Tell us a little bit about yourself and your bar/restaurant
I’ve called Brooklyn home for a decade, and I love to cook, travel, and see what my friends in the industry are working on and creating.
My love for food, drink, and all things hospitality began at the gatherings – crab boils and big dinners – my grandparents – old school Charlestonians – hosted nearly every weekend over the summers. I’ve been a voracious reader since at an early age, and studied visual art in college. Being driven to learn about the world, to experience cultures, share stories, and to create compelling experiences through whatever I put my hands on. have been constants in my life and are a big inspiration for my work crafting cocktails.
Glady’s Caribbean is a wood fired jerk restaurant with 70 rums by the glass and tropical cocktails. I was on the opening team and continue to work with them as consulting Beverage Director – we are working on opening our second location this spring in Prospect Lefferts Gardens, and I
look forward to creating a program that focuses more on traditional Caribbean rums and drink culture.
What was the first rum you ever had? What was that experience like?
Smith and Cross – there was a summer where I couldn’t get enough of having Old Fashioned made with it. Mind you, as the time I had yet to start working behind the bar and I didn’t know that it was significantly stronger than most spirits in the well. I loved it – looking back, that is when the seeds for my preference for fuller flavor spirits and rums were planted. These days, I prefer rums at 50% ABV and above.