Event Details

About the Instructor

Beth Dixon has been in the restaurant industry for over 19 years. She started her bar career behind the stick at Can Can Brasserie. In her almost 7 years at Can Can she honed her skills as a professional bartender. While at Can Can, she also tended bar until 38 weeks pregnant with her beautiful daughter, Ellie. Beth credits a lot of her success to the things she learned from service manager Joao Neri & sommelier Bob Talcott in her tenure at the French brasserie.

When time came to move on, she, rather serendipitously, landed at Pasture. She was hired on the word of former co-workers, via text, on their opening night by the owner and front of house manager, Michele Jones. She worked the bar at Pasture for almost 7 years, where she fine tuned her style with Southern flare and hospitality, and eventually became the bar manager. The teamwork that Jones and her partner, Jason Alley, encouraged between the kitchen and the front of house teams allowed Beth the freedom to make her own mixers and work with kitchen staff to do an incredibly low waste bar program.

Known for her shrubs and high acid cocktails, Beth was put to the challenge in her role as Bar Manager at Perch, Mike Ledesma’s Pacific Rim inspired restaurant. This opened up a new creative window, where the focus was on Polynesian style cocktails with tropical fruits and spices.

She currently serves as President for the Richmond, VA chapter of the United States Bartenders’ Guild and tends bar at L’Opossum in Richmond, Virginia.