ANDERSON PUGASH founder
Yael Vengroff / Bergerac
Anderson Pugash began his career in hospitality before he was even allowed in a bar. At the age of 20 he began throwing parties throughout San Francisco, ultimately creating the Crossroads Nightlife Group, one of the city’s largest promotion companies. He then began branching out, founding Bergerac and Audio, an industry leading “party” mixology bar and music-driven nightclub respectively. This was rapidly followed by the opening of Palm House, a Caribbean restaurant on Union Street in the heart of Cow Hollow. He is a passionate nightlife and branding expert, successfully predicting the desires of customers across a broad swath of venue formats and events.
He is a graduate of the Wharton School of Business and board member of the Golden Gate Restaurant Association.
ANTHONY PARKS founder
Pain Killer #3
Anthony Parks, has been developing creative libations in San Francisco, CA for nearly a decade. Taking Influence from classic cocktails, he strives to represent cocktail history while defining the modern craft culture. Pursuing his passion for hospitality, beverage and restaurants, Anthony moved to San Francisco in 2008 from The Napa Valley. Since relocating, has held positions throughout the city at notable establishments, such as Bourbon & Branch, Rickhouse, Range, and Wo Hing General Store. He is currently the Beverage Director at Mourad ‐ a FiDi Michelin starred restaurant.
Anthony placed as a top finalist in the 2015 Bacardi Legacy Cocktail Competition and was 2015 People's Choice award winner in the Bombay Sapphire’s Most Imaginative Bartender Competition.
Anthony is the Northern California Brand Ambassador for El Silencio Mezcal, developing brand growth and creating an educational platform for agave.
Helen Diaz started her bartending career at neighborhood super-star Beretta. She went on to work at some of the top bars and restaurants in San Francisco, including Lolinda, Novela, Local Edition and Tosca Café. Her experience is across a broad range of formats from a high-volume cocktail bars to fine dining.