Marshall Altier
New York, New York
Marshall Altier is a writer, bartender, and enthusiast at-large of all things epicurean. His contributions have been featured in print in such publications as New York Magazine, The New York Post’s Page Six Magazine, and The San Francisco Chronicle, and Gary Regan’s Bartender’s Gin Compendium. He is part of a small group of mixologists known for helping to break down the walls between the kitchen, bar, and market while fostering the ever-lasting pursuit of craft cocktails by being part of the opening team of a laundry list of New York’s top cocktail haunts like JBird Cocktails, Tailor, BoBo, Crosby Bar and 1534. Marshall has designed drink menus and food and wine pairings in world- class venues from The James Beard House in New York to The Park Hyatt Hotel in Tokyo. He has worked with a long list of luxury hotels and restaurants in the United States and Pacific Rim where he has helmed bar programs of two of Restaurant Magazine’s Top 50 Restaurants in Asia, Amber (Hong Kong) and Eat Me (Bangkok). Marshall has collaborated to create his very own brand, Bar Keep Apple Bitters. He is the co-author of How to Booze: Exquisite Cocktails and Unsound Advice published by Harper Collins Publishers.
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