2026 USCC Southwest Regional Competitors

Sebastian Popeson has built his career around thoughtful cocktail development, precision behind the bar, and creating drinks that balance technique with genuine hospitality. His work focuses on modern cocktail methods, fermentation, and ingredient-driven menus that highlight both creativity and discipline. He is excited to compete as an opportunity to push these ideas further and present a drink that reflects both his craft and personality

Paloma Mejorado began her cocktail bartending career seven years ago, building a strong foundation in the industry. Over the past two years, she has expanded her focus to include speed and competition bartending, continuing to refine her skills. She is eager to further challenge herself and grow within the competitive bartending space.

With over 13 years of bartending experience, David Royer is passionate about crafting innovative cocktails and has worked at one of Phoenix’s most creative bars, incorporating techniques like centrifugation and other science-driven methods to push flavor boundaries. He stays actively engaged in the Phoenix cocktail community, fostering connection and positivity within the industry. He looks forward to competing in Dallas, Texas, and connecting with bartenders beyond his local network.

Jose Gonzalez returned to bartending in October to reconnect with his roots after several years working as a distributor. As a Chicano of Mexican descent, he actively celebrates his heritage through his work, including co-creating “Los Tlacuaches,” a Dallas-based collective that hosts pop-ups highlighting Mexican and Indigenous culture with historical accuracy. He developed his craft prior to the pandemic at Midnight Rambler 1.0 under Christy Pope and Chad Solomon.

Ed Warner brings 20 years of experience behind the bar, including a decade as a top-tier competitor. His competitive success has been shaped by the guidance and fellowship of USBG Houston. He continues to bring passion and experience to every aspect of his work in the industry.