SIN-jin. That’s how you pronounce St. John Frizell’s first name, and he appreciates when people get it right. “For 45 years now, my name has been a highly accurate asshole…
“There really isn’t a beginning or an end in distilling,” says Maggie Campbell. “What I make today is intended for years in the future, and what I am tasting now…
Clad in a sarong, warpaint, a cast of necklaces, bandana and a pair of tie-dyed Vans, Brian Miller looks like he lives for tiki. And that's because he does. A…
Deemed “the mad scientist of food" by his alma mater, Yale University, Dave Arnold has long been regarded as one of industry's most progressive (and occasionally obsessive) thinkers. With his focus…
Having gotten her start in hospitality at age 17, working as a bartender at Arizona's Four Peaks Brewery, Jillian Vose has put in time at some of New York's most notable…
With a resume spanning nearly two decades, Erick Castro has worked in just about every part of the industry. Having first made a name for himself at San Francisco's Bourbon…
The only Westerner to receive a Japanese visa for the express purpose of bartending, Frank Cisneros has been making drinks since he was just 20 years old. Having found a…
Despite the seeming pervasiveness of tiki within the modern bar world, the subculture of Polynesian pop owes its very existence to just a few dedicated forefathers. Among the most lauded…
Whereas many acclaimed bartenders might assume a place on the national stage, Chris Hannah of New Orleans' historic Arnaud's French 75 Bar might be best known within the industry for his…
A mentor to the nation’s top bartenders and recipient of a James Beard Lifetime Achievement Award, Dale DeGroff, in the span of his three decades in the industry, has undoubtedly earned the moniker…
