Liquid Kitchen » Welcome to the Liquid Kitchen!

The Team

DÄNNY RONEN, Senior Associate: Beverage Educator & Director of Sustainable Programs
KEITH WALDBAUER, Senior Associate Mixologist & Beverage Educator
MATT SEITER, Associate Mixologist, Cocktails on Tap Guru
HEATHER JONES, Account Manager, Food & Beverage
ERWIN C. SANTIAGO
, Account Supervisor & PR Manager
JOHN CASEY, Vice President
JASON ANDERSON, Sous Chef
EMILY BROWNE, Visual Media & Editorial Associate
ANN MANLY, Senior Associate Chef
CAMEON OREL, Senior Associate Chef

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DÄNNY RONEN, Senior Associate: Beverage Educator & Director of Sustainable Programs
When global food and beverage suppliers, distributors and operators seek an educator with an expertise in cocktail development and sustainable programs, they regularly turn to Dänny Ronen. His passion and specialization in environmentally conscious practices, including organic and fair trade, has made him a sought-after advocate for forward-thinking movement in the food and beverage industry.

As Senior Educator at Liquid Kitchen, Dänny is involved in beverage development and concept ideation, product innovation and activation, staff training and education, as well as new bar set up and openings. Under Dänny’s tutelage, national and international properties such as the Fairmont and Raffles Hotels have honed their beverage programs to incorporate workplace efficiencies, including recycling, composting and energy use, which produce both cost savings and better practices for the environment. In addition, many of the properties on which Ronen has revamped the cocktail program have seen immediate success – from the Long Bar at Raffles Makati in Manila, whose cocktail sales are over 80% of total F&B to the famed Tonga Room in San Francisco, whose cocktail sales doubled within the first four days of the new program and have continued to soar.

Ronen conducts recipe and product development, event planning, staff education, brand-building and runs activations for such companies as Diageo, Moët Hennessy, Pernod Ricard, Campari, Anchor Distilling, Heaven Hill, Brown-Forman, Novo Fogo Cachaça Organica, Del Maguey Single Village Mezcals and Fair Trade USA. He has hosted engaging seminars at VIBE, Natural Food Expo, Manhattan Cocktail Classic, Tales of the Cocktail, SF Cocktail Week, Arizona Cocktail Week and Green America, including sustainability in spirits, combining craft and profitability, fair trade practices and spirits/cocktail history. He is also on the founding board of the United States Bartenders’ Guild National Charity Foundation, a group of hospitality peers dedicated to promoting community service, non-profit advocacy and charitable giving.

Dänny’s writing and recipes can be found in featured media such as the New York Times, Vanity Fair, San Francisco Chronicle, Imbibe, Clear Channel’s Green Radio, Sunset and Tasting Panel. He also runs trainings, classes, tastings and presentations on such diverse topics as denomination of origin, production and global impact within spirit categories and has sat on judging panels for the LA Spirits Competition and WSWA. When not in the Liquid Kitchen test bar, Ronen can be found experimenting and creating new flavors or curating exciting experiences near you. Please keep him away from butane torches, hand blenders and caffeine.

KEITH WALDBAUER, Senior Associate Mixologist & Beverage Educator
Keith Waldbauer is a highly acclaimed mixologist, bar trainer, writer and educator.  His work with Liquid Kitchen has taken him to Abu Dhabi, Cairo and Kiev and throughout North America.  During these travels, Keith has trained and mentored hundreds of bartenders and his drinks have become mainstays on menus all over the globe. For the last several years, Keith has been a co-owner of Liberty, one of the most celebrated spirit and cocktail lounges in the world and the 2013 winner of Best Cocktail Bar in Seattle. Keith’s recipes and writing on spirits and cocktails have appeared in several magazines, newspapers, books and websites, including Food & Wine, Imbibe, The Food Network, AOL, The Seattle Times, Seattle Weekly, Seattle Metropolitan and City Arts. Keith graduated from the Naropa Institute, and has combined his background of Shambhala meditation with his bar training, leading hospitality professional across the United States in mindful bartending courses.  He is also writing a book on the subject.

MATT SEITER, Associate Mixologist, Cocktails on Tap Guru
Matt Seiter started in the world of cocktails at In Fine Spirits located in Chicago’s Andersonville neighborhood. From there, he trained at the Academy of Spirits, with Master Mixologist Bridget Albert. He is the founder of the St. Louis USBG chapter and Mixologist for Sanctuaria Cocktail Club, which was nominated for a “Worlds Best Cocktail Menu” award. Matt is one of four people in the nation to hold the title Advanced Bartender through the USBG’s MA Program. His new book The Dive Bar of Cocktail Bars was recently a Top 10 nominee for a 2013 Tales of the Cocktail Spirited Award – Best New Book. Seiter is an authority on the new Cocktails on Tap movement.

