BSD Judges & Staff 2023

Judges & Staff

We are happy to partner up with some amazing people that help make this series of events come together. Without them, this series of events would not go as smooth.

BIO: Jason Druckenmiller
Accuracy Competition / Speed Competition / Flair Bartending Competition

With over 2 decades of experience in beverage alcohol and the hospitality industry, Jason Druckenmiller has built an extensive resume as a global ambassador, a full spectrum beverage program developer and a hospitality consultant with a focus on guest experience and profitability coaching.

Over the last twenty years Jason has traveled through 52 countries hosting beverage creation & development seminars, profitability coaching workshops, and developing full scale multi concept beverage programs while working for some of the biggest beverage alcohol suppliers in the globe.

Jason is looking forward to bringing his passion and knowledge from competing and judging competitions since the mid 90’s. Jason is beyond excited to be able to contribute to an already stellar judging panel for The Bartender Shakedown 2023!

BIO: Mando Conway
Accuracy Competition / Speed Competition / Cocktail Competition Qualifying

ARMANDO CONWAY
AKA MANDO
One of LA most well-know and well-loved Bartenders. Mando was born in Mexico City but spent his early years in LA. His Mexican heritage inspires his cocktails to tell a story. He has been the Beverage Director and creative cocktail force at many LA, Vegas & South florida cocktail institutions and new hotspots – creating recipes for bars such as The Abbey, Hakkasan, Rosina and most recently, Calaveras Cantina and Voodoo Bayou. Now Is the State Mixologist for RNDC.

BIO: Zak Barkley
Speed Competition / Flair Bartending Competition Deduction Judge

Zak likes Patron tequila.

BIO: Paul Posillico
Cocktail Competition Qualifying

Paul Posillico: Award-winning Bartender Serves up 50 Years of Excellence

In fifty years of bartending Paul Posillico has seen and heard just about everything.  If you happen to saunter up to his bar at the Bellagio Hotel and Casino—in the hospitality mecca of the nation, fabulous Las Vegas—you are in for a top notch libation, garnished with an entertaining antidote and served with a smile.  You don’t make it half a century in the business by merely shaking up a tasty cocktail—although Paul’s award winning creations have earned him the respect of his colleagues and the front cover of The Wine Enthusiast magazine—but according to Paul, “It’s the satisfaction knowing you made someone happy by the drink you made and how you served it, these are the ingredients for developing a loyal clientele.”

Paul began his career in bartending when the legal drinking age was 18 years old.
“My friend’s father opened a small bar near Farmingdale College on Long Island. I was one month short of my twentieth birthday. I worked there part time. This part time job wet my appetite to learn more about this industry. I enrolled in the International School of Bartending in New York City. From there my jobs evolved into more complex and intense jobs. It was time to take this bartending seriously and learn, learn and learn!

Little did he realize his passion for serving drinks, and even more importantly, for serving people, would lead to so many interesting encounters, “Satisfying the guest with great professional service and outstanding cocktails gives me a great rush”. And his passion still fills his work day as much now as it did way back then, in that cozy college bar.

It’s been an intense and thrilling journey for Paul.
“In the early years I was laid back and almost introverted. I would go behind and experience ‘stage fright’. My ability to study people’s personalities and adjust mine to theirs helped me overcome this shyness. As I became more successful, I realized guests accepted me for me. They appreciated my service and my knowledge of the beverage industry.”

Today, Paul is recognized by the industry as one of the finest men that has ever wielded a shaker. What has the wisdom of the years taught him about tending bar with the utmost professionalism and charm?
“A good drink is one that is well balanced. All ingredients blend together to present a good looking and good tasting beverage. No one ingredient should overpower the others. It should leave you wanting another. Outstanding, friendly service can make a so-so cocktail taste great; so-so service can make a great cocktail taste horrible! Today’s outstanding bartenders are learning that craft and product knowledge are equally important as outstanding service. The guest, when leaving your bar, should look forward to returning soon—to see you and to taste your fine libations! As they say in show business, ‘leave ‘em wanting more!’”

