A look into Eli’s Mixology

Interviewer: Welcome to The Chateau! This space is meant to explore entrepreneurial minds, and today, we are so blessed to have with us a great entrepreneurial mind. He is the founder of Eli’s Mixology. We have Eli with us. Welcome, Eli!

Eli: Thank you so much. How are you doing?

Interviewer: I’m good. How about you?

Eli: It has been a good day.

Interviewer: Firstly, if you were to describe Eli’s mixology to someone who has never heard of it, what would you say Eli’s mixology is?

Eli: So, Eli’s Mixology, to me, is all about changing perceptions—how we give and receive service, and respecting every part of the process. It’s about finding meaning in what might seem small to others but is big to me, like crafting drinks. We create little experiences that make their way into glasses, experimenting with traditional recipes to enhance milestone celebrations. It’s about leaving lasting impressions. People often recall our drinks and the great times they had, and it’s always fun to hear that our mixology stands out in their memories. That’s what it’s is all about.

Interviewer: So, we’ve been talking throughout this process, and I often say I have a question for the interview. Well, that question is here. You talk very passionately about food and have explained why it interests you. So, why start off with drinks?

Eli: You are asking me a multi-layered question here. It is a simple question for you, but in my head, it has many layers. The big thing I had to tackle was fear. I knew I could excel in food, but I needed to work on myself first, to understand my relationship with food. I didn’t want to just do things the same old way. I knew I wanted to create something fun and unique with drinks. I’ve always been a bit rebellious and unorthodox, and mixology felt like the path for me. It was about exploring ingredients, experimenting, and creating experiences. Now I’m branching out, just started a private chef company, and exploring new creative opportunities.

Interviewer: So, moving on to the business side, I noticed that many of your employees have been with you for several years—some even up to nine. What’s your secret to keeping your team around for so long?

Eli: I can’t fully explain why my employees stay—they’d give you the best answer. But here’s the main thing: I run my business in a very unorthodox way and can be demanding. It’s like going to the gym: if you don’t give your best, your next day will be affected. I ask for the same dedication from my team as they would put into their daily routines. I push them to try new things and explore ingredients—like when I’d make food while they were working on drinks, and Armando or Eric would say, “Eli, na wei dier wode fri henfa? Wobɛkum yɛn oo!”. It’s about growing together and seeing things differently. It’s been a hard but rewarding journey of learning from each other and growing as a team.

Interviewer: From speaking to your staff, they mentioned that working with you is different from any other job they’ve had. They were especially surprised by how you invite them into your home, eat with them, and treat them like family. What about your journey makes this kind of treatment feel normal for you?

Eli: I would first debunk the word “family.” I care about my staff a lot, but business is business and family is family. What I aim for is to give them the grace and respect I’d want for myself. In the early days, I didn’t always show enough respect for the business, and it showed in our work. Now, I respect what I do so much that it naturally extends to how I treat my staff and the quality of our work.

Interview with Staff

Interviewer: Eli mentioned that he’s always experimenting and trying new things when it comes to mixology, sometimes surprising everyone. Do you think that’s something you’ve picked up from him?

Armando(Staff): He has definitely helped us in that area. I used to be a waiter and did carpentry on the side. Working with Eli, who is always bringing new ways of doing things, has been a bonus for me because I already had some experience in mixology. This has helped me learn even more and fueled my passion for the work. So yes, I think I’ve definitely picked up that spirit of experimentation and trying new things from him.

Eric (Staff): It has also helped us expand our cocktail menu significantly. We now have nearly 50 cocktails to offer.

Interviewer: Eli mentioned you’d be the best to ask this. You’ve both been with Eli for years – Armando for 6-7 years and Eric for 9 years. What has kept you at Eli’s Mixology for so long?

Eric: Actually, Eli is a very good person. Once you get to know him, you’ll want to stick around forever.

Armando: I want to add to what Eric said. When we first started, we found it difficult to completely adapt and understand how Eli runs things. But over time, we grew closer to him. If there was a mistake during work, he would call you personally afterward, not to attack or make you feel bad, but to ensure the right thing is done. He genuinely wants to add value to your life. Noticing that keeps us motivated and wanting to work.

Interviewer: Before we move on to talk to George, is there a standout event that comes to mind when you think of Eli’s mixology?

Armando and Eric: The highlight for us was being invited to the president’s house. Covering such a major event and receiving that kind of invitation was a standout moment for us.

Interviewer: Eli’s planning is very intentional, but he also likes to experiment and try new things. How do you balance supporting his creative ideas while helping maintain control over the planning process?

George( Personal Assistant): When I started the job, Eli made me aware of what he wanted and how he operates. I quickly realized that he enjoys experimenting and changing things up, so I prepared myself to be flexible. I learned to recognize when he was shifting directions and adjusted my approach to adapt.

Interviewer: Eli often says that his employees will praise him, but he knows there have been challenging times. What improvements have you seen in him since you started working together, and what keeps you motivated to stay with him despite those challenges?

George:What he’s improved is his approach to working with people. He’s become more focused on building relationships, helping others grow, and supporting their goals. The reason I’ve stayed with this job is that I’m constantly learning. I know that the skills and knowledge I gain here will benefit me in the future, and Eli is committed to my development. He encourages me to watch films and explore resources that help develop a positive mindset and achieve personal growth.

Interviewer: What would you say has been your high working for Eli

George( Personal Assistant): Always developing myself has been a major highlight of working for Eli. He is driven to achieve levels of success that no one has attained both in this country and internationally, often traveling to gain new experiences. I know that even when he pushes me to my limits, it’s for my own growth and the betterment of the business.

Interviewer: Like I asked Eric and Armando, is there a standout event or experience with Eli that you would consider a highlight?

George: I wouldn’t say it’s just one event, but rather the whole experience. This business has introduced me to a lot of things and taken me to places I never thought I’d go. I used to be pretty introverted, but through this work, I’ve met many people and made a lot of friends. That’s the highlight for me.

Interview with GHOG Photography( Earlier Photographer for Eli’s Mixology)

Interviewer: How did you connect with Eli?

Lawrence: Twitter

Interviewer: How would you say the first interaction went?

Lawrence: Our first interaction was really about our shared interests in music and traveling, so it was basically just two guys connecting over common interests. Then, as time went on, work came into the picture. He saw my pictures and asked me to collaborate with him, so that’s how it all started. It was pretty much just through Twitter.

Interviewer: Elimixology’s Instagram page stands out for its creativity and appeal, and I know you’re a big part of its beginning stages. What sparked your interest in photography early on and led you to build such a distinctive presence for the page so different from everything we see?

Lawrence: For me, it’s all about being different. Even if I like what’s being done, I won’t copy. I’ll find other ways to make it mine because being unique is what makes you special. Eli and I were on the same page from the start. We would take pictures, go through the aesthetics, and decide together. We’d see what others were doing and then choose a fresh direction that worked for us.

Interviewer: You’ve been with Eli’s Mixology since the beginning and seen both Eli and the business grow. Even though you don’t work as closely with him now, what would you say is the biggest growth you’ve seen in both yourself and Eli from the start to now?

Lawrence: For me, the biggest growth has been in my interaction and understanding of people. Working with Eli required me to approach people, ask for pictures, and learn to socialize effectively. It’s about presenting yourself well so people see you as respectable and welcoming you into their circles. This was a key area of growth for me. For Eli, his photography evolved from just product shots of cocktails to capturing candid moments with people. Now, his page showcases not just drinks but the experience and vibe of people having a good time. This shift has made his work stand out and become a trendsetter in the industry.

Interviewer: Thank you all for your time!