As the Bar Director at Audrey, Jonathan Howard has been working in the hospitality industry for nearly half of his life, starting at the age of 15 and never looking back. An Alabama native, Howard studied theater arts at the University of Mississippi before moving to New York City. While hospitality had been a part of life long before his move to the Big Apple, it wasn’t until working at BLT Steak in 2006 that Howard fell in love with the creativity of a beverage program. Since then, he has worked with Master Sommelier Fred Dexheimer on bar operations and openings in Miami, Scottsdale, Hong Kong, and Los Angeles, eventually becoming Corporate Beverage Manager of BLT Steak. He has also worked at other award-winning bars, including Saxon + Parole and American Whiskey in New York City.
In 2015, he planted roots in Nashville where he quickly made a name for himself at William Colliers, Old Glory, Skulls Rainbow Room, and more. In 2016, he was named the Woodford Reserve National Master of the Manhattan and is a two-time World Class National Finalist. Over the years, he has embraced his Southern roots paired with learnings from his New York City mentors to craft beverage programs that combine detailed touches and high-end hospitality.
Bringing years of knowledge and expertise, Howard works alongsideChef Sean Brock to curate Audrey’s daily evolvingbar menuwhich features both curated cocktails and zero proof libations, reflecting the team’s commitment to creativeand hyper-seasonal ingredients native to the Appalachian region. Howard has designed The Bar at Audrey to showcase beverage tasting menus that are designed to take the guest on an uncharted beverage experience, made to effortlessly pair with Audrey’s cuisine. Howards also spearheads the beverage program at Brock’s additional fine dining restaurantinNashville, The Continental.