KEITH MEICHER, Head Bartender

As Head Bartender at Chicago’s Michelin-starred Sepia, Keith Meicher leads the cocktail program with a balance of creativity, accessibility, and thoughtful precision. His approach to mixology is both visual and conceptual, often beginning with aesthetics before working backward to achieve balance, depth, and cohesion. The result is a cocktail menu that is visually striking, technically sound, and designed to appeal to a wide range of guests.

Meicher’s menus reflect his belief that great cocktails should be inviting rather than intimidating. While rooted in premium spirits and fresh ingredients, his drinks prioritize approachability and hospitality over pretension. Guest experience remains central to his philosophy, guiding a bar program that pairs refined technique with warmth, generosity, and consistency.

Originally from Niles, Illinois, Meicher studied music performance at Northern Illinois University, specializing in jazz saxophone. His background in music, particularly improvisation, rhythm, and composition, continues to influence his creative process behind the bar. Following college, time spent at Chicago’s The Whistler introduced him to the city’s evolving cocktail culture and helped shape his transition into hospitality.

He began his bartending career at Maude’s Liquor Bar in 2012 before joining Scofflaw, where he developed a strong foundation in craft cocktail execution and bar operations. After four years honing his skills, Meicher brought his creative vision to Sepia in 2016, stepping into the role of Head Bartender and debuting a new cocktail menu that emphasized imagination, balance, and broad appeal.

Outside of Sepia, Meicher remains deeply engaged with Chicago’s food and beverage scene and continues to pursue his love of music, spending time playing guitar and piano at home and attending live performances throughout the city.