An exceptional guest experience and creating connections is what Demi Natoli, Beverage Director at Graduate Nashville, prides herself on, and it’s evident by her successes.
A Florida native and of Cuban American heritage, Natoli entered the hospitality industry at just 12 years old, and while attending college to obtain a Fine Arts degree in Apparel and Textile Design, she bartended at several restaurants, at which time she fell in love with working behind the bar, crafting cocktails, and making connections with her guests. Subsequently, she became a bartender full-time and accepted a position at a Chicago tiki bar, Lost Lake. In 2019, after being nominated for several awards, she relocated to Nashville and after a few gigs, found her way to Graduate Nashville.
At Graduate Nashville, Demi implements strategic operations for their in-house bar and restaurant White Limozeen, and acts as advisor of the beverage programs for their other two concepts: Cross-Eyed Critters Watering Hole and Poindexter Coffee. Each concept brings with them a uniqueness that Natoli can capitalize on with her creativity.
“At White Limozeen, ‘more is more’ when it comes to garnishes, and pink, glitter, and Jell-O are no strangers here. We focus on creating cocktails that are nostalgic, with fresh ingredients and playful flavors and we source natural French wines to pair with our French-ish food program. Our karaoke bar, Cross-Eyed Critters, has a menu that is full of shots and crushable drinks that one can enjoy right before you get up on stage.”
Natoli interestingly draws inspiration from the music she is surrounded by day-to-day. “A lot of my drink ideas are based on whatever album is on repeat in my car. For example, our current Margarita at White Limozeen is called Cherry Blossom Baby, based on one of the songs from Kacey Musgraves’ latest album. I will usually pick songs that skew a little more country that I know our guests will like, too. Because Cross-Eyed Critters is karaoke-focused, the drink names are always based on songs. Genres can range from disco to metal; my music taste is a little all over the place, but it’s always fun when someone recognizes what song the drink is named after.”
When advising today’s bartenders on how to advance in their field, Natoli believes genuine hospitality, crafting drinks your guests like, and involving your staff in the process are the key. “Drink trends will fade, and popular bars come and go, but people who truly care about their guests and their experiences will always stand out!”
