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Christian Siglin

San Diego
As native San Diegan, Christian began his career tending bar at the Hyatt Regency in La Jolla. From there, Christian joined the opening team at Noble Experiment, which he trained under New York's Sam Ross (Milk & Honey, Attaboy), and he was able to infuse the classical training he received with his natural abilities and an inventive spirit.

The opportunity to become a part of sister restaurant, Craft & Commerce’s opening team came into play, where he trained with New York's Phil Ward (Mayaheul, Death & Co.). While at the helm, it was here that Christian was credited for the legendary and diverse cocktail and beer program that led to their fame as one of Food & Wine's "Top 50 Bars in America," and also earned them a coveted spot on Tales of the Cocktail’s list of Top 10 Finalists for the 2012 Spirited Awards (the first time San Diego made it to this level of recognition).

It was in 2013 when Christian went to work with multiple James Beard nominee Carl Schroeder, managing the bar for his award-winning Bankers Hill Bar + Restaurant.  While at Banker's Hill, Christian was voted as Eater's 2014 "Bartender of the Year". 

Christian's most recent move was to run the bar at Javier Placencia's "Bracero Cocina de Raiz" where they were recently nominated for a James Beard Award as "Best New Restaurant".  

In addition to managing some of San Diego's best bars & restaurants, Christian is also a part of The Bon Vivant's where he works and represents some of the brands in their portfolio.  



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