Heading up creative beverage design for Snake Oil Cocktail Company is culinary mixologist, Frankie Thaheld, a Master Cocktail Craftsman. His impressive beverage acumen combines twenty years working behind the bar at San Diego’s top restaurants, a passion for history and culture of all things beverage, and an eight-year tenure in a cocktail collaboration with nationally-acclaimed chef, Trey Foshee, of George’s California Modern in La Jolla.
Guided by Frankie’s creative vision, the Snake Oil team has; teamed-up with Chef Amy DiBiase to design an exciting produce-driven cocktail program at the new Tidal Craft & Catch restaurant at Mission Beach’s Paradise Point Resort, devised a cocktail and barista program with Bottega Americano in the East Village, created breakfast cocktails at the Del Mar Broken Yolk restaurant, dreamed up cocktails for the hip coffee bar in North Park, Caffè Calabria, set up concession and bar management at The Jacobs Music Center located at San Diego Symphony Hall, expanded operations to make an alliances with Chefs across the border at Tijuana’s hottest new restaurants such as; La Justina Gastrobar, Oryx Capital, Tobu-Sushi Lounge, and Mamut brewery, as well as devising an enviable beverage menu for a speak-easy bar based in Bogotá, Colombia. Other projects have had Frankie working closely with concepts in Boca Raton, FL; Los Gatos, CA; Valle Guadalupe, BC, MX; and Cabo San Lucas, BC, MX.
Bringing his hospitality charm to working with marquee clients, Frankie represents San Diego on the national cocktail scene. Each creation Frankie designs is driven by his commitment to ingredient integrity, culinary innovation and taste.