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Origin story
Age 13
I started working in restaurants when I was 13, beginning in a local breakfast diner in Toronto. From there, I worked across a mix of places — coffee shops, lunch spots, and bars — getting experience in different types of service and learning how things actually run day-to-day.
Years later
Over time, that shaped how I approach hospitality. Not just from a creative side, but from an operational one — understanding how service flows, how teams work together, and how the small details really impact the overall experience.
2019
Into events
I started working in events, and I saw the opportunity to bring that experience into a different environment. Events require a different level of structure, where preparation and execution matter just as much as the drinks themselves.
2023
In The Mix
I started In The Mix as a way to bring all of that together. What I had been doing for years in restaurants translated naturally into building bar programs and event services that are not just creative, but actually work in real service.
Now
Everything I do is grounded in that experience — close to 20 years in hospitality, focused on creating bar programs and event experiences that feel polished, run smoothly, and make sense behind the bar.
Chapter Two
From service to systems.
After years working in hospitality, my approach naturally evolved beyond just service. I started focusing more on how things are built — from menu structure to workflow — and how those decisions impact the way service actually runs.
What I build
Event Bartending
Thoughtful bar service designed to elevate both the drinks and the guest experience. Every detail — from menu to execution — is built to run smoothly in real time.
- ›Custom cocktail menus
- ›Structured prep and batching systems
- ›Professional, efficient service
- ›A polished guest experience from start to finish
Hospitality Consulting
Beverage programs, menu development, and operational systems designed to support both creativity and functionality — built to perform in real service environments.
- ›Cocktail and menu development
- ›Costing and pricing strategy
- ›Workflow and system design
- ›Training and operational structure
Built around the guest experience
We're not just here to serve drinks — we're here to create experiences.
Great hospitality is about how everything comes together — from the atmosphere, to the flow of service, to how the guest feels from start to finish.
“Service should be attentive, efficient, and personable.”
“Every detail should support the overall experience.”
“Good service should feel effortless.”
At the end of the day, the guest experience is at the forefront of everything.
Contact us