For selected Caribbean and Mediterranean voyages in 2027, Four Seasons Yachts will welcome five chefs affiliated with Michelin-starred restaurants aboard Four Seasons I.
The expanded Chef-in-Residence programme, announced on 22 September, will feature culinary talent from Four Seasons restaurants in Hong Kong, Paris, Cap-Ferrat, Tokyo and Napa Valley. Further chefs and voyage details are expected in the coming months.
This is the second season of the programme, which initially centred on Sedna, the yacht’s main fine-dining restaurant. In 2027, each residency will extend into other spaces aboard Four Seasons I, giving guests more opportunities to experience the visiting chef’s cooking throughout their voyage.
Tasting menus, wine pairings and restaurant takeovers
Each chef will create a four or five-course tasting menu for Sedna, accompanied by curated wine pairings. The residency will also include a one-day takeover of another onboard dining venue and a welcome reception hosted by the chef at Horizon Lounge.
The official programme says each sailing will have its own menus, shaped by the chef’s style, seasonal ingredients and the destinations visited. Culinary demonstrations, conversations about the work behind each menu and storytelling at the table are also planned.
“The first season of the Chef-in-Residence program reinforced just how special it is for our guests to experience the talent and creativity of these extraordinary chefs firsthand,” 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.”
Further information about the next stage of Sedna’s dining concept will be released separately.
Guillaume Galliot joins a Grand Caribbean voyage
Guillaume Galliot, chef of three-Michelin-starred Caprice at Four Seasons Hotel Hong Kong, will appear on the 13-night Grand Caribbean to Tobago & Dominica voyage from 18 to 31 January 2027.
Caprice serves French cooking shaped by international influences and Galliot’s experience in Asia. His residency will adapt that approach to the yacht and its Caribbean route, using available seasonal produce.
Galliot also participated in the inaugural programme. His 2026 residency took place during a Dalmatian Coast sailing through Croatia and Montenegro.
Evan Neumann brings Napa Valley flavours to the Lesser Antilles
Evan Neumann will lead the residency during the Lesser Antilles voyage featuring Guadeloupe & Nevis, sailing from 31 January to 7 February 2027.
Neumann is chef of one-Michelin-starred Auro at Four Seasons Resort and Residences Napa Valley. The restaurant’s contemporary cuisine draws on classical French technique and Japanese influence, while its ingredients reflect the vineyards, farms and coastline of Northern California.
His seven-night Caribbean residency is expected to retain that ingredient-led approach, with menus created specifically for the voyage. The menus will connect Auro’s emphasis on terroir with the landscapes and culinary traditions of the Lesser Antilles.
Yoric Tièche returns for Capri and Cannes
Yoric Tièche, chef of one-Michelin-starred Le Cap at Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel, will return to Four Seasons I for a second season.
His residency is scheduled for The Rivieras voyage featuring Capri & Cannes from 3 to 10 October 2027. Le Cap’s menus draw on the flavours of Provence and the Mediterranean through classical technique, closely linking the chef’s home region with the yacht’s route.
Tièche previously joined two 2026 Rivieras voyages, including itineraries featuring Porto Cervo and Saint-Tropez, as well as Cassis and Portofino. His return gives guests another opportunity to experience his locally inspired cooking while travelling through the coastal landscapes that inform it.
Guillaume Bracaval sails from Casablanca to Tenerife
Guillaume Bracaval, chef of one-Michelin-starred est at Four Seasons Hotel Tokyo at Otemachi, will take up residency during the Canary Islands voyage featuring Casablanca & Tenerife from 6 to 13 November 2027.
At est, Bracaval combines French culinary foundations with Japanese ingredients and close attention to seasonality. The restaurant’s light, expressive cooking is shaped by Japan’s changing seasons, with produce guiding the structure of each menu.
His seven-night residency will translate that approach into menus influenced by the voyage and time of year. The route pairs Casablanca with Tenerife for Bracaval’s first season aboard the yacht.
Bertrand Noeureuil takes Parisian dining to the Caribbean
Bertrand Noeureuil will join the Lesser Antilles voyage featuring St Lucia & Nevis, sailing from 21 to 28 November 2027.
Noeureuil leads two-Michelin-starred L’Orangerie at Four Seasons Hotel George V, Paris. The restaurant presents a refined, seasonal interpretation of French gastronomy, with menus influenced by nature and produce available at different points in the year.
L’Orangerie is one of the hotel’s Michelin-starred restaurants, which collectively hold six stars. Four Seasons Hotel George V has also become a patron of the Paris Opera for the 2026/2027 season, although that cultural partnership is separate from the yacht programme.
Noeureuil’s Caribbean residency will close the five currently announced appearances, bringing L’Orangerie’s Parisian style to the Caribbean.
Dining and residential-style suites aboard Four Seasons I
At 207 metres long, Four Seasons I is the first vessel in the Four Seasons Yachts fleet and began sailing on 20 March 2026. Its 95 residential-style suites have floor-to-ceiling windows and private terraces, while the yacht operates with a one-to-one guest-to-staff ratio.
The yacht has 11 restaurants and bars overseen by Executive Chef Armando Ferman Toledo. Alongside Sedna, its dining spaces include Terrasse, a Mediterranean restaurant, and Miuna, an intimate omakase venue. Horizon Bar offers an open-air social space with a plunge pool, while Bar O specialises in cocktails and rare spirits.
Beyond dining, the vessel has a transverse marina that opens from port to starboard during designated Marina Days, providing direct access to the sea. The vessel also has L’Oceana Spa, a fitness centre, a theatre and dedicated clubs for younger guests.
The largest accommodation is the 9,975-square-foot Funnel Suite, distinguished by wraparound curved-glass windows. A second vessel, Four Seasons II, is scheduled to debut in 2028.
Bookings and voyage enquiries for the 2027 Chef-in-Residence programme are available through Four Seasons Yachts, with additional participating chefs still to be announced.
