Asia's got a knack for knowing the best ways to unwind, and we're diving into that vibe with "All Mixed Up." You'll find us in cool bars, drink in hand, escaping the tropical heat and spicing up our nights. With this series, we're exploring Asia's hottest bar scenes, chatting with the wizards behind the concepts and drinks — mixologists, bartenders, brewers, and more. Whether you're a cocktail whiz or just curious about the craft, we're serving up the stories behind the faces that fuel our nights out. So grab a drink and relax as we uncover the secrets behind our favorite bars. Trust us, these stories are best served chilled!

Life rarely follows a blueprint. Steve Schneider spent four years in the Marine Corps. He had a promising military career that was unfolding as planned: finishing at the top of his class and having just volunteered for an elite unit that was meant for international deployment.

Then an accident changed everything.

In hindsight, however, Steve told The Beat Asia that his pivot to bartending came naturally. Like a river finding its way around a rock, he started his healing journey, recovered, and walked into a dive bar in Georgetown, Washington, after seeing a "Help Wanted" sign.

He became a barback.

Thus began a career now spanning more than 20 years. Today, Steve Schneider is a bona fide industry veteran. He co-owns Sip & Guzzle, which was recently awarded the Best Bar in North America in 2026. The bar, which he co-owns with Shingo Gokan and Justin Weitz, also earned the #39 spot in World's 50 Best Bars in 2025.

His footprint extends well beyond New York. In 2018, Steve and Shingo also teamed up to open The Odd Couple in Shanghai, China. With the end of their lease earlier this year, the team is weighing relocating the retro 80s cocktail bar.

One of his full-circle ventures is eventually becoming a partner at the Elysian Café in Hoboken, New Jersey, where he worked in his early bartending years. The modern French bistro operates in a saloon whose history stretches back to 1895, when it first opened as Dillenger & Jeffson's.

But perhaps no place shaped him more than Employees Only NYC. The legendary, award-winning bar, which opened in 2004, redefined the speakeasy cocktail bar trend in New York City. In an interview with Eater, Steve credited Employees Only NYC as the experience that "sort of made [him] what [he is]."

Steve rose through the ranks, from apprentice to principal bartender to bar manager. When the five partners running Employees Only NYC decided to expand, they settled on Singapore — and Steve was approached to come aboard as a part-owner. Mentoring apprentices and opening the Employees Only Singapore outpost, Steve described to Difford's Guide, has been a "life-changing" experience.

In this All Mixed Up exclusive, The Beat Asia caught up with Steve Schneider to talk about the key to running multiple F&B businesses around the world and the recent successful bar takeover at Burnt Ends Bar in Singapore as part of the Singapore Cocktail Crossover (SGCX) 2026 event.

Your bartending career began after you were discharged from the U.S. Marines because of an accident. Was the shift to bartending intentional?

It wasn't intentional. It was natural. I walked by a sign that said: "Help Wanted" and took the job as a barback. It was a fun gig. I wasn't having much fun at this time in all other aspects of my life. So to be doing something that brought me joy was a great first step towards recovery.

What was the initial plan back then, before bartending?

I really didn't know. I wanted to be a military lifer. I was very young and I could've gone back to school or something, but it just wasn't for me. I just kept moving forward until I broke through.

Now, you're one of the most recognized figures in the global bartending industry. Looking back, is there anything about the bar industry that turned out very differently from what you expected when you first entered it?

The bar industry was very different over 23 years ago when I first started. It was pretty much non-existent. So I did not expect anything. But I didn't really consider any other path [than being a bartender].

Yet, to say I foresaw how the industry would be globally recognized would be wild. I never saw this growth in the future. It's been pretty cool to witness and participate in. As all things evolve, the size and scope [of the world of bartending] has grown. Bartenders have so much skill these days and so much access to knowledge. I'm happy for them and happy to still be here.

Your career includes starting from the very bottom. How do you think this from-scratch experience helps you now as a bar owner and operator?

It gave me a sense of pride and a sense of "I earned this" mentality. Also, for the next person up, they can look at me and know that I earned it as well. No shortcuts.

On the technical side, knowing how to do all jobs in the house is very useful.

What are the lessons during your barback days that you still carry with you to this day?

Work well with others. Support others.

For bartenders who are looking to follow a similar path, what skills should they be learning or honing, both behind the stick and beyond?

I can't answer that to its fullest. Everyone is different. I guess the safe bet is to absorb as much information as possible and take the hits as they come. Be a good team member for whatever your role is, and eventually, the cream will always rise to the top — but be patient.

You co-own and operate Employees Only Singapore. What were the biggest challenges of transporting the recognizable bar brand across the globe?

Employees Only's success hinged on many things, but I think culture is the most important. Anyone can transport the product: design, drinks, and food, etc. For me, it's a certain ethos and culture that I needed to show the staff and the guests. That wasn't easy because it was unheard of.

