Seth Odland

After mixing non-stop Martinis and pouring clarified Chartreuse Swizzles, I missed the world of Agave. My journey brought me to Bacalar, and elevated concept with a focus on Yucatán ingredients and ancestral Mayan cooking techniques. My time at Bacalar was filled with sourcing over 400 SKUS of Tequila, Mezcal, Agave, and Raicilla. Myself and Head Chef Gabe Erales lead the fermentation program, creating products like house Tepaches, Tejuinos, and Corn Shoyus.

• Oversaw maintenance tasks for the bar area, ensuring a clean and safe environment for patrons at all times.
• Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
• Designed special drink and cocktail offerings on monthly basis as part of seasonal offerings.

Coming back to June's was a fantastic experience for me. After spending years honing my craft and gaining useful knowledge I came back to briefly help move the Bar Program to exciting levels, as well as take over the extensive wine program. The cocktail menu focused on draft cocktails and clarified punches in order to maximize flavor, cost, and efficiency. During my time at June's I successfully launched a seasonal wine zine listing over 400 SKU's of wine from all over the world.

• Gained and executed extensive knowledge over carbonating and clarifying cocktails.
• Developed extensive knowledge of wines from all over the world
• Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.

My second new restaurant opening in a years time. I transitioned to Elementary/Hopscotch in order to help Owner/General Manager Chris Ariel build out his zero waste bar program. I thoroughly enjoyed working with solely seasonal ingredients and also truly enjoyed the playful and light aspect of service. Here I helped train staff in aspects of keeping bar, as well as drove the creative aspect of the cocktail menu.

• Crafted special drink and cocktail menu items for seasonal offerings.
• Implemented drink prep procedures, significantly reducing wasted stock.

Working at Este was an amazing experience. Agave has always been my passion as well as my libation of choice. Este was my first opportunity to tell a story through a cocktail menu. I lead the bar team in sales of our extensive Agave selection, as well as produced top-selling cocktails for the menu. !Viva Mariscos!

• Upsold daily specials and beverage promotions to exceed daily sales goals.
• Enhanced customer satisfaction by providing exceptional service and crafting high-quality beverages.

June's will always be my second home. This was my first shot at running a Bar Program on my own. The lessons that I learned at June's have been imperative to my success over the years. Along with moving the French Apertivo based program forward, I learned the ins and outs of costing, menu development, and building relationships with producers and distributors across the city.

• Mentored and trained staff members to ensure exceptional customer service standards.
• Oversaw maintenance tasks for the bar area, ensuring a clean and safe environment for patrons at all times.
• Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.

I cut my teeth at Carpenters Hall. The minds behind The Mighty Union really showed me the art of classic cocktails and taught me the skills and techniques that make up the backbone of my knowledge today. The hotel environment provided me with a lot of fulfillment, getting to interact with guests and co-workers from all over the world.

• Crafted special drink and cocktail menu items for seasonal offerings.
• Implemented drink prep procedures, significantly reducing wasted stock.