Reza Esmaili - Founder, Ananas Consulting
Reza really likes to eat and drink well, but loves to serve and entertain most.
Born in Tehran, Iran and raised in Marin County, hospitality was a trait learned early in life. Expressing this inherent characteristic has been a priority throughout his 23 years working in San Francisco restaurants, hotels, bars and nightclubs.
Esmaili established his chops at the Fairmont Hotel on Nob Hill and then Gordon's House of Fine Eats, where he managed one of the city’s first well-crafted cocktail and spirit programs in 1999. In 2001 he partnered in Pesce Seafood Bar to serve extraordinary northern Italian seafood fare, wines and cocktails to great acclaim. Since then he has been a key talent in the launch of local favorites Conduit, Zare at Fly Trap, Smuggler’s Cove and Honor Bar. His cocktails are thoughtful, unique, and expressive of delicate layers and complexity. “Bar work takes up much of his time, but Esmaili is a restaurateur in the earnest, almost outmoded definition of the word.”, as described
by the SF Chronicles’ 2009 Bar Stars feature.
Ananas is Farsi for “pineapple”, the international symbol of hospitality.
"Substance, Service, and Style" is the theme for every Ananas project; be it a restaurant launch, informative seminar, charity endeavor, a cocktail styling photoshoot, or a boisterous industry event, you are sure to find all three elements expertly represented.
In 2012, Ananas Consulting was commissioned to redevelop the bar programs for Project One Gallery and the historic Sweetwater Music Hall in Mill Valley.
Reza is proud of his contributions to the local community. In addition to serving as former President of the Northern California Chapter of the United States Bartender’s Guild, he contributes to Taste of the Nation, Meals On Wheels, SF Chefs and CUESA.
Reza lives in Pacific Heights, visits his mom weekly and loves the color pink .
Born in Tehran, Iran and raised in Marin County, hospitality was a trait learned early in life. Expressing this inherent characteristic has been a priority throughout his 23 years working in San Francisco restaurants, hotels, bars and nightclubs.
Esmaili established his chops at the Fairmont Hotel on Nob Hill and then Gordon's House of Fine Eats, where he managed one of the city’s first well-crafted cocktail and spirit programs in 1999. In 2001 he partnered in Pesce Seafood Bar to serve extraordinary northern Italian seafood fare, wines and cocktails to great acclaim. Since then he has been a key talent in the launch of local favorites Conduit, Zare at Fly Trap, Smuggler’s Cove and Honor Bar. His cocktails are thoughtful, unique, and expressive of delicate layers and complexity. “Bar work takes up much of his time, but Esmaili is a restaurateur in the earnest, almost outmoded definition of the word.”, as described
by the SF Chronicles’ 2009 Bar Stars feature.
Ananas is Farsi for “pineapple”, the international symbol of hospitality.
"Substance, Service, and Style" is the theme for every Ananas project; be it a restaurant launch, informative seminar, charity endeavor, a cocktail styling photoshoot, or a boisterous industry event, you are sure to find all three elements expertly represented.
In 2012, Ananas Consulting was commissioned to redevelop the bar programs for Project One Gallery and the historic Sweetwater Music Hall in Mill Valley.
Reza is proud of his contributions to the local community. In addition to serving as former President of the Northern California Chapter of the United States Bartender’s Guild, he contributes to Taste of the Nation, Meals On Wheels, SF Chefs and CUESA.
Reza lives in Pacific Heights, visits his mom weekly and loves the color pink .
