Lead Bartender at Chemin à la Mer, James O’Donnell, was introduced to the hospitality industry while attending school in Wilmington, N.C., There, he worked numerous gigs ranging from host and barista to server and bartender.
At the time, he didn’t mind the work because it provided a decent means to get by amidst his studies. It wasn’t until he returned home to Durham, N.C., that he grew passionate about the field of work. His affinity for craft cocktails and bartending sparked during his time at the high-end cocktail bar, Alley 26.
The rest is history, as he has been in New Orleans five years now, blessed with the fortune of working with several greats in the industry. He credits Abigail Gullo (Compere Lapin, Loa Bar) for taking him under her wing and helping him hone his style.
Behind the bar, James is enthused by advanced techniques like fat-washing and clarification. However, what he finds most impactful is the hospitality and service aspect of the job.
“Creating a warm and welcoming environment for the guest is far more important to me than complex cocktails. Playing a role in the fond memories of those who appreciate your craft makes it even more satisfying.”
Chef Donald Link’s latest venture, Chemin à la Mer, is where O’Donnell currently flexes his mixing abilities. The Purple Grackle Bar is the first thing guests see when they arrive and sets the tone for their experience. As it provides guests a place to socialize and sip, it gives James a platform to create new cocktails that reflect his research, inspiration, and experience.
The drink program zeroes in on elevating classic cocktails, such as the Ti Punch or an Old Fashioned, while incorporating some new, innovative sips. When creating new drinks, the Lead Bartender himself uses personal experiences as inspiration. It allows him to formulate creations that go beyond taste and tell a story.
As an esteemed bartender, James stresses the importance of taking the time and energy to invest in oneself. “Working behind a bar can wreak havoc on your body and the emotional energy can also be exhausting. Finding healthy outlets and routines outside of work is key.”
