Bartender, Beverage Director
About Dave Fernie
Dave Fernie, the Director of Operations for 213 and Proprietor’s partnership bars (Honeycut, The Normandie Club, The Walker Inn) has been working in and behind LA’s cocktail bars since near the advent of the resurgence of good drinks in Los Angeles. His first LA gig was at Church and State under Walter Manzke - taking the helm of the bar program there and working alongside Manzke (Petty Cash, Republique, Wildflour MN, Philippines), and later Chef Joshua Smith (Bardot, Las Vegas). From Church & State, Fernie went to tend bar alongside Juilian Cox and Brian Summers at the short lived but iconic Test Kitchen pop up, and simultaneously with Steve Livigni and Pablo Moix at La Descarga. From there, Cox, Fernie, Summers, and a handful of LA heavy hitters began work on the program at the long shuttered Playa, while beginning work on the Houston brother’s project, Pour Vous. He was a staple on the Harvard and Stone team in their early years, and opened Pour Vous as the bar manager. After two years at Pour Vous, Fernie took an invitation from Proprietors LLC to be a part of the opening team of Honeycut. Honeycut opened in October 2013 and on January 1, 2014, Fernie assumed the GM position there, working with Mary Bartlett on their unrivaled high volume draft cocktail program. In 2015, The Normandie Club opened and a few months later, The Walker Inn. Fernie has remained the GM at Honeycut, but also stepped into the role of Director of Operations for the larger group of 213 Partnership bars. In 2016, The Walker Inn was dubbed one of the World’s Best Bars, the only outlet in LA to receive that distinction. Honeycut has been nominated for Best High Volume cocktail bar each year since it opened at Tale’s of the Cocktail, and The Normandie Club is a treasured industry favorite serving up excellent drinks, completely defect of pretense in K-Town for the past few years.