Panelist - Taking a closer look at RUM
With more than 20 years in the food and beverage industry, Juan Coronado has built an impeccable reputation as an award-winning mixologist and entrepreneur awarded by the Michelin Star guide. He has work as the cocktail innovator for Think Food Group, led by Chef Jose Andres, and the lead liaison for the research and development team. He also has been featured in GQ, Saveur, Details and The Washingtonian as well as Eater, Brightest Young Things Imbibe, Drink Magazine and The Washington Post.
Coronado began his hospitality career as the champagne sommelier for the prestigious Bubble Lounge in New York and San Francisco. Drawing on his vast knowledge of wine, he also served as an educator teaching “Champagne 101” classes for The New York Times. He then branched out, adding sake and tequila to his repertoire, and serving as The New York Post’s go-to tequila expert.
From there, Coronado became involved in an entrepreneurial project, opening Sortie in New York City’s Hell Kitchen, creating innovative and forward-thinking cocktails that made it a staple in the mixology community. His other collaborations included Braai and the Hennessy House of Mixing Academy.
Recognized as a gifted mixologist by the New York service industry, Coronado won “Rum Cocktail Awards” in 2005, 2006 and 2012 as well as the “Classic Martini Contest” at the Astor Center in 2008 and “ Best Bartender” in 2015 by Eater. Mentored by “Maestro del Ron” Jose Gomez and world renowned Rum Master Seńor William Ramos, Coronado joined the Bacardi team 10 years ago where his passion for Rum and his hands-on industry experience make him an excellent Brand Master for the US, Canada, Japan, Spain and Caribbean markets.