Camille Austin

Coming Up

The bar at Hakkasan in Fontainebleau Hotel & Resort, Miami, set the terms early for Camille Austin: pace, precision, and polish. Behind that bar, the work required calm hands, quick decisions, and a steady approach to service, and those shifts became the base of her practice rather than a warmup. That discipline now carries into her role as bar manager of Hakkasan NYC, where the standards remain exacting and the details carry weight.

Where They Are Now

In that setting, the bar functions as both service point and workspace, demanding measured movement, attentive timing, and consistency from first greeting to final sip. The work is as much about maintaining a standard as it is about making drinks.

In Their Words “For certain seasons, we have to use certain liqueurs- we have a lot of a particular ingredient, and it’s good to get ingredients seasonally.” That line points to a practical bar mind: ingredients are not static, and the menu can move with what is available at its best. For Camille Austin, seasonality is not decoration. It is a way to organize the work, give structure to the back bar, and keep the program responsive to time and supply. “Mezcal is the granddaddy of all agave spirits.” The phrase places mezcal inside a larger agave lineage without softening the point. Camille Austin speaks in plain terms, with enough force to make the category legible at once. That kind of language matters behind the bar, where context helps a drink land as more than a pour.