Bar is a stage, where I can perform:Sharath Nair

HospiBuz:- What inspired you to enter the world of Mixology? 

Sharath Nair:- Mixology happened as a coincidence for me as I never thought that I could work behind the bar. But one fine day while doing a shift, my F&B Director Mr Walter Pereira called me to inform that he has nominated my name for World Class Competition 2016. The inspiration to pursue bartending comes from Varun Sudhakar who is the Head of Innovation & Operations – Beverage at Gourmet Investments. The competition changed my perspective towards bartending and the world of mixology. I always used to see the bar as a stage where I can perform, have fun, share energy & make someone feel home.

HospiBuz:- Please tell us about your responsibilities at Gourmet Investments Pvt Ltd? 

Sharath Nair:- I work as a Beverage Manager and am also a part of the new product development team. My job role includes searching for the right talent in the mixology industry and guide them. I also design menus at our outlets, introduce beverage programme as per global and local market trends, plan and execute new ideas for beverage sales, growth, creating a different drinking experience for our guest along with the team.

HospiBuz:- You are working on some projects. Please tell us about them?

 Sharath Nair:- GIPL aims to create a benchmark name in the F&B industry in India with best in class restaurant brands, both homegrown and international. A few of the homegrown brands sit under “The Project” series, namely The Bandra Project, The Runway Project, The Market Project & The Poona Project, all community-centric properties with unparalleled steps of service and quality.

HospiBuz:- Please tell us an interesting and funny story about your experience as a bartender?

Mr. Sharath Nair:- There are many to share but I’ll share an episode which is close to my heart and can’t forget. It was also the very first beverage order I took. It was of a Virgin Daiquiri, where if I remove alcohol there is only lime juice and sugar syrup left. Quite a laugh it was.

 

HospiBuz:- India still has a (negative) stereotype for bartending. What is your take on it?

Mr. Sharath Nair:- A few years ago, being a chef had similar stereotype but now that has become positive because people have started watching chefs table and other shows which educated our society the glory of being a chef. I wish similarly even bartending will make a mark in the near future with the help of introducing bartending competitions and exposure to bartenders. Slowly our society is understanding what responsible drinking is or to drink with an experience. People are looking for trying some new amazing flavours and experimental bartenders yet simple to understand or connect.

I believe that India will make a global mark in the mixology world as we have amazing talents within the country.

HospiBuz:- How do you manage to say no to a person asking for a drink who according to you is already drunk enough?

Mr. Sharath Nair:- Well, depends on situation to situation, guest to guest and place to place but it’s my final call to serve him or not. I would like to see that guest the next day for 2 more drinks rather than serving him 1 drink and I never see him again, hence, I politely and humbly say him no for another drink. It’s very important, that we take care of our guest at the same time be genuine about the messaging.

HospiBuz:- What future trends do you see are still to arrive in the world of Mixology?

Mr. Sharath Nair:- Sustainability is one trend which is ongoing but has not reached every part of the world. Apart from that, I see a trend huge trend in simplifying things and keeping it natural by enhancing the drink by its technique used for making it. End of the day there is a purpose behind every ingredient and the technique we use to bring more flavours thereby connecting it with a nice story to remember.

Read also:-        

A conversation with Chef Ashutosh

“The smile of my guest is everything for me”- Chef Vaibhav Bhargav

Wisdom Diary of Chef Parampreet Singh

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