One of the most unforgettable highlights of Michelin’s inaugural Texas awards event, held on Monday night, occurred mere moments after the festivities commenced.
The very first Michelin award ever presented in the state of Texas went to a 26-year-old bartender from Dallas who was visibly taken aback when he heard his name announced.
Julian Shaffer, the bar manager at Rye on Lower Greenville, ascended the stage in a state of disbelief as he claimed solo recognition for Exceptional Cocktails. With a playful smile, he pointed at the award in his hand and cheekily stuck out his tongue while photographers snapped away.
“I have never, ever been in the spotlight before,” Shaffer said in an interview following the awards ceremony. “It was a surprise that it was actually real.”
Shaffer joined Rye, which was also included in Michelin’s Recommended list, a year and a half ago after honing his craft at notable establishments in Dallas, including Las Almas Rotas, The Woolworth, Parterre, and La Reunion. His journey into bartending was somewhat serendipitous, as it’s the only career he’s ever truly embraced.
“Growing up, I was in and out of trouble all the time,” he reflected. “I really hit a critical point when I was 19, and what I always understood about myself was I felt my best when in service to other people.”
He discovered a profound sense of purpose behind the bar, where he could cultivate community and connect with patrons on a deeper level.
“It was never about cocktails,” he explained. “My focus has always just been to bartend really well.”
Over time, he delved deeper into mixology, finding joy in the creative process of constructing new beverage recipes, an endeavor that has culminated in his recent international accolade.
Born in Padua, Italy, to a diverse heritage of Indian and Eritrean descent, Shaffer draws much of his inspiration from his family roots. Ideas for flavor combinations often arise from his dreams, personal experiences, and his rich cultural background.
Several years ago, he earned the WSET Level 2 Award in sake, which has significantly influenced his cocktail creations. Japanese flavors frequently permeate his recipes, including his current favorite on Rye’s menu — the Cherry Blossom & Coconut.
This delightful highball drink, which he dreamt up on a particularly restless night, combines reduced lychee liquor, pickled sakura leaves, coconut water, gin, and soda water.
“It is probably my favorite drink that I’ve ever made,” Shaffer said. “It’s everything I think a cocktail should be.”
“A pony followed by a tequila shot,” he said, referring to a mini Miller High Life, is his go-to drink of choice.
Although it may take time for Shaffer to reconcile the reality of holding a Michelin award, the significance of this achievement is already resonating with him.
“This changes everything,” he stated. “I think it opens so many doors for who I can work with and what I can do.”
Traditional path for me,” Shaffer continued, “but I found my passion in mixology. Every cocktail is like a story waiting to be told.”
**Interview: Julian Shaffer, 2023 Michelin Award Winner for Exceptional Cocktails**
**Editor:** Julian, congratulations on your Michelin award! Can you describe the moment when your name was announced?
**Julian Shaffer:** Thank you so much! Honestly, it felt like a dream. When they called my name, I just froze for a second. It didn’t seem real. I’ve never been in the spotlight before, so it took a moment to register what was happening.
**Editor:** You mentioned feeling nervous about being recognized. How did you manage to overcome that during your acceptance?
**Julian Shaffer:** I think the excitement took over. Once I was up there and saw the crowd, I just leaned into the moment. I wanted to enjoy it and make it memorable, so I gave a playful smile and stuck out my tongue. I realized I was surrounded by friends and supporters, and that made me feel more at ease.
**Editor:** Your journey to becoming a bartender has been quite unique. What made you decide to pursue this career after facing various challenges?
**Julian Shaffer:** It was really about finding my purpose. I grew up wrestling with a lot of issues, but when I stepped behind the bar, I felt a sense of belonging. I discovered I could make people happy through my craft and create a community around it. Mixology became my way of turning my life around.
**Editor:** How has your background influenced your approach to bartending?
**Julian Shaffer:** Growing up, I was always learning about people and how to connect. That understanding reflects in how I create cocktails. Each drink I make is not just a recipe; it’s about bringing people together and sharing experiences. It’s fulfilling to know that a simple cocktail can spark joy or initiate a conversation.
**Editor:** What does this Michelin recognition mean for you and your establishment, Rye on Lower Greenville?
**Julian Shaffer:** It’s huge! For me personally, it gives me validation that I’m on the right path. For Rye, it’s an incredible honor. We’ve worked hard to create a welcoming atmosphere and innovate our cocktail menu. This award is a recognition of our collective effort and a boost for our whole team.
**Editor:** What’s next for you, now that you’ve achieved this milestone?
**Julian Shaffer:** I want to keep pushing the boundaries of my craft. This award is just the beginning. I’m excited to take on new challenges, experiment with flavors, and continue building a strong connection with our patrons. At the end of the day, it’s about creating unforgettable experiences for everyone who walks through our doors.
**Editor:** Thank you, Julian. Your passion truly shines through. We can’t wait to see what you do next!
**Julian Shaffer:** Thank you! I appreciate the support!
