Aaron Kiel

Mar 13, 2025 | barandrestaurant.com | Aaron Kiel

Brunch cocktails – especially “exceptional” ones – are gaining popularity. In fact, they’re a great way to boost revenue at a restaurant, according to Matt Jacquinot, national brand specialist for Holladay Distillery in Weston, Mo., one of the oldest distilleries in the United States. Jacquinot noted that the profit margins with brunch cocktails can be significant, so it’s worth it for restaurant owners and operators to explore the possibilities.

Feb 25, 2025 | barandrestaurant.com | Aaron Kiel

For award-winning mixologist LP O'Brien, diversity, equity, and inclusion (DE&I) isn’t just a talking point; it’s the foundation of a strong, sustainable, and forward-thinking hospitality industry. O’Brien, who’s Afro-Boricua, is the founder of LP Drinks, CEO of Focus on Health, winner of Netflix's Drink Masters (2022), and one of the owners of Siponey Spritz Co. “For me, DE&I means more than representation, it means access,” said O’Brien.

Feb 6, 2025 | barandrestaurant.com | Aaron Kiel

Daniel Azarkman, owner and operator of El Lopo—a sherry, vermouth, wine, and Spanish-inspired bar in San Francisco—said his appetite for eating well at home and elsewhere led to his career in the bar, restaurant, and hospitality industry. In fact, that early passion steered Azarkman into being the person who cooked at gatherings and the one who persuaded friends into trying every new restaurant. “From there, I came to recognize that I couldn’t get my ‘fix’ from just having a good meal,” he shared.

Jan 27, 2025 | barandrestaurant.com | Aaron Kiel

Ashleigh McFadden’s decision to become a sommelier was inspired by the many wine stewards she encountered during her early career as a server. Today, she’s the sommelier at the Atlanta-based restaurant Nàdair, where she showcases her passion for wine, as well as organic, sustainable, and biodynamic wineries. She’s also the 2024 MICHELIN Guide Atlanta Sommelier Award winner. “During my decade as a server, I developed a deep love for food, beverages, and the art of hospitality,” shared McFadden.

Jan 15, 2025 | barandrestaurant.com | Aaron Kiel

Da Silva Hospitality Group’s Erasmo Da Silva – owner of one of Miami's most acclaimed restaurants in Coral Gables, Fla., Zucca – has experienced significant success with its wine program. In fact, having a successful wine menu has earned Zucca a Wine Spectator Award for the last seven years in a row in the restaurant category. “Our success with wine is based on offering a personalized experience, highlighting the unique stories behind each label,” said Da Silva.