Four Seasons Yachts has unveiled the expanded 2027 Chef-in-Residence program aboard Four Seasons I for select voyages in the Mediterranean and Caribbean. The second iteration of the program includes Chef Guillaume Galliot of three-Michelin-starred Caprice in Hong Kong, Chef Bertrand Noeureuil of two-Michelin-starred L'Orangerie in Paris, Chef Yoric Tièche of one-Michelin-starred Le Cap in Cap-Ferrat, Chef Guillaume Bracaval of one-Michelin-starred est in Tokyo, and Chef Evan Neumann of one-Michelin-starred Auro in Napa Valley, with additional culinary talent to be announced.
Building on the inaugural season featured at Sedna, the Yacht's marquee fine-dining destination, the 2027 program will extend into culinary venues throughout Four Seasons I. Each residency will include a four- to five-course tasting menu at Sedna with curated wine pairings, a one-day takeover of another onboard venue and a welcome reception hosted by the chef at Horizon Lounge. Further details on the next chapter of Sedna will be unveiled in the coming months.
"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, Marc-Henry Cruise Holdings Ltd., Joint Owner and Operator of Four Seasons Yachts. "For 2027, we wanted to build on that experience, bringing exceptional talent from across the Four Seasons portfolio even more intimately into the journey. 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."
Featured chefs for the 2027 Chef-in-Residence program include:
Chef Guillaume Galliot - Caprice, Four Seasons Hotel Hong Kong
Featured on the Grand Caribbean to Tobago & Dominica voyage (January 18-31, 2027)
Chef Galliot leads Caprice, a celebrated dining destination in one of the world's foremost culinary capitals. Awarded three Michelin stars, the restaurant is known for classic French savoir-faire expressed through global influences. Aboard Four Seasons I, he will bring the precision and generosity of one of the most decorated restaurants in the Four Seasons portfolio to sea.
Chef Evan Neumann – Auro, Four Seasons Resort and Residences Napa Valley
Featured on the Lesser Antilles featuring Guadeloupe & Nevis voyage (January 31-February 7, 2027)
Chef Neumann leads Auro, awarded a Michelin star for contemporary cuisine grounded in classical French technique, shaped by Japanese influence, and drawn from the vineyards, farms and coastline of Northern California. Aboard Four Seasons I, he will bring an ingredient-led perspective and a deep respect for terroir to sea.
Chef Yoric Tièche - Le Cap, Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel
Featured on The Rivieras featuring Capri & Cannes voyage (October 3-10, 2027)
Chef Tièche leads Le Cap, awarded one Michelin star for cuisine that channels the essence of the French Riviera through classical technique and locally inspired menus. Returning for a second season aboard Four Seasons I, he will bring his signature Provençal and Mediterranean perspective back to sea.
Chef Guillaume Bracaval - est, Four Seasons Hotel Tokyo at Otemachi
Featured on the Canary Islands featuring Casablanca & Tenerife voyage (November 6-13, 2027)
Chef Bracaval leads est, recipient of one Michelin star, where French technique is expressed through Japanese ingredients. Aboard Four Seasons I, he will bring the restaurant's distinctive culinary perspective to sea.
Chef Bertrand Noeureuil - L'Orangerie, Four Seasons Hotel George V, Paris
Featured on the Lesser Antilles featuring St Lucia & Nevis voyage (November 21-28, 2027)
Chef Noeureuil leads L'Orangerie, which holds two Michelin stars and expresses a refined vision of French gastronomy. Aboard Four Seasons I, he will bring the restaurant's Parisian elegance and artistry to sea.
Additional chefs and voyage details for the 2027 program will be announced in the months ahead.
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