Craft Cartel was born with the idea to provide Craft Cocktails to the Event Scene…
We did not wanted to settle for an average cocktails, this is not your average rum and coke bar, we create a cocktail experience, we are passionate about mixology and our craft so we prepare everything from scratch from our juices to our syrups.
Craft Cartel is a full cocktail catering service that will take your next event from typical to the exceptional. At Craft Cartel mixology and cocktails are our passion and we want to share that passion within everyone in event industry. We are changing the way people enjoy cocktails when at any event no matter the occasion, we would all probably agree that the days of sipping on pre fabricated cocktails is a thing of the past and at Craft Cartel we think that just because you didn’t walk through the front door of cocktail bar doesn’t mean that we can’t bring the same the experience to your front door.
Let our top shelf Mixologist be of service to you and your guests at your next upcoming event.
| Richard Monis
From a sweaty dish-pit in Rhode Island to the apex of the restaurant scene in South Beach, I have lived an F&B fairy tale. My humble beginnings scrubbing stink pots and chopping vegetables, instilled a bulldog work ethic that has served as a ballast as I has traveled the world honing My craft. I enrolled in Johnson & Wales University to pursue an education in business. It did not take long for me to realize that the best way to learn business is to roll up my sleeves and build one. During a reboot to San Diego, I found myself behind the bar at some of Southern California’s busiest watering holes. A plan began to form. Travel & experience were necessary ingredients and Club Med provided the ultimate melting pot to bring these elements to a boil. As a manager with Club Med for 5 years, I coordinated both Hotel & Leisure services on an international level. Life in paradise was never dull. I wore a number of hats daily – bartender, performer, host, event planning, team management, and emcee duties were all in a days work. I approached each task with the same pugilist determination I applied in that Rhode Island dish-pit. My plan evolved. Success revealed itself in the form of travel. I resided in Turks & Caicos, Punta Cana D.R., South Florida, The Bahamas and Ixtapa, Mexico
I landed in Miami Beach, My home for the past 7 years. In that time, I have consulted for 50 Eggs Inc and The Fountaine Bleau, The Myles Restaurant Group, which operates Prime Fish & Prime 112 between others.
I determined that my experience in many areas of Food & Beverage could translate into success in the evolving Craft Cocktail movement.