Five Michelin-starred chefs drawn from Four Seasons properties across four continents will headline the expanded 2027 Chef-in-Residence program aboard Four Seasons Yachts' Four Seasons I, with residencies running across Caribbean and Mediterranean itineraries from January through November.
The lineup — collectively representing six Michelin stars — spans Chef Guillaume Galliot of the three-starred Caprice in Hong Kong, Chef Bertrand Noeureuil of the two-starred L'Orangerie at Four Seasons George V in Paris, and one-starred chefs Yoric Tièche of Le Cap in Cap-Ferrat, Guillaume Bracaval of est in Tokyo, and Evan Neumann of Auro in Napa Valley. Additional chefs are expected to be announced in the months ahead.
Beyond the Flagship
The 2027 edition marks a meaningful structural expansion over the inaugural season. Where the first program centered on Sedna, the yacht's marquee fine-dining venue, each 2027 residency will now reach across the ship: chefs will craft a four- to five-course tasting menu with curated wine pairings at Sedna, stage a one-day takeover of a second onboard venue, and host a welcome reception at the Horizon Lounge. The broader footprint gives hospitality operators a clear model for how rotating culinary talent can animate multiple dining touchpoints simultaneously — a format increasingly relevant to resort and cruise-segment food and beverage directors thinking about experiential dining strategy.
"For 2027, we wanted to build on that experience, bringing exceptional talent from across the Four Seasons portfolio even more intimately into the journey," said Ben Trodd, CEO of Marc-Henry Cruise Holdings Ltd., joint owner and operator of Four Seasons Yachts. "Each featured sailing will carry the signature of one chef, in one region, at one moment in the season, creating a culinary experience that exists only on that voyage."
The Roster and Itineraries
The schedule ties each chef tightly to a specific voyage and region, reinforcing destination-led menu development. Galliot boards the Grand Caribbean to Tobago & Dominica voyage (January 18–31), while Neumann joins the Lesser Antilles itinerary featuring Guadeloupe & Nevis (January 31–February 7). Tièche — returning for a second season — sails The Rivieras itinerary visiting Capri and Cannes (October 3–10), a pairing that maps his Provençal and Mediterranean cooking directly to the destination. Bracaval takes the Canary Islands voyage to Casablanca and Tenerife (November 6–13), and Noeureuil closes the announced calendar with the Lesser Antilles itinerary featuring St. Lucia and Nevis (November 21–28).
The program reflects a broader acceleration of culinary ambition in ultra-luxury hospitality, where access to name-brand chef talent has become a primary differentiator alongside suite product and itinerary design. For food and beverage professionals tracking luxury hospitality dining trends, the Chef-in-Residence model — finite engagements, exclusive menus, multi-venue penetration — offers a transferable playbook beyond the cruise sector. Further details on an evolution of Sedna's permanent dining concept are also expected later this year. Four Seasons II is slated to debut in 2028.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
