About Us
How ten years behind the bar and five doing private bartending became
FeF
Ten years behind the bar taught me what a real bar program actually looks like, the technique, the pace, the scale, the standard that doesn't move no matter how busy the room gets.
Five years bartending private events taught me something else: how rarely that standard survives once it leaves the bar and shows up somewhere else.
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Fiesta e Festa is what happens when that difference disappears.
Rodrigo Alvarado
Founder
I moved to New York from Mexico City in 2016, with no experience in hospitality and no connections in the industry. In the ten years since, I made my way from bussing tables at a small restaurant in the East Village, to working alongside bartenders running some of the city's best bar programs, to eventually building a private bartending business of my own.
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I started working private bartending gigs after the pandemic, and after a couple dozen of those, one thing became clear fast, the bar usually came down to three things: canned juice, mixers, and booze. No recipes. No real technique. No way to scale without losing consistency. Just catering staff hired by the hour, counting the minutes until last call.
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It made me wonder: people will fly in a chef from anywhere for one night, nobody thinks to do the same for the bar.
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I started Fiesta e Festa to close the gap between your favorite cocktail in the city, and the one made with sour mix at a private party.
The Other Half of the Job
Logistics
Glassware, rentals, staffing, all sourced and handled before a single drink gets poured. Most of what makes a bar run well happens before your guests ever see it.
Scale
We've run bars for dinners of eight and weddings of four hundred. The standard doesn't change, only the number of hands it takes to hold it.
Partnerships
A lot of what we do starts with someone else's referral, a planner, an agency, another vendor who's worked with us before.
The bartenders we bring currently work at some of New York's most talked-about cocktail bars. They come because we make it worth it; clear direction, fair pay, and a room that's actually run well.