Food & Beverage Director at Four Seasons Hotel Jakarta
E : Describe your typical day in a sentence.
Kartik: Full of surprises that require spontaneous decisions in a highly energised environment.
E : Sounds exciting – so how did you come to be the F&B director at Four Seasons Hotel Jakarta?
Kartik: After completing my Bachelors in Culinary Arts, I joined Four Seasons as a cook 12 years ago. From a very early age I always wanted to become an executive chef, the art of cooking has always exhilarated and inspired me. Through various mentors, with their guidance and coaching, I started managing the front of house food and beverage operations at Four Seasons Hotel Boston, and this continued in Dubai, Maldives, Langkawi and today I find myself teaming up with an amazing team to open the Four Seasons Hotel, Jakarta.
E : What’s the toughest part of your job?
Kartik: Food experience has become very personalised – a classic like Eggs Benedict is now understood and translated differently by different guests – different expectations from the same dish. The food and beverage team have to consistently stay connected to satisfy these preferences. These situations when not managed effectively can create poor guest experiences.
E : At work, what makes you smile?
Kartik: At Four Seasons, we have internal (all employees) and external (hotel) guests and when they are happy, I am happy. This puts a smile on my face.
E : And what motivates you?
Kartik: We all juggle many responsibilities, personal and professional. This creates expectations and to fulfil and live up to these expectations is something that drives me out of my bed every morning to give 100 percent.
E : Would things fall apart if you weren’t around?
Kartik: I am part of a team that provides memorable guest experiences at the hotel. Working in a hotel is like a relay race, when you are away you pass the baton to someone as capable and passionate to fulfil the needs of our guests and this cycle continues.
E : Who, in your team, deserves more recognition and why?
Kartik: The success is attributed to a team and therefore recognition should be for one and all. Like every other business, recognition often motivates and drives the team to better results and I believe when due, recognition must flow from the top all the way down.
E : Why should people choose Four Seasons Hotel Jakarta to stay or dine in?
Kartik: Our interiors, created by an international dream team of award-winning, visionary talents – architects, interior and landscape designers, who have been hand-picked, collaborated to create a light-filled, modern classic that’s culturally inspired with captivating art and lush tropical gardens. The restaurant and bars, helmed by Executive Chef Marco Riva and Executive Pastry Chef Lorenzo Sollecito, feature stunning décor, creative, authentic, contemporary cuisine and offer varied experiences suited for all occasions and all complete with Four Seasons care and service.
E : Away from work, what’s your favourite place to eat?
Kartik: My family and I have only recently moved to Jakarta and the food scene is very impressive. We have tried many restaurants and so far have had great food experiences. I must also admit that I have developed a liking for Padang food, my favourite being beef rendang, sambal teri ijo, ayam pop and sayur nangka.
E : How do you unwind?
Kartik: My two boys Vihaan, 3, and Niven, 2, are super active and share my passion for food and interest in outdoor activities as a family, which helps me unwind and at the same time spend quality time with them.
E : Finally, any advice for those looking to break into the industry?
Kartik: I believe food and beverage is about passion – for food, for cocktails and for the latest trends. You have got to love each and every aspect of your job and possess the grit and determination to patiently persevere in your dreams and goals.
