Eli Schwarzschild – Curriculum Vitae

Eli Schwarzschild

F&B Director | Bar & Restaurant Operator | Mixology Expert | Beverage Consultant

Chemin Riamoz 10
1296 Coppet, CH
+41 78 480 92 65 (Cell)
+1 781 484 8751 (WhatsApp)
elischwarzschild@gmail.com
raise-your-spirits.com
Date of Birth: June 4th, 1993

RELEVANT EXPERIENCE

Schwarzschild Barcraft, Switzerland & U.S.A. — Founder, Mixologist, Consultant, Educator
MARCH 2018 - PRESENT

  • Current project: Leading the development of a full cocktail program for Hasim’s Zyt Bar in Bern — including training, menu creation, and operational setup

  • Hotel Experience: Consulted for Michelin-recognized Creative Food Group (CFG), including extensive work at The Morrow Hotel, a 5 Star Hotel in the heart of Washington, D.C.

  • Design and lead bespoke cocktail experiences for private groups of 10 to 700 guests, including black-tie galas, brand activations, and immersive tasting events

  • Provide creative consulting on spirit development, preparation methods, and original cocktail concepts

  • Advise on bar layout, menu design, inventory systems, and cost control to optimize FOH operations

  • Train teams and individuals in the art, history, and practice of bartending, including one-on-one apprenticeships

Astoria D.C & Copycat Co., Washington, D.C. — Cluster F&B Director, Owner/Operating Partner
DECEMBER 2018 - APRIL 2022

  • Directed F&B operations for two high-volume venues (Astoria D.C. & Copycat Co.), overseeing team leadership, budgeting, and program success

  • Managed all bar and FOH workflows: staffing, training, scheduling, payroll, and SOPs

  • Led P&L review, COGS control, inventory systems, and vendor negotiations across F&B

  • Collaborated with chefs on menu design, pricing strategy, and kitchen-service alignment

  • Developed original cocktail programs, curated seasonal menus, and optimized product mix

  • Drove hiring, onboarding, and team development for 20+ staff

  • Executed brand-aligned marketing and events, including social media and menu content

  • Oversaw high-profile events and implemented POS/inventory systems for operational efficiency

Copycat Co., Washington, D.C. — FOH Manager/Operator
AUGUST 2016 - DECEMBER 2018

  • Manage 20+ employees, including business administration

  • Run bar program and front of house operations

  • Lead bartender, including training new staff and ordering, inventory, cost of goods

  • Advise on bar menu

Creative Food Group, Washington, D.C. — Company Wide Creative Advisor, Educator, Task Force Bartender
OCTOBER 2023 - JANUARY 2024

  • Conduct below responsibilities across six restaurant and cocktail bar locations including a One Star Michelin restaurant

  • Creative consulting for new spirits, preparation, and cocktails

  • Train new and existing staff on mixology, art and practice of bartending, history of cocktails and spirits across multiple locations

  • Consult on operations and front of house efficiency

  • Advise on bar menu and ordering, inventory and cost of goods

  • Mixologist and bartender

Beuchert’s Saloon, Washington, D.C. — Beverage Consultant
APRIL 2022 - OCTOBER 2023

  • Consult on operations and front of house efficiency

  • Train new and existing staff on mixology, art and practice of bartending, history of cocktails and spirits

  • Advise on bar menu and ordering, inventory and cost of goods

  • Mixologist and bartender

Copycat Co., Washington, D.C. — Lead Mixologist
AUGUST 2015 - AUGUST 2016

  • Lead bartender, including training new staff and ordering, inventory, cost of goods

  • Advise on bar menu

Barrel Whiskey Bar, Washington, D.C. — Bartender
NOVEMBER 2014 - MAY 2015

  • Whiskey and cocktail bartender

EDUCATION

Copycat Co., Washington, D.C. — Comprehensive Cocktail Apprenticeship
AUGUST 2015 - NOVEMBER 2015
Apprenticeship focus: Art, history, technique, creative process of cocktail & spirits administered by award winning bar

American University, School of Int’l Service, Washington, D.C. — Int’l Affairs and Mandarin Chinese
SEPTEMBER 2011 - MAY 2015
GPA: 3.6; Honors
Regional focus: Eastern Asia
Concentration: Int’l Environmental Policy

BarSmarts, Washington, D.C. — BarSmarts Basics and BarSmarts Professional
DECEMBER 2014 - JANUARY 2015
Comprehensive course on the history and techniques of cocktails, beer, wine, and spirits administered by BarSmarts

Beijing University, Beijing, China — Int’l Affairs and Mandarin Chinese
SEPTEMBER 2013 - AUGUST 2014
Study abroad program administered by American University and Beijing University

SELECT PRESS AND AWARDS

Michelin Bib Gourmand — 2019, 2020, 2021, 2022, 2023, 2024, 2025 (Astoria D.C.)
Winner “Best Cocktail Bar in D.C.” — 2018, 2019 | Finalist 2020, 2021 (Copycat Co.)
Eater — 2019, 2023, 2024 (“The 18 Best Bars in D.C.,” “Where to Drink Tiki and Tropical Cocktails in D.C.,” “18 Places to Order a Martini in D.C.,” “Dupont’s New Cocktail Bar Is Also a Stage for a Self-Taught Sichuan Cook”)
Thrillist — June 2020 (“The Best Cocktail Bars in DC”)
District Fray — June 2019 (“Behind the Bar: Design Addition”)
RAMMY Award — 2021 (Astoria D.C.)
rd+d Best Bar Design — 2021 (Astoria D.C.)
NCC News — Aug 2021 (“Cocktails Won’t Be Shaken Nor Stirred”)
Washington Post — July 2019 (“Astoria is a craft cocktail bar with a killer Sichuan menu”)
Washingtonian — April 2019 (“The Copycat Co. Crew Bring Tiki Drinks and Szechuan Food to Dupont”)

LANGUAGES

  • English: Fluent

  • German: Intermediate-Proficient (B2/C1)

  • Mandarin Chinese: Proficient

  • Spanish: Basic

  • French: Basic

SPECIAL SKILLS

  • Leadership & team development: fostering excellence, creativity, and professionalism in bar teams

  • Advanced mixology & cocktail program design: seasonal menus, bespoke events, and original recipes

  • Public speaking & education: guest engagement, staff training, masterclasses, and tastings

  • Operational expertise: inventory systems, cost control, vendor negotiation, and service flow

  • Brand storytelling & content creation: social media strategy, visual design, and event curation