Jared Boller - Bar Consultant / Mixologist

Boller’s creativity, passion and humility behind the bar are evidenced in his growing list of accolades. He has taken first place and been a regional finalist in over a dozen competitions and in 2008, Boller took second place internationally in the prestigious 42Below Cocktail World Cup in New Zealand.

His work has taken him all over the globe and his cocktails have appeared in USA Today, Denver Magazine, Bar & Nightlife Magazine, The Denver Post, The Washington Post, Fox Business News, Fox Morning News, CBS Morning News, Miami Herald, Broward New Times, Opulence Magazine, Venice Magazine, Toronto Life Magazine, and numerous online publications.

 A native of Iowa, Jared Boller was introduced to bartending in 2004 while studying abroad in Costa Rica. Drawn to the beach bum lifestyle of Central America, Boller found his love within the hospitality industry; meeting new people and practicing Spanish while slinging drinks along the coast.

Finding passion in travel as well as bartending, Boller graduated from the University of Iowa in 2005 and began working full-time in both front and back of house positions in a premiere Iowa City restaurant to support his travel habit. After exploring Asia, with stops in Nepal and Thailand along the way, Boller landed in Vail, Colorado where he began to seriously hone his signature improvisational style behind the bar.

In the spring of 2007, Boller made the move to Denver where he began crafting seasonal cocktail menus for Ocean and Nine75, where he met then-Executive Chef Troy Guard, whose own love of inventive, whimsical and seasonally-inspired food matched perfectly with Boller’s fresh-faced improvisational style. When Guard decided to open his own restaurant, TAG, in downtown Denver, Boller joined him and created award-winning handcrafted cocktails inspired by Guard’s continental cuisine.

Ever the constant traveler, Boller packed his bags and made the move to New York City in the summer of 2010 to further develop and hone his craft. In less than two months, Boller helped open the much anticipated Lani Kai, Julie Reiner’s modern tropically-themed bar in the SoHo district of Manhattan.  After Lani Kai, Mrs. Reiner brought Boller over to world-famous Flatiron Lounge because of his speed, reliable professionalism and cocktail knowledge.

While continuing his weekly bar duties at the Flatiron Lounge Boller started his own company Clockwork Cocktails to establish a better bar in restaurants, write high-end cocktail menus, and to provide an elite catering service for parties and events.  Respected by his piers, through education and execution, he has established a group of faithful clients that have continued using his services as a reliable professional.

In 2014, Boller re-located to South Florida where he opened and created multiple bars and award winning restaurants with unique identities within the Hard Rock Hotel. His creative and market fresh approach always includes fresh juices, house-made syrups, ice programs, and unique culinary ingredients within every craft cocktail program. He managed allotted budgets for build outs of the bars and designed the functionality of each prior to opening.

Boller also created multiple cocktail menus, wrote detailed bar manuals, and developed SOPs for multiple outlets. Boller also managed FOH procedures, hiring and training bar staff and cocktail servers, performance evaluations, monthly inventory, vendor relationships, and planned, scheduled and staffed all private events. As face of the casino’s cocktail programs, highlights include: 16,000 cocktails for South Beach Food and Wine, paired cocktails at James Beard House in New York, was featured in numerous south Florida publications, and in his first year in Florida was nominated for “bartender of the year.”

In 2017, Boller moved to Canada after meeting his wife and has continued his career in hospitality. Boller has helped create, manage, and oversee the beverage program for Hexagon restaurant in Oakville, Ontario that was named “Best new restaurant” by Toronto Life magazine. Most recently, Boller was recruited to create the beverage program for Louix Louis, which is the grand bar in the first St. Regis in the country of Canada. Behind the grand bar you can find over 500+ brown spirits, which is considered one of the best selections in the country, and a detailed menu with a selection of unearthed lesser-known classic cocktails. It is considered to be one of the most anticipated openings in all of Canada for 2018/2019.

If you are starting, growing, or re-branding a pub, lounge, sports bar, cafe, or fine dining establishment or anything in between; an educated, experienced, and talented team will work with you to develop, enhance, or expand your unique property.

Give us a call at 1-866-575-9552 or email us directly at success@keyrestaurantgroup.com

 

Doug Radkey (Partner)

Consultant / Project Manager

 

Jennifer Radkey (Partner)

Office / Client Relations

 

Mark Wilson

Chef / Kitchen Consultant

 

Tim Green

The Pizza Consultant

 

Evan Martin

Bar / Mixologist Consultant

 

Denise Chan

Graphic Designer / Photographer

 

Jason B. Smale

Financial Consultant