Four Seasons Yachts Expands 2027 Chef-in-Residence Program Across Global Routes

September 23, 2026 Team Contributor

Four Seasons Yachts has officially unveiled its expanded 2027 Chef-in-Residence program, cementing its ambition for transforming maritime gastronomy.

Operating aboard its inaugural 95-suite vessel, Four Seasons I, the program introduces world-class culinary talent from Michelin-starred Four Seasons properties across the globe.

From the lush coastlines of Napa Valley to the vibrant markets of Tokyo, the initiative brings forth an unprecedented level of epicurean sophistication directly to the high seas.

Building on the foundation laid during the 2026 season, focusing exclusively on the yacht’s signature fine-dining establishment, Sedna, the 2027 lineup scales the experience to a bigger canvas.

Residing chefs will now extend their creative footprint across multiple onboard venues, delivering region-specific and immersive gastronomic journeys.

A global lineup of culinary masters at the Four Seasons Yachts

Each guest residency is tailored to a specific single sailing, providing diners with an exclusive epicurean experience which cannot be replicated on any other voyage.

• Guillaume Galliot (Caprice, Four Seasons Hotel Hong Kong – 3-star Michelin)

Voyage – Grand Caribbean to Dominica and Tobago (Jan 18 to Jan 31, 2027)

Style – Blending the classic French savoir-faire with subtle Asian and global influences, Galliot brings inventive flavor pairings, and three-star precision to tropical Caribbean itineraries.

• Evan Neumann (Auro, Four Seasons Resort Napa Valley – 1-star Michelin)

Voyage –  Lesser Antilles featuring Guadeloupe & Nevis (Jan 31–Feb 7, 2027)

Style –  Grounded in Northern California’s farm-to-table ethos, Neumann’s cooking harmonizes French technique with Japanese accents and an ingredient-first philosophy.

• Yoric Tièche (Le Cap, Grand-Hôtel du Cap-Ferrat – 1- star Michelin)

Voyage – The Rivieras featuring Capri & Cannes (Oct 3–10, 2027)

Style – Returning for his second residency aboard Four Seasons I, Tièche translates the quintessential essence of Provençal and Riviera cuisine into vibrant Mediterranean menus.

• Guillaume Bracaval (est, Four Seasons Hotel Tokyo at Otemachi – 1-star Michelin)

Voyage: Canary Islands featuring Casablanca & Tenerife (Nov 6–13, 2027)

Style: Known for hyper-seasonal French cuisine framed around regional Japanese produce, Bracaval brings a delicate, disciplined aesthetic to Atlantic waters.

• Bertrand Noeureuil (L’Orangerie, Four Seasons Hotel George V, Paris 2-star Michelin)

Voyage: Lesser Antilles featuring St. Lucia & Nevis (Nov 21–28, 2027)

Style: Expressing the botanical elegance and seasonal focus of modern Parisian fine dining, Noeureuil brings refined French gastronomy to the Caribbean archipelago.

Highlights of the Four Seasons Yachts residency program

• Interactive sessions – Table-side stories and live cooking demos
• Welcome reception – Intimate cocktail event hosted in Horizon
• Venue takeover – Single-day culinary takeover of a second space
• Sedna tasting menu – 4 to 5-course signature menu with wine pair

The perfect floating hospitality

At 207, meters long, the Four Seasons 1 redefines guest comfort with a nearby 1:1 staff-to-guest ratio, across its 95 all-suite accommodations. Highlights include a four-deck Funnel Suite, featuring 9975 square feet of outdoor and indoor space wrapped in the largest contiguous piece of glass at sea, and an industry-first transverse marina which opens directly at the water level.

Led by Marc-Henry Cruise Holdings Ltd. And built by Italian shipbuilder Fincantieri, Four Seasons Yachts proves that the hyper-personalized luxury hospitality smoothly transitions from land to sea.

Planning for a luxury culinary cruise in the Mediterranean or Caribbean? Connect with our certified travel advisors for reviewing the availability of the best suites, locking in group travel perks, and coordinating smooth flight transfers.

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