Shannon Tebay Appointed Director of Mixology

"Tebay's cocktail philosophy, which she describes as " dynamic minimalism," combines unexpected flavor harmonies with advanced culinary techniques. This method allows her to create drinks that are not only complex but also visually appealing in their understated aesthetics."

"Having graduated from the French Culinary Institute, Tebay's journey began in pastry arts before transitioning into mixology. This culinary foundation equips her with a methodical yet inventive approach, making her a prominent figure in the cocktail world. Her unique background contributes to her ability to layer flavors seamlessly, producing cocktails that tell a story with every sip."

"She spent seven transformative years at Death & Company in New York City, a bar widely regarded as one of the most influential in the cocktail industry. Her time there honed her skills and positioned her as a thought leader in mixology."

"In 2021, she made history by becoming the first American and only the second woman to lead the American Bar at the Savoy Hotel in London. Her tenure there was marked by innovation and excellence, further establishing her as an authority in the global cocktail scene."

Shannon Tebay was appointed Director of Mixology at The Venetian Resort Las Vegas, bringing nearly two decades of hospitality experience to the resort’s large beverage program. Her cocktail philosophy, dynamic minimalism, pairs unexpected flavor harmonies with advanced culinary techniques to create complex drinks with understated visual aesthetics. She studied at the French Culinary Institute, beginning in pastry arts before moving into mixology, which supports a methodical yet inventive approach to layering flavors. Her career includes seven years at Death & Company in New York, recognized for shaping modern cocktail craft. In 2021, she became the first American and only the second woman to lead the American Bar at the Savoy Hotel in London, then later served as Beverage Director for Outernet Live Venue Group.

Read at Food & Beverage Magazine