Join David at:

Ketel One Vodka, Myschyf hemp liqueur & Reàl Syrups Spirited Dinner

"Lessons from the Limepocalypse, the Efficent Use of Citrus from Juice to Rind"seminar

Bartenders' Shakedown Flair Contest

David Bouchard is a native of Connecticut and where he started in the restaurant industry. He also spent 5 years in San Diego, California where he attended Culinary School and really got his feet wet in hospitality. In 2009 he moved back to Connecticut and began his career with The Max Restaurant Group based in Hartford, CT. While visiting New York City and Boston, MA he was first exposed to the craft cocktail culture.

He was an active memeber in the CT Chapter of the USBG and is currenty VP of the Palm Beach Chapter. In January he will succeed Rob Husted as President and hopes to continue to help the chapter grow on the path Husted has set over the last three years.