Four Seasons Hotel Los Angeles at Beverly Hills

Four Seasons Tenure

• Originally hired in 2019; now since 2023
• First Four Seasons Assignment: Assistant Food & Beverage Manager, Four Seasons Hotel Toronto

Employment History

• Tableau Bar Bistro, Loden Hotel Vancouver; Hotel X Toronto, Harlo Entertainment; Blau & Associates, Parq Vancouver; Four Seasons Hotel Toronto; Bellagio-MGM Resorts International, Las Vegas

Education

• Bachelor of Science, Hospitality Management, Pennsylvania State University

Birthplace

• New Delhi, India

Languages Spoken

• Hindi, English

“Every city has its own diverse clientele, and it’s very exciting for me to be in a powerhouse of cultural diversity like LA,” says Anish Sharma of his turn as General Manager of Culina Ristorante at Four Seasons Hotel Los Angeles at Beverly Hills. Leading front-of-the-house operations is how Sharma gets to know that clientele, as he polishes service, collaborates with the kitchen, and makes acquaintances at tables. “I’ve been very fortunate that our guests have been so welcoming. I’m glad that in a short span, I’ve been able to garner their trust and that they know they can reach out to me directly for any need.”

Appointed in late 2023 to oversee the Hotel’s signature Italian dining experience and its wine and espresso-centric sister Culina Caffè, Sharma was immediately struck by the ambition of those on the service team. “People here really want to get better at what they do, and that’s not the case at every restaurant,” he says. “They’re very seasoned, yet extremely motivated. So, my priority is to get them the resources and training they require.”

That effort fits right in with Sharma’s “collaborative and nurturing” approach to management, which finds him diving into the thick of operations, the better to inspire those he leads and himself by watching the team respond to programming he puts into place. He takes a similar approach to interactions with the back of the house. “I can be quite vocal on all things food and beverage, but I’m always respectful of what the Executive Chef puts on the plate. They’re his products, after all, and the last thing he needs is me telling him how I think things ought to be done.”

When it comes to interacting with guests, that’s where Sharma really shines. Networking is his forte, he says, and “transient locals” his focus. “Whenever a first-time diner arrives, we go all out on service to give them real familiarity with Culina and encourage them to come back.”

Sharma enjoyed a well-rounded upbringing in New Delhi, India, thanks to his parents, who made their livings in the pharmaceutical industry and a point of exposing their only child to culture and travel, stoking a fondness for hotels and food and beverage in the process. He was also always a good student in school, where he enjoyed socially engaging activities such as theatre and debating.

While the combination may sound like a good foundation for hospitality, his parents had other ideas. “I come from an Indian background that if you’re good at academics, the only career choice is science or medicine.”

He went along for the ride, and it took him to Pennsylvania State University. But upon his arrival to study engineering, things took an unexpected turn. Right from the start, at student orientation, he could tell how invested other engineering students were. “They were asking if I’d already done the first homework assignment, and I just didn’t feel it.”

By chance, Sharma’s roommate was a hospitality major, and his memories of youthful visits to hotels and restaurants came flooding back. So, as his parents flew home to India, he switched his major before attending classes. When the school made him wait until the next semester to start hospitality studies, he got on a flight back to India as well.

His parents were less than pleased when he arrived. “That’s being diplomatic,” he recalls with a laugh. “I told them if I studied engineering, I’d just get Bs. But if I did hospitality, I’d work hard and finish at the top of my class.”

Four years later, Sharma finished tied at the top, as promised. He also landed two job offers: One was from Four Seasons, but due to timing requirements for immigration requirements, he went with the other. It took him to Las Vegas for a couple years before he circled back to Four Seasons as Assistant Food & Beverage Manager in Toronto.

The company’s culture, he quickly discovered, suited his demeanour and interest. “My desire was always to be in the luxury segment delivering true service from the heart in its finest form. No company does that better than Four Seasons.”

And what do his parents think of his career choice? “They’re very proud of me.”

Now right at home in LA, Sharma takes full advantage of downtime between shifts at Culina by not having any. “I’m never home. I’m always out, hiking or biking or traveling, even if I only have a couple of days to get somewhere and back again.” He also enjoys being a guest as much as a manager. “This city is full of great restaurants and bars. It’s nice to turn the tables now and then.”