Cris Cusac

I started bartending in 2007 when I turned 21. I worked for a small chain that no longer exists named Rio Rio. Brazilian restaurant that was known for its caipirinha. I then found myself at Kabuki Japanese restaurant where I learned sake and soju drinks under Master Sake Sommelier Yuji Matsumoto. During my entire experience, you might have seen me at a party behind the bar. I most recently took up the mantle of bartending at the American Legion in Santa Ana. After which I realized I wanted more ...