Paul credits an outsider to the beverage industry with instilling in him the lessons that have served him best in his profession—his father.
“He taught me the importance of being honest, loyal, charitable, and sincere. Don’t judge others. Be humble, thankful, share your good fortunes, be kind to those less fortunate then yourself and countless other fine attributes. Professionally, have a good work ethic.  Study and practice your craft; be the best you can possibly be. Apply the above to your business life as well as your personal life.”

And there are a few trade professionals that have inspired Paul, and elevated the industry as a whole.
“Us older bartenders have worked all of our professional lives to help bartenders get the recognition that is now taking place, nationwide. The United States Bartenders’ Guild, along with the efforts of men like Tony Abu-Ganim, Francesco La Franconi, Livio Lauro,Bobby”G”Gleason, Dale DeGroffand and numerous others have made bartendering a noble profession.”

And what really chaps his hide about his vocation these days?
“There are still too many part time bartenders who don’t take the craft of bartending seriously and only use it as a night out and to make tax free tips. The lounge and night club businesses place more importance on young and sexy bartenders (men and women) rather than good service and great cocktails. Many of these young men and women do become outstanding bartenders; many get involved in the social scene of sex, drugs and eventually drop out of the beverage industry.”

Paul is a font of fascinating tidbits and entertaining antidotes accumulated over the decades in a business where you connect with different people, all day, every day, in a city that is a mecca for world travelers.
“As you could imagine fifty years is a long time. I could fill a book with my experiences and the characters I’ve served (good and bad). I’ve worked every type of beverage operation known to man. I’ve served priests, politicians, business men of all types—Joe the plumber types, gangsters—and treated them all with respect. I never questioned anyone about their personal or business lives. Everyone always knew that I was well aware of who or what they were. They in turn respected me and contributed to the fine living I made.

A few examples:
Jimmy ‘Blue Eyes’ Just the name tells you his ‘occupation’. When it came time to pay his check he always said ‘I’m like Crime, I Don’t’ Pay ‘. He always paid.
Les Kline, the head of air traffic controllers in the New York area. I was flying Air France to Paris and mid-way out over the Atlantic the captain welcomed me, by name, over the PA and wished me a pleasant stay in Paris. This was Les’s doing. By the way, on that same flight I was bumped up to First Class. This was a gift from another customer who was an executive of Air France.

The Winners’ Circle was a dance club on Long Island where I was employed 20 years ago. This was back when the Gong Show on TV was popular and most of the clubs (including us) had a Gong Show night. We would give prize money to the local acts that performed. We had one black young man who won every week. We hired him for New Year’s Eve to do a 45 minute comedy routine. A month into the New Year he become a regular on Saturday Night Live—his name was Eddie Murphy. He was 19 at the time.
I could go on and on…but you’ll have for the book.”

That would be a great read.  I can see it now: I’m spread across on the couch in the living room, the sun streaming in through the open window, sipping a cocktail (of course), as I flip through the pages. It would be like meeting this amazing cast of characters myself…living vicariously through a man who has seen it all in his lifetime, from behind the bar.

What cocktail would I be enjoying with Paul’s book? It would have to be his own creation, a drink he made famous by winning awards for its world class taste and presentation. That would only be fitting. In fact, I would hope the recipe would appear on the back of the book, or maybe the inside front cover.  It would read:

Passion Italiano:
Vanilla Vodka
Galliano (Italian vanilla-flavored cordial)
Passion Puree
Cream
** Shake all ingredients in a mixing glass and pour into a chilled cocktail glass.
Garnish with a spring of mint and freshly grated nutmeg.
Add a little showmanship by shaking and pouring the drink in front of the guest.
Also add the mint and grate the nutmeg in front of the guest.

Umm…I can taste it now.

