RYAN FAZIO

As one of the first faces seen when walking in the door, I have to maintain a professional appearance at all times. Helping curate an experience that a guest will want to come back to over and over again. I currently have a hand in helping with the weekly preparation of cocktail syrups, liquor batches, and frozen cocktails. Weekly sidework, maintenance, and daily preparation are also part of my duties in order to maintain a smoothly running bar operation.

• Blackcat had a rotating 7 course tasting menu. Our job was to explain each course along with each wine pairing. in order to make the guest excited. With the tasting menu you had to be able to shift you approach each day so you can keep up with the chef.

• As head bartender my job was to take stock of inventory, work on scheduling, and improve guest experience. This job was high paced and required speed, drink knowledge, customer service and ability to help whoever needed it outside of your position.

• ABC kitchen was a Jean George establishment. Management demanded the highest expectations for a server. You we taking care of extremely famous people and the service must match the clientele.

• As bar manager I developed the bar program along with drink recipes, cost, training and scheduling. The owners were new to the industry so I had to start from scratch and build from there.

• Ceiba was located three blocks from the White House in Washington, D.C. the service needed to match the type of clientele that would visit. We had Latin cuisine, daily specials and a fast paced fine dining environment.

• I started my career working for Chataqua Dining Hall in their banquet department. Hosting special events such as weddings and receptions, birthdays, retirements, and basically any other event that needed to be conducted at such an amazing location. I found a passion for creating the experience that the guest would be forward throughout their lives.
• Over the years I have worked at several event locations including Farm Dinners at Blackcat Farm and Three Leaf Farms.
• I even worked my way to be the lead Banquet server at ABC Kitchen by Jean Georges.

• I have been able to work my way through the ranks at most establishments I have worked at. With such great managers above me I learned what it takes to provide the level of service I believe belongs with such great establishments.
• I believe to make great servers you must be willing to show them what it takes. This is important so they can see the effects this has on service and the guests experience.
• You can always say I want to provide a wonderful experience but if you do not know the small parts this can cause a major downfall later down the line.