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Four Seasons Hotel Seoul

  • 97, Saemunan-ro, Seoul, Jongno-gu, 03183, Korea

Alyssa Heidt

Beverage Creative Director
“I love drawing on the experiences of my global travels to conjure up creative beverages that tell their own unique story.”


Four Seasons Tenure

  • Since 2022
  • First Four Seasons Assignment: Current

Employment History

  • Marlow, Oslo; Andre til Høyre, Oslo; Aviary, Chicago; The Office, Chicago; Next, Chicago; Ounce, Taipei; The Violet Hour, Chicago


  • Las Vegas, USA

Languages Spoken

  • English

Awards and Recognition

  • Best Bartender (top 5 nominee), Oslo, Norway: Bartender’s Choice Awards 2021
  • Featured guest speaker at Norway’s Jameson Summit 2021
  • National Jagermeister champion - Hunter’s Challenge 2020, Norway: First place
  • Best Bartender (top 5 nominee), Oslo, Norway: Bartender’s Choice Awards 2020
  • Credited for recipe development in ZERO, The Aviary Cocktail Book, and The Violet Hour Cocktail Book (2022 release)
  • National Campari Negroni competition, Norway 2019: Second place
  • Regional Campari Negroni competition, Oslo 2019: First place
  • National Remy Martin Cognac competition, Norway: Second place
  • Chicago Stars cocktail competition, National Restaurant Show 2017: Second place
  • Amaro Montenegro cocktail competition, Chicago 2017: Second place
  • Letherbee Besk cocktail competition, Chicago 2015: First place

For Alyssa Heidt, the world is too interesting to stay in one place. Like many others, she discovered the joy of mixing drinks while bartending part-time at university. She decided to pursue her passion for hospitality in 2011, when she started working at The Violet Hour: Chicago’s first craft cocktail-revival bar, led by Toby Maloney of Milk and Honey NYC. There, she studied classic cocktail technique for five years until she went to Taiwan to bartend at Ounce Taipei. Alyssa returned to Chicago in 2017 to work with the Michelin-starred Alinea Group, under Chef Grant Achatz, where she designed non-alcoholic cocktail pairings for Next, worked on the cocktail line at at the Aviary and The Office, and mixed bespoke drinks in their speakeasy, The Office. During this time she contributed to two books: The Aviary Cocktail Book and Zero: A New Approach To Non-Alcoholic Drinks while learning modern culinary techniques from some of the world’s best chefs. In 2019, Alyssa moved to Norway to open a luxury American-style hotel in Oslo. While in Oslo, Alyssa has been nominated as Norway’s best bartender twice in a row, and her most recent project, Marlow, nominated Best New Opening in Norway by Bartender’s Choice Awards.

Alyssa’s world-class background in both classic and modern cocktails combined with her love for working in the kitchen has led her to find her passion in large-scale cocktail development. She aims to design the highest-quality beverages, with unique twists and fascinating flavors, both consistently and efficiently across Four Seasons Hotel Seoul.