BIO: Dario Doimo
Speed Competition / Flair Bartending Competition

Multiple times world flair champion

Multiple times Italian flair champion

USBG national champion

Bar Artist of the year 2019

BIO: Ivan Usov
Flair Bartending Competition

2 times USA champion
2 times Roadhouse world champion in tandem
Over 1 million followers in social media
Online flair school

BIO: John Kao
Flair Bartending Competition Mixology Judge

Bio:
•30 years experience in the business
•Certified Sommelier
•Mixologist
•Beverage Manager
•Current Education Committee Chairperson of USBG Palm Beach
•Member of Chilled Magazine’s Chilled 100
•Camp Runamok Alumni
•Body Double for Josh Gates

BIO: Dianna Greene
Flair Bartending Competition Mixology Judge

Dianna is the Eastern Regional Director of Gonzalez Byass USA, leading a small (but mighty) team representing a diverse international portfolio of wines and spirits. As an 18-year industry veteran, she has worked with iconic brands within the bartender community, such as Ketel One Vodka, Angostura Rums & Nonino. She is passionate about the telling the story behind the brands, category knowledge and helping bartenders build their skill sets & careers. She has been an active member of USBG since 2010 and helped launch the Diageo World Class program in the United States. Dianna has delivered several seminars on various topics for the bartending community on topics including, How to be a Brand Ambassador, Personal Finance, Bitters Workshops, Vodka, Fortified Wines, Competition Prep and was a guest professor at FIU School of Hospitality. Although Dianna has never worked as a bartender, she can mix and shake like a pro, even winning a little cocktail competition along the way, in 2021 she was crowned the winner of the Straight Up Solutions Cocktail Throw Down at the Hospitality Executive Exchange Conference. Dianna has had the honor of serving as a judge for various competitions over the years, including the Cocktail Art Challenge, Bartender Shakedown, Bar Brawls and other cocktail local competitions.

Dianna lives in Fort Lauderdale, FL when she isn’t on the road for business or adventure travel. When she is home; she enjoys cooking, reading, and spending time with family and friends- enjoying a great glass of wine or a cocktail, of course! She enjoys the great outdoors and has been an avid camper most of her life- last Spring she visited Carlsbad Caverns, New Mexico and camped in the Gaudalupe Mountains and Big Bend National Park. Dianna is thrilled to be a part of the Mixology Matters program and appreciates staying connected to the bartending community.

BIO: Jules Aron
Flair Bartending Competition Mixology Judge

Jules Aron is a 5 time cookbook author, holistic nutritionist and sustainability expert. She is a bar consultant and festival beverage director for SEED Food and Wine in Miami, the spirits editor and host for the Palm Beach Media Group, and regular contributor for Discover the Palm Beaches as well as other National publications.

BIO: Francisco López
Flair Bartending Competition Deduction Judge / Cocktail Competition Qualifying

Francisco López

Bartender 30 years of experience

International Director PRBA

2019 PRBA National Champion

USBG, AMBA, PRBA Member

WCC Competitor, MATTONI, Various Pan American

Showbar27prba

BIO: Daniele Dalla Pola
Cocktail Competition Finals

Inspired by tiki history, beauty, symbolism, and mythology, he has always paid tribute to tiki via cocktails, cuisine, and now my tropical bar and lounge Esotico Miami and the Kaona Room.

BIO: Ashish Sharma
Cocktail Competition Finals

Ashish Sharma is a renowned beverage director with a passion for crafting unforgettable drinking experiences. Currently, he holds the esteemed position of Beverage Director at the Four Seasons Surf Club, where he continues to elevate the world of mixology.

Prior to his role at the Four Seasons Surf Club, Ashish made waves in the industry as the Bar Manager at Bar Trigona in Malaysia. Under his leadership, Bar Trigona earned its well-deserved place among the world’s 50 best bars. Additionally, Ashish’s commitment to sustainability shone through as Bar Trigona was twice crowned the winner of the Most Sustainable Bar in Southeast Asia by 50 Best Bars.

