Our Story

Future Bars was founded in September 2011 with the acquisition of two iconic Queenstown bars, The Boiler Room and Minus 5º ICE BAR. Led by founding Director James Ace, Future Bars brought a fresh take to Queenstown hospitality and pushed the limits with edgy events and good times. Since 2011, we’ve grown to four venues in Queenstown and also enjoyed success in the Auckland market with the creation of MR TOMS in 2015 and Archie café in 2017, both located in Ponsonby and both of which we sold in 2018.

Most recently, in August 2020 we opened Margo's, a high energy Mexican restaurant and bar serving quality food, drinks and good times like no other in Queenstown.

Who are we?
JAMES ACE brings an impressive hospitality resumé to the mix with high-level management experience coming from both NZ and Australia. James has honed his craft and exemplifies what a passion in the industry can allow. Based in Queenstown; James is not a fan of boundaries, dreams big and thrives on the push for excellence, which stands out in our bold visionary statement; "To be the All-Blacks of Hospitality!".

BERT HAINES brings a wealth of experience from an array of hospitality roles, both locally and internationally. A former NZ Ice Black Captain, Bert is a natural leader who loves all aspects of teamwork and understands the pivotal crutch this holds in our venues. His passion lies in growing the team, which is captured in one of our pillars, "To ensure that every person that commits to joining Future Bars leaves better than when they started. No matter the length of service."

BRAD ILES, a former professional golfer, drives culture amongst the team. A self-declared 'Hospitarian', Brad ensures that our team understands the difference between service and hospitality and sets out to make sure our guests are always on the receiving end of hospitality! Embodying the industry work ethic, Brad started at Future Bars in 2015 as a ‘Glassy’ – now he’s a shareholder.

At Future Bars, we have a knack of attracting great people. From glassies-to-venue managers, dish washers-to-head chefs, we’re very proud, appreciate and value our people. We strive to be at the forefront of hospitality delivering outstanding food and beverage, memorable experiences and being approachable at all levels. We’re big on authenticity, very passionate about our business and we’re loving the ride along the way!