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The Dead Rabbit Grocery and Grog / Chicago

Harrison Ginsberg

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Hometown: Dobbs Ferry, NY
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Bio

Harrison Ginsberg moved to New York in summer 2016 after spending three years in Chicago opening The Dawson in September 2013 eventually moving on to head bartender in summer 2015 where he developed and oversaw the rotating quarterly cocktail program. Ginsberg developed his passion for the restaurant/hospitality industry like most people: in the dish pit at an Italian joint. After working in several back of the house and front of the house roles, Ginsberg decided to continue his education at Johnson & Wales in Providence, Rhode Island. Soon after, beverage service classes led him on a quest to ply his trade around town at bars such as Cook & Brown and The Dorrance.

Ginsberg moved to Chicago in 2013 to pursue his career behind the bar and in the spirits industry, gaining a position at The Dawson. Since moving to Chicago, Ginsberg has placed in numerous competitions, including: 2nd place in the Bols Around the World National Finals, Diageo World Class Midwest finalist 2014, Bacardi Legacy 2014 Midwest Finalist, and Grand Marnier Grand Masters Winner 2015. His most recent achievement was advancing to the Diageo World Class 2015 National Finals.

Ginsberg moved back to his home city of New York to further his career in hospitality and likes incorporates style, technique, and passion into creating drinks for every guest who walks into his bar.

Current Position(s)
Bartender @ The Dead Rabbit Grocery and Grog
New York, NY  |  5/2016 - Present


Previous Position(s)
Head Bartender @ The Dawson
Chicago, IL  |  10/2013 - 5/2016
Barkeep @ The Dorrance
Providence, RI  |  9/2012 - 7/2013