Jack Torrance
Bar Owner & Mixologist
Honolulu, Hawai'i
Serving since 2006
I opened Lolani Reef in 2015 with two bartenders and a 14-seat lanai. Ten years later we run 46 seats, pour a menu of 22 rotating cocktails, and clear roughly 320 covers on a Saturday night. I still build every syrup in-house and taste every batch before it goes on the rail.
House Signatures · The Career
Owner & Head Mixologist 2015 – present
Lolani Reef Tiki Lounge, Honolulu Strength ☠ ☠ ☠
  • Grew the room from 14 to 46 seats and lifted average nightly revenue from 2,100 to 8,400 USD across the first 6 years.
  • Built a 22-drink menu that rotates 4 cocktails each season, with 9 house syrups and 3 fat-washed rums made on site.
  • Trained a bar team of 7 and cut new-hire ramp time from 6 weeks to 18 days with a written spec book.
Bar Manager 2011 – 2015
Driftwood & Coral, Waikiki Strength ☠ ☠☠
  • Ran a 12-person bar program across 2 service bars and hit a 21% pour cost, down from 29%.
  • Reworked the well and cut liquor waste by about 340 USD a week through batching and portion jiggers.
Lead Bartender 2008 – 2011
The Salted Palm, Kailua Strength ☠ ☠☠
  • Held the busiest station on a 9-seat bar and averaged 140 drinks a shift on weekends.
  • Wrote the venue's first tiki menu of 8 drinks, which stayed on the board for 3 years.
Barback 2006 – 2008
Moku Tavern, Honolulu Strength ☠☠ ☠
  • Kept 3 stations stocked through 300-cover nights and learned every bottle on a 90-label back bar.
Behind the Bar · Credentials & Craft

Certifications

  • Certified Specialist of Spirits 2014
  • ServSafe Alcohol, Hawai'i 2016
  • WSET Level 2 Spirits 2019
  • Small Business Cert, HCC 2015

Recognition

  • Best Tiki Bar, Island Eats poll 2022
  • Top 25 US Tiki Rooms, Rum Journal 2021
  • Menu of the Year, local guild 2020
Garnish Tray · Skills
Rum blending Batch cocktails House syrups Fat washing Menu costing Team training Inventory control Fresh juice program Vintage tiki mugs Event bar setup