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Team Members

Steven Hayden, Bar Liaison

Hayden, Steven Hayden the name becoming synonymous with incredible scratch made cocktails in Orange County. Hayden started serving about 15 years ago; his early employment consisted of traditional American cuisine. Having always wanted to live in the mountains moving to Mammoth Lakes was a close enough but easy transition. He found a love and appreciation for the outdoors and nature; something that was not offered growing up in the city. "My years spent in Mammoth were a time of seclusion and calm. There's a peace to be had living in the mountains that so few of us have the chance to experience." After spending nearly a decade bartending and serving Hayden moved back home to Fullerton. Looking for something new and exciting he wandered in to Citizen Kitchen. This is where he began to really learn and understand what craft cocktails, gastronomy and global / contemporary cooking can be. "Having the opportunity to work by and learn from Chef Zach Geerson really opened up my mind and brought a passion I'd never known before. From the first time we spoke I knew this was something I wanted to be a part of and it was something that I couldn't stop thinking about." Over the next 2 years Hayden studied cuisine and spirits trying in his free time to learn hands on how to cook and create dishes and classic cocktails. When the time came for someone to take over the position of Bar Director at what was Journeyman's (now Bronze Quail), he was the obvious choice. 
Having started making bitters and amaro's in his free time as a bit of a hobby, house made bitters were the first big change that Hayden made. The next was tinkering and really understanding how to make and carve clear ice. From there it was finding the creative side of craft cocktail making and how to really immerse himself into the drinks in a creative and thoughtful way. Currently at the bar you'll find 35 different signature aperitifs, old fashioneds, shaken and stirred cocktails and thoughtful mocktails (non-alcoholic cocktails.) Those are just the items on the menu but there are many other things offered at the bar. Working with sustainability in mind Hayden tries to use as much as he can in different ways. "We take the scraps from syrups to make powders for garnishing; using the left over berries that are used to infuse spirits we make alcoholic gelato and serve it as a dessert; using the pulp from juicing pineapples we make basil salted pineapple chips for a tiki drink. All the aspects are taken into account when thinking about what goes with our cocktails and how we can utilize everything." One of the newest concepts that Hayden has been working on lately is modernist style cocktails. Most recently you'll find a Mezcal – Green Chili cocktail set as an aspic with smoked chicken heart, eucalyptus - avocado and tomato liqueur granita, house cilantro lime amaro meringue, garnished with coriander flower and mini chili's; this cocktail you eat with a spoon.
As time moves on it becomes harder for Hayden to classify the style and setting for the bar at Bronze Quail. "Over the first year of taking over the beverage program to say - I've learned a lot, would be an understatement. In my heart there is no limit to creating and progressing here, the limitations we have are only set by ourselves and our own creativity. When guest's come to the bar at the Bronze Quail, I want them to forget about why or how they came to find themselves in their seat. When they take a sip or a bite I want them to stop thinking about the outside world and try to find the layers that have been set before them. On my most hopeful days I'm able to offer something that has never been tried or tasted in that fashion. Those are the moments that keep me moving forward and those are the moments that give us the courage to try new and exciting things."

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Steven Hayden, Bar Liaison
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Team Members

Steven Hayden, Bar Liaison

Hayden, Steven Hayden the name becoming synonymous with incredible scratch made cocktails in Orange County. Hayden started serving about 15 years ago; his early employment consisted of traditional American cuisine. Having always wanted to live in the mountains moving to Mammoth Lakes was a close enough but easy transition. He found a love and appreciation for the outdoors and nature; something that was not offered growing up in the city. "My years spent in Mammoth were a time of seclusion and calm. There's a peace to be had living in the mountains that so few of us have the chance to experience." After spending nearly a decade bartending and serving Hayden moved back home to Fullerton. Looking for something new and exciting he wandered in to Citizen Kitchen. This is where he began to really learn and understand what craft cocktails, gastronomy and global / contemporary cooking can be. "Having the opportunity to work by and learn from Chef Zach Geerson really opened up my mind and brought a passion I'd never known before. From the first time we spoke I knew this was something I wanted to be a part of and it was something that I couldn't stop thinking about." Over the next 2 years Hayden studied cuisine and spirits trying in his free time to learn hands on how to cook and create dishes and classic cocktails. When the time came for someone to take over the position of Bar Director at what was Journeyman's (now Bronze Quail), he was the obvious choice. 
Having started making bitters and amaro's in his free time as a bit of a hobby, house made bitters were the first big change that Hayden made. The next was tinkering and really understanding how to make and carve clear ice. From there it was finding the creative side of craft cocktail making and how to really immerse himself into the drinks in a creative and thoughtful way. Currently at the bar you'll find 35 different signature aperitifs, old fashioneds, shaken and stirred cocktails and thoughtful mocktails (non-alcoholic cocktails.) Those are just the items on the menu but there are many other things offered at the bar. Working with sustainability in mind Hayden tries to use as much as he can in different ways. "We take the scraps from syrups to make powders for garnishing; using the left over berries that are used to infuse spirits we make alcoholic gelato and serve it as a dessert; using the pulp from juicing pineapples we make basil salted pineapple chips for a tiki drink. All the aspects are taken into account when thinking about what goes with our cocktails and how we can utilize everything." One of the newest concepts that Hayden has been working on lately is modernist style cocktails. Most recently you'll find a Mezcal – Green Chili cocktail set as an aspic with smoked chicken heart, eucalyptus - avocado and tomato liqueur granita, house cilantro lime amaro meringue, garnished with coriander flower and mini chili's; this cocktail you eat with a spoon.
As time moves on it becomes harder for Hayden to classify the style and setting for the bar at Bronze Quail. "Over the first year of taking over the beverage program to say - I've learned a lot, would be an understatement. In my heart there is no limit to creating and progressing here, the limitations we have are only set by ourselves and our own creativity. When guest's come to the bar at the Bronze Quail, I want them to forget about why or how they came to find themselves in their seat. When they take a sip or a bite I want them to stop thinking about the outside world and try to find the layers that have been set before them. On my most hopeful days I'm able to offer something that has never been tried or tasted in that fashion. Those are the moments that keep me moving forward and those are the moments that give us the courage to try new and exciting things."

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