Located in the heart of the Windy City is a brasserie, café, and oyster bar called Venteux.
The stylish French-themed restaurant resides within the famed Carbide and Carbon building on Michigan Avenue. Here, Michelin Star recipient Chef Donald Young and his team offer a classic French fare dining experience with a contemporary twist.
Chef Young’s Midwestern spin on traditional French cuisine directly influences the bar program at Venteux. So much so that lead bartender Robby Mack uses the master chef’s exact approach while he brainstorms new drink selections. By adding a little something extra to what everyone already knows and loves, Robby maintains a drink menu as fresh and intriguing as its respective food menu.
Mack’s years of hard work and experience in the hospitality industry presented the opportunity for him to start tending bar at Venteux. His journey to this point began at an early age.
“My first job in the industry was when I was 19. I started as a maitre d’ at a local Chicago restaurant and immediately fell in love with the energy of the hospitality world,” says Mack. “I moved to New York in 2011 and worked at the Mark Restaurant by Jean-George’s for 10 years. I started as a host and worked my way from being a breakfast back waiter to bartender. There wasn’t a position I didn’t work in that restaurant, and it’s where I fell in love with bartending.”
Mack’s multi-layered understanding of what it means to be a bartender is what makes him so good at his craft. He provides Chilled with some insight about prioritizing while on the job. “I try to make everyone feel welcome at my bar, tailoring each conversation to what the guests are interested in hearing.”
We asked Mack what makes a good bartender, great.
What advice do you have for today’s bartenders looking to advance in their field?
Know the classics and make them well. It’s easier to create new recipes and understand the art of flavor when you have an expert grasp on the tried-and-true favorites.
Tell us 4 things a bartender can do right now to advance.
- Check the scene out—know what the bars around you are doing well but also research what’s popular around the country and globe.
- Know the classics—you can’t make a “take on” a drink if you don’t know the original.
- Always connect with your guests—listen to what they tell you about what they like and don’t like and keep it in mind when creating the menu.
- Be humble—you can always learn more from your team, your guests, and other experts in the field.
Tell us some of your most used skills. Which one is your specialty?
My most used skill is guest hospitality, which I picked up while working other front-of-house positions in the industry. In my opinion being able to connect with guests is much more important than making cocktail. I always tell my staff that guests don’t come just to have drinks, they come to see their favorite bartender. One technical skill I am most known for is the long pour. It helps create an experience and show for the guest, which is part of the fun of cocktail making. You just must stop by to see it!
Give us 3-4 tips to running a successful beverage program.
Ensure that what you are doing matches what the kitchen is doing. At Venteux, Chef Donald Young is great with using seasonal items and classics with a twist, so you’ll see that same approach carry over into to our bar program and I believe this cohesion is one of the main ingredients in being successful as a concept.
Know your market. Don’t be afraid to give the guests what THEY want, it shouldn’t always be about what YOU want as a bartender or bar manager. If you’re not sure what they want, feel free to casually ask your guests while making conversation at the bar. Most people love talking about themselves.
Know your product. Consistently sit in on tastings for new products and even products you love. Things change with wine, liquor, and syrups so much that you should always be learning and willing to evolve with the products.
What are some must-know techniques for bartenders today?
People skills. It’s not enough to just make a good drink, you should also be skilled in the art of conversation and hospitality. Stir your gin and shake your vodka!
The post 4 Simple Tips to Better Bartending with Lead Bartender, Robby Mack appeared first on Chilled Magazine.
Source: Mixology News
