Movers and Shakers: The Class of 2026
The on-premise beverage industry is full of innovators, trendsetters and game changers. After all, these folks are on or have typically come from the front lines of hospitality and understand what today’s guests want and how bar personnel can best provide it.
We honor the on-premise best of the best with the new Movers & Shakers awards, a spin-off of the BevX Awards. The change enables Cheers to shift the focus from corporate programs to the individuals who are innovating techniques, spotting and creating trends and developing stellar beverages.
The Movers & Shakers Class of 2026 includes eight stellar individuals selected for their accomplishments and contributions to the industry. Without further delay, here they are and why they won.
Jessica Altieri
Account manager, wine and water sommelier, IMI Agency
After running a digital wine television network that she founded for nearly a decade, Jessica Altieri in 2018 joined Four Seasons Hotels & Resorts as wine director. A year later she became the company’s first-ever corporate director of beverage.
During her more than six years with the luxury hotel brand, Altieri created the company’s first virtual training program, educational experience program, water educational training program and LTO program. She developed the first cocktail masterclass and sommelier Bootcamp for Four Seasons as a way to unite the teams, further their education and bring in the beverage partners to share their knowledge with everyone.
While with Four Seasons, Altieri worked hand in hand with IMI Agency in developing all national beverage partnerships. She decided to use her expertise to develop corporate beverage programs for other high-end hotels, and joined IMI full time in 2025.
In her first year there Altieri brought in Auberge Collection as a client to IMI and is developing their first core beverage program with their corporate team. She has also created inaugural educational and LTO programs for Choice Hotels and Crescent Hotels.
A certified sommelier with the Court of Master Sommeliers, as well as a certified water sommelier from the Doemens Academy, Altieri also wrote the book Kiss My Glass, the No BS Wine Buying Guide. She is an ambassador for CORE, helping to raise awareness and visibility for the national nonprofit group dedicated to providing support to the food & beverage service industry.
Altieri prides herself on thinking outside the box and finding new ways to help others spread the word about all things beverage. For example, “I became a water sommelier before the pandemic, as I knew there was a whole sector of the world that I wanted to assist besides being a wine sommelier,” she says. “And now I help educate teams around the world with their non-alc and water knowledge.” •
Mike Capoferri
Owner/operator, Thunderbolt, Night on Earth, and Semiprecious
A 25-year hospitality-industry veteran, Mike Capoferri got his start bartending in his hometown of Atlanta before moving to Los Angeles. After working as an automotive copywriter, he returned to the bar, first at Soho House LA under mentor Chris Ojeda, then at 432 Fairfax, Sean Parker’s private bar in the Fairfax District.
These experiences provided a framework for the commitment to hospitality Capoferri instills in every one of his concepts today, and led him to meet his now business partner, Rahul Marwah. Together, they opened the first Denny’s in New York City in 2014, which was also the first in the franchise to feature a serious craft cocktail program.
Capoferri joined Campari America in 2015 as an Italian Portfolio Specialist, traveling to hundreds of bars across the country and immersing himself in European aperitivo culture. This experience shaped the DNA of all three concepts he owns today: Thunderbolt, opened in Echo Park in 2019; Night on Earth, opened in North Hollywood in 2024; and Semiprecious, opened in Denver’s Sunnyside neighborhood in 2025.
All three concepts have the same foundational philosophy: a high-tech, low-waste, no-frills approach to cocktail production. The bars have been at the forefront of technical innovation in modern cocktail making, and have actively worked to share those advances with the broader industry.
For instance, all three open their doors to members of the bar community for hands-on training in the techniques that define their programs: centrifuge clarification, force carbonation, canning, vacuum infusion and compression, always free of charge. Capoferri’s team also travels internationally for popup collaborations and regularly hosts world-renowned bars in return, creating a continuous exchange of knowledge and technique across the global cocktail community.
Because the specific type of bartending his programs require, Capoferri runs a training-heavy program that attracts applicants who are excited to be involved in a scientific and technical mixology program. New employees go through an extensive, months-long prep training regimen that takes place during paid shifts and while receiving tips, allowing staff to learn on the job without sacrificing their income.
