Cultivating creativity in cocktails: Behind the bar with Matt Tunnell

What’s it like to be a bartender during a time when gathering together in bars is a dangerous proposition? How do you feed your creative spirit? 

Those are just some of the questions we sought to answer when we talked with Matt Tunnell, bar manager at Hotel Madrid, an industry veteran who got his start at Great Lakes Distillery and The Palm Tavern (RIP Palm) before branching out to work with the creative crew at Stand Eat Drink Hospitality.  

During our conversation, we learn more about Tunnell and his career. We also get a behind-the-scenes look at what it was like to work in the trenches as the bar industry made pivots to attract business, remain relevant and keep customers safe.