ALEX MCCUTCHEN
Beverage director The Patterson House in Nashville
Age: 36 First industry job: Banquet server at age 16, at a Marriott at the Robert Trent Jones Golf Course in Florence, AL Favorite drink: Mezcal and tequila in the spring / summer, whiskey / rum in the winter, botanical-driven spirits, such as gin and aquavit, and Fernet Branca year round
A love of cooking had Alex McCutchen considering a career as a chef. But after working as a cocktail server for a while,“ I loved how cocktailing mixed the two so seamlessly,” he says.“ It ' s a craft but it’ s also socially driven— it ' s never boring working in craft cocktails.”
McCutchen is grateful for the mentors that have helped shape his career.“ Ten years ago I would not have believed the opportunities being granted to me now.”
One is Tobey Maloney, the founding beverage director of The Patterson House. Another is McCutchen’ s predecessor, Matthew Tocco.“ He was like a father to me, and I would not
MATT CHARLES
Partner, Authentic Hospitality Group in New York
Age: 39 First industry job: bartender at Tiger Tiger Favorite drink: Old Fashioned
Matt Charles has redefined New York’ s modern hospitality scene through vision, inclusivity and innovation. Over the past decade, he has led the openings and operations of celebrated venues including Jac’ s on Bond; Pebble Bar; Bar Calico; Georgia Room; and Ray’ s, earning recognition from Vanity Fair magazine as one of the foremost“ vibe curators” within the industry. Charles takes an approach to hospitality that centers on genuine connection, creativity and community impact, evident in his charitable programming, mentorship of young talent and ability to shape cultural moments. For instance, the Caprese Martini at Jac’ s on Bond a few years ago helped usher in New York’ s savory cocktail movement.
He also led the successful revamp of the industry-favorite be in this position without him. He taught me so much and still does to this day.”
From Harrison Peaks, one of the former bar managers, McCutchen learned maturity and patience, while Nashville bartender Camille Razo taught him about longevity in this industry. He also gained from the Covid closures and a fire at Patterson House after reopening that took out the office and walk-ins.
“ We spent six months working out of a fridge truck that was shared with [ sister concept ] the Catbird Seat,” Mc- Cutchen says.“ Wearing masks while working in these trucks, dealing with constantly shifting issues with supply chains, and the overall uncertainty made for an incredibly challenging industry.”
But that time taught him improvisation with ingredients, as they were often out of stock of different base liquors, and that it is possible to make consistent cocktails even without consistent ingredients.“ It also taught me the importance of positivity and staying flexible despite adversity.”
In fact,“ My hope as a beverage director is to inspire bravery,” he says.“ We promise a product that in itself is not life or death, and yet so many times in this industry we act like it is such. Failure should be embraced, because through failure is how we grow as people and hospitalitarians.”
Broken Shaker concept across all four locations: New York, Los Angeles, Miami and Chicago. Through his operational and creative leadership, Charles has helped Authentic Hospitality double its projected revenue in 2024 and expand into a new partnership with Freehand Hotels.
Charles has advanced the beverage alcohol industry by championing smaller, independent producers. Through partnerships with brands such as Harridan vodka, Doce mezcal, Yola mezcal and Cardenxe sotol— all small-scale, often female-owned or underrepresented producers— he’ s helped amplify voices that are too often overlooked in a landscape dominated by major power players.
These collaborations not only allow Authentic Hospitality’ s venues to offer guests distinctive, high-quality spirits but also foster a more equitable and sustainable industry. Charles also mentors young hospitality professionals, emphasizing emotional intelligence, representation, and career longevity in an ever-changing industry.
He further elevates cocktail culture through cross-cultural partnerships with acclaimed international bars and the development of trendsetting menus that prioritize innovation, inclusivity and craftsmanship. With a career rooted in authenticity and community, Charles continues to set the standard for what modern hospitality can achieve.
24 2026 BEVERAGE INFORMATION GROUP 40 UNDER 40