Due to the specialized techniques required to execute the full menu, it takes a new team member about a year to master them all. Any employee who expresses interest in the business side of hospitality has access to P&L analysis discussions and financial management training.
Benefits bar none
This commitment carries through to benefits as well: All employees across all three concepts, full and part-time, receive healthcare coverage, a fully employer-matched 401k up to 6%, and THRIVE, a program offering employer-matched contributions toward any debt-payment account including student loans, car payments, and mortgages.
It’s no wonder that the three bars maintain remarkably low staff turnover, and that nearly every bartender who has come through Capoferri’s bar group has gone on to run their own program. •
Antonio Carranza
Corporate beverage director, Hyatt Hotels Corp.
The decline of wine engagement among new consumers has been a headache for the industry in recent years. Antonio Carranza, corporate beverage director for Hyatt Hotels Corp., is tackling that issue by pioneering new approaches to wine service that simplify the guest experience; remove intimidation and over-education; and focus on enjoyment, discovery and personalization.
Carranza, who leads beverage strategy across a broad portfolio of luxury and full-service hotels, is one of the key architects of Hyatt’s modern beverage identity. His vision is to reposition wine as approachable, experiential and relevant, rather than complex and exclusive — a shift that has the potential to influence the industry at large.
One initiative to reach that goal is BLEND: Beverage Leadership, Education & Development, a comprehensive education platform designed to hone the skills of beverage professionals at all levels. By combining supplier-led expertise with structured learning, Carranza is building a culture where knowledge directly drives performance and guest engagement.
Another is the Masters of Food & Wine, a luxury experiential platform that transforms traditional wine dinners into immersive, storytelling-driven events. It elevates wine from a product to an emotional, curated guest journey, driving both engagement and revenue.
The Good Taste Series – Plated & Poured Contest is a competitive and creative platform that challenges hotel teams to elevate food and beverage pairing through innovation, presentation and storytelling. This initiative fosters internal talent, drives engagement and raises the overall standard of execution across properties.
Carranza also developed the Shaken & Stirred Beverage Program, a next-generation, tiered beverage framework that integrates spirits, wine, beer, wellness and zero-proof offerings. This program establishes a new benchmark for balancing consistency, flexibility and innovation across the Hyatt portfolio. It includes the Hidden Bar Series concept, which converts underutilized hotel spaces into curated, high-impact cocktail experiences, unlocking new revenue streams and redefining how space can be used in hospitality.
Inspiring the next generation
Through BLEND, Carranza has created structured pathways for bartenders, servers and managers to develop both foundational and advanced beverage knowledge. His programs go beyond product education, focusing on storytelling, confidence and guest interaction.
He collaborates closely with supplier partners to deliver expert-led training, ensuring that teams across markets have access to best-in-class education. Carranza has also introduced clear compliance structures while simultaneously encouraging creativity, proving that discipline and innovation can coexist.
What’s more, Carranza personally mentors emerging leaders, helping them navigate both operational challenges and career growth. His approach is centered on empowerment, giving individuals the tools, confidence and perspective to succeed and lead.
And despite the on-premise industry’s numerous challenges, Carranza has consistently delivered solutions that are both innovative and practical, ensuring long-term sustainability and relevance. As part of the future of beverage leadership, he is not only improving performance, but reshaping how guests interact with beverage, how teams are trained, and how suppliers collaborate with operators. •
Kathy Casey
President/CEO/owner, Kathy Casey Food Studios – Liquid Kitchen
Widely credited as the world’s first “bar chef,” Kathy Casey is a pioneer in using fresh, seasonal ingredients, savory kitchen techniques and balanced flavor profiles in cocktail programs. She has fundamentally changed how the on-premise industry views the relationship between the chef and the bartender.
Through her agency, Kathy Casey Food Studios – Liquid Kitchen, Kathy has trained hundreds of beverage professionals across the globe — from North America to the Middle East and Southeast Asia. Her work encompasses recipes as well as operational excellence and best practice techniques.
