Natasha Bermudez

Williamsburg, Brooklyn

As avid Llama Group goers, we were amped to meet with bar director Natasha Bermudez at their Llama Inn location. Bermudez sat with us during pre-service, chatting, working, and showing us the ropes on how they make their Carinito cocktail (using a homemade aji panca triple sec, mezcal, manzanilla sherry, corn, agave, and lime, we pay attention). Her passion for Peruvian ingredients has led them to find places locally that grow and source them, when season permits.

Full name, age, where are you from?

Natasha Bermúdez, 32. Born in NYC, raised in Santo Domingo, Dominican Republic.
What is your title and where do you work?

Bar Director. Llama Group (Llama San, Llama Inn, Llama Inn Madrid, Café Llama). 

Was food a big part of your upbringing?

 Yes. My family is really close, sitting down for lunchtime and eating together was part of our daily routine. Every Saturday we would gather with my aunts, uncles and cousins to cook. As we grew into our teens our friend would join every Saturday and a “small” family gathering would become this big cookout.

What are your earliest memories of dining out?

Going to a Chimi cart with my family after beach days.   

Chimi: Dominican burger made of  handmade ground beef patty, grilled onion, cabbage, and tomato. It is served inside a ‘pan de agua’ bread and drizzled with pink sauce)  

If you could give a piece of advice to someone who wanted to pursue your career, what would it be?

You have to be a team player, work hard and smart. Leave your ego behind. And most importantly, you gotta believe in yourself, and if you still can’t do that for yourself, stick to people that do. 

What do you think working in this industry has taught you? 

At the end of the day, what we are doing is creating beverages, dishes and experiences that make people happy.

 What's your favorite drink or dish on the menu?

 At Llama San, Susuwatari, it’s an old fashioned variation. We fat-wash popcorn and clarified butter into a Japanese blended whisky, the sugar component is a tamari cane syrup that we slow cook into a caramel, and shiro miso tincture. It’s the perfect balance between smoky, sweet, buttery and umami.

What is your favorite place to go out and eat at and what are you ordering?

Casa 28, Argentinian taverna in Madrid. Best choripan I’ve had in my life. It’s a MUST have every time I’m there. 

You’re on a desert island, what are the 5 kitchen items you need to run your business?

Knife, skillet, tongs, kitchen towel, spoon.