Tell us about your life's work.

I started out my career as a cook and then chef but my desire to be an active participant in the guest’s journey drew me to the front of the house and I found my true passion behind the bar. I’ve authored two books about bartending, I’m Just Here for the Drinks and Let’s Get Blitzen. Today, I’m a partner at Overthrow Hospitality, a bar and restaurant group which boasts 10 locations in New York City as well as one in Boulder and one in Los Angeles, all of which are 100% vegan.

How does your sense of pride inform what you do?

I find immense pride in my work, and it drives my desire to continually exceed the expectations of my guests and clients. As I move into the role of elder statesmen in my field, my pride is enhanced by the number of team members I’ve mentored during my career who have gone on to become leaders and influencers themselves.

What do you want your legacy to be?

The success of my businesses and their longevity after I’m gone. I’m making moves now to build a distillery to produce whiskey and I envision a day where its story is told as, “over a hundred years ago this distillery was founded. . .” That to me is legacy.

What's your take on classic style?

In my field of bartending, I’m known as something of a classicist. I create modern cocktails based on time-tested templates. There’s nothing more stylish to me than a convivial atmosphere and a timeless cocktail.

Could you create a signature cocktail in honor of our 100th anniversary?

When I look at the Allen Edmunds portfolio of styles, I envision a small, well-appointed bar with a polished, dark wood surface. Crisp white shirt on the bartender who moves deftly and efficiently through their domain. The gentle clinking of ice as my cocktail is stirred only serves to entice the senses. Craft takes years to hone, and patience is its guiding principle. To that end I present, the Park Avenue and Rye.