Steven Tuttle :: CHEF'S ROLL :: The Professional Chef Network

Steven Tuttle

Steven Tuttle is Beverage Director at SDCM, the creative brain trust behind San Diego’s popular venues Kettner Exchange, FIREHOUSE American Eatery + Lounge and soon, Good Time Poke and The Grass Skirt. He was trained under New York cocktail “greats” and believes cocktails should be fun and escapist.
"Hamilton Hornblower" at Kettner Exchange
Tales of the Cocktail New Orleans 2016: Saturday July 23rd Enjoy a full blown Venezuelan experience featuring cocktail stations with award winning bartenders, Latin bites, a pig roast, cigar pairings and live music. You will never want to leave.
Los Angeles Food & Wine Festival: We'll be taking part in the Los Angeles Food & Wine Festival for the second year in a row. Come check us out at the LIVE on Grand event on Saturday, August 27. I'll be mixing up killer tiki cocktails alongside Chef Brian Redzikowski.
Kettner Exchange. San Diego, CA
Beverage Director
El Dorado Cocktail Lounge. San Diego, CA
Ironside Fish & Oyster. San Diego, CA
Bar Staff Training
Craft & Commerce. San Diego, CA
Menu development
Staff training
TV/radio guest appearances
Product ordering
Ingredient sourcing
Inventory control
Steven Tuttle

Steven Tuttle, beverage director at Kettner Exchange, is an award-winning bartender and currently holds the National Restaurant Association's “Star of the Bar” title, for San Diego. He’s been trained by some of the nation’s most acclaimed barmen and mixologists including Sam Ross of Milk and Honey in New York, and Phil Ward of Death & Co. Mayahuel. His unexpected cocktail menu for Kettner Exchange is inspired by his work with these cocktail and spirits “greats.” For example, his "Casa de Tiki” cocktail, which won him the “Star of the Bar” title features Casamigos tequila, mezcal, pineapple juice, lime juice, orgeat, falernum, curaçao, and black walnut bitters; garnished with pineapple and nutmeg and is a play on the restaurant’s popular ‘The Tiki Cross’ cocktail. Steven has done everything from aging Mezcal in a huge format bourbon barrel, only to season it for later rum drink, to pushing the limits of the Bloody Mary using both Mezcal and Tequila.