Today we’d like to introduce you to Ignacio Cittadini
Hi Ignacio, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I always worked with food around my mom and grandma, so serving in restaurants became 2nd nature. I was managing at a steak house downtown and we needed to make a new cocktail menu (we had no bartender) so I jumped behind the bar during service.
I have some friends who saw potential and ended up giving me the chance to full on bartend at a fancy Italian restaurant that is not around anymore and then 1, 2 , 3 and now 11 menus later, I have been consulting, bartending and working for private clients, cooking, teaching and serving their families and friends. I also got to work with very high end clients putting together events for their fundraising, weddings and just casual dinners.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I hit a bunch of rocks on the way here, from lossing both jobs during covid which led me to go into landscaping for a while to some medical issues but we don’t stop and look back enough. It’s all been a learning experience and a part of how we learn to adapt to situations.
I belive that the more obstacles one goes through, the stronger the character behind the person becomes.
Appreciate you sharing that. What else should we know about what you do?
So I love bartending but the logistics behind bartending and the artistic side of designing and putting together menus has been what gets me up in the morning.
I set myself apart by learning the science behind my art of cocktailing and food… not many bartenders can keep up with chefs and vice-versa, I’m proud to say that I’m one of the that had knowledge of every aspect of a restaurant, bar, kitchen, management and team building.
I also have a great reputation in the industry and people know my work is great because of the care I put into it, attention to detail and hard work is key.
We’d be interested to hear your thoughts on luck and what role, if any, you feel it’s played for you?
Not the best luck, but we keep working hard to make sure luck has nothing to do with our success.
Pricing:
- Most private event start at $500
- Menu development and training around $2500
- Consulting $55/hour
- I have a crew of licensed bartenders for big weddings or big events
Contact Info:
