Get To Know Maryland Bartender, Seth Gibson

With two decades behind the stick and a lifetime in hospitality, Seth Gibson has built a career defined by creativity, connection, and an unshakable love for spirits.

As Beverage Director at Live! Casino & Hotel in Maryland, his days are anything but typical—one moment he’s crafting a Soju menu, the next he’s developing a “Build Your Own Gin & Tonic” program. But through every cocktail and concept, one thing stays consistent: a deep passion for educating others and making every guest experience unforgettable.

We ask Seth about what drives him, the people who inspire him most, and what advice he has for aspiring bartenders and home mixologists alike.

What inspired you to become a bartender?

My entire life has been spent in the Food and Beverage and Hospitality Industries, with the last 20 years spent behind the bar. What keeps me coming back every day is the people, the stories, the creativity, and the chance to teach guests and team members something new about their favorite spirit or cocktail.

Where do you tend bar now? What makes it unique?

Currently I am the Beverage Director for Live! Casino & Hotel in Maryland. As someone who geeks out over spirits, cocktails, and pairings… it is quite literally a dream job. One Tuesday I can be working on a Soju Menu and Boba Tea cocktails in Luke Fu (our Asian Fusion restaurant), on Wednesday I might be designing a “Build Your Own Gin & Tonic” program for David’s Lobby Bar, on Thursday it’s classic craft cocktails in the Prime Rib Steakhouse, and during the weekend it could be a specialty event cocktail menu for 1,200 of our favorite guests. Every day is something new, and a chance to connect amazing guests with incredible cocktails.

Who has been most influential in your development as a bartender?

There are two people who immediately leap to mind as my motivation and influence. The first is my 5-year-old son, Garrett. Every day I work to show him that you can be anything you want to be and can accomplish anything you set your mind to. I love my job, my industry, and I hope one day he thinks his Dad is “cool.” One of my favorite moments is watching his reaction when he got to see his Dad making cocktails on the local news. Hearing “WOW, Dad is on TV!!” made me feel like an absolute superhero. The second person is my mother, Barbara. She was always tirelessly supportive of my journey in hospitality, in management, and behind the bar. Unfortunately, we lost her 5 years ago, but I know she is grinning from ear to ear and cheering me on… especially in my newest role where I get to tie all of those passions together.

Do you have any advice for novice/at home bartenders?

Jump in with both feet and soak it up. Never stop learning or experimenting. There is a wealth of information out there, so much more than 20 years ago. Follow the blogs, the podcasts, the content creators. Surf the websites of your favorite spirits for cocktail inspirations. Connect with distributors and spirit representatives to discover new ingredients. And never hold back on sharing what you discover, that’s how we all (and the industry) grow.

What is your favorite ingredient right now and why?

The answer to this question could (and does) change every day. Today I’ve just finished my submission for the Novo Logo Cocktail Contest, and I am absolutely in love with Thai Basil. The savory and slightly spicy notes pair incredibly well with any seasonal summer (Pineapple, Mango, and Strawberry were all part of my recent experimentation).

How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?

There is always a beginning inspiration. Whether it’s a dish I am working to pair with, a seasonal or local ingredient I want to include, or a new spirit I was introduced to. From there it’s a conversation of how I take this ingredient and tell a story that will resonate with both cocktail aficionados and novice bar-goers alike. “Where do I want this cocktail to transport someone as they enjoy it?”

Do you have a special technique you use or a tip for making a particular drink?

Egg Whites are next to holy. And never over-muddle.

Where do you see the bartending/cocktail culture headed?

I think we are coming full circle and backing away from some mixology “extremes.” Especially with the volume of guests at Live! Casino, the focus is on crafting cocktails that are appealing to everyone. The menu should not feel like a foreign language; it should be inviting, enticing, and familiar, but with a hint of mystery and something new.

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