Stefan Huebner

Bartender, Beverage Director, Beverage Manager
Stefan Huebner

Charlotte

About Stefan Huebner

Award-winning mixologist Stefan Huebner is a 25-year veteran of the Hospitality Industry. With a solid culinary background leading a strong foundation in discerning flavor and taste, and understanding how multiple flavors could be blended to create exciting new flavors. Stefan brings an impressive resume to Dot Dot Dot after years at Cosmos Cafe and Heist Brewery bringing his hospitality career full circle.

At My Venues

Proper Twelve Irish Whiskey
$$$, Modern, Cocktail, Speakeasy, Montford
"Wow, I can’t believe I waited as long as I did to get to @dotdotdotclt such is the industry life however. Last night @cocktailsensei and his team gave @gracilou14 and I an absolutely fantastic experience from the cocktails to the food to the atmosphere everything was top notch, couldn’t have asked for better. When I spotted the @properwhiskey behind the bar however we had to try it out, @thenotoriousmma it was fantastic, well done all around sir! #cltrising"
Braised pork belly
$$$, Modern, Cocktail, Speakeasy, Montford
"Glazed with fermented black bean. Scallion pancake. Pickled cabbage. Black garlic hoisen. This is a classic pairing but when I was writing the menu, pretty sure I was just hungry. And tried to figure out a way to tighten it up"
At my venues
Foie gras
$$$, Modern, Cocktail, Speakeasy, Montford
"Apple bound with green apple. Apple butter. Savory lusty monk glazed sticky bun. Whipped blis maple syrup. Sweet. Savory. Smokey..fatty. = emotional roller coaster 😭 😂 😯"
At my venues
Wagyu Beef Tartare
$$$, Modern, Cocktail, Speakeasy, Montford
"Sometimes components of other dishes make it into newer dishes . This dish was composed in one night by the team. We had some beautiful snake river farms wagyu, added our black truffle base that has seen a few dishes , some lusty monk and dressed it up with good olive oil , maldon and some black pepper . The supporting actors here were the crispy UGF trumpets and we knew we wanted egg so we pulled out one from 2008 and cooked our egg yolks gently in a bath to give it more of a pudding like texture . Great balance beef, acidity, earthiness, fatty, crunchy and salty."
At my venues