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Kevin Diedrich has been in hospitality scene for over 7 years. Most of his years behind the bar for the Ritz Carlton, designing bar programs and staff training. He moved to San Francisco from Washington D.C. solely for the cocktail scene just last year.
Having the opportunity to have worked with some of the top bartenders in the city and chefs, he has developed ways of incorporating the kitchen to the bar. Kevin brings to Bourbon & Branch his homemade tonics, cordials, orgeat, and bitters.
He is a member of the United States Bartending Guild San Francisco chapter and actively competes in local and national Mixology Competitions.
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