Back to Main

Four Seasons Hotel Sydney

  • 199 George Street, Sydney, New South Wales, 2000, Australia

Adam Lau

Bar Manager, Grain Bar

"The humble grain is a hero in every drink and dish at Grain Bar. Australia offers a wide variety of grains - wheat, oats, sorghum, triticale to name a few - and this enables us to elevate a cocktail by exploring the full potential of each grain, discovering flavours that surprise and delight the palate."


Four Seasons Tenure

  • Since 2017
  • First Four Seasons Assignment: Current

Employment History

  • The Langham Melbourne


  • Canada


  • Bachelor of Business, International College of Hotel Management; Bachelor of International Hotel Management, Swiss Hotel Association, International College of Hotel Management


  • Dux of the College, International College of Hotel Management 2017
  • National Winner of the Australian Amaro Montenegro "Vero Bartender" Competition 2019

Languages Spoken

  • English, Cantonese and Mandarin

Canadian born with Hong Kong heritage, Adam Lau grew up in Hong Kong immersed in tradition, respect and culture.  His discipline and passion for learning saw him finish dux of his class at University, where he completed a Bachelor of Hospitality and headed to Australia in pursuit of adventure.

His career development in hospitality has been heavily influenced by a personal philosophy of traditionalism and sustainability. His bartending style highlights classic and vintage cocktails, with a distinct flavour or technique that puts a new twist on the old. He spends hours each week experimenting on new creations – his latest obsession is barrel-aged cocktails – and loves connecting with bar patrons and regulars. Sharing his deep knowledge of cocktail-making and flavour combinations, he specialises in off-the-menu drinks that reflect sophistication, infinite imagination and dedication to premium quality ingredients. Sustainability shines through in his selection of suppliers, ingredients and "zero waste" techniques such as using a whole orange to its full potential (pulp and rind included). His innovation and leadership in sustainable bartending have been recognised with a first place ranking at the national final of the 2019 Amaro Montenegro "Vero Bartender" competition, with the judges noting that “Adam’s presentation was flawless and he delivered on every aspect of the selection criteria across taste, balance, inspiration, creativity, technique, technical execution, presentation and performance.”

For Adam, Grain is a bartender’s dream, offering both the freedom and resources to continually refine his craft. Grain operates as an independent outlet yet benefits from the support of Sydney’s most iconic luxury hotel. Under the umbrella of Four Seasons, Adam and the Grain team have access to top quality ingredients, strategic partnerships, rigorous training and world-class management to enable them to deliver the highest service standards and best experience possible to guests.

“Support, high-quality produce and the resources to develop our craftsmanship are fundamentals to a successful bar,” says Adam. “With the power of an international luxury brand behind us, Grain has the platform to deliver the best cocktail experience in Sydney.”

When he’s not behind the bar, what’s Adam drinking? On a hot summer’s day, a Gimlet or a Daiquiri. On those cold and cosy winter nights, a Vieux Carre - no matter where he is, he’s never far from Grain.