Meet Sebastian Laborde

Today we’d like to introduce you to Sebastian Laborde.

Hi Sebastian, we’d love for you to start by introducing yourself.
My mother and father adopted me from Brazil at a young age, as a little boy, my dream has always been to be a professional soccer player, but after suffering a life-changing soccer injury in my semi-professional stage, that dream quickly dissolved.

During my recovery time, sports were out of the question (even watching ESPN was depressing) so I decided to find a new route for my employment. After flip-flopping through channels one night, I came across the Travel Channel as well as Food Network. Easily intrigued by cooking competitions and exotic travels, my mind started to tick, asking myself, ” Why don’t I learn how to cook” My family is full of executive professionals such as doctors, dentists, politicians, lawyers, and armed forces, but we don’t have an “artist” professional.

Once I was able to somewhat walk, I would have my father take me to the market and grab ingredients to recipes I would find online so I could practice my cooking at home. This got my mechanics working again, and became my part of my physical therapy for quicker recovery. My first big test was cooking Thanksgiving dinner for my family that year, it became a huge success and my uncle suggested to take up culinary school. Taking his words into consideration, I applied and got accepted into Le Cordon Bleu in Pasadena where I excelled in Restaurant Management and hospitality, and so my food and beverage career started.

My first job was a dishwasher at a local Olive Garden where I quickly moved up to become a bartender. From there I went on to work as a Manager for Macaroni Grill, Bar Manager for BJ’s Restaurants, Service Manager for American Junkie in Hermosa, Manager for Gladstones in Malibu, and Operations Manager for Dave & Buster’s. Along the way, I’ve done several special events as a bartender for the Grammy’s, Tony Awards, Oscar’s, and Espy Awards, as well as private parties for the great NBA superstar Magic Johnson, the MLB slugger Barry Bonds, and the famous comedian Cedric the Entertainer.

Some other notable accomplishments have landed me as champion in multiple bartending and mixology competitions for my famous Old Fashions and Flaming Cocktails in Los Angeles, Las Vegas, Miami, and Tulum. Furthermore, I have assisted in opening 6 different restaurants by my mid 30’s and applied an array of elixirs on several menus.

After 17 years of restaurant experience, I am currently the Lead Mixologist at South Bay’s most popular establishment Esperanza Cocina de la Playa in Manhattan Beach and the Rolling Hills Country Club where I have a huge following coming in to see my flair show.

I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
Just like any other career, it has its ups and downs. From being terminated to being forced to leave jobs, but you just have to realize that every bump along the way is just a detour to where you will end up. The fact that I keep getting hired shows that I am a unique individual with impeccable talent who never gives up on his dream to one day become a Master Mixologist.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
Mixology is far more intriguing and takes more artistry than one may think. This isn’t for everyone, it is not something you can just become overnight by watching Instagram reels and YouTube videos, it takes years of practice, dedication, constant failure, frustration and humorous enough, lots of tipsy nights perfecting one cocktail at home during covid lockdown.

Growing up, my mother wanted me to pursue the medical field, so I took up classes in chemistry. Seeing that medical studies weren’t for me, I did use what I learned as part of my artistic work behind the bar. This has landed me as one of the best for making the well-known Old Fashion where I use an assortment of bitters, homemade simple syrup and bourbon whiskey, garnished with a torched orange peel and sweet Luxardo Gourmet Maraschino Cherries. My Jalisco Sour takes a who spin off the 1860 cocktail the NY Sour in which Tequila Rosa is used as a substitute for the standard bourdon because unlike most tequilas, Rosa is just blanco tequila stored in red wine barrels (hence the Rosa color) but pairs nicely with the red wine float. Another cocktail that I am known for is my Cafe Tropical, an anejo tequila-based espresso martini garnished with a flaming orange and toasted cinnamon.

What sets me apart from the others is the fact that I use unusual ingredients and eye-popping dimensional garnishes to create a cocktail experience like no other. You are not just sipping on a margarita, you are taking in a full educational indulgence and decades of perfection.

How do you think about happiness?
“Do what you love, love what you do!” is my mantra when coming up with cocktails. Seeing the reaction on the face of my guests makes my heart glow and reassures me that I am on track with my goal as Master Mixologist. I am not the celebrity in the picture, my work is, and this career path has led me to so many amazing experiences that it excites me to know where I will be 5-10 years from now.

Contact Info:

• Instagram: www.instagram.com/_kinkng_