BAR – Who We Are
Partners & Faculty
Duane is armed with 25+ years of beverage hospitality experience, but if you ask, he’ll tell you he’s been doing “this” since he was two years old. He believes that his purpose is to both teach and entertain and to that end has been in that role since he can remember. He has an insatiable desire to learn and teach and believes that each is as important as the other. He believes that “raising the tide” for his industry peers benefits the entire food, beverage, and hospitality community.
Prior to joining The Campari Group, Sylvestre served as USBG DC Chapter President. The DC Native bartended in and around the nation’s capital. His last post… he led the award winning beverage program at Micheal Mina’s Bourbon Steak located in the Four Seasons Hotel. Aside from fine dining and specialty “craft” cocktails, Sylvestre has crafted beverages in and for nightclubs, high volume restaurant chains, banquet caterers and local bars.
Sylvestre’s creative concoctions have been recognized by many notable publications including DC Modern Luxury, The Washington Post (and express), Wine Enthusiast, GQ, Garden & Gun, Washingtonian, Washington life, Ebony Magazine, Oprah.com, and many more. In addition, his drinks have won numerous local and national competitions and more importantly delighted thousands of guests and friends.
In a constant pursuit of education, Sylvestre has successfully navigated the certified level for the Master Court of Sommelier, Advanced Spirits Professional of the USBG, and Beverage Alcohol Resource “Ready”. He is a Certified Specialist of Spirits from the Society of Wine Educators and also holds certificates for individual spirit studies for Brandy, Rum, Tequila, and Gin. He shares his experience in classrooms and bars across the country, presenting for the Museum of the American Cocktail, Tales of the Cocktail, PDXCW, Whiskey in the Winter, Cochon 555, and of course all things Campari.
An active member of the beverage community both locally and nationally, Sylvestre is driven by that sense of community. He is as happy talking about all things beverage industry related as he is to prepare you a beverage that suits your mood.Back to Top