After graduating from the California Culinary Academy in 1994, Sother Teague spent several years as a journeyman cook under Southern stalwarts and James Beard Award-winning chef and pastry chef duo Ben and Karen Barker of The Magnolia Grill, as well Scott Howell of Nanna’s in Durham, North Carolina. During this time—from the vegetable patch to the barnyard—Teague developed a mantra to live by: “not afraid of flavor.”
When the opportunity arose to work as the research and technical chef for Alton Brown on the Food Network show “Good Eats,” Teague moved to Atlanta. He enjoyed the educational aspect of the program and got hooked on teaching. Teague next set off for Vermont for a post at the New England Culinary Institute in Montpelier.
When Teague moved to New York, a “happy accident” landed him behind the bar. Formerly of Rye in Brooklyn, Teague now heads the bartending team at Amor y Amargo, where he combines research and kitchen skills with a later-in-life love for drinks and cocktail culture. With the tagline “a bitters tasting room,” Amor y Amargo is also a store and center for cocktail education. Teague also hosts “Speakeasy” on the Heritage Radio Network.