After seven years of bartending in Washington, Daniel Navarro says, “That’s where I really started learning the craft of bartending and the artistry of it; read a ton of books and experimented with flavors. But I wanted to start bartending on a bigger scale, and I couldn’t think of a better place than Las Vegas.”
So he made the move from his home state in 2019 and started at Chica at The Venetian, where he still works today. “The first night working, I really knew how to hustle,” he says. “I was washing glassware, taking out trash, just assisting wherever I possibly could and by the end of the night, the lead bartender was like, ‘I love that hustle, love that grind!’ And that was it from there.” Because of his hard work, Navarro is now lead bartender.
“I’m constantly working on different infusions, foams, airs, different things for cocktails for the next cocktail or menu,” Navarro says. “I’m still in the books, learning about spirits, flavors, always trying to perfect my craft. I help create a cocktail program that aligns with the Latin flavors that Chica is known for. We use fresh and seasonal ingredients. It’s about creating that moment or experience for the guest—something that really is not only fun but rewarding for me.”
Coming to Vegas, Navarro says, is the best move he’s made, professionally and personally. “I have my career I love. I met my fiancé here; we have two beautiful daughters.”
Photo by: Christopher DeVargas
Libation: Havana Banana
Who likes banana daiquiris? We promise you’ve never tried a version like the one Navarro helped create. Instead of the thick, creamy version, this version is made with banana-infused Havana Club rum, lime, tiki bitters and a clarified milk wash that leaves the cocktail smoother, lighter and with a velvety mouth feel.
Benefit: Don’t miss Chica Nights, Friday and Saturday from 9 p.m.-1 a.m., with DJ, dancing, food and bottle service.
Chica at The Venetian. 866.659.9643. venetianlasvegas.com
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