After three days of high-stakes mixology and fierce competition, Kate Chernoff of Vancouver’s iconic Keefer Bar has been crowned Diageo WORLD CLASS Canada Bartender of the Year 2025. Held in Collingwood, Ontario, this year’s competition challenged the country’s best bartenders across seven rigorous events, testing everything from technical skill to storytelling flair.
Now, with the national title under her belt, Kate is preparing to represent Canada on home turf at the WORLD CLASS GLOBAL finals in Toronto this September. We caught up with the rising star to talk creativity, cocktails, and how she’s getting ready to take on the world. —Noa Nichol
1. First off, congratulations! What was your initial reaction when you were named the 2025 WORLD CLASS Canada Bartender of the Year?
Thank you kindly! Certainly a combination of shock and excitement. It was a very tight race, and I had a lot of stiff competition. I’m very happy, grateful, and proud.
2. The competition is known for its intensity—seven challenges over three days! Which challenge pushed you the most, and which one played to your strengths?
It definitely is intense, but so rewarding. The challenge which pushed me the most was one entitled Winter Is Here, where we were tasked with making a hot drink and a cold drink which represented temperature extremes over Canada’s climate using Johnnie Walker and Singleton. I chose to deliver a presentation on what I like to drink at the airport when I’m flying from coast to coast: a tea latte and a caesar. The challenge which played most to my strengths was the Martini Ritual challenge with Tanqueray Number 10, where I drew comparisons between sitting at a bar and going to the movies, describing how they’re connected through the ritual of storytelling.
3. WORLD CLASS celebrates five key traits: hosting, craft, flavour analysis, knowledge, and advocacy. Which of those resonates most with your personal bartending philosophy?
Hosting. My family’s affinity for throwing a great party and making people feel welcome is in my blood. It’s my goal to invite people into my space and make them laugh and smile.
4. You represented The Keefer Bar, a Vancouver icon. How has working there shaped your style behind the bar and your approach to this competition?
I was honoured to represent Keefer Bar at Nationals. I can’t wait to do it again at Globals! Keefer prioritizes connecting with guests, and every shift that I work alongside my kind and talented coworkers is a masterclass in hospitality. That commitment and consistent execution of high standards undoubtedly contributed to my win.
5. Storytelling is such a powerful element in cocktail creation. How do you weave narrative into your drinks?
Drinks bring about so much nostalgia, and as a very emotional and sentimental person, nostalgia is very influential in my drink making process. Fortunately the drinks industry comes with many inspirational stories of how spirits were created, so I enjoy combining the history of brands and distillers with my experiences and memories. John Gakuru once said “we’re in a people business, not a liquids-in-bottles business”; that is a great reminder to tell the stories of the people who created the spirits we are lucky to work with, and to share your story so that your guests can connect with you in that same way.
6. What does it mean to represent Canada—on home turf, no less—at the global competition in Toronto this September?
Oh boy. It’s huge. Growing up I was an athlete, competing at the national level as a synchronized swimmer. I tried out for the national team several times, hoping to represent Canada internationally, and came damn close, but never quite got there. Despite the fact that I’ve changed gears from swimming in liquids to pouring them into cups, this feels like redemption at a personal goal I’ve had since I was seven years old. I’m very proud to be Canadian, and I hope the Canadian bar scene is proud of how I represent them. There is extra pressure, but I’ve also got home field advantage; success is the only option!
7. How are you planning to prepare for the WORLD CLASS Global stage? Any techniques, flavours, or themes you’re hoping to explore further?
Early in my career a mentor of mine told me that all the best bartenders are bookworms. I plan to prepare by reading the bar books I haven’t yet gotten around to on my bookshelf to look for inspiration and to refresh myself on basics. I’d say more, but if my competition is reading this I don’t want to give too much away… ask me again in October.
8. Can you tell us a bit about your journey into the world of bartending—was there a defining moment that sparked your passion for mixology?
My mom was a bartender in her 20s in Edmonton. While I was growing up, she’d tell me all sorts of tales about breaking up bar fights, killing cockroaches with ashtrays, and going for Chinese food at 4am with her coworkers after work. She made it clear to me from a young age that it was a difficult job, but a very fun and rewarding one. I started as a host at the St. Albert Earls restaurant in 2017, and held various support staff roles while I was in school. The defining moment that sparked my passion for cocktail creation was watching Lynette Marrero and Ryan Chetiyawardana’s MasterClass segment on Mixology, which I watched front-to-back probably 20 times over during the pandemic. In 2021 I started barbacking at Clarke & Co, a casual whisky & cocktail bar in Victoria. That job was a masterclass in balancing drinks quickly and having a good time while doing it. Since then, working with inspiring coworkers, gaining wine knowledge, and competing in competitions such as World Class, have kept me motivated and passionate about my job. I’m very lucky!
9. What’s your personal cocktail signature—something you feel defines you as a bartender?
There is a different perfect drink for every guest, occasion, and competition. I don’t believe that my drinks define me as a bartender, I just try to make drinks that make the people drinking them happy. People don’t often remember the ingredients in their drinks they had at your bar, they remember how they felt sitting at your bar.
10. Lastly, for aspiring bartenders out there, what advice would you give to those looking to break into the industry or even compete at the WORLD CLASS level one day?
Go to bars you admire on a slow night. Pick the bartenders’ brain a little, try something out of your comfort zone, then leave a big tip. Ask your bartender where they like to eat and drink in town, and repeat. Don’t let lack of experience or knowledge on a subject make you feel small. Embracing vulnerability and rejecting embarrassment in spaces you can learn more about the craft is the best way to help yourself be open to new information. Lastly, prioritize messy action over curated perfection: introduce yourself to people you admire, even if you feel shy; enter the cocktail competition, even if you didn’t get the perfect photo of your drink; and push yourself, especially if you don’t feel ready. Then give yourself a pat on the back—a lot of people don’t do the things they want to do because they’re too scared. Once you can ask yourself: “what would I do if I wasn’t afraid?”, and do it alongside the fear, you’ll be where you want to be in no time.
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