Sommeliers + Mixologists

Wine and Food Festival, San Diego Bay, Jeff JosenhansJeff

Head Mixologist, Sommelier and Certified Cicerone
US Grant and Grant Grill

Josenhans carries “triple threat” beverage expertise as the Nation's only certified Cicerone, awarded Mixologist and Level 2 Sommelier. Josenhans has created his own philosophy for culinary-inspired cocktails, and continues to expand the Grant Grill's international wine and craft beer collections. In his five years at THE US GRANT, a Luxury Collection Hotel, Jeff Josenhans has changed the dynamic in The Grant Grill from a classic institution to an exciting lounge and elegant restaurant. Josenhans created new events, promotions and cocktail programs that have earned rank in local, national and international press, with nods including The Food Network “Best Thing I Ever Ate," and ranked one of the nation's “Best Hotel Bars” by Food & Wine. Taking the kitchen’s “Farm to Table” philosophy to the bar, Josenhans developed a seasonal cocktail program based largely on the hotel’s rooftop garden. Each year Josenhans brings a new exciting beverage project to THE US GRANT and Grant Grill. The inaugural masterpiece carried distinction as one of the first barrel aged cocktail – the 100 day aged US GRANT Centennial Manhattan. In 2012, inspiration struck to concoct the first bottle-conditioned cocktails in the world. Aptly named Cocktails Sur Lie and with three distinct recipes bottled exclusively for the Grant Grill, the end result was yet again a spirited success. 2014 marked the release of Josenhans' Genepi Americana, an ode to chartreuse, and with his newest title as a Certified Cicerone, in 2015 Josenhans teamed up with Mission Brewery to create Gentleman Grant - a limited edition Imperial Red Ale aged in THE US GRANT's Manhattan barrels.