Restaurant Manager, Far & East
Four Seasons Tenure
- Since 2008
- First Four Seasons Assignment: In-Room Dining, Four Seasons Hotel Mumbai
- Four Seasons Hotel Mumbai; Renaissance Mumbai Convention Centre Hotel
- Mumbai, India
- Kohinoor Institute of Hotel Management and Tourism, Mumbai; WSET Level 2
- English, Hindi
They say that at the heart of any memorable experience are the people.
Few who have dined at San:Qi in Four Seasons Hotel Mumbai have walked out without a smile. Great food enabled by warm service has become synonymous with this dining destination, that is going strong for a decade. A big contributor to making guests have a fantastic experience was Restaurant Manager Moin Khan’s pleasing attitude, which he now brings to Four Seasons Hotel Bengaluru.
A true ambassador of Four Seasons, Moin worked his way up from being a server. Part of the opening team of the first Four Seasons in the Indian subcontinent, he started in the precision-led, time-bound, In-Room Dining department of Food and Beverage. Post this, he moved on to gain experience as supervisor at The Club where personalised service was of the essence in dealing with very high profile business guests. His winning smile and can-do spirit quickly made him a favourite with these guests, and when he shifted to San:Qi as Assistant Manager, he took those relationships with him. San:Qi started to become the restaurant of choice for a highly discerning clientele. This was the time, Moin was cherry picked by Four Seasons to embark on a Management Program.
"The turning point in my career," he says appreciatively. "I was able to view things differently. More deeply and with great clarity," he adds, saying that this learning-focused tenure contributed immensely to his ascending graph as a leader. Post that, another stint at The Club and then, back at San:Qi helming the outlet as Restaurant Manager.
Moin Khan bagged the enviable role of steering the most awaited restaurant opening at the new Four Seasons Hotel Bengaluru, Far & East. Immensely proud and passionate about this very stylish Asian brasserie, he says, "Our Level 21, which includes Far & East, is a one of its kind place with panoramic views of the beautiful city of Bengaluru. Far & East, with its bold and stylish look and splashes of tangerine all over, certainly sets a new pace in the city."
Talking fondly about one of his experiences, he recalls going the extra mile for a guest. Back in Mumbai, there was a time when a guest came to the restaurant in the morning asking for a large, 2 kilogram pomfret to be prepared in style for his parents’ 50th anniversary that evening. "We left no stone unturned. Combed the markets, made umpteen calls and finally a huge 2 and half kilogram pomfret, carefully prepared by the chef greeted the guests from a celebratory table in the evening," says Moin, stressing the importance of fabulous food being the undisputed showstopper of a dining experience.
So, what can guests look forward to at Far & East, to take home as memories?
"Hands down, the Flaming Duck carved tableside with a bouquet of homemade dips. The entire fanfare and drama of this dish is arresting enough, and then the unbeatable taste of a beautiful preparation," sums up Moin without batting an eyelid.
And, what will be that "special Moin touch" ?
"The meaning of my name is a person who helps. I would always like to enliven this by serving guests from the heart. Crafting memorable experiences and creating beautiful moments as I go along - this is the thought that drives me on and on, everyday."