For instance, Casey has developed award-winning beverage programs for global giants including Fairmont Hotels, Norwegian Cruise Line and Marriott Hotels, while maintaining a hands-on mentorship role for the next generation of mixologists. She also runs several dining concepts in the Seattle-Tacoma International Airport, including Lucky Louie Fish Shack, Rel’Lish Burger Lounge and Dish D’Lish.
Shooting her shot
In a fast-moving, post-Covid world, Casey has led the charge in identifying what modern travelers and diners actually want. From launching the nation’s first airport “shot bar” concept, to her current focus on experiential cocktails, sophisticated non-alcoholic offerings and culinary-inspired drinks, she consistently spots trends before they hit the mainstream.
How did the shot bar come about? During Covid, restrictions at SeaTac airport limited the seats available for passengers looking to have a cocktail, and there were long lines to get into bars for a drink. At Rel’Lish Burger Lounge, which opened in 2018 and features a wide selection of signature cocktails, the bar was closed for seating and inside tables were limited to about 20 seats.
So Casey transformed the Rel’Lish to-go counter into a walk-up bar featuring all shots. She designed a fun new logo and digital menu for that area, which offered shots as a single or a double, served in red mini Solo cups. Shot Bar, which opened in March 2021, won a BevX Award winner that year for Best Single-Concept Hospitality Beverage Program.
Casey was also recognized as one of Cheers’ Top 10 Most-influential People of The Past 25 Years. A dedicated advocate for the food beverage and airport community, Casey is a cofounder of the SBAAC (Small Business Airport Action Committee), supporting minority- and women-owned businesses. As both a high-volume operator and an award-winning author with 10 books to her credit, her influence is deeply woven into the fabric of the on-premise business. •
Braithe Gill
Corporate beverage director for Ralph Brennan Restaurant Group in New Orleans
It’s not easy to sell wine these days, as older consumers are drinking less of it, and younger folks are not embracing it as enthusiastically as previous generations have. Braithe Gill, corporate beverage director for Ralph Brennan Restaurant Group in New Orleans, aims to change that.
Each person she inspires to learn about wine represents a piece of her passion. At Brennan’s, which includes Red Fish Grill, Brennan’s, Napoleon House, Ralph’s on the Park, Café NOMA, and Jazz Kitchen Coastal Grill & Patio at Downtown Disney at the Disneyland Resort, Gill provides a strong culture of staff preparation and teaching across the company, with an emphasis on learning wine regions and vintages.
She also leads cellar tours for guests, which includes a special pairing class, and serves on the board of the New Orleans Wine & Food Experience, a non-profit supporting culinary and beverage education. Her vision encompasses the restaurant’s complete beverage experience, from the world-class wine program to signature achievements.
Rebuilding a world-class wine cellar
Gill began her study of wine as a back server at New York’s Union Square Café, where the strong culture of staff education drove her to acquire as much knowledge as possible. She achieved certification from the Court of Master Sommeliers, becoming the wine director of Union Square Café, and then moved to general manager of the Brooklyn Wine Exchange.
She later moved to New Orleans, hoping to help reinvigorate the city’s wine culture after the destruction of Hurricane Katrina. As part of this effort, Gill rebuilt Brennan’s wine cellar, which had lost its historical contents as a result of the storm.
Brennan’s now houses more than 15,000 bottles and 3,500 labels, with attention to thoughtful producers, verticals and large formats. And with more than 100 Champagnes on offer, Brennan’s has been named the Champagne House of the South.
Gill’s vision encompasses the restaurant’s complete beverage experience, from the world-class wine program to signature achievements. For example, she traveled to France to specifically develop and oversee the Brennan’s private label Champagne in partnership with Piper-Heidsieck, a custom-curated exclusive blend uniting two institutions.
The company’s vast collection extends to zero-proof spirits, as Gill continuously introduces non-alcoholic wines to the menu — proving meticulously matched alcohol-free selections can also enhance the cuisine. What’s more, Brennan’s was the first in the country to offer a private-label nonalcoholic THC/CBD beverage by partnering with a local seltzer company for a riff on the Pimm’s Cup cocktail.
