Four Seasons Expands Culinary Footprint Globally

On July 21, 2026, Four Seasons announced a significant expansion of its culinary offerings across several properties. The additions range from inventive twists on classic concepts to refined patisseries, targeting the discerning traveler for whom food is paramount to the travel experience.

The new Four Seasons Hotel and Residences Cartagena introduces eight new food and beverage venues. Bar LeLarge features Cuban-inspired cocktails with local ingredients. The Grand Grill revitalizes the former Club Cartagena, transforming a historic Beaux Arts institution into a contemporary steakhouse. Additionally, Pizzeria Della Chiesa occupies the venerable space of the former Teatro Cartagena, serving authentic Neapolitan pizza, as reported by Four Seasons Magazine.

In Nashville, Bacco offers an Italian-inspired dining concept, drawing on the Roman god Bacchus. The menu emphasizes bold, seasonal ingredients like 'nduja sausage, squash blossoms, and Sicilian fennel butter, alongside dry-aged steaks and house-made pastas. Executive Chef Derek Simcik highlights the lamb belly as capturing Bacco's approach, melding Tuscan and Southern Italian influences with locally sourced Kentucky lamb, according to Four Seasons Magazine.

Doha welcomes a new patisserie led by acclaimed pastry chef Nicolas Rouzaud. The establishment showcases a masterclass in French pastry technique, with creations ranging from seasonal tartlets to an indulgent pistachio Paris-Brest cake, emphasizing fresh fruit and refined simplicity.

Our take: These rollouts demonstrate Four Seasons' strategy to integrate local culture and historical venues into their dining experiences, while maintaining a global standard of luxury. The variety — from casual pizza to high-end steakhouses and artisanal pastries — aims to cater to a broad luxury demographic, further positioning the brand as a culinary destination rather than just an accommodation provider.