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; Certified Sommelier, Court of Master Sommeliers

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