Wellness On The Rocks

🎟️ GET TICKETS TO THE GOLDEN EAGLES GALA:https://www.zeffy.com/en-US/ticketing/annual-gala-4850Two-time Olympian Danny Barrett joins Wellness On The Rocks for a conversation about representing the United States, competing at the highest level of international rugby and finding a new purpose after professional sports.Known as one of the most physical players in American rugby sevens history, Danny represented Team USA at the 2016 Olympic Games in Rio and the 2020 Olympic Games in Tokyo. He also competed in two Rugby World Cups and helped establish the United States as a legitimate force on the international sevens circuit.We discuss the mental and emotional transition out of professional sports, the financial realities facing Olympic rugby players, the Golden Eagles CARE program, the U.S. women’s historic bronze medal in Paris, Alex Sedrick’s unforgettable final try, Ilona Maher’s impact beyond the game and the U.S. men’s dramatic victory over Fiji.Today, Danny serves as Executive Director of the Golden Eagles, supporting American rugby players throughout their careers and helping them prepare for life after competition.THE GOLDEN EAGLES FUNDRAISING GALAOn Saturday, August 29, 2026, the Golden Eagles will host the U.S. Men’s Olympic Rugby Fundraising Gala at The University Club in downtown San Diego.The evening begins at 6:00 p.m. and will bring together current members of the U.S. Men’s Rugby Sevens team, USA Rugby legends and special guests for dinner, a program and live and silent auctions.Funds raised support USA Rugby Sevens athletes and programs, including player development, development pathways and the Golden Eagles CARE program—Career Advancement, Rugby Enhancement—which provides athletes with mentorship, professional development and paid internship opportunities.100% of ticket sales and donations directly support the team.📅 Saturday, August 29, 2026⏰ 6:00 p.m.📍 The University Club750 B Street, Suite 3400San Diego, CaliforniaPURCHASE TICKETS:https://www.zeffy.com/en-US/ticketing/annual-gala-4850LEARN MORE OR CONTRIBUTE:https://www.goldeneagles.orgFOLLOW:Danny Barrett: bookem650Golden Eagles: golden.eagles7sWellness On The Rocks: wellness_ontherocksIf you enjoyed this conversation, please subscribe, share the episode and send it to anyone who loves rugby, believes in supporting Olympic athletes or wants to become part of the journey toward LA28.

Tom Penn is the Chief Executive Officer of San Diego FC, Major League Soccer's newest expansion club. Before helping launch San Diego FC, Tom co-founded Los Angeles FC and spent years in NBA front offices, including as Vice President of Basketball Operations and Assistant General Manager of the Portland Trail Blazers.Today we discuss what it takes to build a professional sports organization from the ground up, the vision behind San Diego FC, the Right to Dream Academy, the business of professional sports ,and how sports and hospitality share the same mission: bringing people together, building community, and creating places where authentic human connection can thrive.You can find all episodes of Wellness On The Rocks on Apple Podcasts, Spotify and YouTube.Hosted, edited and independently produced by bartender Taylor McQuadeFollow San Diego FC on IG: @SanDiegoFCFollow Wellness On The Rocks on IG: @Wellness_OnTheRocks

Jason O’Bryan is the lead mixologist for Addison, Southern California’s first three-Michelin-star restaurant, known for its world class, California Gastronomy.He is also a cocktail writer for Robb Report, where he has spent years researching, testing, and documenting the history, technique, and culture that have shaped the cocktails we drink today.Before joining Addison, Jason built his career behind bars throughout Boston and San Diego, writing along the way simply because he loved the craft. Years later, that passion has led to a career balanced between storytelling and crafting cocktails for one America's top restaurants.Connect with Jason on Instagram: @drinksanddrinkingConnect with Addison on Instagram: @addisonrestaurantConnect with Taylor on Instagram: @taylorredmondmcquadeFollow Wellness on the Rocks on Instagram: @wellness_ontherocksListen to and watch all episodes of Wellness On The Rocks on Spotify, YouTube, and Apple Podcasts. Hosted, edited, and independently produced by bartender Taylor McQuade

