A Life Poured Into Every Glass
Davide Diana's story begins in Italy — where hospitality is not an industry but a philosophy. The warmth of a well-set table, the generosity of a perfectly made drink, the art of making every guest feel like the most important person in the room. These values were instilled early, and they never left.
From Italy, Davide traveled to London, where he had the rare privilege of training under Salvatore Calabrese — "The Maestro" — one of the most celebrated bartenders in history, Past President of the UK Bartenders' Guild, and a man who has crafted cocktails for presidents and royalty. That mentorship shaped not just Davide's technique, but his entire approach to the craft.
The journey continued through Sydney at the Goldfish Cocktail Bar, and Miami at the Pelican Hotel — each city adding new flavors, new techniques, and a deeper understanding of what great service truly means.
In San Francisco, Davide became Bar Director at the iconic Nihon Whisky Lounge — home to California's largest Japanese and Scotch single malt collection with over 600 expressions. He built and led a team of 20 bartenders and barbacks, conducted whisky masterclasses, and created a bar program that became legendary in the city. He also managed Amaro Bar 821 and Tsunami as part of the same group.
His expertise caught the attention of internationally acclaimed whisky author Dominic Roskrow, who featured Davide in "Whisky Japan" — the most comprehensive English-language guide to Japanese whisky ever published, winner of the Gourmand World Cookbook Award for Best Spirits Book. He was also photographed by Bloomberg/Getty Images for a global story on the rise of Japanese whisky.
Beyond the bar, Davide co-founded Cibo Da Strada — a culinary venture bringing authentic Italian street food to San Francisco through farmers markets, pop-ups across the city, and a handcrafted pasta line. A true expression of his Italian roots beyond the glass. He has also built a successful career in real estate, bringing the same attention to detail and client-first approach he perfected behind the bar.
Today, Davide brings all of this — the craft, the knowledge, the global experience — directly to your event through Stir & Stone, while also working at Cold Drinks Bar at China Live, named one of the Six Best Cocktail Bars in San Francisco by Newsweek.
