERSONOwnerUmbrella Hospitality Group

Patterson has become a leading beverage expert and business owner in Los Angeles, with his business partner and childhood friend, Austin Melrose. The two oversee their creation of the multi venture bar and restaurant

group, Umbrella Hospitality Group. In 2014 the team opened their first craft cocktail project, Melrose Umbrella Company. With huge success, and acclaim, the pair went on to become owners and creators of the newly designed Corner Door, a popular cocktail lounge in Culver City, California. Shortly after, Umbrella Hospitality Group opened their 3rd location, Lono, a new Tiki inspired 4800 sq ft’ concept in Hollywood California in June 2017.

When he’s not behind the bar or running one of his multiple properties, Patterson can be found gallivanting around town, skiing, running, hiking, or jumping on a flight heading off to somewhere to travel and experience the worlds and its many beautiful wonders.

JESSE PETERSONBartenderThe Last Word

Jesse is a born and raised San Diego native, who for 10+ years lived in the San Francisco Bay Area. She has spent the past 4 years working for Rick and Theresa Dobbs at The Last Word in Livermore, CA. With so much support

and encouragement she placed second at Heaven Hill’s “Bartender of the Year” competition in 2017 and will be featured in Jack Daniel’s Black Book this coming year. She loves the hell out of bourbon, her two cats, and long walks on the beach.

JONATHAN POGASHOwner & President The Cocktail Guru

Jonathan Pogash, “The Cocktail Guru,” is a mixologist, cocktail consultant, educator and cocktail book author with over 20 years of experience servicing bars, liquor brands and sophisticated drinkers across the country.

Jonathan’s signature cocktails can be enjoyed in award winning cocktail lounges and restaurants from New York to New England. He has shaken up cocktails on “The Today Show,” “Fox & Friends,” Fox Boston, WPRI Providence, and shared his cocktail expertise on Sirius XM Satellite Radio, among others. Jonathan edited the 75th Anniversary Edition of the world-renowned Mr. Boston Bartender’s Guide.

Just as Executive Chefs earn their chops “behind the line,” Pogash has worked his way up “behind the stick”, from bar back at New York’s famous Russian Tea Room to his present-day role as president of his eponymous, full-service beverage consulting firm, The Cocktail Guru, which has grown to include a 20–plus person network of mixologists nationwide since its founding a decade ago. The Cocktail Guru consults on bar programs, brand launches and cocktail, food and wine festivals and offers bartending services, mixology classes and demonstrations for consumer–facing events and corporate functions.

As the Northeast Vice President of the United States Bartenders’ Guild, Pogash travels the country educating and preserving the craft of the cocktail. His influences include cocktail luminaries Steve Olson, Gary Regan and Albert Trummer.

MAXWELL REISBeverage DirectorGracias Madre

Maxwell Reis is the Beverage Director at Gracias Madre, a West Hollywood plant-based Mexican restaurant. When creating specialty cocktails for the vegan and agave-based bar program, Reis focuses on using the

best seasonal produce, as well as a top-tier selection of tequilas and mezcals from Mexico and Central America, to bring a mindfully crafted cocktail experience for bar patrons. Reis’ knowledge and thoughtfulness can be seen through each unique cocktail he creates, and his creative approach is what continues to make Gracias Madre a top cocktail destination in Los Angeles. Reis has long had a passion for bartending, where he made his first foray into the world of hospitality working in restaurants as a young teen growing up in Napa, CA. His start in the bartending industry truly began in 2009, when Reis had the opportunity to work bartending gigs across LA. He then moved on to independent pop-ups and consulting projects, as well as having the chance to work alongside esteemed bartender Shawn Lickliter at Los Angeles restaurant staple, République. Reis brings his years of seasoned experience to Gracias Madre, continuing to curate and innovate the vegan beverage program, which truly proves there are no limits to a strictly plant-based menu.

