Paul Gustings: Head Bartender
Paul Gustings has been a heavy-hitter in the bartending community for the past 35 years. His efforts at Broussard's alone have garnered the recognition of Esquire Magazine, The New York Times, The Esquire Channel, and scores of craft cocktail aficionados and writers throughout the world.
Paul moved to New Orleans in 1980 and has worked for various landmarks of the New Orleans restaurant circuit since - including Olde N'awlins Cookery, Mr. B's, & Napolean House (where he spent 20 years). Following Katrina, he tended bar full-time at Tujague's in the French Quarter before a short stint at the now defunct Serendipity in Mid-City ending in 2013. He signed on with Broussard's in early 2013 to develop and head the Empire Bar, shortly after its renovation & rebirth.
When asked the secret to his success and revered position in the cocktail society Paul’s response is characteristically terse, “It’s simple,” he states, “I do things the right way.” Paul’s love of punches and “doing things the right way” often translates into concoctions that take weeks of patience and effort to produce, such as his iconic improvement upon the traditional Pimm’s Cup or his renditions of a classic Philadelphia Fish House or English Milk Punch.