What brought you to Hong Kong?
I would like to think that New Delhi’s greatest exports to the world are butter chicken and me. I grew up in India but work has allowed me to travel around the world. I was head bartender at one of India’s first cocktail bars, Ellipsis, in Mumbai before moving here in 2014. Hong Kong is so cosmopolitan and is a leading financial centre, which means it’ll always be in business. I recently received my permanent residency and I think it’s a very sweet reward for the time that I have spent here and the work that I have done.
How did you make your start in the hospitality industry?
By pure chance. Before this, I worked as a mechanic to make money to support my family. I came across the TV talent show 30 Seconds to Fame on Fox, which showed two people doing tandem flair bartending [in which bartenders entertain guests with tricks] and was fascinated with it. I left my job to pursue that instead.
Tell us how you joined the team at The Aubrey.
Diese Geschichte stammt aus der May 2021-Ausgabe von Tatler Hong Kong.
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Diese Geschichte stammt aus der May 2021-Ausgabe von Tatler Hong Kong.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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THE LAST WORD
Every issue, we ask our cover star a round of quickfire questions that give us a little more insight into their personalities. This month: Gulf Kanawut lays it bare
WOMEN AT THE WICKET
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TIME TURNER
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MAKING HER POINT
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IN IT TO WIN IT
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UNFINISHED BUSINESS
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INTRIGUE AND INTRICACIES
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A Lasting Legacy
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