Master Mixologist Jacques Bezuidenhout

Jacques Bezuidenhout brings his expertise and passion to NIOS for a cocktail menu that raises the bar.

Jacques is one of just a handful of beverage managers that has visited every single type of major distillery: gin, vodka, scotch, bourbon, rum and, of course, tequila. He helped create San Francisco's Tres Agaves beverage program, which quickly gained acclaim as one of the best bar programs in the United States, helping in his quest to become one of the most accomplished beverage professionals in the world.

Jacques started his career almost two decades ago working in bars and restaurants in South Africa. It was working in London though, where bartending is considered a profession and not just a job, that his love the art of bartending flourished. He subsequently graduated from the prestigious BAR Program directed by Paul Pacult, Steve Olsen, Dale De Groff, Dave Wondrich and Doug Frost.

When Jacques moved to San Francisco, he started out at the Irish Bank Bar & Restaurant. There, he created what many believe to be the most extensive Scotch Whiskey selection in the Bay Area. Jacques has since consulted for multiple bars and restaurants and served as Brand Ambassador for Plymouth Gin.

Jacques created the noted Million Dollar cocktails for Harry Denton's Starlight Room and continues to consult on their menu. He is also the beverage consultant for all new restaurants and bars opened by Kimpton Hotels & Restaurants as well as the Cocktail and Tequila Ambassador for Partida Tequila.

Voted Best Bartender in San Francisco by Anthony Dias Blue, Jacques serves as a judge in the San Francisco World Spirits Competition. His drinks have been written about in the San Francisco Chronicle, Los Angeles Times, Wall Street Journal, Wine Enthusiast, and Cheers Magazine and have been shown on the Fine Living Network and Food Network.