Frankie Thaheld :: CHEF'S ROLL :: The Professional Chef Network
Frankie Thaheld

Frankie Thaheld

San Diego, CA, United States
Partner / Director of Culinary Mixology | Snake Oil Cocktail Company
fthaheld@chefsroll.com
Backlot Bees Knees - london dry gin, pressed lemon, orange blossom honey, lavender soda
I started my beverage career as a soda jerk in Fullerton, California in the late 80's.  It wasn't until I worked as a bartender/corporate trainer for California Pizza Kitchen that I learned a love for bartending.
After 11 years of globetrotting and teaching people in foreign lands the basic trade, I wanted to increase my own skill level and challenge myself.  I became the head mixologist at the well respected, George's At The Cove - California Modern Restaurant.  Our chef took me to NYC and we explored numerous speak easies and cocktail bars.  One in particular struck me as profound when I saw a cilantro infused gin for the first time.  This really inspired me and opened my eyes to something other than pre prohibition cocktail stylings.
I soon started to experiment with vegetables, rare herbs & spices and exotic fruits.  Building on these factors and learning to carefully balance complex flavors and acidity became a passion.  Still holding to the tenets of classic cocktail recipes, I found a way to live in both worlds.
I am always looking around the corner for the next innovation and hope to be creating some of my own.

Backlot Bees Knees - london dry gin, pressed lemon, orange blossom honey, lavender soda
I am dedicated in bringing the elements of the kitchen and garden with elevated technique to the bar to create multi-sensory and memorable beverage experiences.
EDUCATION & EXPERIENCE
Snake Oil Cocktail Company. San Diego, CA
Partner / Director of Culinary Mixology
George's At The Cove. La Jolla, CA
Head Mixologist
Alchemy. San Diego, ca
Head Mixologist
California Pizza Kitchen. San Diego, CA
Corporate Trainer
SKILLS & EXPERTISE
Menu development
Competition judging
Recipe development
Staff training
Ingredient sourcing
Food/menu costing
Labor cost management
Training
Culinary writing
TV/radio guest appearances

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