Barbara Rourke and Jason St. John are the founders of Bells + Whistles, the award-winning hospitality design firm behind Providence, Lilo, Jeune et Jolie, Campfire, Animae, RYLA, Starlite, Broken Spanish, Dora Ristorante, and numerous other hospitality concepts throughout Southern California.Named among Forbes' Top 100 Architects & Designers in America, Barbara and Jason have spent more than two decades designing restaurants, bars, hotels, wellness spaces, retail concepts, and hospitality experiences that shape how people gather, connect, and create memories.In this conversation, we explore what it means to be creative on demand, the relationship between design and human behavior, designing at the Michelin-star level, empathetic design, leadership, curiosity, and the psychology behind unforgettable guest experiences.Whether you're a designer, entrepreneur, hospitality professional, creative, or simply someone who appreciates great spaces, this conversation offers a rare behind the scenes look into the thinking, process, and philosophy of two of hospitality's most respected creatives.Connect with Bells + Whistles:Website: www.bw.designInstagram: @bellsandwhistlesdesignConnect with Barbara on Instagram: @theelegantcastConnect with Jason on Instagram: @jasonwhistlesFollow Wellness on the Rocks on Instagram: @wellness_ontherocksListen to and watch all episodes of Wellness On The Rocks on Spotify, YouTube, and Apple Podcasts. Hosted, edited, and independently produced by bartender Taylor McQuade

On this episode of Wellness On The Rocks, Taylor McQuade sits down with Patrick Ballow, Managing Partner of Vino Carta in Little Italy, San Diego, as the neighborhood wine shop and bar celebrates its 10-year anniversary.What started as a small, community-driven wine shop has grown into one of San Diego’s most respected hospitality spaces, built around approachable wine, genuine connection, and a passion for small family-run producers who farm organically, sustainably, and often naturally.Patrick and Taylor reflect on the evolution of Little Italy over the last decade, the culture surrounding wine and hospitality in San Diego, building a business through changing times, and how places like Vino Carta slowly become part of the communities around them.The conversation also dives into developing your palate, hospitality culture, leadership, business growth, and what it means to create a space where people can slow down, connect, and feel at home.Vino Carta 2161 India St, San Diego, CA 92101Purchase tickets to the upcoming 10-year anniversary block party on May 30th at:https://www.vinocartasd.comFollow Vino Carta: @vinocarta @patrick_ballowFollow Wellness On The Rocks: @wellness_ontherocks @taylorredmondmcquadeAll episodes of Wellness On The Rocks are hosted, produced, and edited by bartender Taylor McQuade.Available on Spotify, Apple Podcasts, and YouTube.

Roberto Alcocer is the chef behind Valle, the MICHELIN-starred restaurant in Oceanside, California. He is a James Beard Award semifinalist and a defining voice in modern Mexican cuisine.With more than 25 years of experience cooking in Mexico, France, and Spain, Chef Roberto has built a career rooted in culture, discipline, and pushing standards forward.From building his acclaimed restaurant Malva in Valle de Guadalupe to earning a Michelin star at Valle, he has helped redefine what Mexican fine dining can look like at the highest level.In this episode, we sit down inside the kitchen at Valle to talk about excellence, leadership, sacrifice, family, culture, and what it takes to operate at the highest level.Valle is located at 222 N Pacific St, Oceanside, CA 92054.https://www.valleoceanside.comWellness On The Rocks is hosted, produced and edited by bartender Taylor McQuade. You can find all episodes on Spotify, YouTube and Apple Podcasts.Follow on Instagram:@alcocerroberto@valleoceanside@wellness_ontherocks@taylorredmondmcquade

Rie and Dave Sims, the husband and wife team behind Warung RieRie, have created one of the most unique dining concepts in San Diego. An intimate, Indonesian fine dining setting built right in their backyard in Serra Mesa.Rie grew up in Jakarta, Indonesia, where she studied art and built a career in film and television production, eventually breaking into directing in the male dominated industry. After losing her father, she made the decision to move to Bali to reset and rebuild.Dave, on the other hand, comes from a creative background in the U.S. and was first introduced to Indonesia through a surf trip. An experience that left a lasting impression and would later shape both his personal life and their shared vision.The two met in Bali, built a life and business partnership, and years later brought that vision to San Diego. Starting with a spontaneous idea to ship a traditional Indonesian structure to their backyard.What followed was something they largely “winged” into existence.Warung RieRie is now San Diego’s first fully legal MEHKO (Microenterprise Home Kitchen Operation) An invitation only dining concept rooted in culture, storytelling, and genuine human connection. Their work has since been recognized at the federal level with a Certificate of Special Congressional Recognition for their impact on the community, marking a historic milestone for both their business and the home kitchen movement.To connect with them, reach out on Instagram: @warungrierieYou can find all episodes of Wellness On The Rocks on Spotify, YouTube, and Apple Podcasts.Hosted and independently produced by bartender Taylor McQuade.

