Chad Spangler was born & raised in a small town in Northeastern Pennsylvania, but came to DC 8 years ago for college. It was during this time he convinced Founding Farmers to hire him as a barback. There, Jon Arroyo introduced him to craft bartending, where he remained for almost 5 years – as head bartender at all three locations, and on the opening teams for both the Potomac Park & Georgetown waterfront restaurants. He then travelled across the country staging at bars like Pour Vous & La Descarga in LA, Coqueta in SF, & The Aviary in Chicago. When he came back he worked for Del Campo with JP Caceres & Chef Victor Albisu and acted as Beverage Director/GM for a consulting group in MD for just under 1 year, before opening bars Red Light (14th st) and Chaplin’s (shaw) with the Wilder Bros. Chad has been a part of the team on every one of The Menehune Group’s projects.

In 2017 Chad Spangler & Glendon Hartley opened the highly acclaimed Service Bar on DC’s U St. Corridor. Service Bar is highly recognized as one of the best cocktail bars on the east coast, voted Best New Bar in DC, is nationally recognized, and an influential hangout amongst DC’s restaurant scene.

Notable Awards: Best Bartender DC 2012, Most Imaginitive Bartender 2013 Bombay Sapphire/GQ, Industree “Stunners” top 50 DC, 1st Place Ciroc Week cocktail Competition 2015

Primary Responsibilities: Operations, cocktail development/creation, cost control & inventory management

Artist, Mixologist, and the son of West Indian Immigrants to the United States learned gastronomy through the rich culinary history of his Trinidadian family of restaurateurs. At a young age he found the kitchen and later on, the bar, to be a places of creativity and art. While attending the FIT in NYC he caught the cocktail bug and soon after started as an apprentice for a well know mixologist in DC. Through the rum rich origins of his Caribbean heritage and his own artistic background Glendon creates visually stunning cocktails with bold flavors. After acquiring a working knowledge and experience Glendon went on to create beverage menus for Blacksalt Fish Market, Lost Society and Cava Mezze Restaurant Group as well as creating cocktails for multiple Spirit brands including Patron Tequila, GreyGoose Vodka, Pisco Porton, Bombay Sapphire, Atlantico Rum and Deleon Tequila. Glendon was the President of the United States Bartenders Guild chapter of DC and is heading up new projects as the Creative Director of the Menehune Group Consulting company to elevate the nation's capital as one of the country's best places to eat and Drink. Glendon has been an integral part of every one of The Menehune Group’s projects.

 In 2017 Chad Spangler & Glendon Hartley opened the highly acclaimed Service Bar on DC’s U St. Corridor. Service Bar is highly recognized as one of the best cocktail bars on the east coast, voted Best New Bar in DC, is nationally recognized, and an influential hangout amongst DC’s restaurant scene.

Notable Awards/Certifications: US Punch Wars Champion (Grey Goose), French Bureau of Armangac Cerfitication, Tequila Regulatory Council Certification, Bar Alcohol Resource 5 Day, Vice President USBG DC Chapter

Primary Responsibilities: Cocktail development/creation, prep, ingredient sourcing, bar design/layout

Kevin Rogers was born & raised in Brooklyn, New York City.  After having graduated from the University of Virginia, he moved to Washington, DC and ultimately received a J.D. from Georgetown University.  Realizing that he always had a dream to open a bar, Kevin decided to take a turn in the hospitality industry.  He was on the opening teams of a number of cutting edge and highly acclaimed bars, restaurants, and lounges.  These venues included  a diverse array of wine and craft beer centric bars as well as cocktail focused restaurants.  An avid reader of all things related to alcoholic beverages, Kevin has earned and garnered a number of the most prestigious wine and spirits certifications available in the industry in his effort to be on the edge of spirits education and training.  Through his work with the Menehune Group, he currently trains the staffs of numerous restaurants on how to more knowledgeably and effectively sale spirits, wine, beer, and cocktails to their clientele.

Kevin currently works with Glendon & Chad at Service Bar as the team’s Training Director.

Notable Awards/Certifications: Wine& Spirits Education Trust Advanced Certificate in Wine & Spirits – Earned Spring 2007;  Beverage Alcohol Resource (BAR) – Bar Certified, New York – Earned May 2008;  Certified Specialist in Spirits (CSS) – Society of Wine Educators – Earned April 2011.

Primary Responsibilites: Education, Service/Guest Experience, quality control & management, spirits/beer/wine inventory

Juan Pablo “JP” Caceres was born in Cochabamba, Bolivia on September 29,1981.
 
At the age of 14, on an excursion to the Amazon with his father, JP Caceres first experienced the wonders of an alcoholic beverage. This particular cocktail was a glass of Singani, a Bolivian Brandy, mixed with fresh squeezed grapefruit. His taste on life was never the same again.
JP put his passion for cocktails on hold while he obtained his law degree at the prestigious Catholic University of Bolivia.
 
JP’s journey in DC began at the young of age 19 in the most basic of positions, bussing tables at Chef Jose Andres’ restaurant, Jaleo Tapas, in downtown Washington. JP eventually became bar manager at one of his favorite restaurants, Oyamel Cocina Mexicana. After he turned 25, JP acquired the General Manager position with Mauricio Fragga-Rosenfeld, at a contemporary Latin establishment, ChiCha Lounge. Thereafter, his endeavors led him to become the beverage and floor manager of the acclaimed Bezu and Sushi-ko restaurants, respectively. Most recently, JP has worked as the head mixologist at Againn British Isle gastropub where he contributed to the beverage menu and further helped to open Againn Tavern in Rockville, MD. JP has also lended his creativity to Tryst in Adams Morgan by assisting in developing their new beverage menu.
 
Among various local and national publications, The Washington Post has mentioned JP Caceres as one of the top 5 New Mixmasters in DC in October 2010. In addition to this, JP was recruited to be a beverage consultant in several places inclued recently at Del Campo by Chef Victor Alsibu and MXDC by Chef Todd English.
 
JP Caceres was the President of the United States Bartenders Guild Chapter D.C. and played a very important role with The Museum of the American Cocktail as their logistical volunteer for all events hosted in DC.

Sadly (for our team) JP has moved back to Bolivia to be closer to home & work with Casa Real Singani, as well as a multitude of his own consulting projects.