Paige Aubort

Coming Up

The bar at ivy gave Paige Aubort a start in the work: order coming in fast, pours needing control, and a room that demanded clean service over noise. That early stretch at ivy set the terms for the rest of the career — measured hands, close attention, and a read on hospitality that treats presence as part of the craft. Today, Paige Aubort moves between service and instruction as bartender of Lobo Plantation, bartender of KittyHawk cocktail bar, and founder of Coleman's Academy (since 2015). That split role points to a working style grounded in both practice and transmission: one side in the pace of the bar, where timing and balance matter on every serve; the other in education, where technique is named, repeated, and handed on.

Where They Are Now

At Lobo Plantation, Paige Aubort keeps the introduction plain: "Hi I’m Paige and I work at the Lobo Plantation on Clarence Street in Sydney." It is a working statement, not a flourish, and that directness fits a service style built on familiarity with the room. In that line, Clarence Street in Sydney reads as the site of a practiced role, where identity is carried through regular service rather than display. Paige Aubort also says, "I love being a woman in a male dominated industry… it’s the feminist in me." The point is stated without padding, and it places the work inside a wider conversation about access, visibility, and holding a place in a trade that has not always made room equally. What comes through is not ornament but resolve: a clear account of the conditions around the bar, and of the confidence needed to work through them. Across ivy, Lobo Plantation, KittyHawk cocktail bar, and Coleman's Academy, Paige Aubort has built a career that connects service to teaching without separating one from the other. The throughline is discipline: the bar as a site of timing and control, the academy as a site of repetition and transfer. The work stays rooted in the same priorities — polish, composure, and a direct sense of what the room asks for.

Signature

Paige Aubort's signature dishes include Hemingway daiquiri and Rum Old Fashioned. Both sit squarely in the classic register, and both reward a bartender who knows when to keep a drink lean and when to let structure carry the glass. The Hemingway daiquiri brings brightness and line; the Rum Old Fashioned leans deeper, with more weight and finish. Together, they show a preference for drinks that rely on proportion, control, and a clean finish rather than embellishment.

In Their Words “Hi I’m Paige and I work at the Lobo Plantation on Clarence Street in Sydney.”