Judges

At the close of the program on April 30, 2013, World Class Ambassadors Ricky Gomez and Angus Winchester will judge all entries and select 20 bartenders to participate in the USBG presents World Class U.S. Finale sponsored by Diageo in NYC on June 3-4, 2013. The finalists will partake in a series of cocktail challenges administered and judged by leading U.S. cocktail luminaries. Participating ambassadors and luminaries are listed below.

Ambassadors

Angus Winchester

Angus Winchester's contacts and knowledge have been built up over nearly a quarter of a century of engagement with the best bars and bartenders in the world. As founder member of one of the first global bar consultancies, and now with his two agencies Alconomics UK based in London and Alconomics Asia in Hong Kong, Angus has provided on-premise consultancy, profit enhancement advice and training to trend setting outlets from Washington D.C. to Hong Kong... More >

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Ricky Gomez

Like the cocktail, Ricky Gomez was born in the Southern city of New Orleans, Louisiana. He first got behind the bar as a hobby and means to make extra spending money. However during a stint in the city’s iconic Garden District, Ricky became intrigued with New Orleans’s cocktail culture and began learning basic bartending techniques. Following the tragedy of Hurricane Katrina, Ricky’s culinary passion for great cocktails strengthened with the reopening of New Orleans landmark restaurant, Commander’s Palace. There, Ricky learned the importance of fresh ingredients and helped perfect recipes inspired by pre-prohibition era cocktails to pair with the restaurant’s seasonal menu.More >

In the fall of 2008, Ricky set out to enrich his knowledge of cocktails by attending the Beverage Alcohol Resource (BAR) Educational Program in New York City as a work-study student. While enrolled, Ricky learned from industry leaders such as Dale DeGroff, Steve Olson, Andy Seymour, Paul Pacult, Doug Frost and David Wondrich to gain a comprehensive knowledge of the world of cocktails. Upon returning to New Orleans, Ricky got “behind the stick” at Cure, one of the most critically acclaimed cocktail destinations in the country. During his tenure, Ricky harnessed his creativity, style and palette to demonstrate the art of the crafted cocktail through both classic and innovative recipes.

In 2010, Ricky packed his bartools and moved across country to Portland, Oregon. Admiring the Pacific Northwest’s passion for culinary excellence, Ricky made the city home and has worked at some of the city’s top cocktail establishments including Teardrop Lounge and Riffle NW.

Living by his personal philosophy to “spread the gospel of cocktails,” Gomez applied to the USBG and World Class U.S. educational program where he was selected as one of the program’s finalists. On June 19, 2012, Ricky traveled to New York City to prove his skills against 20 of the nation’s top cocktail talent. Through his success in the program’s four challenges, Ricky was named the first ever Diageo World Class U.S. Ambassador and traveled to Rio De Janeiro Brazil where he placed fifth overall.

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Judges

David Nepove

David Nepove is Mr. Mojito and the Director of Mixology for Southern Wine and Spirits of California as well as the National President of the USBG. He has been within the service industry for 25 years and has 24 years of bartending experience. Has pursued his love of the restaurant business from the time he was a liberal arts major at California State University at Northridge. David grew up in the restaurant business while putting himself through college, learning the craft from his many restaurant... More >

David Nepove is Mr. Mojito and the Director of Mixology for Southern Wine and Spirits of California as well as the National President of the USBG. He has been within the service industry for 25 years and has 24 years of bartending experience. Has pursued his love of the restaurant business from the time he was a liberal arts major at California State University at Northridge. David grew up in the restaurant business while putting himself through college, learning the craft from his many restaurant experiences at great bars across the state of California. David's initial introduction to the business was steeped in the tradition of integrity and professional barmanship, grooming him to become a leader in the beverage industry. David’s roll as Mixologist for Southern Wine and Spirits brings him to restaurants and bars across Northern California to share his knowledge and passion for the cocktail and the craft. David trains bartenders to be more efficient and professional behind the bar and develops cocktail recipes for all types of accounts as well as sharing American classics and of course his award winning recipes. Always focusing on “raising the bar” by increasing product knowledge and the execution of cocktails, bartending skills such as cocktail shaking technique, glass handling, bar set-up (mis-en-place), garnish preparation, the proper use of bar tools, and how to set up an efficiently organized back bar are all part of David’s daily agenda. David is the National President to the United States Bartenders Guild and is a co-founder of the San Francisco Chapter. He started his company Mr. Mojito in 2003 after his frustration grew with the use of standard bar tools available in the US. He began having muddlers made by a local wood worker in San Francisco. At www.Mistermojito.com you can find upward of 10 different shapes, styles and designs of muddlers ranging from maple cherry, walnut woods as well as food safe plastic. No muddler is the same and all are designed to be comfortable and of course amazing crushers of fruits, herbs, and vegetables. < Less
Jim Meehan

