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Hello
My name is Juan Meyer. I’m a hospitality professional with over 15 years of experience. Originally from South Africa, I moved to the U.S. in 2004 to pursue my passion for hospitality. My journey has taken me from working in country clubs and ski towns to managing restaurants, overseeing beverage programs, and innovating an Italian-inspired cocktail program at Bar Rosina’s. Now, I’m launching One Third ICE, LLC to bring premium cocktail ice to upscale establishments, combining my expertise and love for innovative beverage solutions.
I had the incredible honor of being featured on the cover of Greenwich Food Scene, a publication that celebrates the vibrant culinary culture of Greenwich and beyond. This recognition came as part of the spotlight on Bar Rosina’s, the Italian-inspired cocktail bar I co-founded with my partners. The feature highlighted our innovative approach to cocktails, including our renowned clear ice program and commitment to creating exceptional guest experiences. Being showcased alongside such talented individuals in the industry was a proud moment and a testament to the hard work and passion that goes into every aspect of our craft.
Connecticut Magazine as one of Connecticut’s top 7 bartenders.
I’m honored to have been featured in Connecticut Magazine as one of Connecticut’s top 7 bartenders. This recognition highlighted my passion for crafting innovative cocktails and my dedication to elevating the guest experience. The article focused on my work at Bar Rosina’s, where I combined Italian influences with modern creativity to design a standout beverage program. It also showcased my clear ice program and signature creations, such as the “Rico Tubbs” and “Chiquita” cocktails. Being included among the state’s most talented mixologists was a proud moment and a testament to my commitment to the art of bartending.
Greenwich Wine+food
The Greenwich Wine & Food Festival, hosted in partnership with the Food Network, is one of the most prestigious culinary events in the region, celebrating the best in food, wine, and cocktails. I had the privilege of competing in their annual bartending competition, where I won back-to-back titles two years in a row. My innovative cocktails and attention to detail stood out among some of the most talented bartenders in the area. In my third year, the organizers decided to elevate my role, inviting me to serve as a judge for the competition—a true honor and testament to my expertise in mixology. This festival continues to be a highlight in my career and a wonderful opportunity to connect with the food and beverage community.
My Story
I’ve spent over 15 years immersed in the world of hospitality, driven by a passion for innovation, connection, and excellence. My journey has taken me across continents and countless roles, each step shaping my career and deepening my love for the industry.
When I joined Z Hospitality Group as Beverage Director, overseeing eight restaurants was both an exhilarating challenge and a personal struggle. I spent most of my time on the road, managing teams and refining beverage programs, but it left little opportunity to forge the meaningful connections with bar guests that I cherished. One of my proudest accomplishments during this time was opening Terra, a new restaurant in Danbury. This location offered a rare asset—a walk-in freezer. I seized the opportunity to experiment with clear ice, cutting 8x10x3-inch blocks by hand using a saw behind the bar. Each drink was elevated with a bespoke ice cube or sphere, created on order, giving guests a unique, premium experience.
After seven years with Z Hospitality, I craved a change. It was right after COVID, and I was ready to scale back, focus on my personal life, and explore something more intimate and creative. Along with two partners, I opened Bar Rosina’s, a cozy Italian-inspired cocktail bar in Byram, Connecticut. For me, this was a chance to pour my passion into a smaller space, build an exceptional cocktail program, and spend more time with my then-new wife.
Bar Rosina’s menu reflects my deep appreciation for Italian cocktail traditions, featuring classics like the Negroni and Aperol Spritz, but also modern creations inspired by Italian ingredients—vermouths, gins, Amari, bitters, and more. The bar also became home to an expanded clear ice program. With more space to work in the kitchen, I upgraded my equipment and began producing large blocks of ice, breaking them down into “Boss Cubes” (2x3-inch) and “Highball Spears” (1.5x5-inch). This ice became a hallmark of our brand, elevating every drink we served.
The success of Bar Rosina’s clear ice program planted a seed for my next venture: One Third ICE, LLC. For over two years, I’ve been refining a business plan to produce and deliver premium craft cocktail ice to upscale establishments in Connecticut and beyond. The idea was born out of countless conversations with bartenders and restaurant owners, many of whom asked where they could source the ice I was making. Until now, the only options were making it in-house or sourcing it from New York—a labor-intensive process that left a gap in the market. One Third ICE will bring Manhattan-level craft ice to Connecticut, enabling bartenders to create cocktails that not only taste exceptional but look stunning.
I’m deeply motivated by the ever-changing nature of hospitality. I thrive on innovation and new challenges, always seeking ways to push boundaries and create something fresh. My favorite cocktail, the Singapore Sling, reflects my love for gin and complexity, while the Negroni—a simple, timeless classic—is the drink that best represents my journey. It’s a cocktail that has stood the test of time, much like my passion for this industry.
I hope my story inspires others in hospitality to think beyond the expected career path. The joke in the industry is that after bartending, you either become a real estate agent or a liquor salesman. But I believe there’s so much more potential for those willing to innovate and follow their passions. If you love what you do, you can build something truly unique—and I’m excited to see where this journey takes me next.
