Showing posts with label new. Show all posts
Showing posts with label new. Show all posts

Thursday, July 17, 2025

MAN OF FOUR SEASONS IN KUALA LUMPUR

Simon Barnett’s career in hospitality began at the ground level—quite literally. He started out parking cars and working as a bellman, long before stepping into the polished shoes of a hotel general manager.

Now helming the prestigious Four Seasons Hotel Kuala Lumpur, Barnett brings with him over three decades of hands-on industry experience. Despite his impressive résumé, the Sydneysider remains refreshingly grounded.

“I was drawn to hospitality because I love meeting people,” he recalls with smile. "Back then, the idea I actually got rewarded for doing a good job was incredibly appealing."

With his parents working overseas, Barnett pursued his university studies in Brisbane, where his sister was living at the time. His first hotel job was in the front office of a five-star Brisbane property where he quickly discovered a passion for the fast-paced world of luxury hospitality.


As he climbed the ranks, Barnett expanded his expertise across various departments before finding his niche in sales. His journey took him from Australia’s Gold Coast to the global cities of London and New York, strengthening his knowledge of international hotel operations.

In 2011, he joined Four Seasons Hotel Sydney as Director of Catering and Conference Services. His strong business acumen and people-first mindset saw him rise swiftly, first to Director of Marketing, and later to Hotel Manager. His dual role in Singapore—as both Hotel Manager and Director of Marketing—further sharpened his leadership skills.

Barnett’s first General Manager role was in Jakarta where he played a pivotal role in stabilising and relaunching the property post-pandemic. Before moving to Kuala Lumpur, he spearheaded the award-winning Four Seasons Hotel Bangkok.

Thanks to his astute operations and sales and marketing background, Barnett has a natural affinity for connecting with team members across the board. 

“I used to be really focused on climbing the ladder,” he reflects, “but now, I try to be more intentional about the relationships I build. Hospitality is a 24/7 industry, so creating the right structure to support our people is fundamental to ensuring our guests always have a great experience.”

Barnett is particularly passionate about nurturing young talent. “What I love about this industry is that you can come in at any level and still go far, as long as you’re committed. That kind of opportunity is very powerful—and I think it resonates with the younger generation.”

Work-life balance is another area he takes seriously. “It’s not just about taking time off—it’s about being present when you do,” he says. “There’s no point going on holiday if you’re glued to your phone the whole time. That’s why I always ask my team what they did on their days off. I want to encourage them to enjoy that time and be present for their loved ones.”

A sports enthusiast at heart, Barnett unwinds by watching the Australian Football League matches, rowing, playing rugby, and hitting the gym. Although he’s just moved to Kuala Lumpur, Malaysia isn’t new to him.

“When I was based in Jakarta, I’d come here several times for vacations. I love the culture, the people, the food—it’s such a dynamic place,” he says, expressing his desire to explore more of the country, especially Penang and East Malaysia. His aim? To gather firsthand experiences to share with Four Seasons guests looking for something beyond the ordinary.

A strong believer in open communication, Barnett makes it a point to create safe spaces for his team to speak up. “I spend an hour each month with every department so they can share what’s on their mind. I even walk them to my office and tell them, ‘My door’s always open’ but no one has taken up my offer yet,” he laughs. “I want them to know the offer stands.”

And what’s his guiding philosophy?

“Don’t take things too seriously,” he quips. “We have high standards and as we strive to meet them, we should still find moments to laugh, to have fun, and to make the workplace an enjoyable one."

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Monday, October 21, 2024

TWO NEW COFFEE FLAVOURS FROM OATSIDE

Caramel Macchiato and Mocha are two new flavours introduced by Oatside’s Signature Barista Blend oatmilk. Using a blend of coffee beans, Oatside launches its pocket size Caramel Macchiato and Mocha flavours at Ping Min Coffee Festival 2.0 in Kuala Lumpur recently. Purchases entitled buyers to participate in some fun-filled games on the spot.

The Caramel Macchiato is rich and subtly sweet; the pleasant coffee and caramel accents shine through the oaty milk in each sip. Mocha naturally tastes more chocolatey with a nice coffee finish amidst the oatmilk base. Personally, I find the existing Coffee variant surprisingly strong but avid coffee drinkers will find it up to expectations.
Another great point is the nifty pocket size packaging which makes for easy and convenient consumption. It’s lightweight enough to tote around and so handy when one needs a quick coffee fix without breaking the bank.

Wednesday, March 01, 2023

SELERA SERANTAU ADDS SPICE TO NEW CINNAMON


Embark on a irresistible culinary tour of the Asian region with Selera Serantau for buka puasa at One World Hotel’s spanking new Cinnamon Coffee House.
The jaw-dropping, cavernous 600-seat restaurant welcomes diners with a floor-to-ceiling curved LED screen upon entry. Strolling down the long walkway will reveal different dining areas and live interactive kitchens; every facet stirs up a sense of wonder and excitement even before one is seated down.


External pockets of lush greenery are visible from certain parts of the dining area whilst an infusion of modern and subtle Oriental interior touches: dark marble counters, floral displays, warm spot and recessed lighting and a feature wall adorned with traditional roof tile designs add beguiling charm to the elegant and streamlined space. Food is artfully displayed and served from island counters, live action kitchens and glass showcases.

For the month of Ramadan, the Cinnamon team has gone to town with an extravagant spread of 100 local and regional delicacies based on 4 rotational menus. Whether it’s Malay, Indian, Chinese, Japanese or Continental, no picky palate is left unfulfilled.

When you break fast at Cinnamon this year, we suggest starting at the premium Seafood section: king crab legs, freshly shucked oysters, crayfish, mussels and tiger prawns. The fresh, sweet crab legs are especially noteworthy and a prized catch for buka puasa.

Heartwarming familiar favourites: Sup Tulang Rawa (beef shin bone broth with local herbs and spices), Roast Lamb and Beef, Satay, Daging Gulai Utara (Northern Malaysia beef curry), Chicken Rendang Minang, Assorted Kerabu, and festive bites of Lemang, Ketupat and Serunding beckon. 
Crowd-pleasing Chicken Rice, Lamb and Prawn Masala, and Chicken 65, Tandoori from the Chinese and Indian sections complete the Malaysian offerings.

Those with a penchant for Japanese fare will be overjoyed to find a wide selection of colourful and appetising Sashimi, Nigiri Sushi, Maki Sushi, Tempura, and Fried Tebasaki (chicken wings) to savour.

International specialities to sample include Seafood Chowder, different types of Pizza, cook-to-order Pasta, Cold Cuts and Terrines, Seafood Chowder, Cheese Board, Baked Fish with Herb Bearnaise Sauce and Lamb Cutlets with Rosemary amongst others.

It is virtually impossible to eschew the vast plethora of desserts: Malay Kuih, Baklava, Aiskrim Potong, Peanut Butter Velvet Cake, Earl Grey Mousse Cake, Pralines, French Entremets, shot glasses of Jelly with Longans, and freshly made cups of frothy Teh Tarik.


Cinnamon’s Selera Serantau is priced at RM208 nett per person once Ramadan starts. For early birds pre-booking, the buka puasa buffet is available at RM168 nett per person and RM84 per child (6-12 years old) only for reservations made before 23 March.

For reservations, please call Cinnamon Coffee House, One World Hotel PJ, tel: 03-76811157 or WhatsApp https://wa.me/60162109521


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