Four Seasons Yachts has announced an expanded Chef-in-Residence programme for selected Mediterranean and Caribbean voyages aboard Four Seasons I in 2027. The second edition will feature five Michelin-starred chefs from the Four Seasons portfolio, with additional participants to be announced.
The featured chefs are Guillaume Galliot of three-Michelin-starred Caprice in Hong Kong; Bertrand Noeureuil of two-Michelin-starred L’Orangerie in Paris; Yoric Tièche of one-Michelin-starred Le Cap in Cap-Ferrat; Guillaume Bracaval of one-Michelin-starred est in Tokyo; and Evan Neumann of one-Michelin-starred Auro in Napa Valley.
Building on the programme’s inaugural season at Sedna, the yacht’s principal fine-dining restaurant, the 2027 edition will extend into other onboard venues. Each residency will include a 4- to 5-course tasting menu at Sedna with selected wine pairings, a one-day takeover of another dining venue and a welcome reception hosted by the chef at Horizon Lounge.
The programme will begin with Guillaume Galliot on the Grand Caribbean to Tobago and Dominica voyage from January 18 to 31, followed by Evan Neumann on the Lesser Antilles itinerary featuring Guadeloupe and Nevis from January 31 to February 7. Yoric Tièche will participate in the Rivieras voyage featuring Capri and Cannes from October 3 to 10. Guillaume Bracaval will join the Canary Islands voyage featuring Casablanca and Tenerife from November 6 to 13, while Bertrand Noeureuil will feature on the Lesser Antilles voyage covering St Lucia and Nevis from November 21 to 28.
Ben Trodd, CEO of Marc-Henry Cruise Holdings Ltd., the joint owner and operator of Four Seasons Yachts, said the expanded programme would bring chefs from across the Four Seasons portfolio more directly into the onboard experience. Each residency is designed around a specific chef, destination region and sailing period.
The initiative forms part of Four Seasons Yachts’ broader strategy to integrate culinary experiences into its voyages, combining Michelin-starred expertise with destination-inspired menus and the brand’s personalised service. Further details about the programme and the next phase of Sedna’s development are expected to be announced in the coming months.