TRAVIS SANDERSBartender, Pennyroyal, Seattle, WA

Born and raised in Seattle, Travis attended school in Arizona at Embry-Riddle for astrophysics before deciding to return home. He started a career in coffee as a barista then coffee shop management. After years of learning coffee and working for some of the major

coffee chains in Seattle (yes, even that big one), Travis made the switch to the restaurant side. Eventually landing the bar manager position at Mulleadys, he had the chance and freedom to learn and study spirits and cocktails while serving a great regular clientele. After 5 years at Mulleadys, Travis left for new things and is currently working for Kimpton Hotels at Pennyroyal. Learning this craft, about spirits and cocktails, blends perfectly with his love of traveling. Everywhere from Portugal and France to the villages of the Amazon Rainforest have their own spirits, liquors, and beers. Every distillery, winery, each recipe and bottle has its own unique history. There is always something new to learn and taste.

SAMUEL SPOEHRBar ManagerBludso’s Bar and Que

A proud Wisconsin native, Sam was thinking of becoming a lawyer before he had an existential crisis. He put what belongings fit into his truck and moved

west to embark on an adventure in the national parks that included his first serving and bartending gigs. While there, he met a lady in LA and decided to move there. His first job in LA ended up being his only job thus far as the Bar Manager of Bludso’s Bar and Que.

He enjoys playing video games, hanging out with his pets, and forcing cocktail experiments upon his wife (the aforementioned LA lady).

LAWRENCE TAYLORMixologistCaesar’s Entertainment

Lawrence Taylor has been a Bartender and Mixologist in Las Vegas for almost 25 years. Mixology has always been his passion. He makes it a point to taste and evaluate anything that he comes across. He takes great

pride in knowing as much as he can about ANY product he serves, and also in sharing his knowledge with anyone that will listen. Lawrence especially loves teaching young bartenders the ways of an old school mixologist, and keeping the traditional methods alive, while fusing them with the new ideas of an ever-changing industry.

ERIC “ET” TECOSKY U.S. Brand AmbassadorJack Daniel’s

ET may have the greatest job in the world - and he knows it. He is the brand ambassador for Jack Daniel’s. What does that mean? It means he travels the country telling stories about Frank Sinatra’s drink of choice.

He may be hosting a whiskey dinner in Las Vegas on Monday, training a group of bartenders in San Diego the next day, and developing new cocktails in Dallas on Friday. And he has the pedigree for the job. He’s spent years behind the bar mixing drinks at some of Los Angeles’ most famous - and in some cases, infamous - watering holes - most recently, Jones Hollywood. He is the Founder of Dirty Sue Premium Olive Juice and ET’s been featured in countless local and national press for his cocktails and innovations, and as he likes to say, “My entire career helped me get ready for this gig, and I love it.”

STEPHANIE TESLARGeneral ManagerBackbeat

Stephanie Teslar got her start as a barback when she was just 17 and eventually graduated to the role of bartender at the upscale and old-fashioned steakhouse, where she began by mixing up the classics.

When Stephanie moved to Flagstaff to attend Northern Arizona University, she discovered an interest in wine. She studied to obtain her introductory sommelier and certified specialist of wine (CSW) certifications while working in several wine bars. She helped open and run Criollo Latin Kitchen, a tequila and mezcal bar where she fell in love with spirits and cocktails.

With a new interest in the creation of flavors, Stephanie came to Phoenix and headed up the cocktail program and bar at Blue Hound Kitchen & Cocktails and LUSTRE Rooftop Garden at Kimpton’s Hotel Palomar, where she began experimenting with flavor and accessibility in craft cocktails.

Since then, she has been nominated for a variety of industry awards like Phoenix New Times’ “Big Brain Award” for culinary excellence and won the Arizona Restaurant Association’s 2014 “Foodist Awards” for master mixologist.

Stephanie leads the “Bartender Educational Series” for the Phoenix USBG chapter and sat as Chairperson of Education, as well as pursuing her CS (certified sommelier). She then accepted the role of Arizona Bar Ambassador and Mixologist with Kimpton Hotels and was able to curate beverage menus at three unique properties.

Stephanie recently had the opportunity to open two very different uniquely themed properties in Central Phoenix as Beverage Director. She left to pursue a role in Austin, TX, and currently works as the General Manager at Backbeat where she curates the cocktail menu and spirits selections. Backbeat was recently awarded the “Best New Bar” award from Time-Out magazine. She also currently sits as the USBG Vice President of Austin.

WSWA would like to thank The Tasting Panel Magazine

and The Clever Root for their sponsorship of the

Call for Cocktails Mixology Competition and the

Wholesaler Iron Mixologist Competition.

