Jennifer Colliau is known as a true craftswoman, recognized for her extensive historical knowledge and precise, scientific approach to cocktail creation. Educated as a woodworker with a BFA in Wood/Furniture from California College of the Arts, Colliau has attracted acclaim by bringing the same exacting attention, workmanship, and skill to San Francisco's best bars for over a decade, including Hard Water and The Slanted Door. She is the entrepreneur behind Small Hand Foods, a line of hand-crafted, high-quality cocktail syrups which are the fruit of her extensive research and experimentation. Colliau is also known for conceptualizing, constructing, and managing the highly successful and much written-about bar, The Interval, which features her original beverage program. Lance Winters, master distiller from St. George Spirits, says of Colliau, “She’s the Chez Panisse of bartenders. She handles raw materials in such a way that they’re allowed to sing all the notes in a cocktail. It’s really beautiful.”

As interest in top-quality cocktails made without artificial ingredients continues to grow, bartenders and consumers are increasingly seeking out exceptional experiences, and Jennifer Colliau is on the cutting-edge of that movement. She is renowned for being both a resource of information, and an innovator in providing wonderful products and cocktails. The Interval has been consistently recognized for offering “impeccable” cocktails in an approachable, unique space. Colliau’s focus on hospitality and her thoughtful bar program have attracted considerable acclaim from a wide array of clientele, garnering The Interval spots on top cocktail bar lists from major publications. Small Hand Foods has also developed a dedicated, rapidly-growing global customer base and enjoys ongoing exposure for the quality and integrity of its line of eight syrups. In 2014, Small Hand Foods gained even greater praise when Colliau added ‘Yeoman Tonic Syrup’ to the line, which was created in collaboration with Desmond Payne, the Master Distiller of Beefeater Gin. Small Hand Foods’ latest offering is Passion Fruit Syrup, made with organic sugar and without fruit concentrate. Major media placements for Colliau and her work have included outlets such as WIRED, Eater, The Wall Street Journal, GQ, Forbes, and The New York Times.

Colliau currently oversees both of the beverage programs at The Interval and the new sustainability-focused restaurant The Perennial. She also oversees production at Small Hand Foods, and continues to handle the raw ingredients for her syrups personally. She is often called upon to share her knowledge as a consultant and speaker. As her products continue to gain admiration and demand, Colliau’s work is ongoing to develop new, delicious products and experiences that meet her exceptional standards.