Aidan Read

A Tucson based non profit immigrant rights organization, I work remotely as a legal aide assisting attorneys in the legal division by compiling research, editing legal documents, scheduling client meetings and working with local social workers to ensure the emotional well being of our clients.

Hired as a seasonal employee to work the new outdoor tiki bar, I worked all three of the restaurant’s unique bar concepts. This entailed memorizing nearly 50 original house cocktails, prepping garnishes, batches and cordials.

Compere Lapin was awarded James Beard Best New Restaurant and Tales of the Cocktail Best Hotel Bar. I collaborated with the bar team on cocktail and menu development and had several of my cocktails featured by visiting brand ambassadors during Tales of the Cocktail 2024. I also took an active roll in helping servers build their wine, beverage and allergy knowledge.

James Beard winner for Outstanding Bar Program and nominee for Best Hospitality, Arnaud's French 75 Bar draws a diverse client base from around the world. Hand crafted syrups, cordials and speciality garnishes make this little spot one of New Orlean's hidden gems. I worked with colleagues of all levels to execute a dynamic and one of a kind experience through intensive prep and discussions on the historical significance of classic cocktails.

Michelin recommended small boat sustainable seafood, natural wine and bright, creative cocktails are the centerpiece of Moeca. I acted as the primary bartender and worked directly with the beverage director on a daily basis to streamline opening and closing procedures, troubleshoot quality control issues and collaborate creatively.

A James Beard nominated enoteca and a Boston favorite, Fox & the Knife specialized in house made pasta, woman owned amari and incredible service. As a member of our tiny bar staff, I was in charge of prep, batching and training of new bartenders.

Tucson's premiere agave bar, Penca features one of the country's largest selections of small batch mezcal, agave and sotol. As lead bartender, I trained all staff, created cocktails, managed bar prep and worked closely with our beverage director to maintain service standards.