Gabriel Carlos - Beverage Manager at Four Seasons Hotel Singapore

Gabriel Carlos – Four Seasons Hotel Singapore

Gabriel Carlos – Beverage Manager at Four Seasons Hotel Singapore

In this interview, Gabriel Carlos, Beverage Manager at Four Seasons Hotel Singapore, shares what the role entails.

What do you do?

I am the Beverage Manager at Four Seasons Singapore

How did you get into the industry?

My interest started when I was taking my bachelor’s degree in Hospitality Management. Beverage Management is one of the courses.

Share with us a story from behind the scenes.

We had to do a cocktail showcase for a bar convention (1000+ attendees), and an hour before the gates opened, we were told that one of our ingredients was not ready. It was clarified lemon juice which takes the longest time to prepare. Long story short, we used all available resources (and tons of adrenaline). We managed to produce the ingredients five minutes before the doors opened.

What food memory from your childhood or travels stands out?

I grew up in a home in a market area in the Philippines. This exposure to various foods and ingredients has given me a sense of the seasons. You can’t help but smell the sweet aroma of ripe mangoes during their season or the interesting aroma of ripe guavas lingering in the air.

One of my favourite food and travel experiences was in Mexico. I had the chance to visit different provinces and cities in the country, and it is mind-blowing how the food (and beverage) is familiar but still totally different.

What’s the best part of your job?

The best part is the opportunity to meet people from all walks of life.

What’s one of your favourite food and beverage pairings?

Champagne and oysters.

What’s one of the most outrageous things you’ve seen behind the scenes?

We had a guest who ordered a very rare (and very pricey) bottle of Japanese Whiskey. After we served it, he asked us to bring cola, which he then poured on top of his whisky. It was very hard for me to watch, but at the same time, we respect each and every person’s preference.

The perfect day off would be…

A glass(es) of champagne and a few oysters while sitting by the beach with family and close friends.

A day in the life of Gabriel Carlos is…

I am still highly involved with day-to-day operations. You’ll see me most of the time behind the bar making drinks. Aside from that, I’ll be handling some administrative tasks that need to be done for our daily operations and future planning purposes. I can also meet suppliers/ distributors to discuss anything concerning beverage operations.

What does Gabriel Carlos do for fun?

I have a daughter who’s turning three very soon. Fun for me is hanging out with her and spending as much time as I can.

What would you like guests to know about Four Seasons Hotel Singapore?

Four Seasons Hotel Singapore is known as a brand that takes good care of its people. This is part of the company’s culture.

How have you grown in your profession? What have you learned from your start in the industry until now? Are there any misconceptions?

Having great mentors is the most significant contributor to my professional growth. I’ve learned that the hospitality business is a very labour-intensive career, but it is also a very rewarding one.

What do you want people to know about being a beverage manager?

I want people to know that it’s not just about being out and drinking all the time. There is a lot of discipline involved, not just alcohol tolerance.

What’s your view on the hospitality scene in Singapore?

The hospitality industry in Singapore is one of the best in the world. The diversity of the city’s people and products adds to its extremely vibrant scene.

What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?

We are currently implementing the total removal of single-use plastics within the company. In addition, we are implementing the use of “Eco-Spirits,” which is greatly helping to reduce our carbon footprint on the beverage side of the operations.

What can guests look forward to in the upcoming months?

We will have great cocktails inspired by different Botanical Gardens from all over the globe. We take inspiration from the culture, horticulture, and drinking culture in the creation of the drinks presented on the menu.

Read more interviews like this with Gabriel Carlos to learn more about careers in the hospitality industry here. Stay updated with the latest gourmet and travel recommendations with The Yum List on Facebook here and The Yum List on Instagram here. 

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