Sean T. Johnston

Create custom, high-end cocktails in a high-volume environment while maintaining an elevated experience for guests vacationing and local business travelers. Manage inventory, engage with international clientele, and craft creative cocktails in a fast-paced airport setting. Prioritize and manage multiple tasks while delivering exceptional service.

Led bar team in a high-end pub setting, combining the upscale dishes with signature craft cocktails. Managed bar operations, including stock inventory, keg changes, cash handling, and customer service. Developed cocktails that complemented the dishes of executive chef Dan Uche, contributing to the highest recorded sales in seven years. Recognized for crafting top-selling cocktails for two consecutive years.

Managed 400 acres of vineyards, leading a team of 24-40 workers at Southern California's largest winery. Oversaw organic fertilization, hydration systems, and heavy machinery operations, while managing the enology and winemaking process. Studied viticulture under Greg Pennyroyal, gaining expertise in sustainable farming and winemaking practices.