Meet the team
Tom has been concocting cocktail creations, sipping tasty libations, and spreading the good word of spirits throughout his 14-year career behind the bar. Having the opportunity along the way to work at and run some phenomenal establishments at home in Melbourne and abroad, including ‘Madame Brussels’, The ‘Experimental cocktail group’ Paris, ‘Mr Wow’s Emporium’, and more recently one of Australia’s best whisky bars ‘Whisky & Alement’. It goes without saying that a seat at the bar and a single malt in hand is Tom Scott’s natural environment, and a room full of people listing to the history, facts, and fictions of various spirits that have been learnt throughout his years is Tom’s happy place.
From the dusty outback, Brady got his first taste of whisky at a small Japanese whisky distillery during an exchange program 14 years ago. Since then, Brady has been working behind cocktail bars and competed in cocktail competitions across Australia, Singapore and Japan. He has travelled to over 40 distilleries across the world to learn about production processes and is keen to pass on his experiences. You can catch him imbibing in the back streets of Tokyo, a karaoke room in Seoul or even in a bar near you.
Brendan Scott Grey got into hospitality the way so many of us do, he needed a job during University and a cocktail bar seemed like the most fun. In the next 12 years he would work in numerous bars around the world from London, to India to Australia, travel across South East Asia as a Brand Ambassador, spend time distilling, develop training programs, write brand jingles and launch numerous products. In 2019 he joined the Beam Suntory family allowing him an avenue to pour his creativity into the Perth scene and the people that make it great.
With over 10 years in the hospitality industry under his belt, Cam has had experience managing small boutique cocktail bars all the way through to fine dining and high-volume venues. Competing in numerous global cocktail competitions and visiting an array of Scottish, Irish and American distilleries means his knowledge of spirits and cocktails is unparalleled. If you can’t find him hosting a range of fun trainings, consumer sessions through to in-depth whisky masterclasses, you may find him rolling up his sleeves, serving people and spreading the good word of all things booze and bars.
Starting out at the tender age of eighteen, Erica has experienced the many and varied aspects of the business that you’d expect from working behind and managing some of Adelaide’s finest bars. A passionate lover of all things whisk(e)y, she has been a particular advocate of all things bourbon and remains committed to introducing a new generation of bartenders to the joys of the profession. Her philosophy is simple: Good bartending comes down to product knowledge, good stories and a smile.