Four Seasons Hotel San Francisco at Embarcadero
- 222 Sansome Street, San Francisco, California, 94104, USA
David Rowe
Lead Bartender
Four Seasons Tenure
- Since 2020
- First Four Seasons Assignment: Lead Bartender, Four Seasons Hotel San Francisco at Embarcadero
Employment History
- Mandarin Oriental, Lowes, Aqua
Birthplace
- Los Gatos, California
Language Spoken
- English
“Classic built drinks, with modern alterations like foams or infusions, is where the evolution of cocktails are at this moment,” notes David Rowe, the lead bartender at Four Seasons Hotel San Francisco at Embarcadero’s signature restaurant and bar, Orafo. Over his 30-year career in San Francisco’s most refined bars, David has seen cocktail trends come and go, but his passion for crafting exceptional drinks has remained constant.
David is a distinguished figure in the San Francisco bartending scene, and is known for his deep knowledge, creativity, and passion for unique cocktails. As a respected judge for the Bartender Spirit Awards, as well as the USA Spirit Ratings, he has played a key role in shaping the local cocktail culture. His career began with a casual bar-back gig during college, which sparked his interest in bartending and eventually led him to become a Sommelier, certified by the Guild of Master Sommeliers.
Despite his diverse experience, the vibrant cocktail culture in San Francisco and his genuine love for entertaining guests has always drawn him back behind the bar. David’s expertise and creativity have earned him a prominent reputation in the industry.
A true cocktail connoisseur, David draws inspiration from his vast collection of cocktail books, often experimenting with variations on classic drinks such as the Negroni and the Old Fashioned. He also collaborates closely with the kitchen, consulting with chefs to perfect the technical aspects of his creations. David believes in balancing classic cocktails with innovative mixology to create drinks that enhance the dining experience. “The line between food and drink preparation has blurred, resulting in a more adventurous experience for our guests,” he says.
David applies a meticulous approach to crafting cocktails, focusing on fresh, seasonal ingredients and incorporating local products to add a personal flair. At Orafo, he oversees the beverage options, bringing his innovative vision and dedication to excellence to every drink served. His commitment to using high-quality ingredients ensures that each cocktail is not only delicious but also a work of art.
Taking creative liberty behind the bar, David crafts unique cocktails such as the Oaxacan Campfire, which incorporates Mezcal lime, agave, avocado, and cilantro. Add an Aleppo salted rim and the guests experience a vibrant and colorful smokey balance that is fresh and unexpected. One of his most popular creations, the SF Sour, takes an innovative twist on a classic recipe. Refusing to be out-shined by New York, David takes the famous New York Sour, which is a whisky sour with a red wine float, and elevates it to new heights. He starts by blending gin and bourbon, adding warm spices, then using lemon and milk wash and clarifies the entire elixir. Once completed, he pours it over an artisan cube, and tops it with a complementing sangria, resulting in visually stunning layers of flavor.
When developing and crafting cocktails at Orafo, David applies the same rigorous approach he uses when judging the Bartender Spirit Awards. Through countless taste tests and modifications, he strives for perfection, always focusing on fresh, bright, seasonal ingredients, while looking for a fun and educational experience. David's passion for mixology and dedication to hospitality ensure that every cocktail he crafts offers a truly unique and memorable experience for each guest.
