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bartender bios

James Dwyer-
grew up in Southern California and has recently moved to Annapolis. He has worked in the restaurant industry since he was 18 and has been bartending for several years. He's helped opened restaurants in San Diego as well as Annapolis and worked in everything from wine bars to sushi restaurants. His favorite part about bartending is playing with different flavors and ingredients and experimenting with how they work together. He feels honored to be a part of the Level family and enjoys the creativity that is encouraged here.

Devon “Devo” Glaccum-
has been working in the restaurant industry since 1996 as a busser at Pusser’s Landing in Annapolis. Over his nine years there, he held several front of the house positions, including becoming a bartender in 2000. Devon also joined the bartending staff of the Sly Fox Pub with friends Chris and Andrew Fox in 2002. In 2005, he moved to Tampa, FL, where he continued his progression as a bartender at the Four Diamond rated Renaissance Hotel for nearly six years. While in Tampa, Devon earned a Finance Degree from the University of South Florida. Devon joined Level in June of 2013 where he has been able to utilize and recreate his nearly 13 years of bartending knowledge and experience. Level has given him the opportunity to focus on the art of bartending and has rejuvenated his passion for the industry. Over the past 17 years, Devon has worked in 7 bars and restaurants, from nightclubs to fine dining and could not be happier being back in Annapolis where it all started.

Tommy Burns-
As a bartender at Level, Tommy brings his creativity and extensive knowledge to the crafted cocktail and craft beer experience. Tommy grew up outside of Baltimore in Ellicott City, Maryland. Surrounded by an extremely large family, full of cooks and many working in the restaurant industry, good food and drinks has always been a priority. Tommy has traveled throughout United States, Europe, Asia and Central America immersing himself in the diverse cultures of each location. His journeys inspire and influence his desire to give customers a memorable dining experience. Tommy attended Clemson University, graduating with a Bachelors in Marketing and Entrepreneurship. While in college, Tommy had his first taste of working in the industry as a Server at Liberty Hall Inn where fine dining meets southern hospitality. His summers were spent gaining diverse experience from Bar Back at O’Brien’s Oyster Bar & Restaurant to Server at The Sanctuary at Kiawah Island Golf Resort, a AAA Five Diamond property.
After graduating from Clemson, Tommy moved to Jackson Hole, Wyoming to pursue his dream of living, working and playing out West. For 8 years he worked for Cascade in Teton Mountain Lodge, a AAA Four Diamond property. While at Cascade, Tommy created a bar program with acclaimed Chef Kevin Humphreys. The cocktail menu focused on fresh ingredients with seasonal influences. His popular Spicy Blood Orange Margarita and Bacon Bloody Mary were featured in USA Today, Powder Magazine, Outside Magazine, Skiing Magazine and Travel + Leisure Magazine. Tommy also created a unique Trivia night that became a famous hallmark of Cascade. While working in the Rockies, Tommy was exposed to the craft beer scene of the West, and has been inspired to experiment on his own with home brewing. He developed his love for craft beer after being surrounded by award winning beers from Snake River Brewing, Grand Teton Brewing Company and Thai Me Up Brewery.
Tommy’s passion for food and drinks extends beyond his work. His favorites are shrimp and grits, hole in the wall BBQ joints, washed down with a great pilsner. An ideal night consists of experiencing new cuisine and learning more about beer. He also enjoys cooking at home,gardening, music, golf, hiking, skiing and watching the Clemson Tigers

Sean Clancy (bar back) started at Level towards the beginning of 2013, . Learning the basics of bar care and having the opportunity to gain experience from the expertise of my superiors has been extremely beneficial and entertaining every step of the way. Their admiration for classic styles and attention to detail in handcrafting drinks, as well as the experimental freedom to the creative process of developing them has been held to an astute level. Absorbing these ideals and attitudes has brought Sean to where he is now, a place where he know's he can not only perform and respond, but have a great time. Clancy has no doubt with his company's help and his own personal commitment, he will have a successful future with this profession of craft bartending and serving.