Ingrid Folkers

Hospitality training at Hotelier/Chef training in Austria gave Ingrid Folkers a formal entry point into service work, and the jobs that followed widened that base across different settings. A nanny role at Forest Hill in Forest Hill, hotel industry work at Hotel industry in Toronto, and a position as an employee at University of Toronto all sit in the record before a later period as a stay-at-home mom. Those roles add up to a practical background for bar service: moving between environments, adjusting to different expectations, and learning how to read what a room needs without making a display of it. That is the kind of experience that can shape a bartender’s pace and judgment long before the first pour. Today, Ingrid is bartender of Whiskey Kitchen.

At Whiskey Kitchen in Raleigh, Ingrid Folkers works in a bar where cocktails and competition work define the tempo. The job asks for precision, presence, and the ability to keep service moving while each drink lands with consistency. Bartending at Whiskey Kitchen places her inside a demanding, public-facing craft where timing and composure are part of the baseline. Her current position reflects a path built through service roles and into the concentrated rhythm of the bar.

Ingrid's signature dishes include Miss Charming.