HEATHER JONES, Account Manager, Food & Beverage
Heather Jones is the jack-of-all-trades for the KCLK team. She wears many hats, but her official title is Account Manager F&B and binds the team together. The prestigious Johnson & Wales University in Providence, R.I was where she completed her A.S in Culinary Arts as an advanced standing student, and followed up with her Bachelor of Sciences in Culinary Arts with a minor in Oenology. She has worked both nationally and internationally, gaining corporate experience and knowledge with companies such as Hyatt Hotels Corporation (Grand Hyatt Singapore as the Culinary Manager), Marriott International (Banquet Sous Chef – Orlando World Center), and Nordstrom Headquarters here in Seattle as the Sous Chef. She is the glue that binds the KCLK Team together and can often be seen running through the studios finalizing proposals, coordinating client showings and conferences, and proofing upcoming presentations and seminars – all while thinking up the next big thing during a food & beverage development session…and that’s just a typical Monday! But don’t let the heels fool you – Heather trains year round for the next obstacle mud course!

ERWIN C. SANTIAGO, Account Supervisor – PR Manager
California-born but Seattle-raised Erwin C. Santiago holds a double B.A. degrees from Seattle University in Journalism, Humanities, and a Psychology minor. He is a lively character and the team’s go-to taste tester. Erwin’s ability to constantly stay-in-the-know, and his skill to keep up with all of the social media outlets make him a very valuable member of the team. As the only staff member without a formal culinary/beverage background or training, although you’d never know it (he shakes up cocktails with the best of them); he keeps the crew on track by organizing client projects and categorizing the 1000+ bottles of liquor, moving really heavy objects with ease for the rest of the staff, and will occasionally break into a random dance. Outside of work, Erwin admits to being an avid gym/workout junkie and continuously training for his next GORUCK Event but has an ongoing not-so-secret love affair with all things ice cream. Erwin is also a skilled and talented dancer…spot him if you can at local “flash mobs”.

JOHN CASEY, Vice President
John Casey is Kathy’s partner in business and life. He’s been “in the biz” for over 30 years: from working as a culinary operations instructor to liquor sales, to front of the house management, to wine stewardship under the acclaimed Kevin Zraly at Windows of the World. John now handles the financials for all Kathy Casey companies, but is also known as Kathy’s personal “taste-tester”! When asked about what he does in his free time, his response is “What time off?!” Truly a renaissance man—he does it all. John’s favorite thing to cook is a “glass of red wine” and always has time for cheese and crackers —he’s not the chef in the family! But when someone else is cooking, he loves to eat bacon and most pork products. But he eschews pork rinds!

JASON ANDERSON, Sous Chef
Sous Chef for Kathy Casey Food Studios, Liquid Kitchen and Dish D’Lish Inc., Jason Anderson was born in California and raised in kitchens. He fell in love with cooking from a very young age and always found himself coming back to the kitchen for work. After living for two years in Hawaii, he decided to put a degree behind his passion and attended Le Cordon Bleu in Portland, OR. Armed with a degree in Culinary Arts, he started working as a Sous Chef/Event Chef for one of the largest catering companies in the Northwest, which gave him a crash course in fine dining and large scale catering. Joining the KCFS team was a very exciting change for Jason from the classic kitchen job to food and cocktail development, as well as food styling and photography. When he is not mixing drinks or mixing up food in the kitchen, he is found out dancing to live music, developing menus for dinner parties he hosts, writing music, and brewing beer.

ANN MANLY, Senior Editor
A culinary school graduate, Ann Manly has been with the company from its early days. She is known as the precision recorder of recipes at development sessions for Kathy Casey Food Studios – Liquid Kitchen. Ann is also the in-house copy editor and custom recipe systems coordinator. Her attention to detail is flawless and her precision is crucial to the successful results of developed recipes. Ann is still the woman we call when we need to pull the all-nighters!

CAMEON OREL, Senior Associate Chef
At a young age, Cameon Orel knew her dream was to be a chef. She attended the Culinary Institute of America in New York and then followed her culinary passions back to the Pacific Northwest. She is involved in the slow food movement, combining her passion for farm-to-table cuisine and commitment to sustainability. Cameon has travelled extensively around the country, and the world, teaching and cooking wherever she goes. With over fifteen years of experience as an executive chef for establishments such as Fullers, The Beach Café, The Fall City Roadhouse and Cheesecake Factory.   Cameon is the Senior Associate Chef with Kathy Casey Food Studios – Liquid Kitchen, and assists Kathy with conceptualizing flavor profiles, and developing signature drinks.

EMILY BROWNE, Visual Media and Editorial Associate
When not tending her flock of backyard chickens or painting in her studio, Emily Browne works part time for Kathy Casey Food Studios as a Visual Media and Editorial Associate, heading up design projects, photo shoots, writing and styling. With a BA from Drew University, a MFA from Montana State University and a culinary degree from The Art Institute of Seattle, Emily’s background is in both visual and culinary arts, making her a great asset to the team.