How Modern NYC's Beverage Director Arthur Hon Finds Inspiration For Exciting New Drinks

Key Concepts:

• Beverage Program Inspiration
• Restaurant-Museum Synergy
• Beverage Professional Development
• Kitchen-Beverage Collaboration
• Communication in Hospitality

Inspiration from the Museum Setting

Arthur Han, Beverage Director at The Modern, a restaurant located within the Museum of Modern Art (MoMA), emphasizes drawing inspiration directly from the museum's unique setting. This approach aims to identify and leverage elements that are exclusive to their establishment, differentiating their offerings.

Beverage Professional Development

A crucial aspect of development for any beverage professional, according to Han, is understanding personal preferences. This involves identifying what excites them individually and, more importantly, what resonates with and excites their guests and other patrons.

Kitchen and Beverage Team Collaboration

Han highlights the close collaboration between the beverage teams and the kitchen. He describes a dynamic where the kitchen operates at a different pace. For instance, a chef might visit the market daily to select the freshest ingredients for the day's menu, which then dictates what appears on the plate. The beverage team, conversely, often encounters ingredients or inspiration "periodically and randomly and sometimes unplanned."

Philosophy of Successful Collaboration: Communication

To effectively bridge the gap between the kitchen's daily ingredient-driven approach and the beverage team's more fluid sourcing, Han states that the most successful method and their core philosophy is communication. This open dialogue is presented as the key to aligning the two departments at the right moment, ensuring a cohesive and successful dining experience.