Pixel Tracker

Thursday, January 17 , 2019, 7:45 pm | Fog/Mist 58º


Mixologist Sean Sepulveda Now Behind the Bar at Cádiz

Cádiz has handed over the liquor bottles and shaker to local mixologist Sean Sepulveda, the new bar manager at the popular tapas and seafood restaurant on State Street.

Sean Sepulveda
Sean Sepulveda

A visionary in the field of adult beverages, Sepulveda believes that handcrafted cocktails are “a lost art in Santa Barbara,” one that he looks forward to reinventing at Cadiz.

Now spearheading the mixology program at Cádiz, Sepulveda wasted little time, and has added several inspired new libations to the cocktail menu, such as the Valencia with Wild Turkey 81, house-made strawberry-rhubarb jam, lemon juice and Leopold’s cranberry foam, and the Capri with serrano infused Espolón blanco, Luxardo amaretto, mango puree, lime juice and a Spanish paprika garnish.

He has also dedicated a portion of the menu to reintroducing pre- and post-Prohibition-era cocktails, made with the best ingredients and classic techniques.

During an all-new Happy Hour at Cadiz, all night long on Tuesdays and from 4 to 6 p.m. Wednesdays through Sundays, guests can now enjoy these creative specialty cocktails for $7, house wines and sangria for $5, and select beer for $3. Happy Hour at Cádiz also features a new, mouthwatering menu of tapas perfect for sharing with friends and all for $7 or less, including Grilled Beef Skewers with capers and grainy mustard vinaigrette, and a Mediterranean Dip Trio with hummus, baba ganoush and herbed Greek yogurt.

Enjoy the sights and sounds of downtown from a seat on the patio, or sit at the bar and visit with Sepulveda, who will be happy to chat about his latest infusions and spirits with which he’s experimenting.

Sepulveda began his career in the food and beverage industry at SOhO Restaurant & Music Club. Though on the managerial side at SOhO, he found a creative outlet at the bar and discovered that he had quite a knack for mixing concoctions beyond the standard cocktail.

Sepulveda further developed his love for the classic cocktail and the “American bar” at Ruth’s Chris Steak House, where he learned firsthand how proper service standards and attention to detail make all the difference in creating a top-notch experience for guests. Most recently and notably, Sepulveda was part of the opening team at Cielito Restaurant & Bar, as the head mixologist and bar manager, where he developed the entire original mixology program from the ground up.

Sepulveda hails from Fort Collins, Colo., but has spent the majority of his adult life in Southern California, and holds a business degree in marketing from CSU Northridge.

Sepulveda is keen on serving cocktails that pair well with Cádiz’s edible offerings, and worked closely with Executive Chef John Pettitt while concocting the new cocktail list. Pettitt, whose résumé includes Seagrass and Wine Cask locally in Santa Barbara, as well as Melisse in Santa Monica and Gary Denko in San Francisco, continues to preside over the kitchen at Cádiz.

Chef Pettitt has also introduced new items on the menu at Cádiz, featuring seasonal delicacies like Alaskan Salmon with forbidden rice, smoked corn, pickled, shishitos, and sweet onion sauce, and Wild Boar Ribs with roasted root vegetables, polenta, and fuyu persimmon chutney.

— Jennifer Guess is a publicist representing Cádiz.

Support Noozhawk Today

You are an important ally in our mission to deliver clear, objective, high-quality professional news reporting for Santa Barbara, Goleta and the rest of Santa Barbara County. Join the Hawks Club today to help keep Noozhawk soaring.

We offer four membership levels: $5 a month, $10 a month, $25 a month or $1 a week. Payments can be made using a credit card, Apple Pay or Google Pay, or click here for information on recurring credit-card payments and a mailing address for checks.

Thank you for your vital support.

Become a Noozhawk Supporter

First name
Last name
Select your monthly membership
Or choose an annual membership

Payment Information

Membership Subscription

You are enrolling in . Thank you for joining the Hawks Club.

Payment Method

Pay by Credit Card:

Mastercard, Visa, American Express, Discover
One click only, please!

Pay with Apple Pay or Google Pay:

Noozhawk partners with Stripe to provide secure invoicing and payments processing.
You may cancel your membership at any time by sending an email to .(JavaScript must be enabled to view this email address).

  • Ask
  • Vote
  • Investigate
  • Answer

Noozhawk Asks: What’s Your Question?

Welcome to Noozhawk Asks, a new feature in which you ask the questions, you help decide what Noozhawk investigates, and you work with us to find the answers.

Here’s how it works: You share your questions with us in the nearby box. In some cases, we may work with you to find the answers. In others, we may ask you to vote on your top choices to help us narrow the scope. And we’ll be regularly asking you for your feedback on a specific issue or topic.

We also expect to work together with the reader who asked the winning questions to find the answer together. Noozhawk’s objective is to come at questions from a place of curiosity and openness, and we believe a transparent collaboration is the key to achieve it.

The results of our investigation will be published here in this Noozhawk Asks section. Once or twice a month, we plan to do a review of what was asked and answered.

Thanks for asking!

Click Here to Get Started >

Reader Comments

Noozhawk is no longer accepting reader comments on our articles. Click here for the announcement. Readers are instead invited to submit letters to the editor by emailing them to [email protected]. Please provide your full name and community, as well as contact information for verification purposes only.

Daily Noozhawk

Subscribe to Noozhawk's A.M. Report, our free e-Bulletin sent out every day at 4:15 a.m. with Noozhawk's top stories, hand-picked by the editors.

Sign Up Now >

Meet Your Realtor Sponsored by Village Properties

Photo of Patricia Griffin
Patricia Griffin
"I am very hands on and feel that each transaction is special and different. My clients goals are foremost in what I do to bring about a successful transaction and I maintain relationships for many years."

Full Profile >