Chilled: spotlight on bartender andrea duran
Where do you tend bar now? What makes it unique? Distinctive drinks, décor, a certain vibe?
I currently work at Paloma Restaurant in Santa Fe, NM. I had lost my job of 4 years to the pandemic and absolutely could not bring myself to think of job hunting at the time. Thankfully they found me, and it just felt very symbiotic. It is an Oaxacan-inspired restaurant, with lots of local ingredients, Agave, and other Mexican spirits are the main focus for the bar program, fresh juices, and a fast-paced cocktail-heavy environment.
Who has been most influential in your development as a bartender? A mentor, a parent, a fellow bartender, and why?
I have been fortunate to meet lots of amazing bartenders, managers, owners, etc., since I started, and I honestly take a little something from everyone I meet. My last manager, who I took the program over for when he left for bigger and better things, is probably someone who still influences my choices and who I turn to with any questions or doubts I have. I am close to a lot of people I used to work with, and we have an amazing small community of bartenders here and that support is really amazing, and it definitely pushes me to step up my game.