On today’s episode of Wellness On The Rocks, I’m joined by Nina Singer, the National Brand Experience and Marketing Manager for Humano Tequila.Every year, Troy Johnson, Claire Johnson, and the team at San Diego Magazine do an incredible job highlighting the hospitality industry with their Best of San Diego issue, which the city gets to vote on. Since Nina and I both work in the industry, we thought it would be a cool idea to sit down and cast our votes.San Diego runs off the hospitality industry. The restaurants, the bars, the hotels, and the people behind them are the heartbeat of this city.So we sat down at Stout Public House, one of the great local industry bars, and went category by category, giving our picks while shouting out the people grinding every day here in San Diego.A lot of the names we talk about in this episode aren’t just places, they’re regulars, they’re friends, they’re part of the community.Huge shoutout to Stout Public House for letting us record in the bar. It’s home for me, and for a lot of people in this industry.If you’re listening, go check these places out.Go support these bars, these restaurants, these people.And if you’re ever downtown, come by Stout.Shoutout to Humano Tequila for supporting the episode.Let us know what you think. Who we got right, who we got wrong.And don’t forget to vote before March 22.

Chef Drew Deckman is the owner of Deckman’s North in San Diego and Michelin-starred Conchas de Piedra in Baja California.Drew grew up in Georgia before spending more than a decade in Europe honing his craft and training under some of the most respected chefs in the industry, including Paul Bocuse, Jacques Maximin, and Madeleine Kamman. During his time in Germany, he worked at Restaurant Vitus in Reinstorf, where he was part of the team that earned a Michelin star in 2000. He would later go on to build award-winning restaurants of his own across Baja California and San Diego.His restaurant Conchas de Piedra earned a Michelin star in May of 2024 along with a Michelin Green Star for sustainability, while Deckman’s en el Mogor also received a Green Star. In August of 2024, he opened a new project in San Diego’s North Park neighborhood, Deckman’s North, bringing with it the expectations and attention that come with operating at the Michelin level.In addition to his restaurants, Drew also operates a restaurant inside Petco Park, home of the San Diego Padres, called Deckman’s at The Draft by Ballast Point.In this episode, Chef Drew sits down for a vulnerable conversation about the real challenges chefs face in today’s kitchens. Chef Drew Deckman had the courage to talk openly about something that rarely gets discussed in this industry: the mental health of chefs and the people who dedicate their lives to hospitality. Acceptance, self-love, and positive self-talk take courage, and those decisions have helped reshape the way he approaches both leadership and life in hospitality.We also discuss sobriety, and Drew offers advice to the next generation of cooks coming up in the industry.If you’re in San Diego, go visit @deckmansnorth and follow Drew at @bajafishingchef.Full episodes of Wellness On The Rocks are available on Spotify, YouTube, and Apple Podcasts.Hosted and produced by bartender @taylorredmondmcquade.the3131.comdeckmans.comconchasdepiedra.comensomakase.com

Reese Honse has spent over a decade working in bars and restaurants across San Diego. He started out working security at Henry’s and worked his way up to becoming the former general manager of El Dorado. Along the way he spent years working for Consortium Holdings, one of the most influential, and polarizing restaurant groups in San Diego. With more than 20 bar and restaurant concepts under their umbrella, CH gets a lot of love from people and a lot of criticism, and we get into both sides of that conversation.We talk about the lessons and mistakes that come with running bar programs, the pressure of leadership in nightlife, and what it takes to build a career in the hospitality industry.We also get into Yelp culture, bartending philosophy, the difference between craft and high-volume bars, whether a Long Island Iced Tea is actually a cocktail… and the current state of the San Diego bar scene.Somewhere in the middle of the conversation I also tell the story of chasing Dennis, a serial dine and dasher through the Gaslamp for walking out on his tab. He has hit bars all over the city claiming he had just beaten cancer… and then leaves without paying. You can listen to all episodes of @Wellness_OnTheRocks on Spotify, Apple Podcasts, and YouTube.Hosted and independently produced by @TaylorRedmondMcQuade

Chef Claudia Sandoval is an award-winning chef, best-selling author, TV host, and the executive producer and host of the docuseries Taste of the Border and La Mesa Mexa. Her career took off after winning Season 6 of MasterChef, and over the past decade she has continued to evolve and push herself creatively within our industry.On Episode #24 of Wellness On The Rocks, Claudia and I sit down to explore authenticity and vulnerability as creators and storytellers within the hospitality industry. We unpack what happens when your public persona begins to replace who you really are. The conversation moves through identity, storytelling, mental health, and the pressure of always being “on.”We also examine why impact matters more than attention, and why choosing meaning over ego is essential in today’s creative world.“Impact is humanity.”You can find all episodes of @Wellness_OnTheRocks on Spotify, YouTube, and Apple Podcasts.All episodes of Wellness On The Rocks are hosted and independently produced by bartender @TaylorRedmondMcQuade.

