“Now, deBary has taken his expertise beyond the bar with Proteau, a nonalcoholic botanical aperitif designed to be drunk straight out of the bottle. He also co-founded a nonprofit, Restaurant Workers’ Community Foundation, that became a major crisis relief organization during the pandemic. On top of it all, deBary authored the cocktail book Drink What You Want: The Subjective Guide to Making Objectively Delicious Cocktails and continues to write about drinks for publications like Food52 and Punch. In the following interview, deBary explains how he fortuitously ended up working at the best bar in the country and details his unexpected current situation.”
