I went to St. John’s University and earned a degree in history with the goal of working in a museum as a curator—or something along those lines. But that didn’t pan out right away. Everyone wanted at least two years of experience, and I didn’t have that fresh out of college. So, with my degree in hand, I moved to Beaufort and started sharing my passion for history in the classroom. I taught for about eight years, and like most teachers, I needed to supplement my income.

Over the last decade, I’ve worked in several restaurants around town, and through those connections, I found myself here at Breakwater. It really felt like a blessing. Breakwater is one of those places where, from the outside, it’s tough to get a foot in the door. Turnover is rare—someone has to retire or move away before a spot opens up. Luckily, about three and a half years ago, there was a little bit of a shift, and I was able to get in. I think I’m still the second-newest member of the front-of-house team.

I had bartended at other places before, but Breakwater was my first step into fine dining and craft cocktails. Before, it was mostly Long Islands, beers, and shots. Here, I’ve had the chance to really grow—create my own cocktails, see them featured on the menu, and refine my style. It’s been exciting to experiment with flavors I enjoy and create drinks that reflect that. It’s less about just making what I think people want, and more about perfecting something I genuinely like—and hoping others will, too. When someone tries it and loves it, that’s the best feeling. Sometimes guests come in asking specifically for one of my cocktails, like, “Hey, that’s the drink I came back for.” That’s really cool—to create something that sticks with people.

It reminds me of teaching in a way. You don’t always realize the impact you’re making until someone tells you. I’ve had customers say things like, “I’ve been waiting weeks to get back in town to have this again” or “Your espresso martini is our go-to for date night.” That never gets old.

Breakwater also has a great atmosphere. When our owner had his birthday party, he gave a little speech after blowing out the candles and said, “I’m honored that you’re my staff. You make me proud to bring my friends and family into this establishment.” That really stuck with me. It’s rare to have that kind of relationship between an owner and their team.

I love being able to talk with customers. It’s what makes bartending so different from being in the kitchen—you’re front and center. Most people sit at the bar to connect, and I love that. It’s common for them to ask what I’m doing while I’m building a drink, or offer input, or just strike up a conversation. It’s also been a great way to meet people from all over the world.

I think being a good bartender comes down to patience and dedication. It’s not always about constantly creating something new, but being excellent at what you already do. At Breakwater, I think we all have a strong focus on consistency. Even if I’m not here, or Nora isn’t here, guests can still get the cocktail they love—made the same way, every time.

What I really appreciate about Beaufort is how genuine everyone is. Southern hospitality is real. When I first moved here, I thought it was strange that people made eye contact on the street or said hello. In New York, you keep your head down, move fast, and don’t engage. It’s this go-go-go mentality—everyone’s in a rush to nowhere. And even when people ask how you’re doing, they don’t really want an answer. Down here, people actually care. And I’ve come to love that.”

-Osvaldo “Ozzy” Quintanilla, Breakwater