Wellness On The Rocks Ep #23 – Q: Bartender, Star Bar (A Farewell to Time Out Sports Tavern) is now LIVE!Q came up in the punk scene of Seattle, Washington as a musician and bartender. He moved to San Diego three years ago and has worked at Swing Social, Carnitas’ Snack Shack and Time Out Sports Tavern until its recent closure. He’s now pouring at Star Bar, one of the best dives in San Diego’s Gaslamp district.In our conversation, we talk about what Time Out meant to the people who built it and the community who called it home. These bars are our third spaces, and when a local establishment goes down, the community feels it. It’s where we celebrate, grieve, decompress, fall in love, fight, reconnect, and feel seen. Here is one last goodbye to Time Out Sports Tavern 🙏🏻We also talk about the realities of working in hospitality, fast money, burnout, identity, mental health, and the strange comfort of standing behind a bar when the rest of life feels uncertain.You can find all episodes of Wellness On The Rocks on YouTube, Spotify and Apple PodcastsFollow us on IG:@wranqavelli@wellness_ontherocks@taylorredmondmcquade📍You can visit us both behind the bar:@starbarsandiego@stout_sd@carnitassnacks@swingsocialsd

Self-Reflection #6 Wellness On The Rocks

SELF-REFLECTION #5In this self-reflection episode, I speak about creating in isolation and what it’s like to build something without a clear audience, feedback, or support system.I talk about loneliness in your mid 30s, the mental gymnastics of putting yourself out there, and the internal conflict between wanting validation and learning to create without it. I reflect on cringe, self doubt, perfectionism, and the quiet pressure of holding yourself to a standard when no one else is checking you.This episode explores the psychology of creative work

Francesca Proietti grew up in Rome and moved to San Diego as a teenager. She began her hospitality career as a hostess in Little Italy, steadily working her way through the ranks to server and bartender. During her time at Rustic Root, Francesca competed in and won cocktail competitions, further establishing herself within the local bar community. She is currently behind the bar at Dora Ristorante, La Jolla’s newest coastal Italian fine dining restaurant led by Accursio Lota, and also works at Youngblood, the acclaimed cocktail bar and speakeasy by Consortium Holdings. Beyond the bar, Francesca is the co-owner of Compagnia Creativa, alongside her partner Justin Huelbig. Together, they create murals, menus, and custom creative work for local small businesses throughout San Diego, blending art, hospitality, and storytelling into everything they build. Wellness On The Rocks #22 - Francesca Proietti: Co-Owner of Compagnia Creativa is now live on Apple Podcasts, Spotify & YouTube Follow: @fran_kikis @compagniacreativa @huelbigjustin @doraristorante @accursiochef @youngbloodcocktails @lil_ch_world @wellness_ontherocks @taylorredmondmcquade

528 days ago I launched Wellness On The Rocks with a simple goal: To connect with and tell the stories of the people who make San Diego’s hospitality community what it is.To the 21 incredibly talented, kind and genuine individuals who trusted me enough to sit down, open up, and share your stories, thank you. This platform has always been about you the people.You are the heartbeat of this city. The ones who show up night after night to create moments for others, and keep this industry moving forward.I will always support you and your brands moving forward.This is just the beginning of this creative process. It starts now.If you’ve enjoyed listening to this podcast, please go visit these people. Visit their spaces, connect with them about their experiences, share this video and follow them and their [email protected]@patkoetting@lilithssauces@jessicamcp@jarin@serpentofseya@hoops320032@handsomesalmon@carriewilds@tayberresford@thelegendofcomet@boldcitybourbon@guyfeirisrealboy@ninacoladagram@marinimartinisd@elizawoodman@luna_bambino_@annamcanrinus@rainjgarcia@cantseemtofindmollie@jennylynn2012@delcoronado@knottybarrel@tivolibarandgrill@bardsandcards@[email protected]@butseriously.pod@usnavy@moverandshakerco@happymediumsd@saltwaterbanditsco@ciaocarlosd@dinecommunion@studiorallou@mabelsgonefishing@garciamediaworks@theremysd@deckmansnorth

Jenny Meyer is a sommelier at Deckman’s North, the Baja inspired restaurant led by acclaimed chef Drew Deckman.In episode #21 of Wellness On The Rocks, Taylor sits down with Jenny to talk about her approach to wine as an extension of hospitality rather than intimidation. Jenny shares how she’s working to make wine more approachable by meeting people where they are, creating personal experiences for each guest, and using curiosity and conversation as the foundation of service.Rather than focusing on rules or prestige, Jenny views wine as a vessel. One that brings people together, sparks connection, and enhances moments. As a sommelier, she acts as the pilot, guiding guests through an experience that feels intentional, welcoming, and human. This conversation highlights the human side of being a sommelier in today’s hospitality industry. You can find all episodes of @Wellness_OnTheRocks on Apple Podcasts, Spotify and YouTube. Follow on IG:@jennylynn2012@deckmansnorth@bajafishingchef@wellness_ontherocks @taylorredmondmcquade

