SHUN CUTLERY BLOG: BEHIND THE BLADE

A Study in Refinement: Bartender Gabriela Holzer’s Approach to Hospitality

From sculpture to citrus, Gabriela Holzer’s work has always been hands-on. A trained fine artist turned bartender, she brings a sculptor’s eye and a host’s heart to everything she does, whether it’s faceting an ice diamond or opening her first cocktail bar in Cleveland. In this interview, she reflects on her journey through hospitality, the role of tools in her creative process, and the refinement that defines her approach behind the bar.

Tell us about yourself.

Gabriela Holzer: My name is Gabriela Holzer. I grew up in New Jersey and moved to Ann Arbor, Michigan at 18 for college. I studied fine art, focusing on figure drawing, figure sculpture, and scientific illustration. Evident by my choices of art making, I’ve always been a hands-on, detail-oriented creator. After diving into the service industry upon graduation, I moved to Cleveland, Ohio, and have been here ever since. In my time as a bartender, I have participated in cocktail competitions, served as a CAP at Tales of the Cocktail, been recognized by StarChefs, and am now in the process of opening my own cocktail bar and restaurant, Hereafter, due to open this spring.

 
How long have you been in the culinary/bartending space?

Gabriela Holzer: I’ve been working in restaurants for 10 years.

 
What brought you into the bartending world?

Gabriela Holzer: I graduated from college and thought I should give restaurants a try. I’ve always loved taking care of people, so what started as a curiosity about the industry quickly turned into a career for me. It also satisfies my creative side; making cocktails and refining my approach to hospitality both feel like forms of community-focused self-expression.

 
How did you learn?

Gabriela Holzer: I learned how to bartend by putting in the time, asking questions on the job, and meeting people in my industry community. The more I committed myself, the more doors began to open, and my community multiplied. With every new experience came an opportunity for inspiration, connection, and growth.

 
Were there any early food memories or experiences that inspired your love for food or drink?

Gabriela Holzer: My mom is very talented in the kitchen. Growing up, we were so fortunate to have delicious meals every day. She introduced us to a variety of ingredients many would find challenging (cue the hunk of beef tongue hitting the kitchen counter) at an early age by cooking them with love and an earnest desire to share them with us.

My family also introduced my brother and me to restaurants early on. They made sure we knew our table manners and could order from the regular menu—they decided parenthood was not going to stop them from enjoying the finer things in life. I have early memories of going out to eat for a celebration, and if it was on the menu, my dad was always ordering the duck. It remains a special dish to me to this day. Both my brother and I now work in the food and beverage space, so I’d say their plan worked.

 
Who were biggest influences in the cocktail space?

Gabriela Holzer: One of my biggest influences has always been Kumiko, and its creator, Julia Momosé. My first Kumiko visit was in 2019; I felt like I was being wrapped in a warm blanket of calm while being served beautiful and delicious cocktails and bites. The intention behind every decision was palpable, and the team seemed to move as one. The flickering candles against the wooden bar and the gentle wafts of incense are a memory I return to often. It is a place I visit every time I find myself in Chicago and is a perpetual reminder of what hospitality should feel like. This year, I was fortunate to spend two days doing an educational stage there to learn the magic behind the experience I hold so dear. It will always be a source of inspiration to me.

 
What was one of the most valuable lessons you learned during your training?

Gabriela Holzer: One of the most valuable lessons I have learned is that training is never over. We are forever students of our craft, and we have a responsibility to learn from those around us—both from the longtime figureheads of our industry and the newcomers with fresh perspectives.

 
Tell us something that you're most proud of the work you've done over the years?

Gabriela Holzer: The thing I am most proud of is my evolution as a bartender. For so long, I was seeking out hospitality experiences to try to identify where I fit in. When I finally found that space—a quiet, graceful, intentional space—I made changes over time that reflected my love of that slowness and intention. I studied people who embodied those values, and I took what I could of those lessons. My commitment to the journey has profoundly shaped who I am as a bartender and professional. It has even led me to opening my own place. I know that no matter what the tides bring my way, sticking to my core values will always yield an authentic experience.