TONY ABOU-GANIMThe Modern Mixologist

Tony Abou-Ganim is widely regarded as one of the pioneering and leading bar professionals in the world. He has made dozens of national TV appearances on shows including TODAY, Iron Chef America, Good Morning America, CNBC, Fox News and more. Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, 2010) which offers readers an in-depth look into spirits and ingredients available to today’s mixologist, both professional and amateur alike. This entertaining and informative journey will take readers from the early stages of the cocktail to what Abou-Ganim has come to deem “Modern Mixology.” Abou-Ganim also has a DVD to his credit, Modern Mixology: Making Great Cocktails at Home, and hosted the Fine Living program Raising the Bar: America’s Best Bar Chefs. Abou-Ganim has also won three Iron Chef America competitions; pairing cocktails with Iron Chef Mario Batali; with Iron Chef Jose Garces and most recently with challenger Chef Sean McClain. His signature branded line of Modern Mixologist bar tools and his second book, Vodka Distilled (Agate, 2013), are available now at modernmixologist.com.

Abou-Ganim grew up in the bar business, learning the craft from his cousin Helen David at the Brass Rail Bar in Port Huron, Michigan. His initial introduction to the business was steeped in the tradition of classic cocktails and professional barmanship, teaching him the necessary steps to become a leader in the beverage industry. After graduating from college, Abou-Ganim further developed an appreciation for a hand-crafted cocktail using only the freshest ingredients while working at Jack Slick’s Balboa Café and then during the opening of “Harry Denton’s,” a legendary hangout in Fog City. In 1993 he moved to New York City and took a position as the opening bartender at Po, Mario Batali’s first restaurant.

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Tony later returned to San Francisco to open Harry Denton’s Starlight Room atop the Sir Francis Drake Hotel and it was here that he developed his first specialty cocktail menu featuring several of his original cocktail recipes including the Sunsplash, Starlight and his most famous of them all, the Cable Car.

In 1998, Abou-Ganim was selected by Steve Wynn to develop the cocktail program at Bellagio Las Vegas. He not only implemented his philosophy of bartending and drink preparation, stressing both quality ingredients and proper technique, but also created several original cocktails for the resorts 22 bars. In 2002, he won the Bacardi Martini World Grand Prix – one of only two Americans to ever win this title.

In 2014, Abou-Ganim teamed up with Caesars Palace to develop the cocktail program at The Lobby Bar. There he collaborated on the menu development as well as assisted with training bar staff, stressing both quality ingredients and proper technique. In 2015, he began working with Levy Restaurants to design signature craft cocktails in the lounges and beverage destinations throughout both Oracle Arena in Oakland, and most recently T-Mobile Arena in Las Vegas. Shortly after, James Beard Award-winning Chef Shawn McClain asked Abou-Ganim to spearhead the dual-faceted cocktail program at McClain’s newest social dining concept at Mandalay Bay, Libertine Social, which opened in 2016.

As one of the National Ambassadors of the U.S. Bartenders Guild, usbg.org, and Associate Member of the Museum of the American Cocktail, museumoftheamericancocktail.org, Abou-Ganim continues to educate about the history and lore of cocktails. He also operates his own beverage consulting firm specializing in bar staff training, product education and cocktail development.

Keep current with news, appearances and special events at modernmixologist.com on Facebook and on Twitter @MdrnMixologist.

DALE DEGROFFMixologist / AuthorDale DeGroff Company Inc.

Master Mixologist Dale DeGroff developed his extraordinary techniques and talent tending bar at the legendary Rainbow Room, where in the 1980’s, he pioneered a gourmet approach to recreating the classic

cocktails. DeGroff has since been credited with reviving the profession of bartending and setting off a cocktail explosion that continues to transform the industry.

A leading trainer and sought-after authority in the beverage industry, DeGroff is a founding partner of the award-winning Beverage Alcohol Resource (BAR), a partnership of six of the world’s leading spirits and cocktails authorities who provide training and credentialing in distilled spirits and mixology.

Industry awards include: the 2009 James Beard Wine & Spirits Professional Award, the 2009 Lifetime Achievement Award from Nightclub & Bar Magazine, 2008 TOTC Lifetime Achievement Award, and the 2007 Cheers Beverage Industry Innovator of the Year with his partners, for Beverage Alcohol Resource.

