Welcome to Montréal Cocktail Fest!
Montréal Cocktail Fest is created by hospitality professionals for hospitality professionals, with the premise of sharing top tier tactical learnings amongst bar owners, operators, managers, bartenders, and other hospitality industry professionals from around the globe.
Taking place in the heart of Montréal, this event will gather international bartenders, managers, and bar owners to not only showcase their skills but also indulge in the rich culture that the city has to offer. MCF provides a platform for hospitality professionals to connect, collaborate, and be inspired by the Canadian cocktail scene. With its lively atmosphere, creative ambiance, and array of unique venues, this event promises an unforgettable experience for hospitality professionals looking to expand their knowledge, network, and showcase their expertise on a global stage.
With masterclasses and seminars, tastings, pop ups, and creative activations, MCF presents an incredible opportunity to immerse oneself in the world of cocktails and create lasting memories in a city renowned for its festivals, culinary scene, and cocktail innovation.
Meet the Founders
Kevin Demers
General Director | Montréal Cocktail Fest
Founder | Northern Hospitality Group
Kevin Demers is the owner and operator of award-winning Montréal cocktail bars The Coldroom and El Pequeño Bar, as well as the newly christened Bisou Bisou and Bar Bello. Kevin is a true creative, always ready with 10,000 ideas, and yet you’ll often find him working quietly behind the scenes to encourage others to rise to their potential. He is passionate about the Montréal hospitality industry, and in supporting the professional growth of the people on his team and in the city as a whole.
Gregory J. Buda
Education Chair | Montréal Cocktail Fest
Partner + Beverage Director | Northern Hospitality Group
Gregory J. Buda is a bar industry educator, hospitality consultant, and long-time cocktail barman. Greg refined his skills in New York City’s famed The Dead Rabbit as their director of education, and has participated in the openings of bars, restaurants, distilleries, and brand homes around the globe. More recently, he joined forces with Kevin Demers and Rob Weeks to open Bisou Bisou in Montréal. Greg loves teaching and frequently delivers seminars and trainings on bar-related topics, drawing from his background in plant science research whenever possible.
MCF Education Committee
Sabrina Touzel
Bar Manager | Foxy Montréal
Sabrina Touzel has been the bar manager at the Montréal staple, Foxy, for the past six years. While working in high end restaurants, she developed her love and skill around cocktails, and is passionate about sustainable, farm to glass food and drinks. When behind the bar, Sabrina always ensures a good hospitality experience for her guests, above all else. This is her second year as an education committee member for Montréal Cocktail Fest.
Lori Chiaradia
Bar Manager | Moccione Montréal
Lori Chiaradia is a skilled and innovative bartender with a deep passion for food, spirits, and wine. After honing her craft through culinary school and completing sommeliers classes, Lori has built an expertise in pairing flavors and creating unique, original cocktails. Her culinary training, combined with the knowledge of wines and spirits, allows her to approach bartending with the precision and creativity of a chef. Lori’s work is a celebration of the artistry behind mixing ingredients, and she is dedicated to offering her guests a memorable experience with every drink. Lori Chiaradia has made a name for herself in the world of cocktail competitions. Now, as the bar chef at Moccione restaurant for almost four years, she continues to push her creative boundaries. Drawing from her Italian heritage, she is dedicated to highlighting local produce, creating cocktails with regional ingredients and flavors that reflect her roots.
Andrew Toplack
Founder | Toplack Sessions Toronto
A physician and psychotherapist, Andrew retired in 2022 after over 40 years of service. An avid cocktail enthusiast, he began importing fine spirits in 1998 and, after a long hiatus, returned to this in recent years. In 2013, he & Jon Humphrey created the non-profit Bartenders Benevolent Fund to support bartenders in need. During the pandemic, it raised and distributed funds to hospitality workers experiencing financial hardship due to shutdowns. Since 2017, he has curated & hosted The Toplack Sessions, an educational series of seminars for the hospitality industry, held in Toronto.