What was your first job in the beverage or hospitality industry ? My first job in the industry was for Cracker Barrel . I started with that little “ Rising Star ” brown apron as a server , then trainer , and eventually became a line cook .

I learned a lot about volume and hustle with them . I was a mess for the first month . Always mixing up the words on the point-of-sale screen . I always think back to when I finally got a handle of the rush of service and getting asked for help from one of the “ lifers ” who worked with me .

What is your favorite spirit to work with at the moment ? I mean , that ’ s like asking me what ’ s my favorite color to paint with . How they all work together is the real magic . However , I ’ m happy to shout out träkál -- a really cool , tasty spirit out of Patagonia . It ’ s like playing with a spiced pisco . I ’ ve long loved the Kümmel and Ex Gratia by Golden Moon .

How do you encourage your bartenders to be

creative when developing cocktails ? I ask the bartenders to think of their drinkers . Imagine which palate they ’ re building for . I tell them which spirits need to make an appearance on the menu . Then whoever feels inspired by one of those palate profiles or spirits , they claim that space to play .

Then we can look at the idea that you can break some rules once you know why the rules are there in the first place . When there is intention behind why you ’ re breaking the rule , then you land on a delicious cocktail .

Mentorship is a big part of your leadership approach ; how to you prioritize education , growth and development for team members ? I see every teammate as an individual . I try to meet them where they ’ re at . We start by building a foundation and seeing things in categories .

After that , it ’ s a lot of storytelling and repetition . I tell the same stories over and over . And sometimes they stick .

Or a new facet of the story will suddenly show up in a look of realization on their faces , and a whole new set of questions will come up .

I like working with bartenders who thought all of the historic , crafty stuff was just for some mustachioed mixologist with suspenders ( nothing wrong with mustachioed , suspender-wearing mixologists !). I like them the most because they seem to have the most fun discovering that this nerdy stuff is for them too .

The rote memory of cocktail history and technique is like a sort of reflex function at this point . So , we encourage growth and development by essentially diving into it every time we go have a drink together after work or every time we pick up a bottle to play .

How is the Nashville hospitality scene recovering from the pandemic ? The Nashville bartending community has turned in toward each other more now than ever . When there ’ s a gig opportunity , we all hit each other up .

When someone needs a hand , we put up the bat signal and show up for each other .

I am so in love with the Nashville bar and hospitality scene . It ’ s truly one of the best scenes to be in right now , worldwide .

What ’ s your current go-to cocktail or beverage ? My go-to cocktail is Cocchi Americano and soda with a twist . It ’ s low proof , so I can sip a few throughout the evening . And it ’ s so flavorful .

Would you share one of the most popular cocktail recipes at Oak Steakhouse Nashville , or one of your favorite drink recipes ? My favorite drink at Oak Steakhouse right now is our Highclere 50 / 50 , a blanc , traditional Martini . And one of my favorite cocktails at O-Ku is the Let ’ s Fly Away by Ben Wojak , featuring Nelson ’ s Green Brier Tennessee whiskey , Ancho Reyes , house ginger syrup and Aperol . It ’ s just so good .