Gill has long been looked to as a mentor, especially for women in the wine industry. She believes that wine is community, and like a bottle of wine, it’s meant to be shared. It’s a philosophy she lives every day. •
Stasch Kuras
Beverage manager, Forte Hospitality Group in Chicago
Stasch Kuras started out in hospitality at age 13, after his parents signed off so he could work two days a week washing dishes and making milkshakes. He quickly became fascinated by the flow of a restaurant and has worked in the industry ever since.
Local law in his hometown of Danville, IL, allowed people to bartend at 18, so as soon as he turned 18, Kuras set out to learn everything he could about cocktails. From the start, he was captivated by how drinks are built, the glassware, the garnishes and the technique.
A pivot into financial consulting enabled Kuras to use his hospitality expertise to advise bars, restaurants and hotels. From 2006 to 2024, he helped open dozens of restaurants across Chicago, developing cocktail programs, training staff and supporting successful openings, all while continuing to bartend.
He joined The Ritz-Carlton Chicago in 2018, and in 2024 moved to Forte Hospitality Group to open Butcher and the Bear. As beverage director for the company, Kuras oversees the programs at Butcher and the Bear, Sapori Trattoria and Ithaki Estiatorio. He leads the bar teams across each concept and hosts regular cocktail classes to ensure his staff is continually learning, refining techniques and growing together.
Hospitality remains central to Kuras’ leadership philosophy. He encourages his teams to build genuine connections with guests, including remembering personal preferences and go-to orders. These details elevate service and create memorable experiences, reinforcing the culture of hospitality that defines Forte’s concepts.
Kuras is constantly evolving the beverage programs across Forte Hospitality’s concepts to showcase high-quality ingredients and thoughtful cocktail construction. At Ithaki Estiatorio in particular, he has focused on introducing guests to authentic Greek spirits.
For example, he has worked extensively to source traditional Greek ouzo and incorporate it into the cocktail program in creative, approachable ways. By highlighting this spirit through inventive cocktails, Kuras is expanding guests’ palates while celebrating the cultural authenticity of the restaurant’s Greek roots.
Supporting the bar community
Kuras keeps his focus on building strong beverage programs and mentoring hospitality professionals. Bartenders are far more than drink makers for him; they are hosts, listeners and entertainers who create welcoming spaces where guests feel seen, cared for and part of the experience.
Early in his career while working in Chicago’s Wrigleyville neighborhood, Kuras noticed that many bars in the area struggled during the winter months, and that bartenders often lacked formal cocktail training. Seeing an opportunity to support his peers, he organized a cocktail class and invited bartenders from other Wrigleyville establishments to attend.
His goal was simple: Kuras wanted to help bartenders strengthen their craft and attract a broader clientele during the slower season. He continues to do this with programming across Forte Hospitality’s concepts, looking to lead the next generation of beverage creators. •
Mickey Mullins
Beverage director/bar manager, The Bower & The Bower Bar in New Orleans
On a busy Saturday night when a nightclub needed help, Mickey Mullins unexpectedly found himself behind the bar. His quick thinking and natural sense of hospitality made an immediate impact, and bartending soon became his calling.
Since joining Latter Hospitality in New Orleans as a bartender in 2019, Mullins moved up to the beverage director for The Bower & Bower Bar, where he develops menus, trains staff and strengthens the culture of both spaces.
His cocktail style is rooted in seasonal herbs, flowers and produce sourced from Sugar Roots, The Bower’s partner farm. This collaboration allows the bar to build drinks around what is freshest and most vibrant at any given moment, creating a menu that evolves naturally with the seasons while reinforcing a deeper connection between agriculture and cocktail culture.
Mullins approaches cocktail development with a forward-thinking mindset, often anticipating shifts in the industry before they became trendy. For instance, as conversations around alternative sweeteners and reduced refined sugar gained momentum in the cocktail world, he was already experimenting with natural ingredients such as dates and other whole-food sweeteners, and incorporating them into balanced, layered drinks.
