Four Seasons Yachts Expands Culinary Journeys with 2027 Chef-in-Residence Program

Four Seasons Yachts has announced the expansion of its Chef-in-Residence program for 2027 aboard the _Four Seasons I_. This initiative will introduce a rotating roster of esteemed culinary talents on select voyages traversing the Mediterranean and Caribbean.

Newsdesk of Luxury Travel Advisor reports that the second iteration of this program will feature a distinguished line-up, including Chef Guillaume Galliot from Hong Kong's three-Michelin-starred Caprice, and Chef Bertrand Noeureuil of Paris's two-Michelin-starred L'Orangerie. Additional chefs highlighted by Newsdesk include Chef Yoric Tièche of one-Michelin-starred Le Cap in Cap-Ferrat, Chef Guillaume Bracaval of Tokyo's one-Michelin-starred est, and Chef Evan Neumann of Napa Valley's one-Michelin-starred Auro, with further culinary luminaries expected to be announced.

Building upon its inaugural season, which primarily focused on _Sedna_, the Yacht's marquee fine-dining venue, the 2027 program will extend its reach to various culinary spaces throughout _Four Seasons I_, according to Newsdesk. Each chef's residency is slated to include a four- to five-course tasting menu at _Sedna_, complete with tailored wine pairings. They further note that a chef-hosted welcome reception at Horizon Lounge and a day-long takeover of another onboard venue are also planned. Newsdesk indicates that more details regarding the evolution of _Sedna_'s offerings are forthcoming.

Ben Trodd, CEO of Marc-Henry Cruise Holdings Ltd., joint owner and operator of Four Seasons Yachts, expressed to Newsdesk that '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.' He added that for 2027, the aim was to 'build on that experience, bringing exceptional talent from across the Four Seasons portfolio even more intimately into the journey.' Mr. Trodd underscored the exclusivity of each featured sailing, noting it 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.'

Newsdesk details specific chef engagements: Chef Guillaume Galliot, known for Caprice's classic French _savoir-faire_ imbued with global influences, will grace the Grand Caribbean to Tobago & Dominica voyage from January 18-31, 2027. Chef Evan Neumann of Auro, acclaimed for contemporary cuisine grounded in classical French technique and Japanese influence, will join the Lesser Antilles voyage (January 31-February 7, 2027), bringing 'an ingredient-led perspective and a deep respect for terroir to sea', as Newsdesk notes. Chef Yoric Tièche, returning for a second season, will share his Provençal and Mediterranean insights from Le Cap on The Rivieras voyage (October 3-10, 2027).

Our take: This expansion signals a deeper commitment to integrating bespoke, high-calibre gastronomy directly into the luxury yacht experience, moving beyond mere guest appearances to a more immersive, multi-venue chef residency. By weaving Michelin-starred talent from established Four Seasons properties into the onboard narrative, the brand reinforces its unique position at the intersection of ultra-luxury hospitality and haute cuisine at sea. The emphasis on specific regional influences and the 'signature of one chef' for each voyage suggests a curated, intimate approach to epicurean travel, a growing preference among our discerning readership.