I'm a Seattle native who began bartending in 2000 at high-volume nightclubs like Trinity and Bada Lounge that challenged me to make delicious drinks quickly while ensuring people kept having a good time. That’s still my goal. After I moved to L.A., I worked on the opening teams for high-profile bars and restaurants like STK Steakhouse, XIV (from the MINA Group and SBE) and The Roger Room. At Warwick in Hollywood, I helped bring elevated mixers like margarita mix and fresh juices to bottle service. Opening Warwick tested that I was good at making quality offerings at scale. I've become known for prepping large volumes of fresh juice for events, aka “batchtending.” As my career progressed, I saw potential beyond cocktails. Alcohol was always the medium in which I expressed myself. I applied what I knew about flavors to other mediums. I fell in love with açaí bowls in Hollywood, but saw room for improvement. I initially experimented with bowls under his past partnership at Greenhouse juice bar. Bout it! is my first venture that builds on his collective experiences. I am fortunate to have pushed myself into places that required me to be better in areas that I didn’t think would be relevant to my future. Bout it! is a culmination of my learnings and I’m incredibly excited to share it!