“Fresh from the start” is how Rafael Reyes describes his cocktail career.

  Reyes
took his passion for a fresh ingredient program and combined it with speed and
effectiveness. This combination plays a highly important role in a successful bar.
Once in the New York scene, Reyes began to work with top bartenders reigning
from Pegu, PDT, Little Branch, and more. Though each had their own style, and
came from those venues they all shared Reyes’ passion for fresh ingredient
cocktails. His style has been influenced from both classics to contemporary
cocktails.
This ongoing exposure led Reyes to explore other aspects of the hospitality
business and further his professional career. Insisting on taking in as much
information as he could and obtaining a well rounded knowledge base of the
industry, Reyes began taking classes at the Sommelier Society of America. He
also participated in seminars led by cocktail innovators like Junior Merino, Tony
Abou-Ganim, Steve Olson and Dale Degroff. 

Today, Reyes has managed a number of NYC cocktail bars, launched events for
several brand portfolios and created various cocktail menus across the city. His
passion for fresh ingredients thrives in the restaurants in his portfolio by taking
advantage of all the fresh produce that passes through those kitchens. Reyes
uses his knowledge and skill set from behind the bar and from the kitchen to keep
his cocktail programs fresh and seasonal. Borrowing from the old school and the
new school, from great chefs and pastry chefs, and even a bit from the molecular
mixology realm, Reyes has created a unique and progressive style that sets him
apart in this city.

His prior projects include helping in the openings of Beautique (NYC celebrity hot
spot), 1534 (Nominated World’s Best New Cocktail Bar in Tales of the Cocktail
2012), Experimental Cocktail Club NY (Nominated World’s Best New Cocktail Bar
in Tales of the Cocktail 2013) and many other restaurants and bars . Reyes has
been featured in local television and various New York City print publications. His
enthusiasm, hard work and passion for the hospitality industry is what makes
Reyes a success.