Behind the elegance of ARGO at Four Seasons Hong Kong stands Jonathan Gabbay — his friends call him Jon. A professional driven by curiosity, excellence and a deep respect for hospitality. During my stay in Four Seasons Hong Kong, we spoke about his journey, Hong Kong and the philosophy behind his bar.
By Denny Kallivoka
During my visit to the Four Seasons Hotel Hong Kong earlier this year, I had the opportunity to spend time at ARGO, one of Asia’s most acclaimed hotel bars. Ranked No. 11 on Asia’s 50 Best Bars 2025, the bar has recently entered a new chapter under the leadership of Jonathan Gabbay, Beverage Manager at Four Seasons Hotel Hong Kong.
Jon is one of those rare hospitality professionals who manage to move effortlessly between two worlds. On one hand, he embodies the elegance and precision expected in a refined environment like the Four Seasons. On the other, he carries the warmth and energy that make a bar truly come alive. With his directness, natural politeness and an ever-present smile, he quickly reveals a personality built on dedication, professionalism and genuine care for people.
During our conversation, his affection for Greece also became evident. He spoke with enthusiasm about its food, its convivial culture and the way people gather around the table — something that clearly resonates with his own philosophy of hospitality.
Born in Lyon and shaped by a career that spans Paris, Geneva, Miami and now Hong Kong, Jon brings a perspective that blends classical hospitality with a contemporary curiosity about ingredients, culture and collaboration.
We spoke about his journey, the city that now inspires him, and the philosophy that guides his team behind the bar.
D.K.: How would you describe yourself in three words, both behind the bar and beyond it?
Jonathan Gabbay:
Behind the bar: Curious, precise, generous.
Beyond the bar: Energetic, loyal, always-learning.
D.K.: What first drew you to the world of hospitality and cocktails?
Jonathan Gabbay: I actually started very young, in a hospitality school. At first, I wanted to become a chef, but over time I naturally moved toward service. I loved the interaction, the rhythm, the human connection. From there, cocktails became the perfect balance between creativity, precision, and emotion. It just felt like the right language for me.
D.K.: Who or what has influenced you the most as a bartender?
Jonathan Gabbay: One of the most influential people has been Ashish Sharma, when we worked together in Miami. His approach to hospitality, his discipline, and his ability to bring emotion into his drinks had a huge impact on me. He pushed me to refine my craft and think deeper about what a cocktail can express.
Building an International Career
D.K.: Can you walk us through your career path and the key moments that shaped you professionally?
Jonathan Gabbay:
My journey started in hospitality school, which gave me a strong foundation in the industry. One of my early milestones was joining Le Bristol Paris, where someone I admired for years, Maxime Hoert — today the owner of Pompette in Toronto — was working at the time. He was already a legend in my school back then, and seeing him in action made me understand what excellence looked like.
Later, I returned to my hometown and managed my own bar at 21 years old. We were far from today’s standards, but I don’t regret a thing — it taught me resilience, creativity, and leadership very early.
After that, I wanted an international career. I first went to the United States, then came back to Europe to join the iconic Bar des Bergues at Four Seasons Geneva. That opened the door to my transfer to Miami Beach, where I joined the amazing Champagne Bar project. After four incredible years there, life finally brought me to Hong Kong.
D.K.: What has been the biggest challenge you’ve faced in your career so far, and how did you overcome it?
Jonathan Gabbay:
Moving to Asia and stepping into a completely new environment — new culture, new expectations, new rhythm. It forced me to adapt fast, stay humble, and listen more than I talked. I overcame it by being fully open to learning, leaning on my team, and trusting the process.
D.K.: Was there a turning point when you realized bartending was a career for you?
Jonathan Gabbay:
Yes. It was the moment I understood that bartending is about more than drinks — it’s about people, storytelling, and creating emotion. As soon as I felt that, I knew this wasn’t temporary. This was the path.
Life in Hong Kong
D.K.: What do you enjoy most about living and working in Hong Kong?
Jonathan Gabbay:
The energy. Hong Kong never stops. It’s a city where ambition and creativity meet. People here are curious, open-minded, and hungry for new experiences — which makes it a dream playground for hospitality.
D.K.: How has the city influenced your creativity and approach behind the bar?
Jonathan Gabbay:
Hong Kong is a blend of traditions, flavors, and cultures. You can learn something new every day. It has pushed me to think differently about ingredients, stories, and technique. It made me more adventurous and more respectful of local culture at the same time.
Team & Leadership
D.K.: How important is team culture to you in a bar environment?
Jonathan Gabbay:
It’s everything. You can have the best menu in the world, but without a strong team culture, it doesn’t matter. A healthy, supportive culture is what allows creativity and consistency to exist.
D.K.: What qualities do you value most in your team members?
Jonathan Gabbay:
Humility, curiosity, and generosity. Skills can be taught — attitude can’t. I love working with people who want to learn, who support each other, and who genuinely love hospitality.
D.K.: How do you inspire and motivate your team during busy or high-pressure shifts?
Jonathan Gabbay:
I try to set the tone with calm energy, clear communication, and a sense of purpose. When the team feels supported, they perform at their best, even in chaos.
And honestly — they’re warriors. They always manage the high pressure moments with strength and heart.
The New Menu
D.K.: What was the main inspiration behind the new menu?
Jonathan Gabbay:
We wanted to celebrate Hong Kong and our team, not only through ingredients, but through different industries, crafts, and sectors we collaborated with. The idea was that the team themselves would be the essence of each cocktail, expressed through their experiences and the collaborations we lived together. It’s a menu built on people, not just recipes.
D.K.: Which drink on the new menu best represents your personal style, and why?
Jonathan Gabbay:
Dreamscape, created in collaboration with Amy Tam, a Hong Kong artist who blends art and therapy in her work. Her creations bring peace to the soul, and the cocktail reflects that same emotional softness. It’s layered, expressive, and meant to make you feel something, which is exactly what I love in cocktail creation.
Concept of the Bar
D.K.: How would you describe the concept and identity of the bar to someone visiting for the first time?
Jonathan Gabbay:
Argo is a place of curiosity and exploration. We focus on innovation, but always with purpose, not for the sake of being different. Our identity is built on storytelling, craftsmanship, and a genuine desire to create memorable experiences. It’s a bar that celebrates both the familiar and the unexpected.
Talking with Jon is a pleasure. Through the conversation you travel across continents, countries and stories. What remains constant is his belief that bartending is about far more than technique or creativity. It’s about people, the stories they carry and the moments that unfold around a bar. Perhaps that is exactly what gives ARGO its distinctive character today.