With over 16 years in the hospitality industry, Ashish Sharma has cultivated an impressive career managing high-end restaurants and bars across the globe. He’s led teams and driven revenue in some of the world’s top-ranked bars, including iconic spots like Manhattan Bar in Singapore, AER in Mumbai, and Bar Trigona in Kuala Lumpur. Currently based at Four Seasons Atlanta, Ashish shares his philosophy on bartending, the value of storytelling, and the skills that drive success behind the bar.

Edited excerpts from the interview.

Can you tell us a bit about your journey in hospitality?

I have 16 years of experience working in restaurants and bars around the world—from India to the Maldives, Singapore, Malaysia, Miami, and Atlanta. I’ve been fortunate to open and run some incredible spots, including a few on the World’s and Asia’s 50 Best Bars lists, like Manhattan Bar in Singapore, AER in Mumbai, and Bar Trigona in Kuala Lumpur. Each role has taught me something new and shaped my approach to creating exceptional experiences.

What initially drew you to bartending?

For me, bartending is all about stories. I love sharing and listening to them—happy, sad, emotional—it’s all part of the experience. Being behind the bar is like being on stage; you’re performing, listening, and telling stories through the drinks you create. I never get bored of it!

In your opinion, what are the most essential skills for a bartender?

Understanding the "why" behind each product is key. I spend a lot of time studying and researching to make sure my creations have depth and purpose. It’s more than just mixing ingredients; it’s knowing what makes each component unique and how it contributes to the overall experience.

What factors do you consider when selecting new products for the bar?

Financial sense is always top of mind. A new product should enhance creativity, improve productivity, and ultimately boost revenue. Every addition needs to make sense from both a business and a guest experience perspective.

If you had to pick a favorite spirit brand, which would it be and why?

Michter’s is a standout for me. Not only is it a high-quality product, but the people behind it are fantastic. That makes a huge difference.

What’s the best part of your job?

I get to try a wide variety of products and meet the people who create them. It’s inspiring to see the passion and innovation behind each product, and it motivates me to keep refining my craft.

Image Credits: Ashish Sharma

Could you share some tips on how to increase beverage sales in a bar?

First, read your customers and build a menu that resonates with the general public, rather than just aiming to impress other bartenders. Then, collaborate with brands to secure the best deals and keep costs manageable. It’s about finding that balance between creativity and business sense.

[[relatedPurchasesItems-31]]

As a bartender, what do you enjoy hearing most?

I love hearing about new techniques from young bartenders. Often, they don’t have extensive resources or experience, but their creativity is inspiring.

How can a customer catch your attention in a busy bar?

It’s actually up to the bartender to stay attentive. If you keep your chin up and stay aware, you’ll notice guests before they even try to get your attention. It’s all about managing yourself and staying in tune with the room.

What’s your go-to “surprise me” order?

Martini garnishes! They’re simple but challenging, especially if you want to elevate the martini experience for the guest.

Can you name three bars you admire and why?

Champagne Bar, Employees Only, and Allegory. Each has a unique approach to service, atmosphere, and innovation that I really respect.

Do you have any memorable stories of connecting with guests?

Absolutely! I once met a guest named Roger who traveled to support all our guest bartending events in Asia. No matter where we went, he was there too. That connection grew into a friendship, and we’re still in touch even though we’re miles apart. That’s the beauty of this industry—meeting people who leave a lasting impact.

Header image sourced from Ashish Sharma.

Related Links: 
Meet the Visionary Behind Chicago’s Innovative Cocktail Scene: Lily Wang 
Behind the Bar: An Interview with Michele Lombardi