News
Truman and Marriott to bring three high‑profile hotel brands to Calgary
W Calgary, JW Marriott and Autograph Collection hotel to anchor landmark $1.47B development in Culture + Entertainment District
People
Four Seasons appoints Keisha Smith as EVP and chief people and culture officer
Four Seasons Hotels and Resorts has announced the appointment of Keisha Smith as executive vice president and chief people and culture officer. Smith, based in Miami, will join the executive leadership team and report directly to president and CEO Alejandro Reynal.
Smith will oversee the company’s global people and culture strategies, internal communications, and environmental, social and governance (ESG) initiatives. Her role will focus on maintaining and developing the company’s workplace culture and supporting its efforts to attract and retain talent globally.
“Keisha brings extensive expertise from her career, along with a reputation for fostering culture-driven success,” says Reynal. “Her focus on building strong teams aligns with Four Seasons’ priorities and our commitment to employees. We look forward to her leadership as the company continues its strategic growth.”
Smith has worked in human resources for over 20 years, holding leadership roles across industries including fashion, media, and financial services. Most recently, she served as chief people officer at Tory Burch, where she led talent strategies and increased employee engagement.
Previously, Smith held senior roles at News Corp and Morgan Stanley. She is also an Independent director and member of the Human Capital Committee for Unity Software.
“It is a privilege to join this company at such an important time and to work with its global teams to strengthen the workplace culture and align employees with its vision for the future,” says Smith.
Smith’s appointment comes as Four Seasons continues to expand its operations worldwide. The company employs more than 50,000 people and is recognized for its focus on service excellence and workplace culture, which it views as a competitive advantage in the hospitality industry.
