APPOINTMENTS: Maya Damayanti is the new Spa Manager of Siyam World

Four Seasons, the world's leading luxury hospitality company, announces the appointment of Keisha Smith as Executive Vice President and Chief People and Culture Officer, effective January 6, 2025. Based at the company's corporate office in Miami, Keisha joins the Executive Leadership Team and reports directly to Four Seasons President and CEO Alejandro Reynal. Keisha will play a key role in maintaining and enriching the company's celebrated culture and people-centric focus, ensuring these priorities remain a longstanding competitive advantage to attract, retain and develop best-in-class talent worldwide. She will oversee the strategy and execution of all aspects of the company's global People and Culture, Internal Communications and Environmental, Social and Governance (ESG) efforts. With a storied career that spans more than two decades, Keisha has a strong and celebrated reputation as a transformative Human Resources executive. She currently serves as an Independent Director and member of the Human Capital Committee for Unity Software (U). She has held senior HR roles at public and privately held companies across the fashion, media, and financial services industries. Before joining Four Seasons, Keisha served as the Chief People Officer at Tory Burch, where her talent strategies led to the company achieving its highest employee engagement scores. Previously, Keisha held roles at News Corp and Morgan Stanley as Chief Human Resources Officer and Global co-head of Talent Management respectively where she established a track record for enabling business growth while fostering environments where employees thrive. Keisha holds a BA in International Relations from the University of Virginia and is a Hudson Institute Certified Executive Coach.

Throughout her 30-year career in the hospitality industry, Nolan has held multiple leadership positions at properties including the Kapalua Bay Hotel; Sheraton Maui Resort & Spa; the Trump International Hotel, Las Vegas; and the Planet Hollywood Towers by Westgate, Las Vegas. In 2010, Nolan returned to Maui as Hotel Manager for The Westin Kā'anapali Ocean Resort Villas. Shortly thereafter, she assumed the role of General Manager and later became Area Managing Director and Regional Vice President of Operations for Vistana Signature Experiences, formally known as Starwood Vacation Ownership. Most recently, Nolan led as Market General Manager for Marriott Vacations Worldwide. With visionary oversight for the dynamic region from Group President, Kelly Sanders and the Highgate Regional Taskforce, Randy Diamond will lead as Vice President of Operations for the growing portfolio of independent hotels managed by Highgate Hawaii including 'Alohilani Resort Waikiki Beach, Kaimana Beach Hotel and Romer House Waikiki, among others. Angela Nolan will lead as Vice President of Operations for eight branded assets including Twin Fin Waikiki, Hilton Garden Inn Kauai and AC Hotel by Marriott Honolulu, among others.

Four Seasons Hotel Kyoto announces the appointment of Yasuhiro Toshida as its new Executive Chef. With more than 30 years of culinary experience spanning several renowned brands in Japan, Chef Toshida takes charge of the Hotel’s diverse culinary operations, including EMBA KYOTO CHOPHOUSE, The Lounge & Bar, Fuju Lounge, Sushi Ginza Onodera and In-Room Dining. For Toshida, his role extends beyond ensuring excellence in the kitchen to curating the ambience, the feel, of each outlet. “Excellent food is a given, especially when you’re talking about acclaimed restaurants with talented chefs. But beyond that, what makes a dining experience exceptional is the sense of engagement, surprise and delight we’re able to create for our guests,” he says, emphasizing the importance of joy – his favourite not-so-secret ingredient. Besides an uplifting touch, Toshida also brings a renewed focus on seasonality, with his deep expertise in the Japanese market standing as a bridge between Kyoto’s small producers and Four Seasons international talents. Leading the effort to procure local ingredients at their peak, he will be working directly with farmers, foragers and fisheries within the Kyoto community. Culinary innovation is a happy by-product of this approach, as he explains: “Using uncommon ingredients, available in limited quantities, inspires our chefs to create fresh and exciting offerings. Every time guests return to the Hotel, there will be something new to discover.” Born in Ibaraki Prefecture, Toshida grew up immersed in the world of cooking, thanks to his grandparents’ high-end kappo restaurant. In fact, he was all of 10 when he decided he wanted to become a professional chef! Following his education at Musashino Culinary College in Tokyo, he was part of the kitchen team at Chinzan-so Tokyo when it became a Four Seasons hotel. This was his first brush with global luxury hospitality and he absolutely loved it, going on to hone his craft and climb the ladder across some of Tokyo’s most reputed hotels. In 2013, he stepped out of his comfort zone to join the HYWWJP Corporation as executive chef, taking charge of 10 restaurants in Tokyo and Osaka, with cuisines ranging from Italian and Chinese to Mexican and sushi. Partnering with the celebrated Chef Hidemasa Yamamoto, he also played an instrumental role in the opening of a new five-star hotel in Tokyo. Marking a departure from the typical chef’s journey in Japan, this was a game-changing assignment for Toshida: “I had to consistently work with new people and new concepts, which called for a more flexible and open-minded approach. Through this job, I developed an entrepreneurial mindset.” Next came a rewarding stint with a hotel in Shizuoka Prefecture, where he explored his passion for seasonal produce, tracking down rare ingredients that galvanized the entire culinary program. Most recently, he served as executive sous chef for the opening of an ultra-luxury hotel in Tokyo, including the launch of a new restaurant in collaboration with a 3 Michelin star sushi brand. Under Chef Toshida’s adept leadership, Four Seasons Hotel Kyoto is set to commence a new chapter of culinary prowess. Guests can look forward to a series of enhancements in the coming months, including hyper-seasonal menus, an elevated breakfast experience, and creative in-room amenities that honour Kyoto’s flavourful legacy.