With 20+ years in the food and wine industry, Juan Coronado has established his name as an award-winning mixologist and entrepreneur, which began in Champagne as a Sommelier for the prestigious Bubble Lounge NY/SF. Along with his impeccable knowledge of wine, he also served as an educator teaching Champagne 101 classes for the NY Times. By this time, the spirit industry had captivated Juan and he branched out his expertise to Sake and Tequila serving as the New York Post Tequila go to expert in NYC.

Next on Juan's bucket list was an entrepreneurial project opening up Sortie in New York City's Hell Kitchen which was ahead of the curve creating innovative and forward thinking libations making it a staple in the mixology community. Other collaborations in his wheel house included Braai and the Hennessy House of Mixing Academy.

Recognized as a gifted mixologist by the discerning NY service industry, Juan won several Rum Cocktail Awards in 2005, 2006 and 2012 along with the Classic Martini Contest from the Astor Center in 2008 and most recently Eater National Bartender of the Year 2013. Mentored by world renowned Rum Master Senor William Ramos, he joined the Bacardi team using his ability to combine his passion for Rum with his hands-on industry experience to make stakeholders into brand believers as their Brand Master.

Juan is also part of Think Food Group, led by Chef Jose Andres, as their Cocktail Innovator where he is in charge of creating "all things liquid" for the entire company as well as the lead liaison for the research and development team. He also has been featured in publications such as USA Today, GQ, Saveur, Details and the Washingtonian as well as Eater, Brightest Young Things and the Washington Post.

Most recently Juan has founded The Pour Group, an F&B and Events consulting company specializing in innovative beverage experiences for hotels, restaurants, bars and special events. As far as the future, Juan hopes to continue his journey as an industry maverick being an active participant in the next phase in the world of mixology.