Beverage Director Profile - Dave Purcell for Winston House

DAVE PURCELL

for WINSTON HOUSE

Photos courtesy of Local LA

SOMETHING FOR EVERYONE

BEVERAGE DIRECTOR DAVE PURCELL OF WINSTON HOUSE BEGAN HIS JOURNEY INTO THE SERVICE INDUSTRY BY DUMB LUCK. “I STARTED IN 2006 IN NYC, RIGHT ALONG WITH THE SHIFT IN THE MODERN CRAFT COCKTAIL MOVEMENT,” HE SAYS.

“I was working at the rooftop of the Gramercy Park Hotel when Danny Meyer’s USHG took over the space. This provided an intense, accelerated, and academic approach to hospitality. It made working in a bar feel professional rather than casual.” Fast forward 15 years and Purcell is working with Local Los Angeles group’s Winston House, “I really get to use every bit of experience I’ve gained.” To Purcell, Winston House is almost an experience more than it is a place. “The guests can have an exceptional atmospheric dinner service. It really takes all kinds,” he says, “and our hope is that it offers something for everyone.”

The inspiration for the bar menu is the 90s and dive bars, with a drinks program that answers the question, “What are the drinks that everyone knows and takes for granted?” Purcell recalls, “I remember making Tequila Sunrises at house parties in college. I remember discovering the Mojito and ordering it wherever I went, and not even considering how hard it was to make or how bad most of them were. As part of the culture, bartenders will always be striving to come up with something new and unique, and I am no exception. But reimagining these uncomplicated cult classics is just fun. I want that experience to be just as fun for the guests as well.”

From his experience, bartenders who would like to advance in their field must educate themselves. “It’s often easy to fall into a role because you are at the right place at the right time,” Purcell explains. “It is common to find a spot behind the bar to be a good holding pattern to rest in while figuring things out. As well and good as that is, ask for more. Especially from an operations standpoint. Learn how to maintain a cost, learn how to order product, learn how to taste professionally, learn how to have opinions and non-negotiables of how you want to conduct things, and then stick to your principles.”