Abigail Deirdre Gullo - Head Bar Chef
Abigail Deirdre Gullo
Head Bar Chef
A native of Hyde Park, NY, with roots in Georgia and Virginia, Abigail Deirdre Gullo first discovered her love for mixology when she lived in Dublin, Ireland, from 1999 to 2001 and transformed her apartment into a classic cocktail salon. Her passion, however, was already budding at an earlier age. “As a child, I collected vintage diner mats and coasters showing pictures of cocktails,” she says. “That memorabilia now decorates my bar cabinets.”
An experienced off-Broadway singer and actress in New York City, theatre teacher by trade, and graduate of George Mason University in Fairfax, VA, Gullo switched careers to cocktail-making in 2005 while living in Manhattan, working at a handful of restaurants, bars, and lounges in the area and blogging about the craft at RyeGirl (www.ryegirlnyc.blogspot.com), a site she continues to maintain. Around that time, local spirits industry legend LeNell Smothers nominated Gullo as a member for the New York chapter of the charity-driven society Ladies United for the Preservation of Endangered Cocktails (LUPEC).
From 2010 to 2012, Gullo served as the head bartender at Fort Defiance in Brooklyn, later helping open The Beagle in East Village in 2012. As a result of her frequent travels to New Orleans, and roster of mixology awards, Gullo landed the job as head bar chef for the newest venture from the Commander’s Family of Restaurants, SoBou. A cocktail- and culinary-focused “spirited restaurant”, SoBou is located “South of Bourbon” at the W New Orleans – French Quarter. “New Orleans has soul,” Gullo says. “It’s prevalent in the food and cocktail history here, not to mention the blues, jazz, and funk music. I’m so excited to join the scene here.”
Gullo’s original cocktails have been recognized in numerous national and international competitions as well as in the media. Her margarita won People’s Choice at the 2010 Tales of the Cocktail, and her drinks have been featured in The New York Times and In The Mix magazine. A member of the United States Bartenders Guild and proud supporter of the Museum of the American Cocktail in New Orleans, Gullo prefers a stirred, not shaken, Manhattan made with a fine-quality, small-batch rye whiskey. As a current resident of New Orleans, she also continues to make the occasional appearance at open-mic night and as a singer with local bands.
For more information, or to schedule an interview, please contact Jennifer Rodstrum or Jessica Rodriguez at Wagstaff Worldwide: