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October 27-28, 2023
Southern Foodways Symposium ⟶
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October 27-28, 2023
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Oral Histories

The SFA oral history program documents life stories from the American South. Collecting these stories, we honor the people whose labor defines the region. If you would like to contribute to SFA’s oral history collections, please send your ideas for oral history along with your CV or Resume and a portfolio of prior oral history work to info@southernfoodways.org.

< Back to Oral History project: Bartenders of New Orleans

ORAL HISTORY

Greg Cowman

The Napolean House

Greg Cowman fell into bartending while living in New York City. In 1989, his uncle, chef Tom Cowman, talked him into heading to New Orleans, and for the next sixteen years Greg plied his trade in the French Quarter. In addition to keeping shifts at the Napoleon House, Greg also spends his time doing web design and acting in local commercials – but it’s tending bar that he’s dedicated to continuing. The social interaction, the feel of the place, and the people he meets are all things Greg isn’t willing to give up any time soon. And the drinks? He’s not into the trendy French Quarter cocktails, but he is happy to make you something civilized like a Sazerac. As he puts it, “Bartending is ten percent knowing how to make drinks and ninety percent just knowing how to chat with people.” Chatting at Greg’s bar will make you want to stay for a few more rounds.

Date of interview:
2005-04-01

Interviewer:
Amy Evans

Photographer:

Download Transcript

“

I’ve lived enough places in my life [that] it’s almost impossible not to have a connection somehow with somebody. They come in and are from Connecticut. Well, I know people who in Connecticut—friends that I visit. Or they come in and they’re from San Diego or someplace I’ve lived before. And it’s easy to get something going with them. [T]hat’s what I really like about [bartending] ~ Greg Cowman

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