Ms. Pizzinato

Elizabeth Pizzinato

Senior Vice President, Marketing & Communications

Four Seasons Hotels & Resorts

Elizabeth Pizzinato is responsible for global digital marketing, social media, marketing communications, public relations, corporate communications and reputation management on behalf of the Four Seasons brand. With an ever-expanding portfolio of hotels in more than 35 countries, building the brand’s reputation and leadership in the luxury sector through strategic marketing activities is both challenging and rewarding.

“I started my career in retail operations many years ago, and gained a real appreciation for the work and attention to detail that make great customer service possible,” says Ms. Pizzinato. “Four Seasons, with its combination of quality, top talent and a passion for excellence, is a dream brand to promote, because it truly does bring the best to bear in creating memorable experiences for our guests the world over; experiences that are rooted in an exceptional service culture.”

Her scope of responsibility encompasses the company’s brand-level communications activities in interactive, digital, advertising, promotions, direct marketing, and the Four Seasons magazine and newsletters. Ms. Pizzinato also oversees strategic media relations outreach; crisis management; corporate social responsibility initiatives and reputation management.

Ms. Pizzinato joined Four Seasons in 1999 from Hill & Knowlton Canada, where she was Vice President and Practice Leader for the Marketing Communications group. Prior to Hill & Knowlton, she was an Account Director with Strategic Objectives Inc., an award-winning consumer media relations boutique agency. Ms. Pizzinato began her marketing career managing media and employee communications for a women’s wear retail chain.

Ms. Pizzinato graduated from Ryerson University with a business degree in retail management. Before focusing on communications and public relations, she worked in operations as a sales trainer and sales manager in the retail sector.

When she’s not at the airport suffering through another security line, Ms. Pizzinato lives in Toronto with her husband. Her favourite pastimes include cooking up a storm for family and friends, reading the Sunday papers, and spending time in the garden.

Ms. Pizzinato can be contacted at 416-441-4440 or elizabeth.pizzinato@fourseasons.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.