About Us

Formed in 2025, TWC Cocktail Collective focuses on helping small to medium sized restaurants achieve higher revenue, increased margins and better guest satisfaction with their beverage programs. Combining high level mixology with data driven solutions, we offer a batched cocktail subscription service for weekly distribution, as well as consultation services for developing high performing beverage menus.

An experienced tech startup entrepreneur with over 25 years of experience, Todd has led multiple companies from concept to a 7 figure run rate. For the previous 15 years, Todd has also pursued mixology as a side passion project, where he designed dozens of cocktail menus for restaurants and events and won several mixology contests.

After COVID, Todd decided to embrace his passion for mixology and pivot to the beverage world, joining the opening team in 2021 as the head mixologist and beverage manager of HOLU, the innovative Asian steakhouse in Chicago's East Pilsen area. There he increased the beverage sales from 7% to 21% of total sales, creating a beverage menu that was hailed as "HOLU's secret weapon is the cocktail menu by Todd Crummy...the drinks by themselves are destination-worthy" by the Chicago Tribune, "Great cocktails…[from] Todd Crummy, who uses small-batch spirits and Asian ingredients to fine effect" by Chicago Magazine, "top-notch cocktails" by Chicago Eater and "Really, really interesting cocktail list" by Crain's Chicago Business.

Following the closure of HOLU in 2024, Todd joined Qiao Lin Hotpot as the National Beverage Director, where he revamped the entire beverage program for 4 locations, leading to a tripling of beverage sales. During this time, he also worked as a consultant on a high end omakase concept and opened 2 bars in class A office spaces for Compass Group USA.

Todd is a member of the advisory board of KindredCocktails.com, the largest online collection of curated original craft cocktails, where he is also a "Hall of Fame" member, requiring at least 100 original cocktails posted and 400 total reviews averaging 4+/5 stars. He is also a proud member of the United States Bartenders' Guild, and holds WSET certifications of Level 1 & 2 in Wine, Level 1 in Spirits, and is currently pursuing Level 1 certification in Sake. Todd attended the University of Illinois Urbana-Champaign, where he attained a bachelors degree in Computer Engineering (with minors in Asian Studies, Art History and Business & Technical Writing), and master's degrees in Economics and Industrial Organization Psychology.

Wilson is a founding member of TWC Cocktail Collective, originally from Middlebury, Indiana, with deep roots in the restaurant industry. Growing up around hospitality, Wilson has worked across more than ten restaurants, primarily, though not exclusively, within Asian hospitality. His experience includes time at The Peninsula Hotel Group, where he studied fine-dining service and Forbes 5 Star standard of excellence.

Wilson has held nearly every role in a restaurant setting, spanning both back-of-house and front-of-house operations. His background includes hands-on experience behind the bar as well as leadership positions as an Assistant General Manager and General Manager across four different restaurants.

He earned his undergraduate degree from the University of Chicago, where he studied Economics with a specialization in Business, further strengthening his analytical and operational approach to hospitality and entrepreneurship.

At TWC, Wilson oversees all financial responsibilities and backend operations, with a focus on streamlining workflows and building scalable systems. He also brings a corporate perspective from his time in sales at Conagra Brands, a Fortune 500 company. With a strong foundation in both hospitality and business, Wilson is optimistic about TWC’s role in shaping the future of beverage programs nationwide.

Outside of TWC, Wilson teaches dance to middle and high school students and enjoys reading and spending time with friends.

Chris is an experienced operations manager with over a decade in the hospitality industry. With a life long love of hospitality, he has held various leadership positions in several national restaurant groups. Chris combines a passion for crafting exceptional guest experiences with a keen attention to detail. A true student of hospitality, he has upgraded the service and production standards at every workplace he has encountered.

In his role as COO at TWC, Chris is responsible for recipe development, logistics, and production efficiency.