With a passion for hospitality and a keen eye for detail David Disney has spent the last thirteen years honing his knowledge of creative craft cocktails. Disney originally came to Chicago from Indianapolis where he worked at the Ball & Biscuit, voted number one craft cocktail bar in Indy by Indianapolis Monthly. His interests led him to Cichetti and GT Fish & Oyster, working under the esteemed Michael Sheerin and Giuseppe Tentori. Disney later moved on to run the beverage program at Salero, an award-winning Spanish restaurant. His next step took him to Sparrow, a 30’s inspired Cuban rum bar. Under the tutelage of fellow judge, Peter Vestinos, David developed a discerning, in-depth knowledge of the art and science of a perfectly balanced recipe. In late 2016 he took over as lead mixologist and bar manager.