Why watch him: He pays attention like no bartender you’ve met before.
Age: 28
Keyan Still is a mere three years into his bartending career, yet his resume already reads strong: He’s not only shaken drinks at Pi, he developed the cocktail menu for the pizzeria’s downtown location and for Cafe Natasha’s. Now, as bar manager at Hendricks BBQ, he’s making a mark on St. Charles’ drink scene. Wherever he’s worked, he’s brought with him passion and professionalism – and left behind an indelible impression on staff and patrons alike. But don’t take our word for it.
From the moment I started training Keyan, he constantly displayed an enthusiasm to learn and grow. Every shift we worked together, it was evident that he had spent his free time learning the craft.
– Adam Frager, co-owner, Blood & Sand
Constantly playing with spirits and increasing his knowledge, Keyan filled our back bar with books of recipes and traditions and would create cocktails to taste and critique daily. My favorite thing about his program at Hendricks is the Old Fashioned on tap. He was able to batch one of the best-tasting Old Fashioneds I have ever had.
– James Menousek, barman, Pi – Central West End
He takes the time to listen to each customer as if they were his only customer. I made a pumpkin stew with Persian spices as a special request for a customer, but the customer was so intrigued by Keyan that he challenged him to make a drink that would complement the dish. [Keyan] spent a week gathering spices and experimenting without relent until he perfected the cocktail.
– Hamishe Bahrami, chef-owner, Cafe Natasha’s Kabob International
When he first took the job, he knew he was in for a potential hurdle trying to get cocktails to sell in that area of Main Street. But the training program he implemented and enthusiasm he brought to the staff is absolutely stellar. What we thought would be the top sellers (domestic beers and beer in general) didn’t happen. The local brews he put on tap and the cocktail list has been selling way more than what we had anticipated.
— Matt Seiter, bar manager, Sanctuaria (sister restaurant to Hendricks BBQ)
What I like about what Keyan is doing is that he’s not trying to go over the heads of his customers. By doing classic cocktails on tap, he has created a consistent product that the guest can come back and get any time, no matter who is behind that bar.
— Justin Cardwell, bar manager, BC’s Kitchen
Hendricks BBQ, 1200 S. Main St., St. Charles, 636.724.8600, hendricksbbq.com
This article appears in January 2013.