i. Biography
The line runs from Harare and the UK into Beijing, Seoul, and Tokyo, and the craft shows in the steps between each stop: barback work, hotel-bar service, Head Bartender duties, and Beverage Operations. Keith Motsi’s career is built on responsibility gathered over time, with each post asking for more control over pace, consistency, and service in luxury hospitality.
Coming Up
Starting as a barback at Jake's Bar in Leeds, UK, Keith Motsi entered the work from the back end of service, where timing and support set the floor for everything that follows. The move to bartender at Four Seasons Hotel Beijing, China (from 2017) placed him inside a hotel bar environment where precision and pace become part of the daily standard. By 2019–2022, as Head Bartender at Charles H, Four Seasons Seoul, South Korea, the role carried more weight: directing service, holding standards, and making the bar legible to the room around it. Read together, those posts show a progression built less on display than on command of the basics. Since 2022, Keith Motsi has been Head Bartender and Beverage Operations of Four Seasons Hotel Tokyo at Otemachi, a title that combines floor leadership with the systems behind it. The role asks for both craft and structure: the drink in the glass and the discipline required to keep service moving cleanly. That balance is where his career now sits.
Where They Are Now
Yuzu Nagi is one signature from this period: gin and cognac, with a Paris-meets-Tokyo frame, and a drink recommended for a first visit. The combination points to a style that works through contrast rather than excess, using clear markers to shape a polished hotel cocktail. In 2022, Keith Motsi held the role of Head Bartender and Beverage Operations at Four Seasons Hotel Tokyo at Otemachi. For a hotel bar, that duality is the job. His own description is direct: “I’m an ambassador for hospitality every day, so I make sure I’m the best representative.” The line places the work in the language of service standards, where consistency, posture, and judgment are part of the craft.
Signature
Keith's signature dishes include Negroni Tropicana and Yuzu Nagi.
In Their Words “I’m an ambassador for hospitality every day, so I make sure I’m the best representative.” “My surroundings play a part in sparking new ideas.”
Honors
Keith Motsi has received Asia's 50 Best Bars — Altos Bartenders’ Bartender (2022). Keith's honors include Altos Bartenders’ Bartender.
Profile updated July 2026
FAQ
Asked of Keith
What is Keith Motsi's current role?
As of 2026, Keith Motsi is Head Mixologist.
Where did Keith Motsi work before?
Keith Motsi's earlier career included Jake's Bar, Four Seasons Hotel Beijing, and Charles H, Four Seasons Seoul.
What recognition has Keith Motsi received?
Altos Bartenders’ Bartender (2022).
