Blurring the lines between the kitchen and bar: 5 questions with Manny Calderon, Head Bartender at Porto
While his official title is head bartender, Manny’s role at Michelin-starred Porto encompasses much more than that. Combining his culinary background and expertise with a love for creating thoughtful, ingredient-driven cocktails, Manny helps unite the front-of-the-house team with those working in the kitchen, creating a seamless dining experience for everyone in the process. Here, five more things you need to know about him.
How did you get into the hospitality industry?
Growing up, I used to cook with my mom a lot on the weekends. After high school, I went to Le Cordon Bleu. While in culinary school, I worked as a food runner, server and then ended up in bartending. I met some awesome people who used to sit at my bar who were opening an Italian place. I wanted to learn more, so I went to work with them. I started as garde manger and quickly worked my way up to chef de cuisine. I took a break from the kitchen for a while and put myself back in the front of the house. Jesse [Filkins, Bonhomme Beverage Director] reached out and that’s how I ended up at Porto. I’ve learned a lot.
What do you like best about your job?
That I get to be creative and that I’m able to be a leader for other team members. As someone who has done a bit of everything in the hospitality industry, they look up to me a bit. A cool thing about Porto is the open kitchen. It allows me to easily communicate with the chefs and help curate experiences for the guests.
What skills does someone need to be successful at your job?
You have to have a good palate and understand how food is made. You need to have a sense of urgency and awareness and be a people person. Passion, drive and creativity are important too. You need to ask yourself, How excited are you to be in this building, and to learn and engage with the guests, chefs and team members?
Your favorite ingredient at Porto?
Seaweed. There are so many different ones. Each has a distinctive taste, smell and feel. Then there’s the fact that we are cooking over fire. I’m always thinking how I can implement fire, earth and ocean together in one cocktail.
If you were a drink, what would you be?
I’m a mezcal connoisseur but I’d go for a margarita. They’re fun and refreshing and I am too.
