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Keeping with our series of bending the ear of our favorite barkeeps, we recently had the opportunity to find out what NoMI Lounge Manager and bartender, Kevin Beary, at the Park Hyatt Chicago thinks about the industry's preferred poisons.
HotelChatter: So, what's your bar-tending journey?
Kevin Beary: I started my hotel bar career at the historic Bellevue in Philadelphia and moved to the iconic Clover Club.
HC: NoMI is quite the destination in Chicago, with an ideal location and great reputation, what is your thought process when designing a new cocktail menu?
KB: A new cocktail list is like the first day of school. It's a little nerve racking but exciting at the same time. It allows me to be creative yet still stay true to the NoMI experience.
Keeping with our series of bending the ear of our favorite barkeeps, we recently had the opportunity to find out what bartender, Nicholas James, from Stingray Lounge at QT Gold Coast in Surfers Paradise thinks about the industry's preferred poisons.
HotelChatter: How many years have you been in the industry and time at Stingray?
Nicholas James: 5 years in the industry, and coming up to nearly one year at Stingray.
HC: What type of formal training do you have?
NJ: I have studied and worked alongside some of Australia’s most recognized and award winning industry professionals in and around Sydney’s small bars, pubs and restaurants.
HC: With such an extensive list of creative cocktails, what is your least favorite to make; the one you go 'really? I have to make that?' but still do it with a smile?
We recently saddled up to Cava 15 at the Trump Ocean Club in Panama. While sipping on a (what else?) Panama beer, we struck up a conversation with the bartender, who went by Jack the Ripper. Out chat went something like this…
HotelChatter: So, being a hotel bartender and all, we're guessing you like to drink?
Jack the Ripper: Yes, but I don't like to overdo it. I only drink to enjoy.
HC: That's very wise. When did you decide that?
JTR: Well, I used to work on cruise ships, quite far from Panama, far from my country. I'd be gone eight months at a time, and when I came home, I discovered that after two or three drinks, I didn't want anymore. My body rejected it, you know? So I said, 'No more. I feel disgusting, I feel heavy.' Two or three drinks, and that's it.
HC: Which cruise line did you work for?
JTR: Costa. It's an Italian cruise line
HC: Isn't that the one that capsized near Tuscany last year?
Continue reading after the jump!