Jim Meehan is a New York City based bar operator, consultant and author of The PDT Cocktail Book, whose passion for beverage service has helped him become one of the most celebrated ﬁgures in the industry. His career began in 1995 as a student at the University of Wisconsin at Madison, where he worked his way through school as a bartender. In 2001, he moved to New York City where he honed his skills in ﬁne dining and developed his palate at Five Points Restaurant and Pace (now closed).... More >

Jim Meehan is a New York City based bar operator, consultant and author of The PDT Cocktail Book, whose passion for beverage service has helped him become one of the most celebrated ﬁgures in the industry. His career began in 1995 as a student at the University of Wisconsin at Madison, where he worked his way through school as a bartender. In 2001, he moved to New York City where he honed his skills in ﬁne dining and developed his palate at Five Points Restaurant and Pace (now closed). Between 2004-2007, he tended bar at The Pegu Club and Gramercy Tavern, where his work was recognized with a rising star award by StarChefs.com. Meehan has served as general manager of PDT, a hidden cocktail lounge attached to a legendary East Village hot dog stand since it opened in 2007. The bar has received numerous accolades including a prestigious Spirited Award for “World’s Best Cocktail Bar” at Tales of the Cocktail in 2009. That same year, Meehan received a second rising star award from Cheers Magazine and the Spirited Award for “American Bartender of the Year”. In addition to his work at the bar, Jim is the deputy editor of Food & Wine Magazine’s annual cocktail book and a contributing editor of Sommelier Journal. He works as a senior advisor to Banks 5 Island Rum and has designed his own bartender bag and chef’s rollup with Virginia based leather goods company, Moore & Giles. Jim and his cocktails have been featured in magazines, newspapers, television and the radio as well as in detailed demos throughout the Ipad Book, Speakeasy Cocktails: Learn from the Modern Mixologists. < Less
Julie Reiner

Julie Reiner has been elevating the cocktail scene in NYC for fifteen years, most notably with the opening of the Flatiron Lounge (2003), the Pegu Club (2005), Brooklyn’s Clover Club (2008), and her latest venture, Lani Kai (2010). As co-owner and beverage director of the Flatiron Lounge, Reiner drew much of her inspiration from her native Hawaii by utilizing the freshest fruits and premier quality spices & spirits available in her original cocktails. Julie’s beverage program at the Clover... More >

Julie Reiner has been elevating the cocktail scene in NYC for fifteen years, most notably with the opening of the Flatiron Lounge (2003), the Pegu Club (2005), Brooklyn’s Clover Club (2008), and her latest venture, Lani Kai (2010). As co-owner and beverage director of the Flatiron Lounge, Reiner drew much of her inspiration from her native Hawaii by utilizing the freshest fruits and premier quality spices & spirits available in her original cocktails. Julie’s beverage program at the Clover Club is highly focused on classics, and furthers her signature style of superior quality and green market ingredients. Lani Kai, located in Soho, features a modern tropical décor, Pacific Rim plates, and a more tropical interpretation of Julie’s cocktail styling. Julie’s consulting company, Mixtress llc, helps to create top-notch beverage programs and cocktails for restaurants, bars, and spirits companies. Flatiron, Pegu and Clover opened to rave reviews and have enjoyed a top ranking among the best bars in the world. In 2009, Clover Club was honored with the award for “Best New Cocktail Lounge” at Tales of the Cocktail. Julie began her career in the cocktail Lounges of San Francisco and made her way to NYC in 1997 where she sparked the interest of King Cocktail himself, Dale Degroff. Julie began installing beverage programs in some hot spots around Manhattan and by May of 2003, she had fulfilled a dream of opening her own gourmet cocktail lounge. Julie’s recipes have been featured in The New York Times, New York Magazine, Food & Wine, Imbibe, The Wall Street Journal, Esquire, Playboy, Imbibe, Gourmet Magazine, Food Arts, Bon Appetit, GQ, Fortune, Wine Enthusiast, O Magazine, Crains, Time Out NY and Time Out London, The London Times & Wine & Spirits. Julie has also been featured on The Today Show, The Food Network, the Cooking Channel, Martha Stewart Radio, CNBC, LXTV, and the Fine Living network. In 2011, Julie was honored with a James Beard nomination for spirits professional of the year. < Less
Steven Olson

Steven Olson is dedicated to the education and consultation of degustation for appreciation and celebration. He teaches, lectures, and writes all over the world about wine, beer, spirits, sake, and virtually any other beverage under the sun, discussing their integral cause-and-effect relationship with food as he preaches the gospel of his mission: making tasting fun by removing the intimidation factor and the pretense. Olson’s company, aka wine geek, based upon his standing as one of America’s... More >

