Scott Baird is a Bay Area native. With a background in various creative endeavors including floral design and culinary positions, Baird has made his mark on the hospitality industry, bartending in several Bay Area establishments. He was formerly the owner/ operator and lead on the conceptual redesign of acclaimed bar 15 Romolo. Romolo has been recognized by Esquire magazine as a bar of national renown. Scott, is now a former founding partner of The Bon Vivants, a nationally recognized hospitality, design, and creative group. In 2009, The Bon Vivants was born, a liquor based guerilla marketing, cocktail event design and execution and bar hospitality company that was instrumental in disrupting old manners of engagement. The Bon Vivants defined their style with thoughtful articulation, and a true sense of authenticity in its projects they were engaged in, combining creative cocktail programs, solid operational expertise, and unique food offerings with compelling design and ambiance. Scott co founded the national charity cocktail event series known in New Orleans as “Pig&Punch” and elsewhere nationally as “Swig n’ Swine”. Scott designed and opened Trick Dog, a San Francisco cocktail bar with partners in January 2013. Trick Dog has earned a variety of accolades which include a 2017 Tales of the Cocktail Spirited Award for World’s Best Cocktail Menu, being named semifinalist for the James Beard Foundation Award for Outstanding Bar Program in 2014 and finalist for the prestigious award in 2015, Nightclub and Bar magazine’s “Small Wonder Bar of the Year,” and “best-of” lists across America ranging from FOOD & WINE to Playboy. Trick Dog has been named to the list of World’s 50 Best Bars every year since 2014, and Scott led the squad that won the Best American Bar Team award at the 2014 Tales of the Cocktail Spirited Awards. Trick Dog is the only establishment of its kind in the Bay Area to be reviewed by and twice receive 3 Stars from long-time San Francisco Chronicle restaurant critic Michael Bauer. Baird also continually works with international liquor clients on flavor development, activations, education, creative brand marketing and beverage consultation, he is most proud of the two brands, Ancho Reyes Original and Ancho Reyes Verde. If he were a a t shirt slogan he would be “delicious not precious” or “you can’t fake awesome!”. He lives still in the bay area and has recently found a love for the mysteries of mycology and enjoys a good forage with his children.