It took several months of constantly leading from the front that took its toll on my body and mind. Eventually, it clicked.

Between being as close to the original as possible and adapting to its new location, cultures, and flavors, where does Employees Only Singapore stand?

Throughout the years, it has evolved into its own thing, which was the goal in the first place. However, when you walk in, you feel like you're in Employees Only and that's all we can ask for. Its bustling atmosphere lends to that energy of the original.

Which elements of the original Employees Only concept had to evolve once you started operating in Singapore?

Not too much. If anything, we had a lot going for us in terms of using more regional ingredients. For the core style of service and ethos, we didn't steer too far from the source material.

What is the key to running multiple F&B establishments all over the world?

Have good people working and managing there. Also, I am a partner in all these venues, not the sole owner. I have a specific job that I do, but I have partners who do their part in order to keep the machine rolling.

What are the biggest challenges when it comes to operating between North America and Asia?

I can't be everywhere at once. But you have to put your trust and belief in those who have proven they can carry the torch.

When you're sharing ownership and leadership of an establishment, what makes for a successful partnership? Does it come from having a shared vision from the get-go, constant communication, or clear boundaries in roles?

Integrity. As long as everyone, including me, is on the same page in terms of goals for the business and is willing to compromise at times, then we are generally good. It's okay to have disagreements, but [having] a channel to talk about and resolve them is important.

You pretty much nailed it, but I believe operating with integrity is paramount.

Are there differences in the way guests approach cocktails and bar culture today? And how do these affect how you operate?

I think guests today are more willing to try new things. That wasn't always the case. It's fun for someone creative to create new things when they aren't hindered by limitations. I think that level of wonder with solid fundamental bartending is what I strive for.

I really didn't change that much. I'd like to think I kept the same humor, hustle, and intensity that I had since day one. I get older, but the core person I am and my work ethic have largely remained the same.

How do you and your concepts fit in with the global rise of guest shifts and bar takeovers?

I normally don't do takeovers unless it's a special event or linked to something else, such as a bar show or whatnot. I try to stay away from doing a shift on a random Tuesday or something because I like being there to celebrate something. I think it gives the shift extra juice.

At Sip & Guzzle, we only host a couple of shifts per year at specific times or city-wide events, so it keeps them special. I like quality over quantity.

Also, it's nice to showcase a couple of our drinks to a new audience, and it's always fun to meet new people.

For bargoers, how accurate a snapshot is a bar takeover of the actual experience they would get when they visit the bar itself?

Not really much, for the most part. However, I think it's a great way to get to know the bartender a little bit and meet them. So that when the bargoer comes to the guest bartender's home bar, they have a face to the name of the place. Like they can come to New York and say, "Hey, I met you at [this place] when you did a shift," and there is a nice little connection off the bat for your experience. You share that connection.

The Singapore Cocktail Crossover event features a bar takeover between Burnt Ends Bar and Sip & Guzzle. What excited you most about that takeover?

Being able to have our Executive Chef, Isaac Leidenfrost, be able to recreate some of our food offerings for people at a place like Burnt Ends was definitely the most exciting for me. I've been a massive fan of Burnt Ends for a very long time. It was a great, synergetic collaboration.

As you've gotten to know the team and the concept, what about Burnt Ends Bar has stood out to you the most?

The bar team was super professional, and they handled all of the prep without a hitch. They are a lot of fun and true professionals. I'm talking about everyone there. They are all great.

Could you walk us through the menu you've created for this event?

Sip & Guzzle are two different bars under one roof. Guzzle is what we call "comfort drinks." They are drinks you know with flavors you love — classics and riffs and whatnot. Sip is all about technique-driven cocktails with heavier prep and more enigmatic ingredients — more Japanese in flavor and technique as well.

I took a couple from each menu, but leaned heavily on Guzzle drinks that have more of a Sip preparation style.

You mentioned that your favorite classic cocktail is a Manhattan. What is the key to a perfect Manhattan?

I stick to the classic, usually. There are thousands of bars that can execute that to perfection.

Good ingredients, good stir, and good company, of course. Don't overthink it (smiles).

What is next for you: new ventures, upcoming events, exciting crossovers?

No new ventures planned. Just back to the daily grind in the Big Apple. I'm looking forward to coming back to beautiful Singapore soon!

This interview has been edited for length and clarity.

To learn more about Steve Schneider, follow him on Instagram. For updates, upcoming events, crossovers, and more, follow Sip & Guzzle NYC, Birds NY, Employees Only Singapore, The Odd Couple Shanghai, and Elysian Café on Instagram.

Curious about Burnt Ends Bar? Follow them on Instagram.

Enjoyed this article? Check out our previous All Mixed Up articles here.