Bartender / bar director
Tony Devencenzi
- Discipline
- Bartender / bar director
i. Biography
The Climb
At École de Cuisine La Varenne, Tony Devencenzi trained in the discipline that underpins his work across spirits, cocktails, sales, and whiskey. That foundation carries into bartending at Bourbon & Branch, where technique and service meet in practice.
Today
At Heaven Hill Brands, Tony Devencenzi serves as On-Premise Market Manager, with his work centered on spirits, cocktails, sales, and whiskey. His own preference is direct: "To be specific, I love to make and drink \"brown, bitter, stirred\" cocktails."
Career - bartender — Bourbon & Branch, San Francisco Education: École de Cuisine La Varenne
In Their Words “That really depends on the situation. I love making a drink for someone that they don't think they want, but is what they actually need and love in that moment.” “To be specific, I love to make and drink "brown, bitter, stirred" cocktails.”
Recognition
The clearest read on Tony Devencenzi's approach comes through in how he frames the drink order: it shifts with the guest, not with a fixed script. His measure is a drink that lands where it should, even when the guest did not arrive asking for it.
FAQ What is Tony Devencenzi's current role? As of 2026, Tony Devencenzi is On-Premise Market Manager. Where did Tony Devencenzi train or study? Tony Devencenzi trained at École de Cuisine La Varenne. What is Tony Devencenzi known for? Spirits, cocktails, and sales.
