Four Seasons Hotel Sydney announces the appointment of award-winning food and beverage professional Sarath Nair as Beverage Manager, due to commence his role in November 2023.
Nair will relocate to Sydney, Australia, from his native India, and his posting will oversee the management of the robust beverage offerings at the Hotel, including The Cabana pool-side kiosk, premium dining outlet Mode Kitchen and Bar, and primarily, lobby-based cocktail outlet Grain Bar.
When discussing this new chapter in his career and the opportunities within the Sydney market, Nair said it has been a dream of his to explore Sydney and Australia.
“I am very excited to join the team at Four Seasons Hotel Sydney, and Grain Bar, to take a deep dive into the culture. Sydney has always been a vibrant city that attracts an array of international visitors and has become known for its world-class food and beverage scene, and I look forward to sharing my own experiences through Four Seasons hospitality and our magical touch points. I cannot wait to host guests at Grain Bar,” said Nair.
Known for his experimental pairings of local flavours with classic cocktail profiles and mixology techniques, Nair’s appointment comes at a pivotal time in in both his career, and the history of Grain Bar. Grain Bar has recently launched its own branded gin in partnership with local distillery Bondi Liquor Co., the finished product heroing native Australian notes such as finger lime and grains of paradise.
Nair’s career with Four Seasons commenced in 2019 with his nomination as Bar Manager, pre-opening at Copitas, the elevated cocktail lounge at Four Seasons Hotel Bengaluru. His natural talent and passion for mixology, combined with a strong business mindset, quickly garnered attention from leading industry bodies and guests alike.
In addition to his nearly four-year tenure in Bengaluru, Nair has undertaken coveted taskforce positions with Four Seasons hotels and resorts, taking him to Four Seasons Hotel Bangkok at Chao Phraya River and Four Seasons Resort Mauritius at Anahita, where he was responsible for menu curation, training and resource management, and improvement of guest satisfaction.
