Continuous Beverage Solutions

Chris Cardone, the principal owner of Continuous Beverage Solutions, brings over 24 years of bartending, hospitality, and nightlife experience. He has trained staff, designed, opened, and consulted for a wide range of establishments across New York, including neighborhood pubs, NYC cocktail bars, high-end restaurants, sports bars, catering services, seasonal hotspots, and high-volume nightclubs. His expertise also includes consulting on the openings of several restaurants and bars in NYC and Long Island, as well as serving as the Chief Mixologist for Via Carota Craft Cocktails. Chris was named Bartender of the Year in 2017 after winning the Diageo World Class Bartending US Competition, the world's largest global mixology competition. He placed 5th overall in the Diageo World Class Global Finals that same year and was a two-time Top 5 national finalist in 2014 and 2016. Since 2018, Chris has served as a judge for the Diageo World Class competitions, further solidifying his influence in the industry. He also is an active member of the World Class Collective, acting as a Diageo Reserve Portfolio Brand Educator and as an Educator for (link hidden). Beyond his accomplishments in competitions, Chris recently appeared on the Epicurious "12 Bartenders" series, where he explored classic cocktails and demonstrated how bartenders with different styles approach recipes and execution. He is also a partner and consultant on the Astreaus Single Malt Gin project and served as a “healthy mixology” educator with Exubrancy. Chris is a four-time national flair bartending finalist and has organized and judged bartending competitions worldwide since 2004. He has trained multiple celebrities in the art of flair bartending including Neil Patrick Harris, Tom Holland, and Josh Elliot. His work has been featured in prominent outlets such as the New York Times, Newsday, New York Magazine, Chilled Magazine, The Beverage Journal, and numerous online publications. Chris currently works at Restaurant I Sodi in NYC since 2016.