Anna Schindelar Gaggiano
Armed with a degree in Human Development and Studio Art from Boston College, Anna Schindelar’s unlikely journey to becoming an Events Manager began with a cross-country road trip and subsequent year spent living in San Francisco. Once she settled in the Bay Area, Anna eschewed the 9-5 lifestyle in favor of taking on three jobs, working in an art gallery, a photo studio and a restaurant as a bartender. The skills she gained from these diverse roles, including an ability to be flexible, decisive and intuitive, proved integral to her career development.
A Massachusetts-native, Anna always intended to return to her home state and go into the psychology field. She moved back to Boston in 2007 to take a job in clinical research, which she supplemented with a position as the curator at Voltage Coffee & Art, a hybrid gallery and coffee shop in Cambridge, MA. During her nearly six-year tenure at Voltage, she helped over 100 artists display their work through months-long engagements that always kicked off with buzzy, well-attended launch parties that Anna painstakingly planned and executed. At the time, many artisans felt forced to leave Boston for New York to succeed, and Anna had a strong desire to help make sure these creatives could thrive in the city of their choosing through her thoughtfully curated shows and engaging, welcoming launch events.
Over time, Anna’s innate love for the arts and hospitality eclipsed her interest in clinical psychology. In 2014, she decided to take her passion full-time, completely quitting her day job to consult on design and communication for various restaurants and bars. Focusing on areas of social media, public relations and marketing, Anna’s time at Firebrand Saints and others allowed her to further develop her skills.
In October 2015, Anna joined the team at The Hawthorne, Jackson Cannon’s revered Kenmore Square cocktail bar. Calling upon her extensive and eclectic background, Anna brings a creative and imaginative approach to developing and managing bar programming and guest events. With the goal of creating unique, multi-faceted experiences, she leverages partnerships and sponsors, and is always thinking outside-of-the-box. She has been known to engage face-painters, jewelry-makers and other vendors to breathe life into the atmosphere and cultivate events that feel fresh even to The Hawthorne’s most longstanding regulars. For guest celebrations, Anna works alongside her clients to help them realize their vision for the event, and strives tirelessly to execute plans in a thoughtful, detail oriented way. Deeply inspired by her time at Voltage, Anna thinks of her role as event curation.
When she is not brainstorming original soiree ideas at The Hawthorne, Anna fuels her creativity by visiting friends at other restaurants throughout the city, scouring quaint bookshops to grow her collection of art books and Hotels Tonight’ing around the Northeast.
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 back across the Charles River to Kenmore Square, where he works as Bar Manager of Jackson Cannon's award-winning cocktail lounge, The Hawthorne, and Assistant Bar Director of the seven-restaurant group it is a part of. Jared's eye on the intersection of drink, service, culture and analytics lends a thoughtful, data-driven approach to the group's heightened focus on hospitality, developing new tools to help his staff work more effectively to provide an unparalleled drinking & dining experience.
Owner & Bar Director
Jackson Cannon has always lived to exacting standards. Son and brother of renowned award- winning journalists Lou and Carl Cannon, Jackson grew up immersed in a world of travel, politics and literature. In his twenties Jackson dedicated himself to a career in music, traveling the world in support of such dynamic acts as Eddie Kirkland, Gatemouth Brown, Dennis Brennan and The Tarbox Ramblers. A stint booking music acts at the Lizard Lounge in Cambridge, Massachusetts provided the fortuitous introduction to the craft of bartending and Jackson seized the stage.
Settling in Boston, Jackson transitioned out of music and found bartending to be the perfect profession for his diverse interests. One part performer, one part philosopher, and a healthy splash of cocktail historian, Jackson has since single-handedly elevated the craft of bartending in Boston. Together with three esteemed colleagues, Jackson formed the Jack Rose Society with a mission to preserve the legacy of the art of the American cocktail and right the wrongs of misunderstood classic cocktails.
Jackson opened Eastern Standard in 2005 as Bar Manager, quickly cementing the neighborhood brasserie’s reputation as one of the country’s best bars, known for its attention to properly crafted cocktails and unwavering hospitality in a high-volume environment. Jackson’s iconic, expansive cocktail program offering more than 60 classic and new creations has secured Eastern Standard national attention from USA Today as one of the country’s “Top 10 Hotel Bars” in 2006, Esquiremagazine as one of the “Best Bars in America” in both 2008 and 2010 and Tales of the Cocktail’s Spirited Awards for “Best High Volume Cocktail Bar” in 2012 and “Best American Restaurant Bar” in 2015). In 2011, Nightclub & Bar magazine named Jackson “Bartender of the Year.”
The same year, Jackson introduced the next iteration of his vision when he opened The Hawthorne, where he has built an experience revolving around a commitment to thoughtfully crafted cocktails, continued cocktail/spirits education and curating truly exceptional moments for guests. Under Jackson’s guidance, The Hawthorne has received local and national acclaim, most recently named "Best American Hotel Bar" at the 2017 Tales of the Cocktail Spirited Awards, a 2013, 2014 and 2015 James Beard Foundation Award semifinalist for “Outstanding Bar Program” – the only New England establishment to receive the honor in 2014. He was also personally recognized as a finalist for “Best Bar Mentor” at the 2013 and 2014 Tales of the Cocktail Spirited Awards and as a 2014 Wine Enthusiast Wine Star Award nominee for “Mixologist/Brand Ambassador of the Year.”
Today, the wanderlust of youth has been channeled into the passion of a true cocktail scholar, leading Jackson to travel the world in search of a deeper understanding of rare spirits, their cultivation and distillation. This firsthand knowledge from locales spanning Mexico, South America, Europe and the US is incorporated into training programs at Eastern Standard and The Hawthorne. Elevating staff understanding of source and product thus translates into an exceptional guest experience.
When he’s not roving the world in search of rare spirits, Jackson travels the country participating as a judge in such esteemed industry competitions as Tales of the Cocktail’s Spirited Awards and the San Francisco World Spirits Competition.
In 2013, Jackson collaborated with 165-year-old local knife-makers R. Murphy Knives to design the Jackson Cannon Bar Knife, a multipurpose tool with many applications in drink-making, from cutting citrus and notching fruit for glass rim garnishes to removing fruit seeds, making spiral-cut citrus peels/twists and facilitating workstation clean-up by scraping counters with the flush blade underside.