Karl Franz Williams - Principle:

Karl Franz is a Yale Graduate (’97), seasoned entrepreneur, and noted bar owner with over 10 years in the industry who has conceptualized and opened two restaurants including the highly regarded 67 Orange Street, a mixology bar in NYC. He is an established spirits professional and consultant who has consulted with major restaurants (like the Cecil – picked Best Restaurant in America late last year) and major spirits producers including William & Grant, Louis Vuitton Moet Hennesey, and Bacardi. He currently represents D’USSE Cognac as their National Ambassador, consulting with bars across the country on developing and improving their cocktail programs and their bartenders.Karl is one of a small group of people around the world who have passed the B.A.R., the most rigorous and respected mixology and bartending course offered by the founders of the current cocktail movement. Karl began his career with a more traditional path, working for 10 years in the operations, marketing, brand management, and innovation departments of Procter & Gamble and Pepsi Cola North America, in positions of increasing responsibility. For more on Karl check out:


Deverall Smith – Architect and Designer:

Deverall is a talented award winning architect that has global experience in design and architecture. A graduate of the University of Hartford with a Bachelor of Science Degree in Architectural Engineering he worked on various luxury retail development projects and restaurants before starting work with Tiffany & Company. There he spent the last 9 years, growing from Project Architect in NYC, to director of Architecture in NYC, To Director of Store Development for the entire Asia Pacific region. During this time he opened 71 stores and received much acclaim and recognition for his work.

Dimitrios Elias Zahariadis – General Manager and Head Barman:

To call Dimitrios a “lifer” in the restaurant business is an understatement. Born into a stereotypical Greek restaurant family, he was doomed or blessed depending on how you look at it, to be in the business forever. He accepted his fate and since the age of 12 has worked in the business. In wasn’t until the age of 19 when he was thrown behind the bar when another bartender didn’t show up that he found his true calling behind the stick. Ever since then he hasn’t looked back, tending bar all over Connecticut, moving to NYC and working at one of the highest grossing restaurants in the country, TAO, then moving back to CT, and founding the local chapter of the United States Bartenders Guild. Dimitrios has also worked for many brands, started The Cocktail Chemist consulting company, won many cocktail competitions, and has become a mentor to young bartenders. This year his professional career has flourished by being featured monthly on Connecticut NBC News, he was accepted as a Tales of the Cocktail Apprentice, and he is a finalist in Diageo’s World Class, the most prestigious bartending competition in the world.