The Bower’s beverage program melds culinary creativity and thoughtful sourcing. His cocktails reflect a broader shift within the bar industry toward sustainability, seasonality and ingredient-driven creativity, all while remaining approachable and guest-focused. By blending innovation with a strong sense of place, Mullins continues to push the conversation around what modern cocktail programs can be.
Genuine and generous
With a leadership style rooted in genuine human connection, Mullins has fostered a culture at The Bower in which team members feel supported and valued. The camaraderie is immediately evident to guests, who enjoy great food and cocktails as well as experience a sense of belonging.
Mullins firmly believes that when a team is unified and inspired, exceptional hospitality naturally follows, a philosophy that continues to guide the success of the program. He focuses on developing the next generation of bartenders by giving them real ownership over the beverage program.
That means rather than dictating menus, Mullins actively invites his team to develop their own recipes and takes their input seriously during tastings. This approach not only builds skills, it creates passion for the craft. His bartenders show up not as employees executing someone else’s vision, but as contributors with a genuine stake in what they’re serving.
His approach to hospitality is grounded in generosity, whether that means mentoring younger staff members, collaborating with local farmers like Sugar Roots Farm, or creating an atmosphere where guests feel genuinely welcomed. Mullins understands that great bars are not just about drinks: They’re about people and connection, and he brings that philosophy to every shift. •
Luis Ortega
Senior director, beverage development & operations, Norwegian Cruise Line
Ever since he entered the cruise industry at age 19, Luis Ortega has been continuously at sea or shaping the onboard beverage experience. Recruited directly from school by Paquet Cruise Line in France, Ortega has worked for Apollo Ship Chandlers, Celebrity Cruises, Royal Caribbean Group, Celebration Cruise Line and Norwegian Cruise Line.
In his current role as Norwegian’s senior director, beverage development and operations, Ortega leads a scaled global business: 20 ships, more than 400 bars and lounges, thousands of crew across more than 100 nationalities, and a program that generates a meaningful share of onboard revenue. He created a single operating system that runs identically on every ship, encompassing standardized concept guides, unified sourcing, unified pricing logic and fleetwide financial training for every beverage leader.
Under Ortega’s leadership, Norwegian’s gross beverage revenue has grown 19% and fleetwide beverage consumption has climbed 43%. The unified More at Sea/Free at Sea inclusive beverage program achieved 62% fleetwide guest adoption within weeks of its simultaneous Jan. 1, 2025 rollout across all 20 ships.
A chief accomplishment is the Beverage Finance training certification program, a blended curriculum Ortega created combining digital modules, recipe videos on iPads, in-person coaching by corporate trainers and expert led sessions from Diageo, Bacardi, Pernod Ricard, Riedel, Bar Lab with Gabe Orta and others. Every beverage leader now interprets cost data, margin, and menu engineering in real time, and completion is recorded in crew files. The program drove more than $10 million in year-over-year savings.
Training new leaders
Ortega has made a considerable contribution to the industry’s talent pipeline, providing certification and formal education at sea. Norwegian was the first cruise line to host the Court of Master Sommeliers directly on board for training and examination, enabling crew to earn globally recognized credentials without ever leaving the ship.
As a result, the cruise line’s certified wine stewards shot up 129% in less than two years, increasing from 31 to more than 40 certified crew, with 56% earning credentials in the past 19 months. Ortega also built the Wine Steward Incentive Program, a fleetwide competition rewarding top performers for sales, leadership growth and stock rotation.
Cicerone by Miller Coors beer certification, BarSmarts by Pernod Ricard, and AHMA were all introduced on the ships by Ortega. He also launched the NCL Beverage Conferences, biannual gatherings that pull beverage managers off every ship to share ideas, meet suppliers, workshop new menus, and go through leadership development.
Few beverage leaders have operated inside every major cruise group or served as both a senior onboard operator and a senior corporate officer. These experiences have established Ortega as a leading authority on beverage management in marine hotel operations and guest experience. •
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