Marshall Altier is a writer, bartender, and lifelong evangelist of all things epicurean. His contributions have been featured in print in such publications as New York Magazine, The New York Post’s Page Six Magazine, and The San Francisco Chronicle, and Gary Regan’s Bartender’s Gin Compendium and his own work:
How to Booze: Exquisite Cocktails and Unsound Advice released by Harper Collins Publishers in 2009.
He is part of a small group of mixologists known for helping to break down the walls between the kitchen, bar, and market, having worked with an all-star cast of luminaries of the global culinary world while fostering the ever-lasting pursuit of classic craft cocktails by being part of the opening team of a laundry list of New York’s top cocktail haunts like JBird Cocktails, Tailor, BoBo, Crosby Bar and 1534, and restaurants such as Mas (Farhouse) and the Michelin-starred Insieme, before stepping into the international market as a consultant and proprietor.
He is the founder of Road Soda and former Vice-President of the United States Bartenders Guild’s New York Chapter. His recent projects have garnered critical acclaim such as being named #1Hottest Restaurant in Las Vegas by Zagat and earning Altier a spot on the list of “8 Bartenders to Watch in 2014” by industry insider First We Feast.
Marshall has designed drink menus and food and wine pairings in world-class venues from The James Beard House in New York to The Park Hyatt Hotel in Tokyo. He has worked as a bar consultant with a long list of luxury hotels and restaurants in
the United States and Pacific Rim, where he has helmed bar programs of two of Restaurant Magazine’s Top 50 Restaurants in Asia, Amber (Hong Kong) and Eat Me (Bangkok) as well as the critically acclaimed Rose.Rabbit.Lie in Las Vegas.
Altier has headlined world-class events from The Hong Kong International Film Festival to The New York Food Film Festival and served as a mentor and judge for Diageo’s World Class competition. He has designed flavors for such iconic clients as The Mandarin Oriental Hotel Group and Bath & Body Works. Marshall has collaborated with Greenbar Craft Distillery in Southern California to create his very own b Bar Keep Organic Apple Bitters which has been featured in Wine & Spirits Magazine and thousands of back bars around the world.
He is the co-author of the the acclaimed cocktail manual How to Booze: Exquisite Cocktails and Unsound Advice published by Harper Collins Publishers and a regular contributor to such industry stalwarts as Liquor.com, Tasting Table, and Mr. Porter’s The Knack.
How to Booze: Exquisite Cocktails and Unsound Advice released by Harper Collins Publishers in 2009.
He is part of a small group of mixologists known for helping to break down the walls between the kitchen, bar, and market, having worked with an all-star cast of luminaries of the global culinary world while fostering the ever-lasting pursuit of classic craft cocktails by being part of the opening team of a laundry list of New York’s top cocktail haunts like JBird Cocktails, Tailor, BoBo, Crosby Bar and 1534, and restaurants such as Mas (Farhouse) and the Michelin-starred Insieme, before stepping into the international market as a consultant and proprietor.
He is the founder of Road Soda and former Vice-President of the United States Bartenders Guild’s New York Chapter. His recent projects have garnered critical acclaim such as being named #1Hottest Restaurant in Las Vegas by Zagat and earning Altier a spot on the list of “8 Bartenders to Watch in 2014” by industry insider First We Feast.
Marshall has designed drink menus and food and wine pairings in world-class venues from The James Beard House in New York to The Park Hyatt Hotel in Tokyo. He has worked as a bar consultant with a long list of luxury hotels and restaurants in
the United States and Pacific Rim, where he has helmed bar programs of two of Restaurant Magazine’s Top 50 Restaurants in Asia, Amber (Hong Kong) and Eat Me (Bangkok) as well as the critically acclaimed Rose.Rabbit.Lie in Las Vegas.
Altier has headlined world-class events from The Hong Kong International Film Festival to The New York Food Film Festival and served as a mentor and judge for Diageo’s World Class competition. He has designed flavors for such iconic clients as The Mandarin Oriental Hotel Group and Bath & Body Works. Marshall has collaborated with Greenbar Craft Distillery in Southern California to create his very own b Bar Keep Organic Apple Bitters which has been featured in Wine & Spirits Magazine and thousands of back bars around the world.
He is the co-author of the the acclaimed cocktail manual How to Booze: Exquisite Cocktails and Unsound Advice published by Harper Collins Publishers and a regular contributor to such industry stalwarts as Liquor.com, Tasting Table, and Mr. Porter’s The Knack.