Four Seasons Hotel Kuala Lumpur

Four Seasons Tenure

• Since 2010
• First Four Seasons Assignment: Assistant Restaurant Manager, Four Seasons Hotel Mumbai

Employment History

• Four Seasons Hotel Bengaluru; Four Seasons Hotel Mumbai; Ritz Carlton Hotels and Resorts, Taj Mahal Palace and Tower

Education

• Bachelors of Commerce, Mumbai University; Accounts and Bachelors in Hospitality, Institute of Hotel Management, Mumbai

Birthplace

• Mumbai, India

Languages Spoken

• English, Hindi

With close to 20 years of experience within the food and beverage industry, Hardik Shah brings a wealth of experience to Four Seasons Hotel Kuala Lumpur. With a passion for providing genuine care and intuitive service, he has successfully led teams to deliver outstanding dining experiences in a variety of high-end establishments. His strategic vision combined with his in-depth understanding of food trends ensures that every guest enjoys a memorable and seamless experience

Born and raised in Mumbai, India, it all started during a management internship placement at The Leela Palace, which showed him the diverse landscape of food and beverage. From delivery exceptional guest experiences to seamless coordination, and memorable moments, it inspired him to go beyond borders in curating top-tier dining experiences for guests. "Great food and exceptional service are the heart of any unforgettable experience,” says Hardik.

His world-vision expanded when he arrived in Doha, leading the banqueting division, from large ballroom events with A-listers in attendance to offsite catering in the most prestigious neighbourhoods. "Success in every event lies in the details. It's about creating exceptional experiences, bringing people together, and making every event not just special, but unforgettable,” he explains.

At Four Seasons Hotel Kuala Lumpur, sustainability remains the core of our hotel’s operation and Hardik is one of the driving forces behind eliminating single-use plastics to implementing advance food management systems that optimises efficiency with Lumitics Food Waste Management. “With nearly 80 percent of our culinary produce locally source, we have reduced our carbon footprint significantly while supporting the local community. Our award-winning Bar Trigona works with numerous local farms from Chocolate Concierge and Dino Kelulut, and also grow their own produce at our very own Trigona farm,” he shares.

“The food and beverage landscape is constantly evolving and we have to stay ahead of the curve by embracing new trends, ingredients, and technologies while staying true to our commitment in delivering exceptional guest experience,” he notes.

On his days off, Hardik enjoys exploring the city's dynamic culinary landscape, indulging in everything from authentic street food to Michelin-starred dining, while embracing its rich cultural diversity.