Leverage my 20 years of nyc operational excellence to ensure the flawless execution of your next event. This deep, experience provides the crucial edge needed to anticipate challenges and implement premium, high-impact solutions that amplify your vision.

Since 2005, Eli Servance III has cultivated an esteemed career within the demanding New York City hospitality scene. His tenure includes collaborations with James Beard Winning Chef JJ Johnson, Camari Mick, Michelin-starred chefs, three-star New York Times restaurants, and major corporate groups like Danny Meyer's USHG, José Andrés' Think Food Group, Soho House, Ten To One Rum, Mijenta, Campari, Delta, IKEA, CultureCon, and Food Network NYCWFF. This background is underscored by practical, large-scale expertise, including overseeing the bar program for 2,000 people at the first MMA event in Times Square.

Eli’s cocktails have been featured in publications like Forbes and Food & Wine, with his programs noted by outlets such as the Boston Globe.

Leveraging this fifteen years of operational excellence, Eli founded Distillmatic with a clear mission: to bring consistent, superior mixology to high-volume venues. At Distillmatic, quality is paramount. Our mixes are handled in-house under stringent standards. We empower large-scale clients, like the NBA and Hinge, to effortlessly craft exceptional cocktails, elevating the patron experience at every shake.