Noel Mendes

Director of Food and Beverage

“Great dining is about moments — when impeccable flavours meet genuine connection.”

Four Seasons Tenure

Since 2022
First Four Seasons Assignment: Food and Beverage Manager, Four Seasons Hotel Mumbai

Employment History

St. Regis Mumbai; Renaissance Mumbai Convention Center Hotel; Marriott International, Mumbai; Massive Restaurants, Mumbai; Grand Hyatt Mumbai

Education

Food and Beverage Apprenticeship, Directorate of Vocational Education and Training, Mumbai

Birthplace

Mumbai, India

Languages Spoken

English, Hindi, Marathi, Konkani

For Noel Mendes, dining is about more than what’s on the plate — it’s about creating moments that linger. “Great dining is about moments,” he says, “when impeccable flavours meet genuine connection.” As Director of Food and Beverage at Four Seasons Hotel Mumbai, Mendes brings a dynamic vision that blends culinary excellence, intuitive service, and an atmosphere where every meal feels like an occasion.

With more than two decades of experience across some of Mumbai’s most prestigious luxury hotels — including Grand Hyatt Mumbai, The St. Regis Mumbai, and The Renaissance Mumbai Convention Center Hotel — Mendes has cultivated a deep understanding of what it takes to deliver exceptional hospitality in one of the world’s most discerning markets. “Mumbai’s dining scene is bold, creative, and constantly evolving,” he says. “Our job is to stay ahead of the curve while keeping authenticity at the core.”

At Four Seasons Mumbai, Mendes oversees the hotel’s extensive food and beverage portfolio — from the iconic rooftop bar AER to the newly launched Opus, a light-filled lobby restaurant that celebrates simplicity and local produce with elegance. Under his guidance, the hotel’s culinary offerings have embraced a renewed focus on seasonality, presentation, and storytelling. “Every restaurant should reflect the soul of its city,” he explains. “At Four Seasons, we curate experiences that balance international sophistication with Mumbai’s unmistakable warmth.”

His leadership style is people-first, built on collaboration and mentorship. “A guest’s best memory often begins with a team member who genuinely cares,” he says. “Empowering our people to express that care through service — that’s how you elevate dining from good to unforgettable.”

Born and raised in Mumbai, Mendes finds inspiration in the city’s diversity and pace. “There’s a rhythm to Mumbai — energetic yet deeply personal,” he reflects. “That same rhythm defines our dining philosophy here — vibrant, welcoming, and full of life.”

Having begun his career through a Food and Beverage Apprenticeship with the Directorate of Vocational Education and Training, Mumbai, Mendes has grown from the ground up, mastering every aspect of restaurant and bar operations. His journey from apprentice to food and beverage director is a testament to passion, discipline, and the belief that hospitality is an art form rooted in empathy.

“As hoteliers,” he says, “we don’t just serve food and drinks — we serve emotions. When a guest leaves with a smile and a story, that’s when we know we’ve succeeded.”