The Hukilau has assembled a cast of World Class Bartenders from the world of Tiki and beyond to enhance your experience during our weekend in paradise. Just check out some of the celebrated professionals below…
Jeff “Beachbum” Berry
One of Imbibe magazine’s “25 Most Influential Cocktail Personalities of the Past Century” and one of The Daily Meal’s “60 Coolest People in Food & Drink,” Jeff “Beachbum” Berry is the author of six books on vintage Tiki drinks and cuisine, which Los Angeles magazine dubbed “the keys to the tropical kingdom.” Esquire calls him “one of the instigators of the cocktail revolution” and Food & Wine “one of the world’s leading rum experts,” while Las Vegas magazine cites him as “one of the world’s leading mixologists.” Jeff’s been profiled in the New York Times, Wine Enthusiast magazine, the New Orleans Times-Picayune and the Florida Sun-Sentinel; he’s also been featured in the Wall Street Journal and Every Day with Rachael Ray, as well as on PBS Television, National Public Radio, Martha Stewart Living Radio and Radio Margaritaville.
“A hybrid of street-smart gumshoe, anthropologist and mixologist” (The Los Angeles Times) and “the Indiana Jones of Tiki drinks” (The New York Times), Jeff’s original cocktail recipes have been printed in publications around the world, from Bon Appetit and Fine Cooking magazines to such books as World’s Best Cocktails and the Mr. Boston Official Bartenders Guide. His drinks have been served at PDT in Manhattan, Le Tiki Lounge in Paris, Smuggler’s Cove in San Francisco, and many other bars from Scandinavia to Australia. As of October 2014 he began serving them in his own bar-restaurant, Beachbum Berry’s Latitude 29, located in the heart of New Orleans’ historic French Quarter.
Martin Cate is a San Francisco-based rum and exotic cocktail expert and the creator of Smuggler’s Cove – a bar designed to celebrate the diversity and versatility of the world’s most exciting spirit: Rum. Smuggler’s Cove features the largest rum selection in the United States and features cocktails from over three centuries of rum history: From the oldest colonial drinks to the exotic cocktails of legendary tiki bars & beyond. The Sunday Times of London has named Smuggler’s Cove one of the 50 Greatest Bars on Earth. In a global industry survey for Drinks International Magazine, Smuggler’s Cove has been named one of the Top 50 Bars in the World in 2011, 2012, 2013 and 2014. Smuggler’s Cove was just named one of the Top Ten Food & Beverage concepts of the last 25 years by Cheers Magazine, and one of the 13 Most Influential Bars of the 21st Century by Liquor.com. Eater.com has also recently called Smuggler’s Cove one of the 38 Essential Bars in America. Smuggler’s Cove was named one of America’s Best Bars by Esquire Magazine in 2013 and by Playboy Magazine in 2012, North American Cocktail Lounge of the Year at the 2011 Nightclub & Bar Awards, and one of the Top 100 Bars in America by Food & Wine Magazine for three years running. Martin is a passionate rum collector and conducts educational seminars and officiates rum & cocktail competitions across the United States, Europe and the Caribbean. He is currently at work on a book about Smuggler’s Cove, rum, and tiki to be published by Ten Speed Press in the spring of 2016. More information about Smuggler’s Cove can be found at www.smugglerscovesf.com
Paul McGee came up through the ranks of bartending before the craft cocktail revival, in a time when Manhattans were requested shaken and an Old Fashioned meant a muddled mess topped with club soda. McGee spent nineteen years working behind bars in Houston and Las Vegas before arriving in Chicago in 2008 to open The Whistler. McGee opened Three Dots and a Dash in the summer of 2013, and has since been named Chicago Tribune’s Beverage Professional of the Year (2013), Eater Chicago’s Best Bartender (2013), and Jean Banchet Best Mixologist (2014), while Three Dots and a Dash has been named Chicago magazine’s Best New Bar by Chicago Magazine (2013), New City (2013), and Time Out Chicago (2014); one of Food & Wine’s Best Tiki Bars in the US (2013); Best New American Cocktail Bar at Tales of the Cocktail’s Spirited Awards; and received the No. 27 spot on the prestigious World’s 50 Best Bars list.
A veteran of the New York bar scene since the early 90’s, Brian Miller has built a reputation as a highly skilled, deeply passionate and internationally recognized bartender.
