Kyle Ford

Kyle Ford

  • USBG Member
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Kyle Ford  

USBG Member
  • Current City:
    New York, New York
  • Hometown:
    San Francisco, California
  • Current Employers:
    Cocktail and Spirits Expert at Remy Cointreau, USA
  • Past Employers:
    Bartender at Crown
    Bartender at Empellon
    Bartender at Amor y Amargo
    Bartender at Rye
    Bartender at 15 Romolo
    Bartender at Savoy Tivoli
  • Summary:
    Kyle Ford is a craft bartender and co-founder of Ford Mixology Lab, a consultancy he runs with his wife and fellow bartender, Rachel. It was his San Francisco upbringing and admiration of the city’s immense cocktail culture that lead him to discover his true passion. From the Golden Gate to the Empire State, Kyle has worked at some of the most well-recognized cocktail bars in the industry and has developed a classically-minded cocktail philosophy with a farm to glass twist – influenced by the wide variety of farmer’s markets in his Bay Area hometown.

    Kyle began his bartending career at the San Francisco cocktail lounge, Savoy Tivoli, where he created a “secret”cocktail menu that became extremely popular among the bar’s clients. By purchasing his own products and sharing his craft with patrons, he developed a following that ultimately lead to jobs at two of the city’s top establishments, 15 Romolo and Rye.

    Kyle was then lured to New York City with an opportunity to work at Amor y Amargo, the first bar in New York to focus solely on exploring the richness of the world’s bitters. He was later recruited to work at Empellon, the popular West Village restaurant known for its delectable Mexican food and inventive cocktails, where he showcased his talents by creating signature cocktails for the restaurant’s menu. Most recently, he worked at Upper East Side eatery, Crown, a hotspot housed in a turn-of-the-century mansion, and shortly thereafter was named Cocktail and Spirits Expert for the international brand, Rémy Cointreau.

    Kyle is a member of the United States Bartenders Guild, and has been recognized by the guild as a Spirits Professional. He has been featured on Fox & Friends, Good Day LA, eHow.com, Better TV, Daytime TV, KARE11 News. He has also contributed spirit and trade-related articles to CNN Eatocracy, Tasting Panel, Drink Me Magazine, and Chilled Magazine. Kyle's freelanced as a cocktail stylist and consultant, creating seasonal cocktail menus for world-class establishments. In 2011, he was the Grand Prize Winner of Bärenjäger’s Annual Bartender Competition where he created a three-ingredient vermouth-based cocktail called the SS Europa, and his most recent creation, The Cointreau Sherry Cobbler, won Chairman’s Trophy Award at Paul Pacult’s Ultimate Cocktail Challenge. He also served in the Cocktail Apprentice Program for Tales of the Cocktail, and was a finalist in their official drink contest.

    When Kyle is not working, he can be found tearing through dusty cocktail books and resurrecting classics behind his home bar to feature on his “Cocktail of the Day” chalk board. He thrives on mixing up fresh ingredients and fiery spirits to deliver a product that is greater than its individual parts. According to Kyle, “The best cocktails do not live behind speakeasy doors; they live behind your own.”
  • Public Profile:
    http://www.shakestir.com/kyle4d
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Employment History

Remy Cointreau, USA
Cocktail and Spirits Expert (3/2012 - Present)

1290 Avenue of the Americas
New York, New York 10019

Crown
Bartender (11/2011 - 3/2012)

24 East 81st Street
New York, New York 10028

Empellon
Bartender (4/2011 - 10/2011)

230 West 4th Street, 10014
New York, New York 10014

Amor y Amargo
Bartender (4/2011 - 5/2011)

443 E 6th Street
New York, New York 10009

Rye
Bartender (8/2010 - 4/2011)

688 Geary St
San Francisco, California 94102

15 Romolo
Bartender (8/2010 - 4/2011)

15 Romolo Pl
San Francisco, California 94133

Savoy Tivoli
Bartender (7/2009 - 8/2010)

1434 Grant Street
San Francisco, California 94133

 

Preferred Brands

  • Cointreau
  • Four Roses Bourbon Whiskey
  • Remy Martin Cognac – 1738
  • St. George Absinthe Verte
  • Tanqueray Gin
 

Publications

  • Esquire - http://www.esquire.com/blogs/food-for-men/esq-empellon-bartenders-110411?src=soc_fcbk

Certifications

  • Court of Master Sommeliers - Level I
  • BarSmarts

Achievements

  • Cocktail Apprentice Program - Tales of the Cocktail 2011
  • Grand Prize Winner - 2nd Annual Barenjager Bartender Competition

Opportunities

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  • May 16-23 - Bartender -Williamsburg,VA Wanted: Great Wolf Lodge of Williamsburg
    Willingness to accept the most effective role.
    Responsible for the promotion of a safe and professional workplace through adhering to policies and procedures as outlined in the Great Wolf Resorts handbook.
    Prepares mixed drinks by selecting and mixing ingredients according to recipes.
    Garnishes drinks by slicing and pitting fruits; preparing olives, and onions; placing on picks or in drinks.
    Prepares beer barrels by connecting hose couplings and connecting barrels to tap.
    Serves beer by filling glasses with beer drawn from tap; retrieving and opening requested brand bottles and cans.
    Services wine by opening bottles; decanting; and/or pouring by the glass offerings.
    Maintains attractive bar by arranging bottles and glasses for display; removing soiled glassware and empty bottles and cans; ensuring cleanliness.
    Maintains supplies by ordering, requisitioning, or re-stocking smacks, liquors, wines, beer, and non-alcoholic ingredients; replacing beer barrels.
    Prepares trash for disposal by separating garbage and recyclable items.
    Maintains safe, secure, and healthy bar and patrons by following and enforcing standards and procedures; judging when customers have consumed too much alcohol; call for alternate transportation; complying with legal regulations.
    Updates job knowledge by participating in educational opportunities; keeping abreast of drink trends; exploring new recipes.
    Enhances bars reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments; safeguarding customers.
    Participates fully in Project Green Wolf, our company-wide environmental sustainability initiative, which includes, but is not limited to, recycling, waste reduction, and energy and water conservation.
  • May 16-23 - Bartender Wanted: DoubleTree by HIlton Berkeley Marina

    Duties:  Perform all guest contact activities in a cordial, efficient and professional manner; maintaining a commitment to guest satisfaction. Greets guests in a courteous and friendly manner, promotes and documents orders for drinks. Maintains proper and adequate set-up of the bar on a daily basis. This includes requisitioning and stocking of all beer, wine, spirits.  Responsible for maintaining stock and storing of all fresh fruit and vegetable garnishes, juices and other perishables daily to insure product quality.  Inputs orders into a register at the point of sale. Ring guest checks, collect cash and process credits and room charges in the exact manner outlined by company policies and procedures.  Make and serve drinks to guests and cocktail servers following established guidelines, procedures and policies regarding beverage and safety controls as prescribed by company standards.  Mixes, garnishes and presents drinks using standard ingredient recipes and practicing prudent portion control.  Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages. 

  • May 16-23 - Bartender -Mason's Part Time Wanted: Loews Vanderbilt Hotel

    Position provides courteous, professional preparation of beverages for guests and Beverage Servers. Prepares high quality beverages, both alcoholic and non-alcoholic to order upon request. Takes orders and servers guests at bar according to Loews Standards and all Local and State legal guidelines. Monitors guest to ensure safety.