Bartender Instructors

Grant began his bartending journey in Alberta, earning a Diploma in Bartender Training from N.A.I.T. before moving to Vancouver. With extensive experience at the Westin Bayshore and various nightclubs, he excels in both high-volume and flair bartending. His skills shine on sunny days when an Aperol Spritz is a patio favourite. Outside of bartending, Grant loves traveling through Europe and gardening, holding a Master Gardener Certificate from VanDusen Botanical Garden.

Drew started bartending to have a skill that could get him jobs while traveling. He quickly loved the creative part of making new and fun drinks. He learned bartending at Fine Art Bartending School and has worked mainly in UK cocktail bars and various other venues. His favourite drink to make is the Tom Collins because it's a friendly way to introduce people to gin. Drew loves to be outside, hiking in summer and skiing in winter. Teaching at Fine Art Bartending School is special for him because it's where he started, and he's excited to help others begin their bartending careers.

Dana began bartending out of a passion for creativity and connection, finding joy in the craft of mixing drinks that bring people together. Over the years, he has worked across a wide range of bartending gigs, from casual restaurants to fine dining establishments, honing both his technical knowledge and his hospitality skills. His favourite cocktail to make is the Boulevardier — perfectly balanced with sweetness, bitterness, and spirit-forward depth — especially when crafted with Bulleit bourbon, Carpano Antica, a dash of chocolate, and orange bitters. Outside of bartending, Dana is a writer, musician, brewer, and distiller, always exploring new ways to tell stories and create art. He is excited to teach at Fine Art Bartending because he believes bartending is one of the most rewarding skills anyone can learn: an instant party favourite, a social icebreaker, and a timeless outlet for creativity.

Parul began bartending out of a passion for storytelling, seeing every cocktail as a chance to craft an experience through flavour, technique, and presentation. With experience ranging from upscale lounges and high-volume clubs to weddings and private events, Parul also runs @socialsip, a freelance bar brand known for custom cocktail menus and interactive experiences. Her favourite cocktail to make is the classic Whiskey Sour — bold, balanced, and endlessly versatile. Parul brings a creative and hands-on approach to teaching, helping students build both skill and confidence behind the bar.