The Yum List chats with Ashish Sharma, head bartender at the newly opened Bar Trigona at the Four Seasons Hotel Kuala Lumpur, and finds out what it’s like to work at one of the city’s most respected bars.
What do you do and how did you get into the industry?
I am currently working as the head bartender at Four Seasons Kuala Lumpur. I first joined Four Seasons Mumbai after my hotel management degree as a kitchen steward.
Share with us an interesting story from behind the scenes.
I started my career as a kitchen steward and worked in banquets, restaurants and fine dining before entering the bar in 2014.
What’s the best/ worst part of your job?
The best part is meeting new people, having weird conversations and making new concoctions and flavours.
The worst part is bad eating habits and not taking good care of my body.
What’s your favourite drink at Bar Trigona?
I love beer and a rum old fashioned any time of the day.
What’s one of the craziest things you’ve seen behind the scenes?
I observe how people and their behaviour changes drink after drink: sometimes it’s funny, sometimes it’s crazy.
The perfect day off would be…
Beach and beer.
A day in the life of a bartender is…
Talking to pretty ladies.
What do you do for fun?
Drink and share stories.
What’s something you’d like guests to know about Bar Trigona?
Bar Trigona is a place to experience good cocktails and stories of local products.
What’s your favourite food and wine pairing?
Steak and red wine.
What’s your view on the bar scene in Kuala Lumpur?
KL has just started to open up with so many places opening with new and different concepts. I am interested to see what KL will be like in the next two years.
What’s in store for you in the upcoming months?
We are working on some very cool projects at Bar Trigona. In near future, all will be activated like Trigona Foraging Club, guest bartender series and exploring other parts of Malaysia.