Earlier this year, on Jan. 21, when Diana Condori woke up to several missed calls from her boss at Fern Bar, there were two scenarios running through her mind: Either the bar, which she had closed the night before, went up in flames or it had been broken into. As Bryan Arri, the owner of Fern Bar, would soon reassure her, neither of those things had happened. Instead, his back-to-back calls were to alert her to something much more positive: The James Beard Foundation had announced its 2026 nominees, and Condori made the list. Her response? “Ain’t no way.”
Although Condori says her nomination for Outstanding Professional in Cocktail Service feels like “a fluke,” a quick glimpse into her career in cocktails makes it clear to those of us on the outside just how much value she brings to the cocktail world, especially when it comes to tiki.
Before spending the past couple of years as bar manager at Fern Bar, which focuses primarily on agave spirits, Condori worked at the late Tiki Cat in Westport, Last Rites in San Francisco and Zombie Village, a hidden, legendary tiki bar also in the Bay Area. Since 2021, she’s also operated a tiki pop-up, Condor’s Cove, and she’s even created her own line of pre-bottled coquito, a coconut-based rum cocktail that originated in Puerto Rico (think the Latin version of eggnog). Singani is the Bolivia native’s spirit of choice when it comes to mixology, but she says she can’t help hoping mezcal becomes the next trending spirit in KC.
I can’t say for sure-the James Beard Foundation doesn’t disclose specific reasons for its nominations or who submits them-but I’d imagine it’s not just
Condori’s storied resume that propelled her to national recognition. It’s obvious that creating a positive and safe culture at whatever bar she works in is of utmost importance to her. After experiencing the bartending norms in San Francisco, Condori wants to ensure her staff are well paid, ideally working no more than eight-hour shifts and fully aligned when it comes to hospitality.
“I’m in service all the time” Condori says. “We’re on our feet all day and mentally giving our all to people. Burnout in this industry is real. So one of the main things I strive for is making sure staff understand each other and get along. If we’re not all on the same page, then we’re not going to be able to give that authen-tic, genuine hospitality to our guests-and people can tell.”
Although the nod from the James Beard Foundation was a surprise, it couldn’t have come at a better time. In March, the mixologist is purchasing an Airstream mobile bar, complete with draft systems and an eight-person lounge area, to run Condor’s Cove full time. She plans to take her tiki drinks to festivals while also allowing other bartenders to host their own pop-ups from the space.
As Condori pursues her rum-punched dreams, she’ll be easing out of her role at Fern Bar. But while she’s still there, be sure to buy her a shot and say congratulations.
Diana Condori’s Perfect Day In KC:
Breakfast: I’m starting my day with Mildred’s breakfast sandwich, then heading to Café Corazón for a dirty chai latte.
Lunch: Empanada Madness in Crown Center is owned by a Brazilian and Colombian family. They have arepas stuffed with shredded beef and cheese. I’ll probably grab a pineapple Jarritos on the side. That’s a good lunch right there. Super Latino.
Park: Shawnee Mission Park is such a beautiful park. If I need to clear my head, I’ll walk the trails or have a solo picnic and just watch the paddleboarders. It’s such a good vibe. I feel like people sleep on that park.
Dinner: Antojitos del Peru is the closest thing I get to Bolivian cuisine because Peru and Bolivia share such similar cultures and foods. Like lomo saltado which is rice, vegetables, marinated strips of beef-it’s so good. I’ll also get salchipapa, a Bolivian street food with sliced hot dogs and fries.
