Everett Cole
Restaurant Beverage Manager
I evaluate dining-room bars through documented service cases, not abstraction alone. I have studied tasting-menu pairings in Montrose, hotel lounges downtown, and chef-driven restaurants near the Museum District. For Sanctuari Bar, I convert those observations into precise lessons on pacing, aperitif structure, staff communication, and how a cocktail program supports the meal.
B.S. Hotel and Restaurant Management, University of Houston; Certified Sommelier, Court of Master Sommeliers; WSET Level 2 Award in Spirits