Four Seasons Yachts has announced the expansion of its Chef-in-Residence for 2027, which will take place on board the Four Seasons I during a selection of itineraries in the Mediterranean and the Caribbean.
This second edition will feature chef Guillaume Galliot of Capricethree-Michelin-starred restaurant in Hong Kong; Bertrand Noeureuil of L'Orangeriein Paris, with two stars; Yoric Tièche of Le Capin Cap-Ferrat, with one star; Guillaume Bracaval of estin Tokyo, also with one star; and Evan Neumann of Auroin Napa Valley, also with one Michelin star. The company will announce further additions to the program soon.
Following the first season, which focused on Sedna, the yacht's main fine-dining restaurant, the 2027 program will expand to other culinary venues on the Four Seasons 1.Each chef will offer a four- or five-course tasting menu at Sedna, paired with a selection of wines, and will also be featured on one of the other onboard restaurants for a specific day. The program will also include a welcome reception in the Horizon Lounge, hosted by the chef, allowing passengers to learn more about their work during the voyage.
The company will reveal more details in the coming months about the next stage of Sedna, in an evolution of its culinary offering.
“The first season of the Chef-in-Residence program confirmed how special it is for our guests to experience firsthand the talent and creativity of these extraordinary chefs,” said Ben Trodd, CEO of Marc-Henry Cruise Holdings Ltd., co-owner and operator of Four Seasons Yachts. “In 2027, we want to expand that experience and integrate the talent of different Four Seasons properties even more closely into the voyage. Each cruise will feature a chef in a specific region and at a particular time of year to create a unique culinary experience for that voyage.”.
The guest chefs and their itineraries
Guillaume Galliot, from the Caprice restaurant at the Four Seasons Hotel Hong Kong , will participate in the Grand Caribbean cruise to Tobago & Dominica , scheduled for January 18-31, 2027. The restaurant, distinguished with three Michelin stars, combines the tradition of French cuisine with international influences and a special attention to technique and the quality of ingredients. Aboard the Four Seasons 1 , Galliot will bring the culinary offerings of one of the most renowned establishments in the Four Seasons portfolio to the sea.
Evan Neumann of Auro, at the Four Seasons Resort and Residences Napa Valley, will be featured on the Lesser Antilles featuring Guadeloupe & Nevisfrom January 31 to February 7, 2027. His contemporary cuisine, recognized with a Michelin star, draws on classic French techniques and inspiration from Japanese gastronomy, vineyards, farms, and the Northern California coast. His approach emphasizes ingredients and their connection to the land.
Yoric Tièche, from the restaurant Le Cap, at the Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel, will participate in The Rivieras featuring Capri & Cannes, from October 3 to 10, 2027. The chef, who returns to the program for the second consecutive year, proposes a cuisine that reflects the essence of the French Riviera through classic techniques and ingredients linked to the local environment, with a marked Provençal and Mediterranean influence.
Guillaume Bracaval, of est, at the Four Seasons Hotel Tokyo at Otemachi, will be part of the Canary Islands featuring Casablanca & Tenerife, scheduled from November 6 to 13, 2027. The Michelin-starred restaurant combines French techniques with Japanese ingredients and a special attention to the seasonality of the products.
Finally, Bertrand Noeureuil, of L'Orangerieat the Four Seasons Hotel George V in Paris, will participate in the Lesser Antilles featuring St Lucia & Nevis, from November 21 to 28, 2027. The restaurant boasts two Michelin stars and offers a refined interpretation of French gastronomy, inspired by nature and the changing seasons.
The Chef-in-Residence program is part of Four Seasons Yachts' commitment to making gastronomy a central element of the onboard experience, combining the talent of internationally renowned chefs with destination-inspired menus and personalized service. The company will soon announce new chefs and details of the itineraries included in the 2027 program.
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