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WAS THE BIGGEST “BREAK” THAT F&B WHAT HELPED LAUNCH YOUR CAREER? Leaving a lucrative corporate gig to take a chance with a small independent restaurant group that allowed me to do what I wanted to do.



Don’t fall for shiny venues and fast talkers. Find places and people that have a track record of being successful in this very difficult business and copy all their moves. WHAT WERE THE LAST WINE / SPIRIT THAT REALLY MADE AN IMPRESSION ON YOU? 1970 Mayacamas Cabernet. That wine showed that California wines can be age worthy and great

CELEBRITY HAVE YOU ENCOUNTERED F&B WHAT OR SERVED THAT MADE AN IMPRESSION ON YOU? My first celebrity encounter was also the most memorable. I waited on Anthony Kiedis, lead singer of the Red Hot Chili Peppers, in the early 90’s. He as very humble and down to earth and insisted that I call him Anthony instead of Mr. Kiedis.

COULD CHANGE ONE THING ABOUT F&B IFTHEYOU INDUSTRY, WHAT WOULD IT BE? Find a way to balance work and life better.

IS YOUR DEFINITION OF SUCCESS IN F&B WHAT YOUR INDUSTRY? Respect of your peers, being looked up to as someone who is good at their job, reliable and strong operator.

WHAT’S NEXT FOR YOU? F&B Right now I am really

enjoying the chance the run a huge beverage program at an iconic venue. I always wanted to work overseas, so who knows.

WHAT DO YOU DO WHEN YOU’RE F&B LASTLY, RELAXING? 18 holes of golf in the morning. Steaks on the grill and great wines with friends in the evening.

Thank You, Director Syed SYED “SY” ALI:

Director of Food and Beverage at Fontainebleau Miami Beach, oversees all beverage operations and assists the General Managers and Sommeliers with the cocktail and wine programs of the food & beverage outlets at the landmark hotel. Syed oversees Bleau Bar, the hotel’s renowned lobby bar, Glow Bar as well as the cocktail and wine programs at Vida, Blade, La Côte, Michael Mina 74, StripSteak by Michael Mina, Hakkasan and Scarpetta. With sixteen years of hospitality experience, Sy brings working knowledge of the market and trends in beverage that will elevate the guest experience and further the success of Fontainebleau’s acclaimed Food and Beverage Department. w w w. f o o d b e v m a g . c o m | J a n u a r y 2 0 1 7

Food & Beverage Magazine January 2017  

2017 TRENDS: Creation To Consumption Cover Story: Organic Valley-Grassmilk Yogurt 2017 Industry Promotions and Appointments Upcoming Events,...

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