FAQs
- What education and/or training do you have that relates to your work?
Absolutely. We are on the cutting edge of the latest craze of mixology, as well as culinary arts. Each team member brings their own special brand of creativity and solution creation, to what they are most passionate about in their respective positions and choice of professions.
- How did you get started doing this type of work?
At the ripe young age of 19, I actually fell into my first bartending job. I went to the place to apply to be a server, but the owner said he only hired girls for the floor, but he needed a weekend bar-tender. So, I just told him, "well, I can tend bar." He told me to come in that Friday and the rest is history. I only knew how to make the basic drinks at the time, so when i got an order I didn't know how to make, I got the recipe from a Rolodex they had behind the bar. That is how I learned to bar-tend. Even during the first few months there, when my mind was so confused at all times, as I tried learning as I worked, I knew I loved the job. My passion for the job has only grown stronger with each passing year.
- What types of customers have you worked with?
I specialize in the bar area and front of the house service. Mostly what I do is identify the things that are affecting service in a negative fashion, and create solutions for those problem areas.As part of my team, I have an interior designer who has been highlighted in several magazines and publications in Houston, TX as well as Peoria, IL. She truly is incredible and can do amazing things for the look and atmosphere of your establishment. My third team member is a Head Chef who studied his craft in New York City. Kellen joined the Team because he understands the desperate need for improvement in many aspects of our industry, with the emphasis on service and efficiency. Not to mention, he knows how to get the most out of any kitchen.