Bar Manager - Copitas
Four Seasons Tenure
- Since 2019
- First Four Seasons Assignment: pre-opening team of Copitas at Four Seasons Hotel Bengaluru
- Gourmet Investment Pvt Ltd; Grand Hyatt Kochi; Grand Hyatt Goa
- Kerala, India
- English, Hindi, Malyalam
There’s a certain fondness that is unmistakable when Sarath Nair talks about his stomping ground on the chic level 21 of Four Seasons Hotel Bengaluru. "Copitas is a special place. While it has an intimate atmosphere, there’s also an air of the extraordinary. The sunsets are pure magic and the vibe is chilled out."
As Bar Manager at Copitas, Sarath is responsible in ensuring that this outlet is a "must-visit destination bar" in India - a chic sundowner spot with a pulsating energy. A high-energy bar serving artisanal cocktails with a flair, Copitas focuses on shining the spotlight on local ingredients, sustainability and one of the choicest collection of white spirits with the adored Gin & Tonic firmly claiming its pride of place.
"India’s cocktail scene is brimming with energy now. Forever a melting pot of ideas, there has been a recent coming of age of the beverage landscape. The creative force from this ever-evolving scene has let me draw generously for my own cocktail inspiration."
Sarath started his career as a corporate leadership trainee at Hyatt International Group, with a childhood dream of becoming a chef, graduating in food and beverage service in Goa.
However, he soon discovered his true calling behind the bar and the turning point in his budding career as mixologist came, when he won the prestigious Diageo’s World Class competition as one of the Top 20 Bartenders in 2016. At Grand Hyatt Goa, Sarath was able to give his bartending dream a true fillip, and recalls a short but fun filled project at the avant garde restaurant The Flying Elephant in Chennai. Post that, Sarath went on to play an instrumental role in the entire bar set up as a pre-opening team member of Grand Hyatt Kochi.
Did he always know he wanted to be behind the bar? "It was my childhood dream to be a chef and travel the world. But the wonderful alchemy of the beverage world enticed me. One bartending competition win was all it took to get me hooked. The glamour behind the bar was a big draw. I’ve never looked back since."
The cocktail menu at Copitas is an interesting one and gels well with its stylish, yet fus- free atmosphere, one that Sarath was instrumental in shaping. The lively team of mixologists clearly having a lot of fun while they are at it.
Ask Sarath his favourite cocktail, and this is what one is likely to hear: "If I’m allowed to name two, I would say Crazy Rich Negroni, which is an ambitious twist on the classic with a fragrant Asian flair, or my very own creation Ibiza, reminiscent of that lively Spanish island. There’s loads to be said for the transportive power of a cocktail – that magical ability to whisk us off to the places we dream of."