The Buildout Clemente Bar
Jan 21, 2026
Sebastian Tollius, Beverage Director at Eleven Madison Park and co-creator of Clemente Bar, dives into the art of cocktail creation through a fine-dining lens. He shares how his journey from hotel life shaped his craft and led him to New York's culinary scene. Sebastian discusses the unique partnership with Chef Daniel Humm and the innovative design choices at Clemente, including a hidden back bar that emphasizes artistry over branding. He also highlights standout cocktails like the Clemente Martini, revealing the creative processes behind them.
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Started In The Kitchen, Moved To The Bar
- At EMP Sebastian started as a kitchen server before moving to bartender and eventually beverage director.
- Working the floor helped him learn flow, service, and build rapport with the team.
Pandemic Rebooted Purpose And Preparation
- The pandemic paused service but sharpened EMP's community focus through a large-scale community kitchen.
- That period also gave Sebastian time to rework training and menu thinking for reopening.
Art, Fine Dining, And Cocktail Craft Converge
- The Clemente concept fused bartending craft with EMP's fine-dining rigor and an artist's brand.
- Daniel Humm encouraged Sebastian to build a dedicated cocktail bar upstairs, inspired by art-led spaces.