Our Philosophy
We value sustainability in our systems and ingredients, and strive to generate as little waste as possible.
We are artists and craftspeople and we put creativity and deliciousness at the forefront of all we do. We prioritize seasonality, health, and local produce whenever possible. the goal is to make the best tasting product possible.
We find beauty in the diversity of faces in the food and beverage industry and we want to create hospitality focused opportunities for minority groups that allow us all to thrive equally and sustainably.
We promote healthy and sustainble work environments for bartenders and we want to foster long term career opportunities within our industry.
We are about creating lasting programming that will create an impression on each and every guest and client, and stand the test of time.
Christopher Longoria
Christopher Longoria’s career behind the bar began in 2002 at the Korean Soju hotspot Rohan Lounge in San Francisco. There he was recognized as “Best Bartender to Confess Your Sins To” by the San Francisco Bay Guardian. He moved on to acclaimed Michelin Star rated restaurant Aziza for 5 years as the creative Bar Lead. As Bar Manager, he then led the restaurant 1760, now Sorella, to become a popular cocktail destination in California. That same year, he was nominated as Beverage Professional of the Year by the Saucy Awards. In 2015 he was named a Bar Star by the San Francisco Chronicle, and the Guardian deemed his Cocktails “Best Creative” the year prior. He later became opening Bar Director of Che Fico, which was named one of the Top 10 restaurants in the country by Bon Appetit Magazine in 2018. He most recently collaborated with Virginia Miller of The Perfect Spot, to create the cocktail program for Dominique Crenn’s debut restaurant in Paris, Golden Poppy. He also leads in-depth Scotch Whisky and Bourbon tastings and has helped develop a number of spirit brands.
Nora Furst
An award-winning bartender and drink creator, Nora has gladly devoted her life’s work to all things beverage and hospitality. Over the last decade, she has developed over 30 bar programs from Seattle to Oakland to Brazil. She currently spends her time as Operating Partner in Buddy (The Imbibe 75, 2022, Forbes Best Bars in America, 2023), a natural wine bar in SF with a focus on equitable hiring and pay structure. She is an operating partner and bar and beverage consultant for a wide variety of clients up and down the West Coast with West Bev Consulting. She is inspired by provenance, diversity, terroir and process. Originally from Seattle, she now splits her time between San Francisco and Portland, OR.
Stephanie Gonnet
Stephanie developed an early love for the food and beverage industry, growing up between a commercial bakery and a French bistro run by her parents. As a child, she often worked alongside her mother, a credited pastry chef, decorating artful cakes while exploring and developing flavor profiles. After working both front and back of house positions over 15 years, she found her place behind the bar, cutting her teeth at notable SF restaurants including Che Fico, Bar Iris, and The Morris. Stephanie has a knack for design, organization and sustainable problem solving, striving for smarter and less wasteful systems in restaurants. Her drive lies in inspiring passion in younger generations of bar professionals, stressing on technique driven bartending and the creative potential in utilizing uncommon ingredients in cocktails.