Steven Olson is dedicated to the education and consultation of degustation for appreciation and celebration. He teaches, lectures, and writes all over the world about wine, beer, spirits, sake, and virtually any other beverage under the sun, discussing their integral cause-and-effect relationship with food as he preaches the gospel of his mission: making tasting fun by removing the intimidation factor and the pretense. Olson’s company, aka wine geek, based upon his standing as one of America’s foremost experts and most sought-after lecturers in the business, and his 30+ years of experience in the restaurant business, specializes in beverage and service consulting, and has focused on the professional presentation of beverage education for the trade, consumers, press and the media since 1992, always striving to empower both members of the trade and consumers to make their own decisions, and to trust their own palates. Over the years, Steve has hosted a couple of his own TV series, has been a guest on many others and has served as host of several trade education and product information videos, including being the voice of Virtual Bartender kiosks in retail stores nationwide. He was also selected as Santé Magazine’s “Spirits Professional of the Year” for 2003, and in 2005, he was chosen as CHEERS Magazine “Beverage Innovator of the Year”, a lifetime achievement award. Olson may be best known to many, however, for his restaurant and bar consulting, having designed the innovative beverage programs and service systems for several nationally acclaimed operations, including the Relais Chateau, Mobil Five Star award-winning Mayflower Inn in Connecticut, New York City's #1 Zagat-rated restaurant, Gramercy Tavern, the Borgata Hotel Casino and Spa in Atlantic City, and the Adam Tihany-designed Summit at the Mobil Five-Star, AAA Five-Diamond BROADMOOR in Colorado Springs. Olson designed the beverage programs for OTG Management, which exclusively operates dozens of restaurants and wine bars in airports, and designed the beverage programs for Aqua in Cancun, Mexico, the prize jewel of Grupo Posadas, which opened in 2008. < Less
Tony Abou-Ganim

Tony Abou-Ganim is widely regarded as one of the pioneering and leading bar professionals in the world. He has made countless national TV appearances on shows including TODAY, Iron Chef America, Good Morning America, Fox News and more. Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, 2010), which offers readers an in-depth look into spirits and ingredients available to today’s mixologist, both professional and amateur alike. This entertaining and informative... More >

Tony Abou-Ganim is widely regarded as one of the pioneering and leading bar professionals in the world. He has made countless national TV appearances on shows including TODAY, Iron Chef America, Good Morning America, Fox News and more. Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, 2010), which offers readers an in-depth look into spirits and ingredients available to today’s mixologist, both professional and amateur alike. This entertaining and informative journey will take readers from the early stages of the cocktail to what Abou-Ganim has come to deem "Modern Mixology." Abou-Ganim also released his first DVD Modern Mixology: Making Great Cocktails at Home in February, 2007, and was featured on the Fine Living program Raising the Bar: America’s Best Bar Chefs. Abou-Ganim has also won two Iron Chef America competitions; his first pairing cocktails with Iron Chef Mario Batali in "Battle Mango," and most recently pairing cocktails in "Battle Tequila and Tortillas" with Jose Iron Chef Garces. His signature branded line of Modern Mixologist bar tools will be released in early May. Abou-Ganim grew up in the bar business, learning the craft from his cousin Helen David at the Brass Rail Bar in Port Huron, Michigan. His initial introduction to the business was steeped in the tradition of classic cocktails and professional barmanship, teaching him the necessary steps to become a leader in the beverage industry. After graduating from college, Abou-Ganim further developed an appreciation for a handcrafted cocktail using only the freshest ingredients while working at Jack Slick's Balboa Café and then during the opening of "Harry Denton's", a legendary hangout in Fog City. In 1993 he moved to New York City as the bartender of Po, Mario Batali’s first restaurant. Tony later returned to San Francisco to open Harry Denton's Starlight Room atop the Sir Francis Drake Hotel and it was here that he developed his first specialty cocktail menu featuring several of his original cocktail recipes including the Sunsplash, Starlight and his most famous of them all, the Cable Car. In 1998, Abou-Ganim was selected by Steve Wynn to develop the cocktail program at Bellagio Las Vegas. He not only implemented his philosophy of bartending and drink preparation, stressing both quality ingredients and proper technique, but also created hundreds of original cocktails for the resorts 22 bars. As the National Ambassador of the U.S. Bartenders Guild, www.usbg.org, and Associate Member of the Museum of the American Cocktail, www.museumoftheamericancocktail.org, Abou-Ganim continues to educate about the history and lore of cocktails. He also operates his own beverage consulting firm specializing in bar staff training, product education and cocktail development. Abou-Ganim is currently working on his upcoming book dedicated to the often overlooked spirit, vodka, which is scheduled to be released in January 2013. < Less

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