Deke Dunne

Deke Dunne’s culinary philosophy is a profound blend of social consciousness, artistic expression, and exceptional mixology, meticulously orchestrated to create an immersive and inclusive imbibing experience. He views the bar as a dynamic platform where craft cocktails seamlessly merge with art, literature, and social justice narratives. Dunne is dedicated to integrating his political convictions into his approach, using the cocktail program to spark contemplation and engagement, rather than didactic messaging. He emphasizes a balance, allowing guests to explore deeper themes at their own pace. At the core of his vision is storytelling, brought to life through thematic menus developed in partnership with artists and organizations. These narratives, often centered on civil rights and systemic issues, transform the act of drinking into a journey of discovery and reflection. Dunne is also deeply committed to fostering a supportive and educational environment for his team, creating opportunities for their creative growth and professional development, thereby guiding the next generation of bartenders. His leadership aims to build not just a world-class bar, but a community that is warm, embracing, and continuously evolving its concept and offerings. Deke Dunne's technical style is marked by an innovative use of advanced culinary techniques in cocktail creation, including spherification, various forms of clarification (such as clarified milk punches using kefir, clarified green apple and grapefruit juices, or clarified whey), and fat-washing (like butter fat-washed tequila or coconut-washed rum/whiskey). He pushes the boundaries of flavor and texture, integrating complex processes to achieve harmonious and unexpected results. His approach to flavor is highly conceptual, with each cocktail meticulously designed to align with a menu's overarching narrative, often drawing inspiration from the bar's stunning mural art and illustrated menus. Dunne builds intricate flavor profiles using unique ingredients such as ube (Filipino yam), pandan, shio coconut, benzoin, piloncillo, and various tropical fruits like jacote and nance. The visual presentation is often directly inspired by the bar's stunning mural art and illustrated menus, ensuring a holistic sensory experience. Signature drinks, which often weave into larger thematic programs, include: "They Can’t Kill Us All" (a clarified kefir milk punch), "Garden of Live Flowers" (a Mai Tai variation), "Eden" (a clarified and carbonated Ramos Gin Fizz riff), "Unicorn" (an Old Fashioned variation with pandan and coconut), "Jabberwocky Parte Dos" (a Jungle Bird take), and "Eyes of Flame" (featuring mezcal, rum, Nixta Elote, and passion fruit).

Mentored by Derek Brown.