Making drinks is a passion for me, there is no modicum for the way i do things

I’ve built my methods and tactics from years of experience and constantly reforming them as the natural catalysts of my guests move me through them. I live in expression through crafting drinks, the world around me is constant inspiration. How I got here is a long vagabond winding road of over 20 years. For decades I traveled the world as a fashion model. Because of my life on the road, libation became a companion for me years ago in Hong Kong. I found I had a knack for bartending, pouring fast in high-volume clubs. My hands on education behind the bar eventually led me to an interest in knowledge about the many age old traditions and secrets involving spirits.

My curiosity led me to pursue an education in mixology and spirits. At the same time, my travels allowed me to test cocktail palates from around the world while picking up tips from experienced bartenders. I literally trained for bartending as though it were kung fu, I found precision and refined protocol for all stations i had encountered. By the time I left Japan in 2011 for Los Angeles, I was at the black belt level as a bartender, that is, the actual process of bartending relaxed me and brought me to zen.

sommelier-chris-kramer

You should limit your alcohol therefore only drink the best

Much like the path of my mixologist career, many of us are introduced to cocktails in a club. Which is unfortunate since the bar industry has shortcut everything of essence out of most cocktails. The 90’s really did a number on what we have become accustomed to and calling a “cocktail” these days. In general, things have become way too cheap and fast but there is a rapidly growing awareness of the lost art of cocktails. There is a savvy crowd of drinkers out there in search of the true experience made famous since the golden Roaring 20’s, and they are willing to pay for it.

Craft is the name of the game these days. Fresh fruit, vegetables and herbs are laid out into seasonal “courses” by Mother Nature, and a craft cocktail menu should reflect the season at hand as well as the menu of the establishment. Craft cocktails are a subtle way to make a crucial statement about a restaurant or bar. They whisper to the customer that nuances of perfection and quality are at hand. Immediately after the first sip, their tongue swims in a balanced trail of excitement, and natural ingredients meld into the mouth and enjoyment proceeds onto a new level. Craft cocktails are unrivaled by the quick and syrupy gimmick concoctions. The time has come, libation has found its roots and consumers are becoming more educated about their food and the ingredients that go into them.

I am constantly on the search for new ingredients, fruits change with the seasons and so do my preference of drinks for the time of year, time of day and of corse occasion. Weekly visits to the farmers market are filled with inspiration, but nothing inspires me more than a good mad lab session with the palate of involved savvy guests. Chefs are also a great inspiration to me, I have been lucky enough to work with some of the best including Drew Adams of Fork in the Road Santa Monica and Michael Bryant, first place winner of TV Chef series “Chopped” and  “Knife Fight”. Having a craft mixology bar inside a fine dining restaurant has its perks, there are always new ingredients in stock, and chefs are obsessed with the seasonal changes in food.

Running along side Chefs I learned to pair cocktails with food, but there is plenty that demands to be paired with wine. Seeking out small vintage wine is a favorite hobby of mine. There are incredible vineyards right here in america that produce breathtaking wines. I like to take the time to curate a wine list that is impressive and impossible for guests to find in stores.

Since 2015 I have been performing the position as General Manager of The Larchmont, a fine dining restaurant in Los Angeles. I took the opportunity to study kitchen management procedures under direction of the executive chef to expand my abilities as a restauranteur.

My Experience

Bartender - 9 years
Mixology - 7 years
General Manager - 2 years
Bar Manager - 6 years
Event Promoter - 17 years

How can we work together?

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