Four Seasons Resort The Nam Hai, Hoi An, Vietnam

Four Seasons Tenure

• Since 2017
• First Four Seasons Assignment: Four Seasons Hotel Lion Palace St. Petersburg (formerly a Four Seasons hotel)

Employment History

• Four Seasons Resort and Residences at The Pearl-Qatar, Doha, Qatar; Restaurant Gaa, Bangkok, Thailand; Four Seasons Hotel Lion Palace St. Petersburg, Russia (formerly a Four Seasons hotel); Belmond Grand Hotel Europe, St. Petersburg, Russia; Corinthia Hotel, St. Petersburg, Russia

Birthplace

• Belarus

Education

• Master’s degree in Hospitality, St. Petersburg State University of Economics, Russia; WSET in Wines and Spirits; Court of Master Sommeliers

Languages Spoken

• Russian, English

Born and raised in Belarus, Maryia Kryshko considers herself fortunate to have found the right career early, one that has allowed her to explore the world, immerse in different cultures, and constantly evolve through human connection. Her grandmother’s advice to “study and travel” planted a seed that eventually led her to a master’s degree in hospitality.

Maryia’s first steps into the industry were in St. Petersburg, at a storied heritage hotel where she discovered the spirit of fine dining and timeless service. It was in the same city that her Four Seasons journey began, when she joined Four Seasons Hotel Lion Palace St. Petersburg (formerly a Four Seasons hotel) as a sommelier. Working within the walls of the 200-year-old palace hotel, she had the opportunity to interact with discerning guests, an experience she describes as earning a second master’s degree.

Marking a milestone, her next assignment took her to Gaa, a two Michelin-star restaurant in Bangkok, where she excelled as Head Sommelier in an environment defined by its relentless pace and inventive spirit. From there, she joined the pre-opening team at Four Seasons Resort and Residences at The Pearl-Qatar in Doha, bringing her leadership to the forefront of the guest experience in one of the world’s most multicultural and exacting markets. “I learned that if I could make it there, I could make it anywhere,” she recalls.

In 2025, Maryia was drawn back to Southeast Asia, a region she loves for its warmth, diversity, and what she considers the finest standard of hospitality in the world. Four Seasons Resort The Nam Hai, with its vibrant offerings and joyful energy, felt like a natural fit. As the first female leader in the Resort’s Food and Beverage department, Maryia brings a fresh focus to elevating its gastronomy and wine culture, introducing offerings that spark curiosity, nurturing her team’s development, and ensuring each detail is shaped by intention.

Comparing a great dining experience to an orchestra, she guides her team in delivering exceptional moments across three core elements: ambience, service, and menu. In a crowded culinary landscape, she believes true distinction goes beyond glamorous settings and beautiful plating. It comes from genuine human connection. People remain her own greatest source of inspiration, from the well-travelled guests with whom she interacts to the team she leans on as much as she leads.

Outside of work, Maryia recharges her energy with long walks and gardening. Known for her passion for learning, she enjoys reading books about wine and continues to build her credentials in the field, with certifications from the Wine & Spirit Education Trust and the Court of Master Sommeliers under her belt. A devoted animal lover, she is also looking forward to welcome a dog into her life.