Travis Nass

The Path

Training at Arizona Culinary Hall of Fame, Beverage Master (2015) set the baseline for Travis Nass: precision first, discipline second, and no room for sloppiness in the details that give a drink its shape. From there, the work moved across rooms and roles, building a range that spans prep, service, and the handoff between the two. At Benihana, Nass worked as a teppanyaki chef, where timing and presentation were part of the job rather than an add-on. Behind the bar at Rancho Pinot, the focus shifted to direct service and the mechanics of hospitality. He later worked behind the bar at The Last Drop at the Hermosa Inn in Phoenix, Arizona, adding another service environment to a path defined by adapting to different tempos without losing consistency. Since 2018, Travis Nass has served as co-founder and Chief Operating Officer of Another Round Another Rally. The role places him inside both operations and craft, with daily responsibilities that require the same steadiness as service. That perspective carries into his current work with house-made bitters, tinctures, syrups, and tonics—small-format ingredients that demand control, balance, and exact handling.

The Work Today

Since 2018, he has served as co-founder and Chief Operating Officer of Another Round Another Rally. The title is administrative, but the work depends on the practical habits of a working bar: coordination, follow-through, and attention to what needs to happen next. Nass’s craft remains centered on house-made bitters, tinctures, syrups, and tonics, where structure matters as much as flavor. These ingredients often sit in the background, but they can determine the shape of a drink from first pour to finish. In Nass’s practice, that kind of work is not separate from operations; it is part of the same discipline. The result is a body of work built on foundations—measured, specific, and attentive to the quieter elements that give a drink its lift and finish.

Career - Co-Founder and Chief Operating Officer — Another Round Another Rally, Phoenix, Arizona (2018–present) - Teppanyaki chef — Benihana - Bartender — Rancho Pinot - Behind the bar — The Last Drop at the Hermosa Inn, Phoenix, Arizona Education: Arizona Culinary Hall of Fame, Beverage Master

Signature

Travis's signature dishes include Pisco Sour, Hermosa Clover Club, and Yellowbird.

Acclaim

Travis's honors include Beverage Master of the Year, Arizona Hall of Fame.

FAQ What is Travis Nass's current role? As of 2026, Travis Nass is Co-Founder and Chief Operating Officer. Where did Travis Nass train or study? Travis Nass trained at Arizona Culinary Hall of Fame, Beverage Master. What recognition has Travis Nass received? Beverage Master of the Year, Arizona Hall of Fame (2015).