Mixologist Sother Teague of Amor y Amargo - Biography
New York, NY
With a chef’s background and time spent in 13 states, Sother Teague came into bartending through what he calls “a happy accident.” After graduating from the California Culinary Academy in 1996, Teague spent several years as a journeyman cook under Southern stalwarts Ben Barker of The Magnolia Grill and Scott Howell of Nanna’s in North Carolina. The bounty of the countryside provided another educational resource, from the vegetable patch to the barnyard. In this Southern paradise, Teague developed a mantra to live by: “Not Afraid of Flavor”.
When the opportunity arose to work as the research and technical chef for Alton Brown on the Food Network program “Good Eats”, Teague moved to Atlanta. The program, in its lab-like setting, sought to educate and entertain the home viewer by demystifying cooking and food from a clinical angle. Teague got hooked on the joy of teaching, and set off for Vermont to teach at the New England Culinary Institute. He instructed professional culinary students in Refined Dining and Service, Garde Manger, Butchery and Taste & Flavor (a course on food perception which recalled his old mantra).
When Teague moved to New York, the time for his “happy accident” had come, which resulted in him working behind the bar. He immediately fell in love with the interaction he was able to have with guests, and set himself to the task of using fresh ingredients and house-made preparations wherever possible.
Formerly at Rye in Williamsburg, Teague now forms part of the mixology team at both Amor y Amargo and El Cobre. There, he combines research and kitchen skills with a newfound love for drinks and cocktail culture.