A native of Philadelphia, Zachary Faden moved to Washington, DC in 2005 to earn two Bachelor of Arts degrees in History and in Philosophy from American University before completing his Master of Science degree in Edinburgh, Scotland in 2010. He returned to DC and worked in the Intelligence Community and soon discovered his true passion, the art and history of cocktails and the world of hospitality. He staged at the distinguished Columbia Room in 2013. In 2014, while maintaining his job in Intelligence, he made his first foray into professional bartending under the mentorship of Bryan Tetorakis and his James Beard-nominated Bar Program at Rogue24.
In May 2015, Faden was appointed lounge manager at newcomer Magnolia’s on King in Alexandria, Virginia, where his cocktails paid homage to the classics. Then a year later he accepted the opportunity to serve as the bartender at Convivial, where he developed an original cocktail recipe, the “Take Root,” that was selected and featured in Mulehead: The Moscow Mule Recipe Book along with other top recipes from Tales of the Cocktail’s 2016 international competition.
In February 2017, restaurateur Hakan Ilhan and General Manager Jennifer Knowles tapped Faden to join the opening team of Mirabelle as lead bartender. During his first year at the restaurant, he was the 2017 official cocktail competition winner for Tales of the Cocktail’s international competition, with his “Embrasse de la Terre.” At Mirabelle, Faden designed the bar program which helped capture Washington Post’s 2017 Spring Dining Guide’s “#1 Best New Restaurant” and the restaurant was among Washingtonian’s September 2017 “Best New Restaurants.”
From March, 2018, until returning to Mirabelle in July 2018, Faden worked for the esteemed Drink Company in Washington, DC. Additionally, he earned a 2nd place runner up in the Tales of the Cocktail 2018 event and was named a regional finalist for the 12th Annual USBG Most Imaginative Bartender Competition presented by Bombay Sapphire. Faden’s accolades also include being a finalist for Catoctin Creek’s Flower Power Sour Competition and he placed 2nd in Woodford Reserve’s Manhattan Experience regionals. He is a member of the DC Craft Bartender’s Guild and the Unites States Bartender’s Guild’s DC Chapter.