With an impressive track record of pushing the boundaries of cocktail innovation and a strong dedication to sustainability, Ashish Sharma remains a prominent figure in the global beverage industry, continually redefining what it means to create exceptional cocktails with a conscience.

BIO: Estelle Bossy
Cocktail Competition Finals

A Beverage Director and consulting mixologist based in New York, Estelle’s obsession with food and drink began early. At the age of 14, she was mixing cocktails at a restaurant in her hometown in Rhode Island. Estelle cut her teeth as a high volume bartender at the Standard and then transitioned to Fine Dining. She held the reigns to two Michelin-starred programs simultaneously at Del Posto and La Sirena before serving as Danny Meyer’s corporate Beverage Director. Since the pandemic Estelle has opened a number of critically-acclaimed properties including Panorama Room on Roosevelt Island and Le Rock in Rockefeller Plaza. She works with a range of clients as a mixologist, sommelier and educator, and her spare time is spent at home in Bushwick doting on her two Siamese cats, Radish and Raclette.

BIO: Derek Stilmann
Cocktail Competition Finals

Goals – Born and raised in Miami, Florida and a graduate from FIU with a Bachelors in Hospitality Management, with over 14 years within the hospitality industry. Some of the bars include Broken Shaker, Pawn Broker, The Sylvester, Champagne Bar, and now his own cocktail Bar Kaiju. With an obvious passion for food and beverage, it has become a way to explore the world, through flavour, culture, and tradition, as well as a love for all things fermented. One of Derek Stilmann’s goals is to create a more sustainable environment for his teams and for his industry as a whole.

Achievements – Owner of Bar Kaiju, 2 time semi finalist of Most Imaginative Bartender, Best new cocktail menu Pineapple awards Miami, Nominated for best new American Cocktail Bar Spirit Awards, Created a fermented beverage company Culture to Culture, Great Bar Race 2019 Champ, Bartender Boxing participant, Art of Tiki champs 2019 and Peoples Choice 2020

Fun Fact - Eagle Scout 

What is Bar Kaiju

-  Bar Kaiju is a small neighbourhood style cocktail bar attributed to monsters, but more importantly, to the creativity and connection of people all over the world. We often create monsters to symbolise indescribable moments, lessons, cultures, terrors and dreams. Our menu is meant to connect guests to old tales and to new ones, allowing you to travel the world through these monsters and their tales, through flavours, styles and techniques incorporated within the menu. On the other hand, monsters are made up, and that allows its own space for creativity within the glass as well. 

Here at Kaiju there’s a pursuit towards execution, story, imagery and flavour, but most importantly, a strive to make it fun for ourselves and our guests, while connecting patrons through these beasts and the stories that they represent, and most importantly the commonality we all share in our creativity and imagination.

BIO: Amanda Ashcraft
Front of the House Manager

BIO: Josh Gates
Back of the House & Stage Manager

BIO: Kara Ashcraft
Merchandise Manager / Accuracy Competition

BIO: Brian Wilson Kern
Head Barback

I am briguy I like long walks on the beach. Dinners, movies just playing.. I am from Tallahassee and moved to west palm beach as a child grew up here then moved to Nashville in my 30’s and that’s when I got into the industry and I love it, “ well most of the time” but I am back in West Palm the last couple years trying to figure out my next move.

BIO: Jordan Mednick
Emcee

BIO: DJ Kid Karter
Event DJ

Harrison “DJ Kid Karter” Carter – I have been perfecting the art of DJing for nearly 20 years and even DJ’d my high-school prom! I have been privileged enough to have been supplying musical entertainment to festivals, clubs and weddings throughout South Florida for 10 years.  I love controlling a crowd that thinks they don’t want to dance .”  There’s something about jumping up and down on a stage as you watch the waves of people bounce with you”

BIO: Cesar Romero
Videographer

BIO: Ryan Cohen
Photographer

With over 15 years in the industry, Ryan Cohen has artfully captured the essence of countless events in South Florida and beyond. Skilled in immortalizing moments, Ryan Cohen’s photographs tell a story, encapsulate emotions, and stand the test of time. From private events and portrait sessions to grand celebrations, Ryan Cohen offers a unique and heartfelt perspective. As graphic designer as well, he can find the artistry and authenticity in every shot, so get ready to strike a pose and experience your world through his lens. Learn more at (site).

