Brad Thomas Parsons

Speaking Engagements

Brad Thomas Parsons has conducted spirited talks, tastings, seminars, and master classes on bitters, amari, and cocktails at venues across the country, including:

• Aperitivi & Co. Experience (Milan, Italy)

• The American Museum of Natural History (New York, NY)

• Institute of Culinary Education (New York, NY)

• Momofuku Ssäm Bar/Booker & Dax (New York, NY)

• The Dead Rabbit/BlackTail (New York, NY)

• Chumley’s (New York, NY)

• The Brooklyn Kitchen (Brooklyn, NY)

• Taste Talks (Brooklyn, NY)

• Stone Barns Center for Food and Agriculture (Pocantico Hills, NY)

• Fox Liquor Bar (Raleigh, NC)

• The Crunkleton (Chapel Hill, NC)

• High Wire Distilling Co. (Charleston, SC)

• Edmund’s Oast (Charleston, SC)

• International Association of Culinary Professionals Conference (Chicago, IL)

• Billy Sunday (Chicago, IL)

• The Milk Room (Chicago, IL)

• Omnivore Books (San Francisco, CA)

• The Restaurant at Meadowood (St. Helena, CA)

• Book Larder (Seattle, WA)

• Hot Stove Society (Seattle, WA)

• Barnacle (Seattle, WA)

To inquire about booking Parsons as a speaker for a public or private event, contact btp@btparsons.com

“Brad has been a longtime friend of Momofuku. He captivated our staff when he gave a talk on one of his favorite topics: amaro. His style was detailed, thoughtful, engaging, and accessible. We are often preaching the gospel of amaro to our guests, and having one of the great prophets of all things bitter speak with our team was tremendously valuable..”  — John deBary, Momofuku

“Much like a great bitter, Brad Thomas Parsons adds variety, balance, and depth to enhance his presentations. As part of the American Museum of Natural History’s, “Adventures in the Global Kitchen” series, Brad gave a memorable talk on demystifying bitters. His astute use of history, humor, and passion made for the ideal public program cocktail.” — Kira Lacks, American Museum of Natural History

“Brad’s class on bitters was one of the highlights of The Restaurant staffs’ educational programs. Our own bartender was very inspired and has focused on housemade bitters and tinctures for our bar as a result. Brad’s affable personality comes across in his lectures, incorporating clever wit and interesting anecdotes to keep the mood lively. I would definitely work with him again in the future.”  — Christopher Kostow, The Restaurant at Meadowood