Which aspect of your career is the most rewarding?
Helping my clients create memories that last a lifetime. On more than one occasion, I have received an email with thanks and appreciation years after a dining experience, or months after an event, expressing how much joy it brings them to think back to that day. That is when I remember that what I am doing is important. I have always found excitement and reward in making others happy, and to be able to do it with food and beverage, well, that’s just a dream.
What excites you about DC’s drinks scene right now?
Bedsides the return of hospitality, I am really looking forward to seeing the continued growth of sherry, vermouth, amaro, and other low-proof spirits and how they play in our cocktails. I am also excited to see the use of gimmicky garnishes diminish as we return to the importance of what’s in the glass.
What do you hope Himitsu will bring to the table once it opens?
Oh man, so much. Mostly, I want Himitsu to bring back fun, and a good combination of approachable yet exciting dishes and cocktails in a warm and comfortable atmosphere. We will be aiming for the most hospitable staff and be playing around with what it means to be front of house and back of house. Chef Kevin Tien and I have decided to each make a cocktail and plate, respectively, and to make sure that our staff is all trained in every position to ensure well-rounded service.