Jared Sadoian

Bar Manager

A California transplant with a degree in Computer Science and Music History from MIT, Jared Sadoian may seem at first glance an unlikely bartender. But an enthusiasm for cocktails led him into the industry in 2010 during his senior year, joining the impressive team at Eastern Standard as a barback, where he learned from the likes of prolific bar mentor Jackson Cannon and other well-known faces of the cocktail world.

Even after moving to Manhattan to take a competitive financial job as a tech analyst at global investment bank Barclays Capital, Jared continued his work in bars at Elsa in the East Village during his (admittedly very limited) spare time. Toiling away for a year in a corporate setting revealed that – while he was drawn to elements of finance and business – the hospitality space was more personally fulfilling.

In 2011, Jared moved back to Boston and quickly found a home at Chef Tony Maws’ James Beard Foundation award-winning restaurant Craigie on Main, coincidentally the place where he fell in love with cocktail culture while in school. His career trajectory accelerated from there with positions as Craigie’s Head Bartender (2012) and Beverage Manager (2013), eventually rising to Beverage Director of the restaurant and its younger sibling, The Kirkland Tap & Trotter.

Jared was recognized for his early mastery of the local cocktail scene as part of Zagat’s 30 Under 30 Class of 2014, which distinguishes the young, up-and- coming personalities in Boston’s dining and beverage industries.

Jared’s most recent career move brought him across the Charles River to The Hawthorne, Jackson Cannon’s revered Kenmore Square cocktail bar, where he works as Bar Manager alongside the man that helped foster his initial interest in hospitality. With an eye on the intersection of drink, service, culture and analytics, Jared contributes to The Hawthorne’s heightened focus on hospitality by collecting and using data to help his staff work more effectively and improve the guest experience. Definitely an MIT-approved approach to hospitality!