Nightclub & Bar 2016

Jeff Josenhans
Director of Food & Beverage
US Grant Hotel, San Diego, The Grant Grill


Josenhans’ “triple threat” title makes him the only person in San Diego who is a Sommelier, Cicerone and a top-rated mixologist at The Grant Grill, and places Josenhans in a notable position nationwide. Josenhans has created his own philosophy for a balanced yet progressive approach to creating wine lists, culinary-inspired cocktails, both traditional and modern beer programs, and continues to explore industry-leading innovations for his mixology program. In his seven years at The US Grant Hotel, Josenhans has changed the dynamic from the classic to the exciting, with an extraordinary beverage program. The most popular cocktail at the Grant Grill is THE US GRANT Centennial Manhattan, created as part of the 100th birthday celebration for the hotel. The ever-innovative Josenhans created the Manhattan cocktail in a partnership with the famed High West Distillery in Park City, Utah. The cocktail is aged in premium American Oak for exactly 100 days. At the hotel and in scene in San Diego, Josenhans primarily drives innovation within seasonal and culinary focused cocktails, having won the prestigious Chef Showdown – Mixology Pairing competition four times. Josenhans was the first in the country to create cocktails using the traditional champagne method to carbonate cocktails. He has also created Génépi Americana, a project that includes local botanicals but also what is essentially un-aged bourbon as the base for the spirit, as opposed to the traditional European brandy.

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