Andre Sykes

I have always been a devourer of knowledge. I thirst for being the best at what I do. In order to do that you must first be a student and listen to those that have done what you did. While it is certainly difficult to find a teacher worth listening to, you have to be able to take knowledge from every source you possibly can. However, I also knew when it was time to learn new knowledge from different sources in order to challenge myself to be ready for the next level. That strategy has allowed me to flourish in my career and more importantly, as a leader build relationships.

intrapersonal communication, conflict mediation, empathy, strong willpower, and the ability to perform. After all, the floor is your stage on Broadway and every guest wants to be a part of the show that you give!

It is the first Black-owned and operated craft cocktail bar in the state of Michigan. I couldn’t have done it without Charles, my bartenders Lisa, Dante, Kae, and Owners Roger, Ron, and JD. We put the city and state on our backs for all of the future Black and POC agents of Detroit’s hospitality. I know that the bar's future is in great hands while my bartenders are there. (2) The second was when my bar program at Shelby in Detroit, MI was a semifinalist for Outstanding Bar program for the James Beard Awards in 2022. I have to mention my bartender Derek and the Owner Tarun for all of the hard work they put in. From the cocktail features and publications to the exceptional service we executed as a team in the middle of a pandemic, they were rockstars. I am profusely proud to say that I couldn’t have accomplished these things without the teams I had in place to help me. I consider myself a product of those that came before me, and those that I have worked with and taught.

I call that hunger “feeding the beast.” No matter what career or industry you’re in, you have to have the self-motivation to be better than you were yesterday in order to shine tomorrow. You have to be a voracious self-learner and feed the beast of success.

I want to be the best at what I do so I have to keep educating myself so that those that are learning from me are learning how to execute their duties the right way.

“Meehan's Bartender Manual” by Jim Meehan; “Regarding Cocktails” by Sasha Petraske; “Cocktail Codex” and “Welcome Home” by Death & Co (Alex Day, Nick Fauchald, David Kaplan); “Liquid Intelligence” by Dave Arnold; “The Nomad Cocktail Book” by Leo Robitschek; “Smugglers Cove” by Martin Cate; “Tiki: Modern Tropical Cocktails” by Shannon Mustipher; “Amaro” by Brad Thomas Parsons; “The Japanese Art of the Cocktail” by Masahiro Urushido; “Session Cocktails: Low-Alcohol Drinks for Any Occasion” by Drew Lazor; “The Ideal Bartender” by Tom Bullock; “Kevin Zraly’s Windows on the World Complete Wine Course: Revised and Expanded Edition” by Kevin Zraly; “The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes” by James Briscione and Brooke Parkhurst. It’s a long list but these books will change your life and career trajectory as an agent of bar hospitality.