 
How important are the tools you use in the bar/kitchen and why?

Gabriela Holzer: Our tools become extensions of our bodies. We use them to better create our visions. Becoming familiar with our tools, learning to care for them, and ensuring they were crafted with the same level of quality we seek to put out in our own craft is integral to our success as bartenders, chefs, and creatives alike.

What is the evolution of your relationships with knives in your career?

Gabriela Holzer: As a bartender, knives are used most prominently at the end of the creation of a cocktail. After all the ideation, trial and error, and preparation of ingredients, we build the cocktail for our guests. In this moment, we are reaching for knives to shape ice to perfectly nestle into the glass, and manicuring garnishes as the final touch. As I have evolved in my career, these moments have magnified in importance. When I am guest-facing, I try to make my movements through these steps as smooth and graceful as possible. Having sharp and reliable knives ensures I don’t have any snags, so the entire process can feel like one fluid motion.

What makes a great knife?

Gabriela Holzer: A great knife is personal. Yes, it needs to be made from quality materials, retain its sharp edge, and be crafted with care and intention. But most importantly, it needs to fit my hand and feel like an extension of my arm.

What is your go-to knife?

Gabriela Holzer: My go-to knife is my Shun paring knife. I use it to break down citrus fruit and peels, and it's the one I feel most comfortable wielding. However, the Kanso utility knife has slowly been creeping up as a strong contender, which I use for faceting ice. Its edge is sharp and durable, and the weight of the blade is well distributed for a smooth cut through the ice blocks. Ice diamonds are a breeze to make!

What advice would you give to aspiring bartenders who are just starting out

Gabriela Holzer: My advice to aspiring bartenders is to dive into your curiosity, ask questions, read books, and start experimenting. Through your explorations, you will find what it is that drives you to keep learning and growing. I would also advise spending time learning the classics. They ground us and provide a springboard for our creativity. We can’t move forward without understanding where we are coming from.

 
Are there specific cuisines or traditions you feel especially connected to?

Gabriela Holzer: I feel connected to a variety of cuisines. I grew up in a Jewish and Argentinian household, both of which are strongly rooted in food-based traditions. Empanadas are always my first request when I visit home, and even a whiff of roasted chicken will send me back to the Friday night Shabbat dinner table. The flavors of my upbringing are ones of comfort and love.

 
What do you love about the Cleveland food & beverage community?

Gabriela Holzer: I love that the Cleveland community sticks together and raises itself up. It is common for a leader in the Cleveland restaurant industry to offer help, advice, or a pinch of citric acid on the fly, no matter your experience. It is only ever a question away and always feels genuine. I am so grateful to have that kind of support so close to home.

 
What’s your go-to drink?

Gabriela Holzer: My go-to drink goes through many seasons. These days, if I am sitting at the bar as a guest, I am enjoying a Vieux Carré. But if I am sitting at the bar after a shift, a half-pour of a crisp, cold beer with a little amaro on the side will always be the nightcap of choice.

 
If you could make a drink for anyone in the world, who would it be and why?

Gabriela Holzer: I would want to make a drink for my parents. We live in different states, and it’s rare that they sit at the bar I am working behind. They have supported me through my entire journey, and it will always be an honor to mix them something special and share my passion for hospitality with them.

 
If you had to describe your hospitality journey in one word, what would it be?

Gabriela Holzer: Refinement. Everything we do in the hospitality space should have a purpose. Learning to identify the ‘why’ behind a touchpoint and refining how I approach it to better serve my guests is the entire journey for me. The experience of opening my own establishment feels like a crest along this journey. The opportunity to refine not just my service, but every guest touchpoint at Hereafter, is an exercise in mindfulness and consideration, and has been an absolute pleasure to choreograph.