LAYLA LINN, Beverage Director
LAYLA LINN, Beverage Director
Layla Linn has over 20 years of hands-on experience as a beverage professional. She has seen all aspects of the beverage industry, from behind the bar, to Beverage Manager, to distributor and supplier roles.
She prides herself on creating cocktails that really embody the client concept and has traveled extensively across the world learning the history, allure and distilling processes of spirits, with a particular passion for agave.
Her engaging personality makes her an enthusiastic and compelling trainer. She is often found teaching Progressive Mixology Seminars to industry professionals and bar staff around the nation.
Layla has attended the renowned Beverage Alcohol Resource Program (BAR) in 2009 and is B.A.R. certified. She serves on the board for Arizona Cocktail Week, New Mexico Cocktails & Culture, Apres Ski Cocktail Classic, and is an advisor for the Phoenix Chapter of the USBG & the National Nominating Committee (United States Bartenders Guild). She serves on the Arizona Restaurant Association Foodist Awards Nominations Guild, is a C.R.T. Trained Tequila Expert and a judge for multiple competitions throughout the country, including Diageo World Class and Bombay Sapphire’s Most Imaginative Bartender.
BRIAN DOWNING, Associate Mixologist & Educator
With over two decades of experience in the hospitality industry, Brian was bitten by the “bug” at an early age and soon found out that behind the bar is where he belongs. Over the years he has immersed himself in everything bar, spirit and hospitality related attending seminars, reading books and talking with other industry professionals at the top of their game.
Brian has designed creative bar programs for national accounts, high-end resorts, world class cocktail bars and large music festivals. Most recently as lead bartender for Bitter & Twisted Cocktail Parlour (Phoenix, AZ), which has been nominated for Top 10 Best American High Volume Cocktail Bar for 2016, 2017 and 2018 by Tales of the Cocktail and Best Bars in America by Liquor.com.
His passion for training and all things spirits has allowed him to create fun and innovative training seminars regularly attended by industry professionals and consumers alike. His down to earth style really connects with people making complicated concepts easy to understand and apply. Brian believes the technique and history behind the drink is just as important as the ingredients in the drink.
When not behind the stick he can usually be seen hiking one of the many trails in Arizona or relaxing by the pool listening to music with cocktail in hand and a smile on his face.
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!
CAMEON OREL, Associate Executive Chef/R&D
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 Associate Executive Chef with Kathy Casey Food Studios – Liquid Kitchen, and assists Kathy with conceptualizing flavor profiles, and developing signature drinks.
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!
JASON ANDERSON, Beverage Support & Cocktails on Tap Operations
Jason Anderson is Liquid Kitchen’s Cocktails on Tap Operations specialist. He has worked on developing the company’s proprietary COT system to seamlessly integrate on-tap cocktails into our client’s bars. Jason’s knowledge in the bar takes him across the country representing Liquid Kitchen at tradeshows and conferences, Cocktails on Tap implementation and training sessions, and on-site bar openings. At our Seattle test kitchen, he works on the development of cocktails and project management for both Liquid Kitchen and Food Studios.
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”.
ANGELA PROSPER, Creative Director & Content Strategy
When not enjoying a good cocktail or baking treats at home, Angela Prosper works as the Creative Director & Content Strategy Manager at Kathy Casey Food Studios – Liquid Kitchen. With over 20 years of experience, her mastery of the camera and photography software gives her knack for capturing THE perfect shot for clients, social media marketing and web design. Angela is a longtime volunteer and student of the Photographic Center NW (a non-profit arts center for photography) and has been featured at the Seattle Art Museum as part of guest lecturer John A. Bennette’s discussion. Among other things, she is also a creative mentor for small businesses, loves urban farming, travel, Instagram, and has an unhealthy fear of left hand turns.
KEITH WALDBAUER, Associate Mixologist & Educator
Liquid Kitchen Associate Mixologist Keith Waldbauer travels the world with Kathy teaching the art of mixology, from Abu Dhabi to Egypt and most recently Ukraine as well as all over North America. He has been featured in Imbibe magazine as well as nominated by StarChefs.com for their Rising Star Mixologist award. Keith brings his thirst for all things spirited to his work every day. As co-owner of Liberty Bar in Seattle he knows what it takes to run things smoothly. He is a cocktail geek at heart, loves all things pork and is dedicated to exploring the history of his craft whenever he can.
NOAH ROSEN, Food & Beverage Development Support
Noah Rosen began his path into the world of Culinary arts at the young age of 2 when he proclaimed to his parents he wanted to be a chef. He then went on to attend the Orange County School of the Arts in the Culinary Arts program, where his career and ambitions grew as he opened his pop-up restaurant, CLASS Kitchen. After receiving accolades from the LA Times and other media outlets, Noah began an apprenticeship at the Forbes 5 Diamond Montage Resort. Noah attended Johnson & Wales University where he graduated Summa Cum Laude with a BS in Food & Beverage Entrepreneurship and AS in Culinary Arts. In 2017 while in college, Noah founded Forge To Table Knives, designing and delivering hand forged chef knives to cooks, foodies, and chefs everywhere. With his partnership with a 3rd generation blacksmith family in China, Noah grew the company over the years with sales in 40 states and 22 countries and with 19 retail partners. ForgeToTable.com .When he isnâ€™t working at Forge To Table he stays connected to the industry by working events like Flavor Experience where he was introduced to Kathy Casey and team. He also loves musical theatre volunteering his time to run the marketing for No Square Theatre in Laguna Beach.