Four Seasons Hotel Kuala Lumpur announces the appointment of Ashish Sharma as the Hotel’s Head Bartender and Beverage Manager. He will be responsible for overseeing the beverage operations throughout the Hotel’s six restaurants and lounges, banquets and catering events, and in-depth mixology training.
“Known within the community as a star bartender, Ashish is truly a phenomenon in the world of artisanal spirits and classic cocktails,” says Tom Roelens, General Manager of Four Seasons Hotel Kuala Lumpur. “We look forward to Ashish ‘shaking things up’ and transforming Kuala Lumpur’s cocktail culture through his incredible knowledge, creativity and passion for creating cocktails with a twist.”
Celebrated for his beverage aptitude and showmanship behind the bar, Sharma brings with him some prestigious awards and accolades, including AER’s “Asia’s 50 Best Bars 2017” for the overall beverage program at Four Seasons Hotel Mumbai, with special attention to the upgraded cocktails and house-made specialties. Prior to taking the helm of AER, he honed his skills at renowned Manhattan Bar, at Regent Singapore, A Four Seasons Hotel, which most recently was recognised as “#1 Bar - Asia’s 50 Best Bars 2018”; an accolade the bar received for a second year in a row.
No stranger to hotel openings, Sharma began his career with Four Seasons Hotels and Resorts as a Banquet Server during the pre-opening of Four Seasons Hotel Mumbai. It was in this role that he developed a passion for food and beverage, specifically in the area of classic cocktails. He joins Four Seasons Kuala Lumpur most recently from his second stretch at Four Seasons Hotel Mumbai, in the coveted role of Hotel Head Bartender and Beverage Manager. Prior to making his return to Mumbai, Sharma held similar food and beverage positions at the Regent Singapore, A Four Seasons Hotel and Four Seasons Resort Maldives at Landaa Giraavaru, honing his bartending skills and focussing on cultivating the cocktail culture for the brand.
“In my capacity, I feel a strong responsibility in staying true to the original art of cocktail making, but also feel a strong responsibility to deliver unique, unexpected beverages and incorporating sustainable, local ingredients,” says Ashish. “Every cocktail has a story, and I look forward to sharing these rich stories and creating new ones here at Four Seasons in Kuala Lumpur.”