We chat with the cocktail king at King West’s hot new Latin resto. —Siobhan Lidder
Q: How long have you been bartending?
A: 13 years in the service industry, but only really taking my bartending seriously since 2006.
Q: What drew you to the team at Baro?
A: Initially, the chance to work with a few individuals that I knew within the organization, but after I met with the owners and they told me about their vision for the company, I got really excited and couldn’t wait to be part of it!
Q: Any milestones or top highlights in your bartending career?
A: I’ve done quite well in competitions (that’s honestly the only reason anyone knew who I was for the longest time), besides that I think being named in the 101 Best Cocktails by Gary Regan in 2012 was cool and being named Top 10 Best Classic Cocktail Bars In Canada was neat. I honestly try not to look back too much as there is still way too much I want to accomplish still.
Q: What has inspired your career?
A: I was actually a restaurant manager and was attending a conference when I happened across a cocktail presentation stage where Tony Abou-Ganim was teaching the audience about craft cocktails. My friend Jeff and I had some time to kill, so we sat down to watch. Jeff got invited on stage to make a traditional Margarita and brought it back with him. I tried it and was extremely surprised! THAT”S a Margarita??? The veil was lifted… Everyone has been doing this so wrong for a long, long time. I was hooked instantly and haven’t looked back since!
Q: Best piece of bartending advice you’ve ever received?
A: I’ve never been fortunate enough to have a mentor, but I’ve received much good advice over the years from so many talented and inspiring people from around the globe and it’s hard to isolate one thing!
Q: Strangest request you’ve ever had from a guest?
A: I’ve been propositioned enough times in some really interesting ways over the years, but as far as drinks go it’s actually been pretty tame. We try not to judge a guest’s request as “unusual”.
Q: If you were a cocktail ingredient, you’d be?
A: It always changes, but right now? Honey. I’m a total honey nerd. There are so many different kinds and they are all so different … I’m totally obsessed. Coolest sweetener on earth.
Q: At the end of the night, what drink do you pour for yourself?
A: I actually don’t drink very often, but if I do want something at the end of my night it’s usually something pretty tame like a gin and tonic or a half pint of dark beer.
Q: Person you’d most like to see taking a seat at your bar?
A: Penn Jillette.
Q: What is your bartending/shift pump up song?
A: I have a famously eclectic taste in music. Right now, it’s “In Waves” by Trivium, which is pretty much the only song I like by them, oddly enough. But it really depends on my mood … Could be anything from classical to hip hop to motivational speakers.
Q: Coolest ingredient you’re playing with currently?
A: Cherimoya. One of the neatest things I’ve ever put in my mouth … No jokes now!
Q: What’s your secret bartending weapon?
A: There are many tools, techniques and tricks available to us and we can employ them in so many amazing ways. However, being anal with my Mis and being disciplined in my organization is really my best asset. The caveat being that this is pretty much the only area of my life in which I am organized. Go figure.
Q: What’s a signature of yours?
A: Homemade ingredients. I make many things myself, from tinctures and bitters, to infusions and liqueurs, foams, garnishes … You name it! I really enjoy being able to control every aspect of my creative process. It’s been said that just because you make something yourself doesn’t mean it’s good, and this is true. It’s really important to always been improving on your recipes and studying techniques. I’m never really happy with anything.
Q: What’s something that surprises people about you?
A: That I’m in a metal band. I’m generally thought of as a bit serious and conservative … All business! Then you get to know me better outside of the work environment and you get a bit of a surprise. Maybe a lot of a surprise.
Q: Tell us a pro tip about Baro?
A: We have a lot of fun during service and really enjoy putting on a show! But behind the scenes, there are a lot of perfectionists that obsess over every detail! It’s personal for us.
Q: What’s the coolest thing about being a bartender?
A: Honestly, the people. Both guests and co-workers. You meet so many people from around the world/all walks of life/backgrounds/viewpoints/experiences … Really helps shape you as a person! They say the cure for all ignorance is travel; you can think of it as kind of “reverse travel”—the world comes to us!
Q: If you weren’t a bartender, what is your parallel life career?
A: I wouldn’t want just one. We’re writing an album, I’m writing a book, a screenplay for a TV show … I would just want to keep learning, doing different things and gaining new experiences until I die! Definitely an entrepreneur though.
Baro, 485 King West, Toronto. 416-363-8388.
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