Mollie Kelly grew up on the outskirts of Philadelphia and started working in restaurants at just 14 years old, bussing tables. By 16, she was attending Montgomery County Community College, studying theatre, literature, and journalism, and from an early age began shaping how she wanted to write, create, and tell stories.With early dreams of joining SNL and exploring improv, Mollie eventually discovered Anthony Bourdain and became captivated by storytelling through food and drink. In this episode we dive into creativity in hospitality, Mollies reflection on her journey through San Diego, and mental health advice that has helped her grow personally and professionally. @wellness_ontherocks #20 - @cantseemtofindmollie: FOH at @theremysd & @mabelsgonefishing goes live Monday December 29thYou can listen to all episodes of Wellness On The Rocks on Apple Podcasts, Spotify and YouTube.Follow:@Cantseemtofindmollie@mabelsgonefishing@theremysd@Wellness_ontherocks@TaylorRedmondMcQuade

Rain Garcia is a content creator and the founder of Garcia Media Works. In this conversation Taylor and Rain explore how social media is reshaping the hospitality industry and what it really takes to grow a creative business today.Rain shares her journey from early TikTok experimentation and a background in public relations to building a values-driven social media agency that works with bars, restaurants, and service-based brands. Together, they break down why social media has become the primary way people discover bars and restaurants, how to measure real ROI, and how events, seasonal experiences, and thoughtful content strategies drive foot traffic.The conversation also dives into the realities of networking in a tight-knit hospitality city, navigating age and gender bias, and setting boundaries in an industry that often demands constant access. From preserving old-school bar culture to adapting for new audiences, this episode offers a candid look at growth, sustainability, and community in today’s hospitality landscape.You can contact Rain here: https://garciamediaworks.com You can Find all episodes of Wellness On The Rocks on Apple Podcasts, Spotify and YouTubeFollow on Instagram: @rainjgarcia @garciamediaworks @Wellness_OnTheRocks @TaylorRedmondMcQuade

From pastry to the pass to the bar, Anna Canrinus shares her unconventional journey through nearly every role in a restaurant and how it shaped her approach to hospitality. Our conversation explores growth, teamwork, and how real collaboration creates unforgettable guest experiences.Anna’s first job in the industry was as a hostess at Oggi’s Pizza Restaurant & Brewhouse, where she eventually moved into serving and pizza delivery. Outside of work, she began baking at home and bringing her creations in for coworkers, who encouraged her to pursue it professionally. Feeling disconnected in community college, Anna took a leap and enrolled in a local culinary school’s pastry program, where she learned not only baking and pastry, but also the fundamentals of restaurant operations, entrepreneurship, and what it takes to open and sustain a business.During an internship at CUCINA Urbana, Anna became curious about the savory side of the kitchen. She moved between pastry and cold line before joining Trust Restaurant, where she leveled up in an open kitchen environment. There, she witnessed the precision, professionalism, and coordination required at the highest level. From chefs cooking in full view of guests, to servers executing fine dining service, down to lining up silverware with string.In January of 2020, Anna stepped into a pastry assistant role at a new bakery opened by the Trust Group, only to see it unravel during the COVID shutdowns. Still driven by the mindset of “what’s the next thing I can learn?”, she continued pushing forward. She joined The Rose, the eventual sister restaurant to Mabel’s Gone Fishing, where the menu was hyper seasonal, produce driven, and deeply rooted in technique. It was there that Anna learned to work the hot line: grilling steaks, building sauces, breaking down fish, mastering French techniques, and expanding her culinary range.Eventually, baker’s asthma forced Anna to step away from pastry altogether. After an honest conversation with ownership, she was given the opportunity to study, train, and transition behind the bar at Mabel’s — despite having very little front-of-house experience.In this episode, Anna reflects on how working every corner of a restaurant shaped her perspective on growth, creativity, and hospitality, and how true collaboration between front and back of house can elevate a restaurant into something truly special.

