The Chateau Marmont’s Rob Floyd
That handsome devil is a man of many proverbs and thoughtful drinks. Screwhound?
Nick Haramis
December 27, 2007
There is no such thing as a lousy or attitudinal bartender at West Hollywood’s clubby Chateau Marmont, that castle on Sunset. Each has his own charm, sense of humor, looks, style—from Fred, who hails from Chicago and can crack his neck like a carnie; to Stinson, a Southern charmer with a gift for prose. So it’s hard to single out Robert Floyd, Florida-raised, 37. But the guy is something of a superstar at making people relax and enjoy the show. His aw-shucks good looks, though, are a beard for his off-kilter humor. And while you’ll never hear him talk about it, he was mighty fine as Cassio in a Hollywood production of Othello. But at the Chateau—as the Santa Anas roll in at dusk, blowing the tiki torch flames and ushering in eucalyptus breaths—it’s more like A Midsummer Night’s Dream. And Floyd? Its resident Puck.
BLACKBOOK: What made you become a bartender?
ROB FLOYD: I’ve been a bartender for ten years. Initially, it was because diapers didn’t pay for themselves. Now, I’ve realized that neither will college.
BB: Do you give advice to the downtrodden on the other side?
RF: “Wise men don’t need it, and fools won’t heed it,” as the saying goes.
BB: What is too drunk?
RF: Seriously, any sort of being drunk is too drunk, and everything always goes downhill from there.
BB: Those who have been susceptible to your charms are usually shown photos of your kids.
RF: I have two of the greatest boys in the world. Joseph, who is 12, and Robby, 11, are my world. They are straight-A
students and city champions in both football and baseball. I have also been blessed to be married to the most beautiful, smart, funny, best friend a guy could ever ask for.
BB: What’s your favorite drink to make?
RF: My favorite drink to make, and have, is from the father of modern-day bartending, Jerry Thomas. The recipe dates back to 1860, and it is the original Manhattan.
BB: Is it hard work, or a night of socializing?
RF: While we have great fun at the Chateau, we train all the time. Recently, the other bartenders and I had to recertify as mixologists. They flew in these amazing teachers from New York. These guys took everything to a whole new level. The cocktail is the only thing America has added to the culinary world that was truly born here and spread throughout the world during Prohibition. We now can make drinks from the 1800s to current “hot” drinks.
BB: What’s your favorite drinking movie?
RF: Harvey, starring Jimmy Stewart. He listens to everyone’s problems and then introduces them to his invisible six-foot rabbit. He says, after meeting his invisible rabbit, “People always leave the bar with a smile. After all, nobody brings in little problems to a bar.” My second favorite line may be in Cocktail, yes, Cocktail, with Tom Cruise. A customer is moping about a recent breakup, and says, “I just wish it didn’t have to end so badly!” To which Tom Cruise answers, “Pal, everything ends badly. Otherwise, it wouldn’t end.” —S.G.
Photo by Greg Endries
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