DeGroff is the author two bestselling cocktail books: The Essential Cocktail (Random House), winner of the 2009 Tales of the Cocktail Spirit Awards, and The Craft of the Cocktail (Random House), winner of the 2002 IACP Julia Child Award.

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Dale is also the founding President of The Museum of the American Cocktail, located in the Southern Food & Beverage Institute in New Orleans. The museum provides education in mixology and boasts one of the most eclectic collections of cocktail artifacts, books, and memorabilia in the world, bringing to life the colorful 200-year history of the cocktail.

As the mixology consultant for Holland America Lines, DeGroff has been training bar staff and creating new menus of innovative drinks for the MS Eurodam. A notorious raconteur, storyteller, and saloon singer, DeGroff’s entertaining presentations are featured on the cruise lines as well as at spirits festivals around the country. He has performed ON THE TOWN - Bars, Speaks, and Legendary Saloons in over 35 cities here in the US and overseas. For schedule and info, visit www.kingcocktail.com

Two years ago Dale partnered with renowned absinthe distiller Ted Breaux to develop his own brand of bitters: Dale DeGroff’s Pimento Aromatic Bitters (More information at www.PimentoBitters.com)

PHILIP DOBARDVice President, National Food & Beverage FoundationPresident, Pacific Food & Beverage MuseumDirector, The Museum of the American Cocktail

Philip Dobard is Vice President of the National Food & Beverage Foundation (NatFAB) and plays an integral

role in all its programs. He serves as Director of The Museum of the American Cocktail and President of Pacific Food & Beverage, NatFAB’s Los Angeles-based West Coast operations. He leads Nitty Grits Media and produces NatFAB’s Pacific Taste, The Thoughtful Feast, and Touring the Cocktail events. Under the Nitty Grits Media banner, he’s executive producing several web series, among them Drinking Heads, Eating Heads, Touring the Cocktail, and World Eats. Philip produced the series Deadtime Stories for Nickelodeon, and his film Grave Secrets enjoyed its world premiere at the San Diego Film Festival. He served as General Director of Opera Columbus and Professor of Arts Policy and Administration at The Ohio State University. At the University of New Orleans, Philip directed the Graduate Program in Arts Administration and conducted research sponsored by the National Endowment for the Arts and Pew Charitable Trusts. He completed graduate studies at UCLA, is an advisor to the Art Institute of California, Los Angeles, contributes to several publications, among them Bonfort’s Wine and Spirits Journal, Drink Me Magazine, Nitty Grits, and The Tasting Panel Magazine, and regularly serves as a judge at cocktail, spirits, and cooking competitions.

NICK NISTICODirector of OperationsDamn Good Hospitality Group

Nick Nistico was born in Philadelphia, PA & raised in the Atlantic City area of Southern New Jersey. He currently resides in West Palm Beach, FL where he acts as Director of Operations for Damn Good Hospitality

Group, a Florida based restaurant and live music venue.

As a bartender Nick has managed & developed some of the most unique & successful beverage programs in the industry including American Cut Tribeca NYC/Atlantic City, NJ (Michelin Star chef Marc Forgione), Volver Philadelphia, PA, (Michelin Star chef Jose Garces), Diamond Horseshoe at the Paramount Hotel in Times Square, NYC, (Creative Director Jennifer Rubell), SoHo Beach House Miami, FL, Dolce Italian & the Regent Cocktail Club Miami, FL.

Nick currently consults & builds beverage programs for hundreds of Florida restaurants & bars along with bigger projects including working with, Walt Disney Studios, Universal Studios, & the Miami Dolphins Stadium.

In 2013/2014 Nick won more cocktail competitions than any bartender in the world. That includes over 35 regional wins & 3 national title wins. He was named one of the “Top 10 Bartenders in the World” by Travel Magazine. Nick is a current 2014/2015/2016 & 2017 WSWA Mixology Champion & was also member of the 2014 World Tiki Championship Team.

Nick is also a graduate of the prestigious Beverage Alcohol Resource 5 Day course & an internationally recognized WSET level 2 Wine & Spirits expert. In his free time Nick enjoys Spending time with his spouse Kelly & son Leo.

JONATHAN POGASHOwner & PresidentThe Cocktail Guru

Please see full biography under the Spirits Tasting Competition Judge section on page 83.