Ralitsa Kombakis is the founding Architect of Studio Rallou, with years of experience at leading firms including Nest Architectural Design, Basile Studio, and GTC Design. Today, she runs her own business designing and operating highly detailed, story-driven hospitality spaces across San Diego. Her portfolio features projects such as Rare Society with Trust Restaurant Group and Chef Brad Wise to the newly opened Kiku Room, San Diego’s Hi-Fi listening bar and cocktail lounge in Little Italy.Before launching her own firm, Ralitsa’s path began far from the architecture world. She grew up working in her family’s pizza restaurant in Maine, where she first learned what the hospitality world was really about and how restaurants can create moments that evoke emotion in the people who spend time there. Drawn to creativity but guided by immigrant parents who insisted she “find something adjacent” to art school, she discovered architecture through an AutoCAD class. That spark led her to Syracuse University, where she studied architecture, a field that blended both sides of her brain: the technical and the artistic.In this episode, Ralitsa joins Taylor to reflect on how that journey shaped the design approach she brings to homes, hospitals, restaurants, chefs’ personal kitchens, and ultimately San Diego’s newest community-driven music bar. Together they dive into the deeper side of design, from imposter syndrome and finding confidence in your creative voice to the role of empathy and what it really takes to create spaces that shape the way we feel. Ralitsa also breaks down the realities of opening a small business in 2025, the creative process behind Kiku Room, its early challenges, and the exciting restaurant projects she’s taking on next.Contact Ralitsa at: https://www.studiorallou.com/portfolioFollow on Instagram:@studiorallou@[email protected]@wellness_ontherocks@taylorredmondmcquade

Eliza Woodman grew up watching her mother wait tables, and gained an early understanding of what true hospitality meant. She started hosting at fifteen, and from there, her connection to hospitality took root. While earning her art degree in Boston, Eliza waited tables at Yard House outside Fenway Park, where her natural “bartender’s disposition” quickly caught people’s attention and led her behind the bar.Now, as lead bartender at Communion, San Diego’s new rooftop restaurant and cocktail bar in Mission Hills, Eliza has carved out her own lane, one that blends craft and care, competition and connection. Her food-focused approach to cocktails is rooted in balance and restraint: flavor should surprise you, not scream at you.In our conversation, Eliza shares how creativity has shaped her career, from corporate chain systems to small mom and pop bars. She opens up about what it means to lead a team, build a vibe, and create hospitality that’s “high end, with personality.” We dive into her competitive drive, the double-edged sword of ego, and how authenticity gets tested in an industry that rewards image as much as skill.We also explore the deeper layers of mental health, burnout, and learning to slow down when the go-go-go of service life becomes all-consuming. Eliza talks about how the same drive that fuels her ambition can also push her toward exhaustion, and how she’s learning to measure success not just in accolades, but in self-worth and peace.From Yard House to Communion, this episode is a reflection on ambition, artistry, and the ongoing work of finding yourself in an industry that always wants a piece of you.You can find to all episodes of Wellness On The Rocks on Apple Podcasts, Spotify and YouTubeFollow on Instagram:@elizawoodman@dinecommunion@wellness_ontherocks@taylorredmondmcquade

What inspires you to create? For Marina, it’s the love of cocktails, the history of the industry, and the visual and tactile experiences of the bar. All of which drive her to connect with others and bring people together.Now leading the bar at Cardellino, an elevated Italian chophouse in Mission Hills, Marina Ferreira was previously the Beverage Director and artistic architect behind Botanica Art & Cocktail Bar, a North Park favorite celebrated for its innovative, art driven mixology.Marina has carved her path through San Diego’s cocktail scene with authenticity and humor. On today’s episode, she shares how she’s learned to balance artistry, intention, and mental health in a demanding industry that often takes more than it gives. We explore the intention behind cocktails, what it means to create with purpose, and how stepping back from the grind brought her a new sense of clarity.We also dive into the realities of the craft cocktail world, from networking and social media to balancing professionalism with creativity. Marina reminds us that it’s not just about serving drinks; it’s about building meaning, community, and self-awareness along the way.You can find to all episodes of Wellness On The Rocks on Apple Podcasts, Spotify and YouTubeFollow On Instagram:@marinimartinisd@wellness_ontherocks@taylorredmondmcquade

Nina’s path through hospitality is one defined by creativity, authenticity, and purpose. From her early days working behind the bar while attending Florida State University to her current role as Southern California Brand Ambassador for Proximo Spirits, she’s built a career around storytelling through brands and creating genuine connections.In this episode, Nina shares her journey of personal and professional evolution, from finding meaning in the stories behind great spirits to learning how wellness, community, and creative expression can coexist in an industry that often demands constant motion. We explore the role of social media in hospitality, the importance of maintaining authenticity, and her philosophy to “create more than you consume.”Nina also reflects on mentorship, confidence, and the power of mindset, especially for women in hospitality, emphasizing that growth begins when you speak your goals out loud and allow yourself to evolve. Her story is a reminder that balance and ambition aren’t opposites; they’re both essential parts of building a sustainable, inspired career.Listen to @wellness_ontherocks now on Apple Podcasts, Spotify, or watch on YouTube!Follow us on Instagram:@ninacoladagram@wellness_ontherocks@taylorredmondmcquade

