MEET THE TEAM
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FOUNDING PARTNER
A University of California, Berkeley graduate with a passion for hospitality discovered during years of bartending. Extensive professional experience across diverse markets, including key culinary destinations such as New York, Baltimore, San Francisco, Salt Lake City, Charlotte, Orlando, New Orleans, and Austin, demonstrating adaptability and broad industry exposure.
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FOUNDING PARTNER
Beginning her hospitality career as a host in Boston’s fine dining scene at the age of 17, Lizzie discovered her passion for curating intentional and memorable moments. That foundation of meticulous guest experience quickly led to Austin’s events and catering world. She has spent the last 10 years contributing to and building some of the city’s top venues.
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FOUNDING PARTNER
Alex graduated from UMD College Park and immediately moved to NYC where she lived for 10 years, primarily working in management at Walter’s in Fort Greene, Barbuto in the West Village, and Donna Cocktail Club in Brooklyn. During Covid she dived into the bartending world while at Donna Cocktail Club, which led her to Otra Vez in New Orleans, and Kinfolk Library & Lounge in Austin, TX
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CULINARY CONSULTANT
Originally from Houston, Claudia graduated from UT with a BS in Nutrition. She later attended culinary school in Mexico City.
She worked and trained at a Michelin star restaurant in Sweden called Oaxen Krog and then at Jeffrery’s in Austin. She designed and managed the food program for Google in house dining services.
Claudia later moved to the front of house becoming a restaurant manager for Bento Picnic. With this company she also opened their wine shop called Saba Sans.
Most recently she is opening her own concept named Muy Yum.
In her off time she love hosting friends and family and throwing exceptional dinner parties!
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CULINARY CONSULTANT
Meet Chef Drew, a culinary maestro with roots tracing back to the heartland of Ohio. With 20 years of experience in the dynamic realm of the hospitality industry, Chef Drew has cultivated his culinary prowess across continents and cultures. From the enchanting flavors of Italy to the spirited kitchens of Brazil and the foundational minds of France and Spain his culinary journey has been a testament to his unyielding passion for the craft.
With a collaborative spirit and unwavering dedication to his craft, Chef Drew has played a pivotal role in the opening of boutique hotels, private country clubs, fine dining restaurants, along with food trucks across the U.S. and internationally.
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WINE CONSULTANT
With more than ten years of experience in restaurants, with five years in wine alone, Lucas relocated to Austin in 2020 to gain more access to diverse wine programs. He’s managed an award winning steakhouse wine list, a modern wine bar program, and gained experience in tasting & pairing menus from other talented chefs and beverage professionals.
His passion in wine began back in 2018 when he passed his first exam with the Court of Master Sommeliers. Since then, he’s become one of the preeminent minds working on modern wine programs in Texas.
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BAR CONSULTANT
Florida & SoutheastMarco Pastanella has over 10 years of experience in the hospitality industry. He moved from his native Italy to London, where he gained experience managing bar programs before moving to New York. In New York, he ran bar programs such as The Library of Distilled Spirits and Solomon & Kuff. Marco has created programs for bars in New York, New Orleans, Omaha, and Miami, where he now resides. His accolades includes Clement Ti Punch Cup winner and North American winner of both the Remy Martin Bartender Talent Academy and the Flor De Caña Sustainable Cocktail Challenge. Marco is currently the bar manager at Bar Kaiju in Miami.
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BAR CONSULTANT
Florida & SoutheastAnays Diaz is a hospitality professional who has spent 15 years leading teams with a focus on maitre d’ management, spirit and wine education, bar program creation, sustainable and equitable work practices, and empathetic hospitality. In New York she managed programs with NoHo Hospitality Group, The Breslin, and The Library of Distilled Spirits. She also has experience running restaurants and bar programs in New Orleans, Charlotte, and Miami. Currently, she works as the FL Market Manager for Spiribam, Fine Spirits Family. Anays has worked in just about every hospitality role but her favorite is finding the perfect drink for each guest and making each experience memorable.
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BAR CONSULTANT
Texas & ChicagoHaving been immersed in bar and restaurant culture over the past 20 years, Jorge has garnered a wide range of front of house hospitality experiences, including fine dining, chef-driven restaurants, old world wine lounges, and high-volume cocktail bars.
Many of his original cocktail menus have been inspired by culinary techniques and palates while maintaining a refinement and simplicity rooted in classic cocktail culture. His ritual of mindfully creating a recipe is infused with the utmost respect for the traditions behind the spirits by focusing on ethical practices and additive-free ingredients.
Beyond his extensive experiences in cultivating drink programs from scratch, Jorge is passionate about mentoring junior bar colleagues and fostering a safe team atmosphere where staff members feel valued and celebrated for their skillsets.
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BAR CONSULTANT
New York & NortheastA native New Yorker, Luke has worked in the city’s hospitality industry for over 15 years. Among other roles, he has worked as a bartender, bar manager, beverage director, and event coordinator. His experience ranges from night clubs, to neighborhood institutions, to top tier cocktail bars. Luke has a passion for cultivating warm and welcoming spaces that offer high-quality, low-cost beverages.
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BAR CONSULTANT
Kentucky & New OrleansTin started his bartending career in New Orleans where he is from and has worked in multiple locations in the city but most recently he was the lead bartender at the rooftop bar, Hot Tin before he moved to Kentucky. In Kentucky, he helped open The Kitchen Table at the James. B. Beam distilling co. as their lead bartender. During this time, he developed a lot of knowledge about American whiskey. After working on the bourbon trail for 2 years, he is now running the bar program at Ensō in Louisville, KY, a Southern and Japanese concept that serves Southern food with Japanese techniques. His program highlights the parallels between he two cultures by balancing the flavors seamlessly without losing the essence of each. He specializes in menu design, food pairings, and bar layout setups.
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BAR CONSULTANT
New York & Northeast
