How long have you been employed at the Soho House Group?

I’m relatively new – I joined in February 2010 and was brought in for the opening of West Hollywood.

What are your strengths as a creative bar director?

I bring a lot of experience and plenty of knowledge but I also have a thirst for new knowledge – I don’t feel like I know everything and I feel like I’m always learning from other bartenders as well. I have a great eye for all of our details and I fuss over everything, probably a bit too much! But in order to execute all of our drinks on a large scale, there are a lot of things that need to be looked over.

What is your signature drink?

Well I don’t know if I have a signature drink but I definitely have an affinity and a love for all classic cocktails. I do something called an Jalisco Sour –
50mls Anejo tequila
20mls Honey syrup
25mls Lemon juice
Then serve in a sour glass.

What is your favourite ingredient/spirit to work with?

That’s a bit like asking which of my kids do I like the best! I definitely love working with tequila… and bourbon… and gin… Mainly because they all taste wonderful.

What can you not live without behind the bar?

I cannot live without ice.

What is your most memorable drink/place to drink?

When I had a Cherry Daiquiri at the original NYC Milk & Honey in October of 2004. Milk & Honey is like a temple to classic cocktails and that pre-prohibition style was very new to the States at that time. The bartender was called Sammy Ross and he was great. I think that was the first drink he recommended, like a bartender’s choice, and that’s what he made. It was very simple but very delicious.

What do you look for in your bartenders?

People who are amazing hosts: people who can host you at their house or host you at a bar are going to be amazing bartenders. People go to bars to see bartenders and if you’re a brilliant host people will have a great time.

What do you like doing outside of work?

A little bit of everything I guess. I’m a massive movie fan so I love watching films. I have a four year-old son so anytime I can get away with him, whether it be playing baseball or going to the park, is great. And I love trying new restaurants – I’m a big fan of chefs and what they do.

What are the classic mistakes that bad bars make?

Hmmm, there’s so many to pick from! Probably bar design and ice. The bar needs to flow both for the guest and the bartender behind, so you can maximize space and maximize dollars. You want the guests to enjoy themselves and your bartenders to love working behind their bars. And having quality ice is essential because it lets everybody know that every detail has been looked at. Ice sets the standard.

What’s the secret to getting served quickly at the bar?

Good eye contact and knowing what you want to order.

Cocktail Lesson with Chris Ojeda from sohohouse on Vimeo.