Adrift draws on the rich his - tory of authentic tiki lounges and is located in Denver’s South Broadway Baker neighborhood, which is known for its eclectic mix of live music venues, art-house movie theaters, bars and res - taurants. Don’t worry, going to a tiki lounge in Colorado’s largest city doesn’t feel odd, it’s a breath of fresh air for groups of up to 30 seated in the Brando Room and 30 seated or 45 standing on the patio. The entire venue can host up to 120.

Serving island-style cock - tails and Polynesian-inspired bites, Adrift features an extensive collection of rums from all over the world and delivers a unique take on the traditional Mai Tai, frozen concoctions, shareable bowl cocktails and more. Food lovers will savor authentic Polynesian cuisine, whether it’s Kilauea poke, the locomoco style “Jaws” burger or a Hawaiian mix plate. Plus, the décor immediately puts guests in island mode, and all of Adrift’s tiki cocktails and dishes are presented with flair utilizing fresh flowers, dry ice and fire elements. adriftbar.com  

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to lauren.pahmeier@tigeroak.com.

Theron Gore was recently named the chief marketing officer for East West Hospitality.

1. What are you looking forward to the most in your new role?

 

Our editorial advisory board sounds off about what’s happening in their sectors of the meetings and events world.

 

Chef Adam Vero joined Hearth & Dram in Denver as executive chef last year and recruited Jeff Hickman as his chef de cuisine. Both previously worked for TAG Restaurant Group, also located in Denver. The duo has created inventive new menus at Hearth & Dram and reimagined the “Whole Beast Feast,” a group dining event for 10-12 participants that is designed to showcase the eatery’s nose-to-tail philosophy. Five to seven courses are prepared on a sevenfoot, wood-fired grill and served family style to highlight the team’s culinary abilities and no-waste philosophy.