Christina, who is highly recognized as an influential leader and educator in the beverage industry, continues to leverage her platform and valuable experiences to build out workshops and programming around rethinking hospitality – especially its management – in ways that center intersectionality, empathy, and safety as guiding business principles.
Christina is a Wine and Spirits Education Trust (WSET) Nominated Educator (Spirits), a Prud’homme Beer Specialist and holds WSET Spirits Level 3 and WSET Wine Level 3. She is Co-Owner of Bar Mordecai and the Founder/Owner of STAVE – her school offering beverage certifications, hospitality
training and customized tasting experiences for industry and consumer alike.
In addition to her bar and school, Christina other credits include Bar & Beverage Curator for Restaurants Canada Show, Director of Programming for Toronto Cocktail Week, and a national coordinator for Speed Rack Canada. She is an avid fundraiser and organizer in the hospitality community, fundraising over $100k overthe years for various organizations and charities, as well as a creator of numerous seminars and curriculum.
Most recently, Christina was recognized in Foodism Magazine’s Foodism 40 as Champion of DEI and as Canada’s 100 Best Bartender of the Year 2023. She was named Roku Industry Icon 2022 by World’s 50 Best Bars. She made the Drink International’s Bar World 100 for three consecutive years and in 2019, she was chosen as one of Imbibe Magazine’s Imbibe 75 and as one of Future 50 influential figures under 40 as chosen by WSET and International Wine and Spirits Competition (IWSC).
We're enhancing diversity & inclusion within the beverage alcohol industry through the Spirit of Inclusion Initiative.
Christina's recipe for a favourite festive cocktail: a lighter, brighter take on eggnog that's quick to whip up.
Tea time just got a whole lot more fun with this vanilla matcha milk tea recipe from Toronto's equally playful Bar Mordecai.
Christina speaks to why we need to stop separating the hospitality industry from societal structures; why you can't tackle racism without fighting classism and sexism; and how we can take our first steps on the path the change.
Christina Veira and Chef Bashir Munye teach you how to make peanut butter cocktails and peanut stew with king oyster mushrooms.
A round table discussion on the need to dismantle barriers to eradicate discrimination in the hospitality industry.