BIO: Anothony Nader
Photographer 52 Chefs

Anthony Nader is a food and cocktail photographer by trade, and avid journaler, reader and professional friend by leisure. Based in Miami, FL, his company 52Chefs is in its 8th year, diligently serving bars, restaurants and liquor brands locally and around the world since 2016. Part of his professional time has also been allotted to teaching F&B photography in-person locally, online through social media and the BH Photo Eventspace, and abroad. His most recent musings include jiu jitsu, boating and writing his own guide on how to journal out of his South Beach apartment.

Born and raised in Miami, FL, Anthony Nader’s career in photography began as a nightclub photographer at 14 years old. Digging into several facets of photography from then until now, including jewelry and little league sports, he admits to shooting food as having been the most gratifying and meaningful.

Having been a server at franchise restaurants in his late teens, he has a particular interest in supporting the photographically underserved hospitality community with quality images of the work that goes unnoticed and often overlooked. He feels it’s an unending journey to share food and drink stories with the world.

Anthony’s current efforts in photography projects are all in preparation for a 3 year move to Asia starting in the spring of 2025.

BIO: Dean Serneels
Cocktail Network Live Anchorman

Dean Serneels love for the craft has remained deeply rooted in entertaining his guests. Dean catapulted himself into the industry spotlight the invention of the Flairco Flair bottle. He is still humbled by bartenders that share how much his work inspired them to get behind the bar.
He currently works as the Director of Beverage Applications with American Beverage Marketers. Here he supports the sales team advising independent bars, and national chain accounts and training distributor sales teams on how to craft innovative cocktails, all while inspiring the next generation of great bartenders.

BIO: Joseph Messina
Cocktail Network Live Cameraman

BIO: Rob Husted
Founder & Creator of the Bartenders’ Shakedown & Mixology Matters Cocktail Conference

With over 29 years behind the bar, keyboard, or on camera… Rob Husted and his company BarWars LLC have a vast market reach and respect within the hospitality industry. His influence on classic and current trends has been sought out by numerous organizations – from the United States Bartenders’ Guild to The Food Network. Whether he’s behind the bar educating consumers or speaking at educational seminars to the elite family of bartenders, his passion motivates others.

Rob’s philosophy of creating quality cocktails in a timely manner while entertaining your guests has been embraced and demonstrated by bartenders of all skill levels across the globe. He doesn’t claim to be one of the best bartenders in the world, he just wants to help you to be.

Now to add to those accomplishments, Rob has appeared on A&E, Travel Channel, CMT and Food Network numerous times promoting Flair & Mixology. He is the founding president for the United States Bartenders’ Guild Palm Beach Chapter as well as the United States Bartenders’ Guild National Flair Committee and sits on the IBA (International Bartenders’ Association) USBG (United States Bartenders’ Guild) Liaison Committee. Along with Josh Gates they created an award winning pop-up bar on Lake Worth beach “Tiki ‘Ono”. Through BarWars LLC (www.barwars.info) Rob and his team do as much as they can to help spread the gospel of Flair bartending and Mixology by focusing on four things… Advanced Bartender Training, Special Events, Drink Development and Bartending Competitions.

To further add to his reach, Rob runs an event staffing company called “Cocktails4Hire” where they staff and showcase many different styles of bartenders for events and consumers worldwide.

Anything else you would like to know, you can ask over some drinks… Cheers!

Bartenders’ Shakedown Main – Accuracy Competition Rules – Speed Competition Rules -
Cocktail Competition Rules – Flair Bartending Competition Rules – Event Partners -
Mixology Matters Cocktail Conference Main – Registration/Tickets - Judges & Staff - Live Broadcast -