Over the past six years, this role has taken him across the globe, training the experts and first-time barkeeps alike; more than 15 years in the spirits industry has granted him with experiences relevant to all. Running a wine shop, opening some of England's most lauded cocktail bars, judging spirits in competitions and marketing some of the biggest brands on the planet have made Mr. Ford's a highly respected voice in the spirits industry.

Always pushing for consistency and innovation, Ryan has a singularly unique and purely recognisable approach to his craft that allows for a balance of creative and richly flavoured cocktails, consistent drink production, speed, and well-honed technique. In his years “behind the stick” and on the consulting front, he has received a nomination as Best Bartender in the city of Portland (Citysearch; 2000), was named Best Bartender in Seattle (Seattle Magazine; 2002), received a coveted Tastemaker Award (Food and Wine Magazine; 2004) and most recently, was tapped as Seattle’s Best Mixologist (Seattle Weekly; 2005). Additionally, Ryan’s recipes and signature cocktail programs have garnered notice in the New York Times, Wall Street Journal, Seattle Magazine, Seattle Weekly, The Stranger, Imbibe Magazine, Cheers Magazine, Gary Regan’s Joy of Mixology, the Food and Wine Cocktail Books (2005 and 2006, Epicurious.com,, and have been featured on both the Food Network and Women’s Entertainment Channel.

He has been in the business for almost 20 years. Starting as a bartender in his native Ireland at the tender age of 15(!), Philip moved on to bartend, manage and train bars in London, New York, the Cayman Islands and the Netherlands, his home since 1995. Philip has won and placed in national and world-level bar and cocktail championships and received awards for his contributions to bartending and cocktail culture from bartender institutions the FBA, IBA and Universidad del Cocktail (Argentina). Philip was a key figure in the design and realisation of the House of Bols and Bols Bartending Academy in Amsterdam, having been Bols' Global Brand Ambassador since designing and launching Bols' training programmes in Osaka in 1999.

After stints running leading New Zealand cocktail bars (not an oxymoron....) Matterhorn and Motel, he has spent the last few years criss-crossing the globe as the training bartenders, mixing drinks, sniffing spirits, and explaining to Americans just where (and what) New Zealand is. In his role as the 42 Below Vodka Professor he gets a chance to share his passion for cocktails, spirits and trying to get bar staff to use less sugar in their drinks, from Marrakech to  If he wasn't making drinks and packing his bags he'd be on a beach in Brazil with Naren Young, and his favourite words are 'what are we having next?'

Think Spirits have announced that Joe Fee will launch Rhubarb Bitters at Sydney BarShow, the newest addition the Bitters range, and will present Fee Brothers at BarShow 2008 at the Think Spirits stand running tutorials both days.
 
Fee Brothers manufactures the world famous Fee Brothers Bitters and Syrups - the broadest range of bitters available anywhere in the world.  If you get a minute, ask him about sailing too.
 
Joe Fee has been instrumental in reigniting the popularity of the Bitters category around the world. Fee Brothers now lead the Bitters revolution!