His big break came in 2005 when he was chosen by Audrey Saunders to join the opening staff of New York City’s legendary cocktail haven, Pegu Club. It was under the tutelage of Saunders and while working alongside fellow up and comers of the cocktail world; Phil Ward, Jim Meehan, Sammy Ross, Chad Solomon and Toby Maloney that Miller’s career began to take shape.
In 2007, he was asked by Ward to join the team at Death & Company. There, he helped build the fledgling cocktail den into one of the most recognized and highly decorated bars in the world, eventually taking the reigns as head bartender in 2009. During his year as Head Bartender, Death & Company won two awards at the 2010 Spirited Awards at Tales of the Cocktail – Best American Cocktail Bar and World’s Best Cocktail Menu. That same year, he was nominated for International Bartender of the Year.
Miller teamed up with Lynnette Marrero, in 2008, to create an all Tiki cocktail program at Elettaria restaurant. The program marked a resurgence of Tiki in the New York cocktail scene and spurred a renaissance that is reflected in many places today.
He continues his love affair with rum and Tiki as Captain of the notorious “Tiki Mondays with Miller” – a Polynesian & pirate themed pop-up bar with legions of dedicated fans that include spirit brands, industry professionals, Tiki enthusiasts and beachcombers alike. Since 2011, Miller has hosted Tiki Mondays in NYC at Lani Kai, Goldbar, Mother’s Ruin, Apartment 13 & its current home, Pouring Ribbons – as well as guest appearances in Brooklyn, Hollywood, Honolulu and Moscow.
In 2009 Miller started Double Windsor Consulting Inc. – a company directed at offering guidance and expertise to liquor companies, bars, restaurants and individuals. His clients include El Dorado, St Germain, Tanqueray, Flor de Cana, Bacardi, Campari, Appleton, Pierre Ferrand, Santa Teresa, Blackheath Beverage Group, Ateneo Restaurant in Mexico City, and entrepreneur Sean Parker. In 2011, Miller forged a strong relationship with Diageo as he was tapped as Tanqueray’s first NYC Brand Ambassador and later chosen to be the first Head Bartender at “4th on 5th” – Diageo’s in-house bar at their NYC headquarters.
During his career, Miller has competed in numerous cocktail competitions. In 2008 he was the regional winner of Herradura’s Next Great Margarita Competition, a finalist in the Marie Brizard Cocktail Challenge, as well as named the NY representative for the Tanqueray Martini Guild. In 2010 he was the national winner for Appleton’s Remixology Competition and in 2013 was a finalist in Santa Teresa’s Nitecap Competition.
Brian currently resides in Brooklyn with his girlfriend and his rather large rum and tiki mug collection. And when he’s not there, you can find him behind the stick at ZZ’s Clam Bar.
Dean Hurst has been building on his service experience for 20 years with a varied background in different restaurant categories. Settling in at SideBern’s in 1999, he advanced from server to General Manager in less then 2 years. During his time at SideBern’s, Hurst has been able to create an ever evolving and unique drink list for the restaurant. His bar program enhances the overall SideBern’s experience.
In the summer of 2011, Hurst was promoted to Director of Spirits for Bern’s Steak House, tasked with advancing the spirits program for the Harry Waugh Dessert Room. The Epicurean Hotel opened in December 2013, with two additional bar programs and a cocktail/spirits curriculum for the classroom styled Theatre. SideBern’s is in the process of a major renovation and will reopen as Haven in December 2014 with a bar program focused on perfecting bar techniques and reinventing classic cocktails.
Beverage Media listed Hurst as one of the Top Ten Mixologist to watch in 2012. He has worked the industry events The Hukilau, Manhattan Cocktail Classic, Portland Cocktail Week, and Tales of the Cocktail in the Cocktail Apprentice Program (CAP). The Hukilau has invited Hurst to a part of their team as Chief Spirits Coordinator. He is one of the founders of the United States Bartender’s Guild, Tampa Chapter and has organized the largest annual National Repeal Day event in the US, now in it’s fifth year. He holds the current titles of Director of Spirits Bern’s Steak House, SideBern’s and Epicurean Hotel.
Straw Hat Barmen
The Straw Hat Barmen are George Jenkins, Christina Jordan, and Jimi Gonzalez. Their love of craft cocktails translates into a passion for making drinks with a gourmet flair. They have honed their skills at events and parties, at conventions such as The Hukilau and Tales of the Cocktail, and through courses such as BarSmarts and TIPS. Jimi and George are members of the U.S. Bartenders’ Guild, Orlando Chapter.