As an employee of the late Annabelle's Bar & Bistro, Ethan Terry became enamored with San Francisco’s burgeoning cocktail renaissance. In 2006, Ethan convinced his manager, Greg Quinn, to give him his first bartending shift. Soon, Ethan was totally immersed, managing the bar while simultaneously feeding his curiosity for new and innovative techniques with his event company, Cocktail Lab.

In 2010, he joined the talented folks at 15 Romolo, bartending and also deepening his knowledge of the restaurant and bar business as Romolo’s Assistant General Manager. Ethan left Romolo to launch AQ Bar & Restaurant’s critically acclaimed, seasonally focused cocktail program. Ethan then joined Greg Quinn, heading the bar at San Francisco’s groundbreaking cocktail stalwart, The Alembic. The following years were spent working with industry greats at Comstock Saloon, Tradition, Heaven's Dog and the Slanted Door.

All of this work earned Ethan a coveted spot on Zagat’s “30 Under 30,” a placement for the Alembic in Thrillist’s “33 Best Cocktail Bars in the Country,” as well as coverage in the New York Times, Huffington Post, San Francisco Chronicle and numerous other blogs and review sites.

In recent years, Ethan worked with The Bon Vivants as San Francisco's brand ambassador for their extensive spirits portfolio. Additionally, Ethan curated the cocktail program for Derby Cocktail Co., the beverage arm of San Francisco's Stag Dining Group and was up until recently the West Coast Brand Manager for Frederick Wildman / Chartreuse, growing the brands through education, experiential events and advocacy.

Ethan Terry

A graduate of Indiana University, Greg Quinn came to San Francisco trying to get out of the restaurant industry. While his History degree didn’t open the professional doors he hoped, he found that the celebrated food scene in San Francisco was very different than what he encountered in small town Indiana. Over twenty years later, Greg has only gained enthusiasm for the food, beverage and hospitality profession.

Greg has worked in a number of San Francisco’s most celebrated restaurants, beginning his Bay Area career at Betelnut and Yoshi’s at Jack London Square. He went on to a successful six year tenure as Indigo Restaurant’s General Manager and a three and a half year stint at SOMA’s Annabelle’s Bar and Bistro. Each restaurant was consistently profitable and in fact, in its 15 year history, Annabelle’s had its first profitable years under Greg’s management. 

Having helped earn Wine Spectator’s prestigious “Best of Award of Excellence” at Indigo Restaurant, Greg furthered his career in the beverage industry, departing Annabelle’s to become a founding partner of Free Flow Wines. Free Flow’s innovations in the beverage industry included becoming a leader in the marketing, packaging and logistics involved with the rapidly expanding wine on tap trend.

Greg left the wine industry and returned to restaurant management, operating some of San Francisco’s most heralded cocktail destinations, including The Alembic, Bar Agricole, Trou Normand and The Absinthe Group’s Boxing Room.