Where were you born?

South Africa, where they know how to spell my name right.

Where and when did you get interested in mixology?

My first bartending jobs were in South Africa, and then I had the good fortune to work in London, where bartending is a true profession. Most people don't realize that.

You had mentors in London?

Oh, yes. I graduated from the BAR program, which was a big deal. It was directed by Paul Pacult, Steve Olsen, Dale DeGroff, Dave Wondrich and Doug Frost. They all had a part in passing on the art of bartending, and I was a very receptive student. Very.

Where did your journey take you next?

Talk about good fortune. San Francisco was my next stop. This region is where the fresh, sustainable food and drink movement began. So it's amazing to live and work here.

Where, exactly, do you work?

All over the country, managing the Kimpton bar program. But my home base is the Fifth Floor Restaurant. I'm not home much, but when I am, it's pure heaven, even when the fog rolls in.

What's your work all about?

Well, I'm in the air a lot, getting my feet on the ground in all of Kimpton's restaurants, training the staff when new restaurants open and working with them to develop cocktails that reflect each restaurant's concept.

Sounds like fun, is it?

The challenge is to come up with cocktails, infusions, concoctions… that kind of thing, with fruits and flavors that are fresh and available locally and, of course, grown sustainably. This is a really creative and playful job. And the people I work with are the best. I'm not complaining.

Let's back up for a minute. How did you land such a great job?

My first San Francisco job was at the Irish Bank Bar & Restaurant. That was a fun one! I got to put together probably the most extensive and complete Scotch Whiskey selection in the Bay area. Then, I started consulting for restaurants that were opening. Then I worked as the Brand Ambassador for Plymouth Gin, and Partida Tequila's Cocktail & Tequila Ambassador. See what I mean? Bartending can turn into a fantastic career.

Tell us more. How did you land Kimpton?

Well, Kimpton liked my background and especially my local involvement. They saw that I was voted best Bartender in San Francisco by Anthony Dias Blue. I'm a judge in the San Francisco World Spirits Competition every year, and I helped launch of the United States Bartenders Guild chapter in San Francisco. That kind of thing really helped me get this dream job with them.

How did you learn so much about spirits?

I have literally visited every single type of major distillery to see how gin, vodka, scotch, bourbon, run and tequila are made. We South Africans love to travel, and, of course, to me a distillery is the most interesting place on earth.

Where can we find your cocktails?

Well, there's the Starlight Room. I created the Million Dollar Cocktail menu for Harry Denton. The Fifth Floor, of course.

What's up next for you?

Oh, I don't know. My glass is completely full with Kimpton. They're growing in every direction, so there's always a new challenge. And I have to tell you. These people are a lot of fun!