Voted San Diego Magazine’s 2025 Bartender of the Year, McClain Campbell grew up in the small town of Rensselaer, Indiana, before making the leap to Southern California to chase his dreams. Today, he’s behind the bar, and helping lead the team at Happy Medium, one of North Park’s most exciting new spots In this episode, McClain shares his journey: from learning to connect with people from all walks of life, to navigating the challenges of opening a new bar and managing the chaos that comes with it. He also opens up about mental health, the mentors who shaped his career, and how he’s building a future in hospitality while staying true to himself. Find all episodes of Wellness On The Rocks on Apple Podcasts, Spotify, and YouTube. Follow us: @guyfeirisrealboy @happymediumsd @sandiegomag @wellness_ontherocks @taylorredmondmcquade

From bartender to social media powerhouse, Nick Hogan exemplifies growth in the hospitality industry. His company creates custom barware, high-quality apparel, and tailor-made wearables, like pins and patches, for bartenders and hospitality professionals, all inspired by classic cocktails, bartending culture, and the industry itself. Nick joins Taylor to talk about building a brand in the hospitality industry, embracing authenticity on social media, and prioritizing mental health while working around alcohol. Follow Nick and Mover & Shaker on Instagram: @boldcitybourbon @moverandshakerco Follow, watch and listen to Wellness On The Rocks on Apple Podcasts, Spotify and YouTube: @Wellness_OnTheRocks - Hosted, edited and produced by bartender @TaylorRedmondMcQuade

Lieutenant Commander Ned Davis is a pilot with the US Navy, and currently works as an Operations Officer for a squadron called Helicopter Sea Combat Squadron Eight (HSC-8)In this episode Ned sits down with his bartender Taylor McQuade and shares his journey through the military, from training at the Naval Academy and flying the SH-60 Seahawk, the navalized version of the Black Hawk, to becoming an instructor and department head in San Diego. He reflects on his evolving perspective on politics, the military's approach to mental health, and the challenges service members face in seeking support.The conversation covers everything from his deployments aboard amphibious assault ships to deeper topics like PTSD, trauma, and the fear of losing your job if you speak up about mental health struggles. He opens up about personal challenges, such as his ex-wife’s infidelity, and how writing, medication, and therapy became part of his healing. This episode also touches on his taekwondo career, including a near run for the 2008 Olympics, and how staying competitive and purpose-driven has shaped his mindset.He speaks candidly about the cultural differences between military and civilian approaches to mental health and how continuing to fly helicopters became his anchor through it all. He emphasizes the importance of accessing available resources without fear and offers advice to those entering the military: focus on the mission, but don’t neglect your mental health.Follow Taylor and the the podcast on Instagram: @wellness_ontherocks@taylorredmondmcquadeYou can listen to all episodes of Wellness On The Rocks on Apple Podcasts, Spotify and YouTube.

Taylor Berresford, a former Ohio State University graduate is a Yoga instructor at AquaVie Fitness + Wellness Club in downtown San Diego and host of But, Seriously: a podcast about healing, humor, and the human experience. On today’s episode, we sit down to discuss her journey from anger and emotional suppression to self-awareness and empowerment. A path that began unexpectedly on a yoga mat during her bartending days working in an Italian restaurant. What started as “just going through the motions” evolved into a lifelong commitment to reflection, healing, and self-expression. We dive into how the service industry, yoga, and authenticity intersect, and why creating space for others to share their stories matters now more than ever. From breaking the stigma around female self-expression to navigating the tension between sexual empowerment and societal judgment, we cover it all. Follow us on Instagram: @tayberresford @butseriously.pod @wellness_ontherocks @taylorredmondmcquade You can listen to all episodes of Wellness On The Rocks on Apple Podcasts, Spotify and YouTube.

Carrie Wilds is a former bartender and server with over two decades of experience in the hospitality industry working in New York City at 7a, Las Vegas at Atomic Liquors, and San Diego at Turf Supper Club. Carrie is now double board certified as a practitioner of Chinese Medicine which includes acupuncture and Chinese Herbology. Carrie Joins Taylor to discuss how practicing improv has helped her celebrate failures which has drastically improved her skills working in restaurants, the importance of checking in with yourself when you are on stage behind a bar for 8-12 hours, what its like being a woman in an often sex driven industry, and other holistic ways to improve your life when working around alcohol. Follow Carrie on Instagram: @CarrieWilds Follow The Podcast on Instagram: @Wellness_OnTheRocks Follow Taylor on Instagram: @TaylorRedmondMcQuade You can listen to all episodes of Wellness On The Rocks on Apple Podcasts, Spotify and YouTube.

Seth Sandoval is currently working behind the bar at Leila, a Middle Eastern restaurant and bar by Consortium Holdings located in North Park, San Diego. Seth is also is the cofounder of Support Your Local Bar Mom, a nonprofit dedicated to providing affordable or free childcare for hospitality workers, particularly single mothers. Operating under the name Happy Hour Heroes. Instagram: @handsomesalmon @supportyourlocalbarmom @bartendershandshake You can find all episodes of Wellness On The Rocks on Apple Podcasts, Spotify and YouTube.

