About me
In his role as Executive Director of Beverage and Corporate Mixologist at MGM Resorts International, Craig Schoettler uses his extensive culinary and beverage knowledge to position the company as a thought leader in the hospitality industry. Under his guidance, Schoettler oversees all corporate beverage initiatives, ensuring every outlet aligns with the core objectives and priorities of the enterprise as well as each resort’s brand promise. Additionally, he has visionary oversight of menu development for new and existing concepts; implements training specifications for all beverage employees as it relates to product and service requirements; and determines brand standards for design, infrastructure and equipment for all new beverage outlets.
Schoettler graduated with a Culinary Arts degree from Johnson & Wales University in 2007 and from there, his hospitality journey began. Although he worked at Tru restaurant in Chicago during his college years, it was his move to the three-star Michelin restaurant Alinea that ignited his passion for exquisite cuisine and cocktails. Within a short time, Schoettler was promoted from intern to chef de partie to chef de tournant, showing the team he could quickly acquire the knowledge to manage a variety of stations within the kitchen. Using these skills, Schoettler created a series of edible cocktails which spawned a new, simultaneous venture as executive chef at The Aviary, a highly acclaimed cocktail lounge and restaurant.
Schoettler developed a beverage-focused kitchen for The Aviary, as well as its basement speakeasy The Office, where he created two award-winning beverage programs featuring progressive cocktails using unprecedented techniques. Schoettler’s innovative styles quickly gained him recognition from national and local media publications.
After taking a brief hiatus from the food and beverage industry to travel, Schoettler decided to try bartending since, despite his numerous contributions to the profession, he had yet to spend much time behind the bar himself. He accepted a bartending position at Drumbar in Chicago and less than a week after his first shift was asked to take over the beverage program. In 2012 he became the corporate beverage director for Drumbar’s parent company, Menin Hotels.
While at Menin Hotels, Schoettler oversaw the Raffaelo Hotel in Chicago and transformed the property bar, Drumbar, into a sophisticated speakeasy concept with a highly refined beverage program that carried a worldly whiskey collection. In addition, Schoettler created luxury mini-bars for guests, helping to reimagine the in-room dining amenity at the hotel. He also redefined the beverage program at Menin’s Radio Bar in Miami, turning it into a high-volume, trendy hotspot for locals and tourists. With great success during his year with Menin Hotels, Schoettler received the attention of the AAA Five Diamond ARIA Resort & Casino in Las Vegas, where he accepted a position as the resort’s first property mixologist.
In this role, Schoettler challenged the status quo and broke through the boundaries of modern mixology. His ability to elevate the resort’s entire beverage program- from implementing a new take on creative classics to acquiring exclusive spirits- allowed ARIA to provide the highest quality of service and experience to its guests. As a result, he became the first Las Vegas F&B professional to win the Eater National “Young Guns” award, a prestigious honor that recognizes the best culinary and beverage professionals in the country. Schoettler then went on to work for TAO Hospitality as VP of Beverage where he oversaw the company’s multi-million dollar beverage portfolio before returning to MGM Resorts in his current role.
Schoettler’s dedication to his craft has led him to win several awards including “Beverage Professional of the Year” from the Chicago Tribune and “Nationa"
