As a bartender and restaurant consultant, Cassandra Ericson brings her attention to detail to every cocktail and menu crafted. Working her way up from hostess at her family’s restaurant, to pizza maker, server, bartender, and Jazz Club Manager, she’s now a self-proclaimed “Booze enthusiast.” Cassandra became obsessed with learning about her favorite wine and spirits while cocktail waitressing her way through college in San Francisco. At the time, Chef Sho Kamio introduced Cassandra to a world of fine Japanese cuisine, the intricacies of saké, and the depth of the whiskey world.
Cassandra grew up on the central coast of California, and moved to San Francisco in 2006. While working for One Industry Group, Hard Rock Café, and Yoshi’s Jazz Club, Cassandra found herself asking questions about everything she put to her lips. Adventuring throughout California’s Santa Ynez and Napa/Sonoma wine regions it sparked the idea that the only place to learn more than there would be France.
Cassandra spent three years based in France, using it as a base to travel to far-off destinations like Australia, Spain, Italy, United Arab Emirates, Ibiza, The Netherlands, Germany and Belgium “Tasting, learning, and cooking with locals was my top priority. I found jobs teaching English to support my Bourdeaux habit.” Cooking and eating with her hosts, the Bouin Family in Toulouse, France was a once in a lifetime experience.
Cassandra’s philosophy is “Eat & Learn, Drink & Learn.” Behind every label is a story, and Cassandra believes that the more people learn about where their food and drinks comes from, the better the food ecosystem will be. Even at the age of seven, in her Grandma Anna’s Omelets & More restaurant, Cassandra has been interacting with guests, Front of House, and Back of House crews, trying to make a memorable, friendly, and interactive atmosphere between people and their food.
Returning to the USA in 2015, Cassandra founded her blog CassandraEricson.com. Her posts help steer people in the right direction when it comes to eating, drinking, and food traveling. Now, Cassandra works with new and existing businesses to build and grow their beverage programs, develop training materials, hire staff, and develop social media marketing platforms and strategies.