Today my guest and I are talking about the airport hospitality industry. One of my great regulars at stout public house takes me through his 20+ year professional journey which started with him working concessions and selling tickets in a Del Mar movie theatre, to now working as the general manager of the Stone Brewing Bar located in Terminal 2 of San Diego International Airport. Today we’re talking about real reasons why people go out to restaurants and the importance of focusing on the service aspect, which is something that we see is falling off in the industry.

Seya Speak Pine, aka Chelcy is a somatics educator and breathwork facilitator. She runs her own business Sey Speake’s Somatics and also waits tables at Stout Public House. Today we talk wellness in the industry and the duality of her life that she experiences between working in the world of mental health, and working in a neighborhood pub. During the day she’s a mental health practitioner. She leads alternative therapy sessions like breath work and hypnosis, but when the sun goes down, she’s at Stout Public House pumping out Reuben sandwiches and pints of Guinness. On today's episode, we discuss how a significant part of the hospitality industry involves navigating interactions with people facing real mental health challenges, emphasizing the importance of having empathy but not tolerating people's bullshit. We explore the difference between self-care and abstinence when working around alcohol, as well as how to embrace self-expression and leverage the tools of digital media for self-promotion in today’s world. We’re recording on location at the beautiful Valkyrie Yoga Studio in Ocean Beach, where she teaches.

Wellness On The Rocks Self-reflection video #03. You can listen to all episodes of Wellness On The Rocks on Apple Podcasts, Spotify and YouTube. Follow me on Instagram and Facebook ‪@WellnessOnTheRocks‬

Jarin Udom runs and co-owns Bards & Cards, San Diego’s finest game shop, located in the Gaslamp Quarter in downtown San Diego. He’s also a regular at Stout Public House. Originally from Hawaii, he grew up working in his parents’ restaurant before dropping out of high school. From there, he dove into sales, served in the Navy, and eventually carved out a path into the tech industry. Now in his mid-40s, he’s turned his passion into a business, running a thriving game shop with his partner, Tony. Today, we dive into the twists and turns of his journey—how he developed the skills that helped him network his way into tech, and how those same skills eventually gave him the confidence to open his own small business.

Self-Reflection video 02. You can Listen to episodes of Wellness On The Rocks on Apple Podcasts, Spotify, and YouTube.

Jessica McPartlin is the General Manager of Tivoli Bar and Grill in San Diego's Gaslamp Quarter. Jessica grew up working in the bar industry as the daughter of former Navy SEAL Greg McPartlin, who founded McP’s Irish Pub on Coronado Island. On this episode we dive into her journey working for mom-and-pop bars and restaurants, her experience of being a female GM at the city's oldest bar, and the importance of bringing your authentic self into the industry. Jessica also shares her insights on discipline when working around alcohol and other life lessons.

Katherine Vaughan is a bartender/manager at a brewery in downtown San Diego named Knotty Barrel, who has over 14 years of restaurant experience in front and back of house. This episode is an honest look into how two bartenders decompress after a long week of work. Two people, having a few drinks, talking shit about the good, the bad, and the ugly of what we do for a living. We talk about her journey as a musician and how we both express ourselves artistically, what it was like for Katherine growing up homeschooled, having empathy for customers, and dating within the bar industry. How do we not become the negative stereotypes that are associated with working in bars? As Katherine is a member of the LGBTQ+ community, we discus some of the sensitivities of today’s culture around language and speech. If you are a woman who works in the hospitality industry, you will definitely relate to a lot of things Katherine has experienced and shares on this episode. Follow Wellness On The Rocks on Instagram: https://www.instagram.com/wellness_ontherocks/ You can find every episode of this show on Apple Podcasts, Spotify, or YouTube.

Patrick works as a professional creator in video and film production and is one of the regulars at the bar.

Self-reflection video 01. You can Listen to episodes of Wellness On The Rocks on Apple Podcasts, Spotify, and YouTube.

Corey Menotti has two decades of hospitality experience working for the famous Hotel del Coronado. He is also a certified San Diego Padres SuperFan.

Today I am launching a new podcast called Wellness On The Rocks! This show is going to be about what we go through in the hospitality industry, how we can improve our skills to advance and create better lives for ourselves, inside and outside of work. In a nutshell, it’s a mental health podcast surrounding the hospitality industry. My goal for this show is to give men and women who work in the industry a platform to comfortably express themselves, promote their brand, and give out knowledge & advice to others. This is a long term project for me that I hope to build upon for years to come. You can find this podcast on Apple Podcasts, Spotify and YouTube.