St. Regis Bal Harbour
St. Regis Bar 

The St. Regis Bar is a luxury lobby bar in the truest sense — a room built for ceremony, occasion, and the belief that an evening out should feel like an arrival. I designed the cocktail program around that conviction: the hotel bar as an event, poured with total confidence.

The menu is composed rather than assembled. Nine signatures move between reimagined classics and originals native to the room — spirit-forward, precise, and unhurried. Three martinis are held at freezer temperature and served so cold they cloud the glass, a ritual as much as a serve. At six each evening, a saber opens the bar. Caviar arrives tableside on a silver tray beside a stemmed pour, presented with the theatre the moment deserves.

Woven throughout is a Japanese sensibility — in the clarity of the ice, the restraint of the garnish, the discipline of the measure — felt on the palate rather than announced on the page. My work spanned full concept development, original cocktail creation, the tableside ritual specifications, glassware direction, and the prep and batching architecture required to hold the program to standard at volume.

A room that knows exactly what it is, and expects the evening to rise to meet it. The concept is designed to be that room — timeless, ritualistic, and quietly proud of itself.