When did you first become interested in mixology? (When was your first taste? How was the experience?)
I was never very fond of cocktails until I met Greg Seider. He created a Tokai Aszu dessert wine cocktail that was infused with thyme, and to my surprise, it was incredibly delicious. Funny thing is that neither one of us can remember the recipe anymore.

What brought you into the restaurant and bar business
I love the social interaction and all the work that goes on behind the scenes before service begins. I love how connected it is to all the changing seasons -- the fresh ingredients and varied recipes that come with each season. Most importantly, I love that this business allows me to experience cultures through what is available in a specific part of the world, kind of like traveling through the experience of the food and beverages that are reflective of the landscape and history of different countries.

If you don't order a cocktail when you're out, which beverage do you choose?
Green tea

What's your least favorite drink?
Anything that is too strong and sweet.

What's your best mixology/drinking memory? What was the occasion?
When we finally got the recipe for "The Situation" cocktail right after two months of trial and error.

What are your thoughts on recent trends within the industry?
I think we can all go back to offering consistent, superb customer service.

What encourage you and Greg Seider to open Summit Bar?
The Summit Bar is nearly ten years in the making. Seider and I just both needed to find the right space--both mentally and physically.

What is your favorite cocktail/beer/etc...on the menu?
It really depends on how my day is going -- I usually lean toward a freshly made margarita if friends are stopping by. Otherwise I will have a Scotch or whiskey from our collection.

What are some of your favorite food and drink pairings?
Chateau Brane-Cantenac Marguax with a gorgeous sirloin and
Chamomile Grappa with an amazing fresh berry panna cotta.

What booze should no home be without?
Very good beer, excellent Scotch, and vintage Champagne

What are your three best tips, tricks or techniques cocktail fans?
1. Don't use anything that's already infused.
2. Shake the cocktail until the shaker is frosted in your hand.
3. Always double strain the cocktail if it is shaken. If it's stirred, stir atleast 50 times.

What is one tip you'd give first time bar owners?
Work calmly seven days a week, wake up early and sleep late, and treat employees as you would your customers.

What is the most understated cocktail or liquor you've noticed throughout your career?
The entire Mitcher's collection.