Andrew Meltzer Email & Phone Number

London, England, United Kingdom

Spreading the good word about great wines from North and South America with Berkmann Wine Cellars. My focus is the UK premium on-trade. You can find me hosting dinners, trainings and events while building brand loyalty anywhere fine wine is served. Reach out to me with any interest in delicious wines from California, Oregon, Canada, Argentina and Chile.

London, England, United Kingdom

I consult on all things beverage-related for bars, clubs, hotels and restaurants, and offer brand activation and educational services for spirits companies. Please visit www.daiquiridoctor.com.My goal is to help new and existing venues develop exciting beverage menus that focus on sustainable wines and craft cocktails. As an award-winning, globetrotting.

London, England, United Kingdom

Clothing Collective is a registered charity that provides those in need with clean clothing and a sense of dignity. We work with partner charities (homeless shelters, refugee centres, food banks) to distribute Charity Retail Association gift cards to anyone that is struggling to keep warm. The cards can be used to purchase clothing at over 1,300 charity.

United States

Since winning the World Class 2016 US Bartender of the Year competition, I've worked as a contractor for Diageo to promote their Reserve spirits brands. I adapt the World Class Studios modules to teach classes on bartending technique, spirits production, flavor development, tasting skills and brand history.I also mentor and judge competitors in the World.

San Francisco, California, United States

I was the opening beverage director at Noosh, an elevated Eastern Mediterranean restaurant headed by chefs Laura and Sayat Ozyilmaz. I helped design an efficient and profitable bar, created sustainable menus in harmony with the chefs’ seasonal pantry, and built all of the necessary relationships for a successful launch.Our beverage menu featured 100.

San Francisco, California, United States

I proudly served as President and Chairman of the Board for the San Francisco Bay Area Chapter of the USBG, a nonprofit trade association for hospitality workers, business owners, beverage distributors and brand ambassadors. During my tenure we saw an increase membership from 250 to 400 professionals.At USBG SF, I managed a team of eight board members to.

I mastered the art of mixing drinks at one of San Francisco’s most iconic craft cocktail destinations. From baby bar back to bar manager, my responsibilities included recruiting, training, menu development, vendor negotiations, inventory, scheduling and staff education. At Romolo I led a team of ten employees to achieve regular sales growth while keeping a.