Beverage Director, Motek
Randy Perez is one of the best-known mixologists in Miami, and for good reason. The former beverage director at Broken Shaker on Miami Beach, Perez has received numerous mixology accolades and was a large reason behind the bar’s two James Beard Award nominations — and its repeated recognition on the list of “The World’s 50 Best Bars.”
In 2021, he co-founded Bar Lab Ready to Shake, an offshoot of Bar Lab Consulting that makes readymade mixers for restaurants. His other company, Magic City Garnish, creates quality cocktail garnishes from its location close to Miami International Airport.
Latest Achievement
Recently named the beverage director of Motek, Perez is looking forward to bringing the Israeli-Mediterranean restaurant’s cocktail program to new heights. Motek recently opened in the Gables on Miracle Mile, but the restaurant also has locations in Aventura and Downtown Miami. Two new locations — one at Brickell City Centre and one on Miami Beach — will open soon. Perez’s new beverage program will debut alongside the grand opening of the Brickell location on November 1, and you can sample his cocktail concoctions at the massive, wrap-around copper bar at Motek.
What He Says
“I see the opportunity to really plant my feet somewhere and not only train the staff and grow everyone, but [also] to really develop a program to be the best that it can be.,” says the mixologist. “[I want] to set the trends and be on the cutting edge of creativity, to develop a culture within the business of training, growing, and mentoring industry professionals. I feel like that has been lost.”
As for his process of creating a cocktail menu for a restaurant, Perez says, “I spend [about] three weeks doing really heavy research into the concept itself and seeing where the food derives from, how it’s made, and working with the chef very closely to see how he creates his dishes. After three weeks, I sit down and start the whole creation process… These cocktails are made with fresh ingredients and cutting-edge culinary techniques, and they complement the food.”
