In brief
- 5 starred chefs: talents hailing from Hong Kong, Paris, Tokyo and Napa Valley.
- 2027 Season: exclusive culinary residencies aboard the yacht Four Seasons I.
- Key destinations: itineraries covering the Mediterranean and the Caribbean.
- Sedna Experience: 4- to 5-course tasting menus with wine pairings.
Four Seasons Yachts is taking another step forward in the world of luxury cruising by revealing the 2027 line-up for its Chef-in-Residence programme. This unique initiative invites world-renowned chefs from the group’s most prestigious establishments to take the helm of the kitchens aboard Four Seasons I. By blending the art of haute gastronomie with the understated luxury of sea travel, the brand is redefining the standards of the itinerant culinary experience across the Caribbean and the Mediterranean.
A constellation of Michelin talent aboard Four Seasons I
The 2027 programme promises to be particularly rich with the participation of five emblematic figures from the international culinary scene. Among them, Chef Guillaume Galliot of the three-Michelin-starred restaurant Caprice in Hong Kong will bring his French expertise infused with global influences. He will be joined by Bertrand Noeureuil of L’Orangerie in Paris (two stars), as well as chefs Yoric Tièche, Guillaume Bracaval and Evan Neumann, each bringing their own culinary identity, from the terroir of Napa Valley to the delicate flavours of Tokyo.
The evolution of the dining experience at Sedna restaurant
At the heart of this programme, Sedna, the yacht’s flagship destination for fine dining, will serve as the main stage for these residencies. Each chef will offer an exclusive tasting menu consisting of four to five courses, enhanced by meticulously selected wine pairings. For this second edition, Four Seasons Yachts has chosen to extend the influence of the guest chefs beyond the main dining room, including welcome receptions at the Horizon Lounge and pop-up takeovers of other dining spaces on the vessel.
Thematic itineraries between the Caribbean and the Canaries
Each residency is designed in harmony with the yacht’s itinerary. In January 2027, Guillaume Galliot will showcase his talents during a crossing from the Caribbean to Dominica, while Evan Neumann will bring his contemporary vision to a voyage towards Guadeloupe and Nevis. Later in the year, in November, Chef Guillaume Bracaval will transport his Japanese precision between Casablanca and Tenerife, offering passengers a singular interpretation of the local produce encountered during the stopovers.
The return of Mediterranean flavours with Yoric Tièche
Chef Yoric Tièche, from the famous Grand-Hôtel du Cap-Ferrat, will return for a second consecutive season. In October 2027, he will infuse the essence of the French Riviera during a cruise linking Capri to Cannes. His cuisine, deeply rooted in Provençal and Mediterranean traditions, is the perfect reflection of the relaxed elegance that Four Seasons Yachts wishes to offer its guests, transforming each stopover into a celebration of the local terroir.
An exclusive vision of luxury cruising by Ben Trodd
According to Ben Trodd, CEO of Marc-Henry Cruise Holdings, this programme aims to create exceptional moments that only exist for the duration of a voyage. The objective is to integrate the chefs’ talent in a more intimate way into the guest journey. In November 2027, Bertrand Noeureuil will close this series with a residency between St. Lucia and Nevis, bringing the Parisian elegance of the George V to the heart of the West Indies, promising an unforgettable sensory experience for the most discerning travellers.
With this ambitious programme, Four Seasons Yachts confirms its desire to transform cruising into a true extension of its hospitality excellence. By combining dream destinations with the virtuosity of the greatest Michelin-starred chefs, the company ensures it will captivate a clientele in search of exclusivity and extraordinary culinary discoveries.
