Craft Cocktails SF mixology
SFM at SFBG party

We’ve spent the last few years watching cocktails rapidly evolve and seeing our friends and colleagues open up to the resurgent cocktail movement. We’re now entering a new paradigm in how we drink (and think about drinking), and SFM is dedicated to helping it grow. Until now, there’s been a missing piece connecting how cocktails are perceived, events are executed, and how bartending is learned. SFM is dedicated to defining innovative events and executing them in awesome new ways.

Our Staff

Jahaziel Garay

Jahaziel Garay - Partner

Jazzy is one of the top bartenders working in San Francisco today. With 15 years of culinary and bar experience, he is not only deeply rooted in the local hospitality scene, he also has a refined palate and expertise in the service industry that spans both food and drink, and both Northern and Southern California. Jazzy is an owner of Barrel Aged Restaurant and Cocktail Lounge in Martinez, California, and can mix some of the best cocktails this side of the Mississippi.

Luke Shiflette

Luke Shiflette - Consultant

Luke's career in the restaurant and bar industry started in 2000 in Washington State, and over the last 10 years, he has worked as a bartender and manager in some of The City's busiest restaurants and nightclubs. From opening new locations to creating cocktail menus, from managing inventory to staffing and implementation of policies and procedures, Luke is an seasoned expert on the ins and outs of bar management.

Timothy Sowards

Timothy Sowards - Events Instructor

He began his career as the door guy in SF's Richmond District. Moving his way up through the ranks, after two years he was managing the venue. After an ownership change, they insisted he go through bartending school. He became intrigued by his experience at the bartending school that he accepted the offer to teach classes himself. Tim then worked as an instructor for 7 years, becoming a rare breed of bartender who consistently wakes up by 7am to teach morning classes after ending a shift at 3am behind the bar - never calling in sick. His experience behind the bar, in conjunction with his experience teaching and an easy going attitude make him an invaluable asset SF Mixology already diverse staff.