Four Seasons Yachts has expanded its Chef-in-Residence programme for selected 2027 voyages aboard Four Seasons I. The second edition brings chefs from Michelin-starred Four Seasons restaurants in Hong Kong, Paris, Cap-Ferrat, Tokyo and Napa Valley into the yacht’s dining programme.
The chefs will join voyages in the Mediterranean and Caribbean, creating menus linked to both their home restaurants and the destinations being visited. The concept turns dining into a temporary event rather than a fixed onboard offer.
Five Michelin-starred chefs lead the announced line-up
Guillaume Galliot of three-Michelin-starred Caprice in Hong Kong is among the headline participants. Bertrand Noeureuil of two-Michelin-starred L’Orangerie in Paris will also join the programme.
Yoric Tièche of Le Cap in Cap-Ferrat, Guillaume Bracaval of est in Tokyo and Evan Neumann of Auro in Napa Valley complete the initial announced group. Additional culinary talent is expected to be added later.
Menus will change with the voyage
The residency format allows chefs to create experiences that respond to route and season rather than repeating one menu throughout the year. Ingredients and local culinary references can therefore become part of the voyage itself.
This is particularly well suited to yachting because food and destination are already closely linked. A Mediterranean itinerary should feel different at the table from a Caribbean voyage, even when the service standard remains consistent.
The programme makes dining a reason to choose a sailing
Guests can select particular voyages partly around the visiting chef, much as travellers book city trips around restaurant reservations or food festivals. This gives individual sailings a stronger identity and creates natural scarcity.
It also gives Four Seasons a way to connect its hotel restaurant network with its yacht product. Chefs become a bridge between established properties and a newer hospitality platform at sea.
Yacht hospitality is borrowing from destination dining
For owners of 12–24m yachts, the scale of Four Seasons I is entirely different, but the lifestyle trend is still relevant. Guests increasingly expect food to be a central part of travel rather than a background service.
The Chef-in-Residence programme shows how luxury travel is moving toward temporary collaborations, specialist access and experiences that cannot be repeated on every departure. That same thinking can inform private-yacht itineraries built around restaurants, chefs and local produce ashore.
