Everything that Inga Tantisalidchai touches turns to gold , or so it seems . Her inherent skill to innovate is evident with each drink she develops as lead bartender at Olea , Cellar-Craft-Cook . “ I ’ ve worked in the restaurant industry since I turned 18 and , as soon as I turned 21 , I jumped on the chance to go behind the bar ,” she explains . “ From there , I learned to evolve with the cocktail culture and found myself loving the creative aspect of it .”