Head Bartender at Wellington's Restaurant and Lounge.
I’ve worked in the service industry on and off for over 20 years. I have equal experience back in the kitchen as I do serving and bartending, and I appreciate the similarities there are between the two and believe my back of house experience makes me a more well rounded and capable bartender. I’ve been part of the front of house team at Wellington’s for going on six years now, and head bartender for two of those. I love the fast paced, exciting work atmosphere, and excel at keeping my composure, attention to detail, and quality of output during high stress and high volume nights. We almost always work alone, juggling the duties of serving our lounge guests food and drinks while making all of the drinks for the restaurant. This can spread one pretty thin, so please be patient with us! I hate to see people wait to be greeted and served, so know that I see you and will be with you as soon as possible. I’m pretty quick!
While I have a love for whisk(e)y and all spirits, I’ve also been concentrating on the craft of building cocktails and have a decent grasp on many classic recipes that I love serving up, as well as some newer cocktails and modern twists on the classics. I have an insatiable appetite for expanding my knowledge, especially when it comes to my passion for food and drink. There is an ocean of information on those subjects and countless passionate and borderline fanatic people to learn from and share with. It’s exciting to be part of the staff at Wellington’s for that very reason. We excel at our breadth of product knowledge and are passionate about sharing that with others.
We boast well over 300 whisk(e)ys, as well as tequilas, mezcals, gins, vodkas, rums, cordials, amaros, liqueurs, bitters, over 100 wines, 15 bottle beers and a small but thoughtfully selected regional draft beer selection. And we know them all. We take the time to research and taste and really get to know all of our offerings before they hit our shelves and we pride ourselves in our ability to turn that into a great experience for our guests. We aren’t looking for volume of products. We are looking for exceptional products that stand out and that are produced by artisans with the same passion for attention to detail that we strive for.
Did I mention that we have over 300 whisk(e)ys!? It’s an amazing collection and a joy to work with. One whiskey in particular that we have been very excited about, and that I believe unfortunately flies under many peoples radar, is our own exclusive Single Barrel Copper Fox Rye Whiskey from Rick Wasmund at the Copper Fox Distillery in Sperryville, Va. Rick has done some truly amazing things and we love, love, love, his pioneering spirit, and his spirits! He built and utilizes a traditional malting floor and kiln, the first of its kind in the United States since the repeal of prohibition. His originality continues is his use of 2/3 Virginia grown rye and a healthy 1/3 hand smoked floor malted local barley, which is smoked using apple and cherry wood. The rye whiskey is then aged on a series of toasted apple wood chips and oak chips in used bourbon barrels. They’re the only distillery on the planet to use fruit wood is such a way! This whiskey has everything I love about whiskey all in the same dram. It is simultaneously spicy, fruity, nutty, smoky, and sweet. I haven’t ever tasted anything quite like it and I would love to turn others on to its wonderful uniqueness.
Working at a hotel bar provides a singular opportunity to meet people from all over the world from different walks of life. That being said, I feel that more locals would patronize our cozy little spot if they knew more about us, and how we like to do things. We have pride in our bar, but aren’t pretentious. I’ll likely be wearing a bow tie, but that doesn’t mean you have to. There isn’t a dress code, although shirt and shoes would be a good start! In addition to our well stocked bar, we have a great food menu consisting of made from scratch dishes. Our Chef and back of house staff does a great job and I haven’t tired of our kitchen’s offerings yet! Please drop in and let’s talk and I’ll do my best to serve you up something you’ll enjoy. Cheers!