Four Seasons Yachts has named five Michelin-starred chefs for its 2027 Chef-in-Residence program aboard Four Seasons I, from Guillaume Galliot of three-star Caprice in Hong Kong in January to Bertrand Noeureuil of two-star L’Orangerie in Paris in November. Each chef takes one voyage. On 2 November 2026, the official pages for three of those sailings showed suites as “Waitlist Only,” and Four Seasons doesn’t publish fares on the voyage pages I checked.
The lineup was announced in Toronto on 22 September 2026. It follows the first chef season, which ran in the Mediterranean from April to September 2026, Four Seasons I’s debut year after Fincantieri delivered her in Ancona on 25 February 2026. Two chefs return for a second year: Galliot, who cooked on the Dalmatian Coast voyage of 5 to 12 July 2026, and Yoric Tièche of Le Cap at Cap-Ferrat.
Four Seasons Yachts Chef-in-Residence 2027: Key Facts
The essentials, from the release and the official Four Seasons Yachts site:
- Operator: Four Seasons Yachts (Marc-Henry Cruise Holdings)
- Ship: Four Seasons I, built by Fincantieri, delivered 25 February 2026
- Size: 679 ft (207 m), about 34,000 GT
- Suites: 95, all with terraces, no inside cabins
- Staffing: 1:1 guest-to-staff ratio
- Restaurants and bars: 11, including Sedna, the 16-seat Miuna omakase and Horizon Lounge
- Program: five chef voyages, January to November 2027
- Booking status: “Waitlist Only” on three official voyage pages (2 November 2026)
- Fares from: not published on the voyage pages checked
The 2027 Calendar
All five chefs run kitchens in Four Seasons hotels, with Michelin stars as stated in the release:
| Chef | Restaurant and stars | Voyage | Dates |
|---|---|---|---|
| Guillaume Galliot | Caprice, Four Seasons Hotel Hong Kong (3 stars) | Grand Caribbean featuring Tobago & Dominica | 18–31 Jan 2027 |
| Evan Neumann | Auro, Four Seasons Resort and Residences Napa Valley (1 star) | Lesser Antilles featuring Guadeloupe & Nevis | 31 Jan–7 Feb 2027 |
| Yoric Tièche | Le Cap, Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel (1 star) | The Rivieras featuring Capri & Cannes | 3–10 Oct 2027 |
| Guillaume Bracaval | est, Four Seasons Hotel Tokyo at Otemachi (1 star) | Canary Islands featuring Casablanca & Tenerife | 6–13 Nov 2027 |
| Bertrand Noeureuil | L’Orangerie, Four Seasons Hotel George V Paris (2 stars) | Lesser Antilles featuring St Lucia & Nevis | 21–28 Nov 2027 |
Each residency follows the same published format: a four- to five-course tasting menu at Sedna with curated wine pairings, a one-day takeover of another venue on board, and a welcome reception the chef hosts in Horizon Lounge. Ben Trodd, CEO of Marc-Henry Cruise Holdings, says each sailing carries “the signature of one chef, in one region, at one moment.” More chefs and voyages will be announced later.
Where the Chefs Sail
Galliot’s 13-night Caribbean voyage sails from Miami, calling at Martinique, Tobago, St Lucia, Marie-Galante, Saint-Pierre, Dominica and Le Diamant. His chef page sums up his cooking as “finding prestige in even the most humble ingredients.” Neumann follows with seven nights from St Lucia to Sint Maarten, according to agency listings.
Tièche’s Riviera week runs from Nice to Salerno via La Ciotat, Cannes, Bonifacio, a Marina Day off Monte Argentario and Capri. Bracaval starts with two nights in Casablanca before Lanzarote, Tenerife, La Palma and El Hierro, ending in Las Palmas. I couldn’t find an official port list for Noeureuil’s St Lucia and Nevis voyage.
Sedna, the Stage
Sedna, the restaurant at the center of the program, is run day to day by chef de cuisine Gerardo Acunzo under executive chef Armando Ferman Toledo. Wallpaper (14 August 2026) described it as contemporary French and advised booking a table early. Four Seasons also promises news on Sedna’s next chapter in the coming months.
Why It Matters
All five chefs come from Four Seasons’ own hotel kitchens, from Hong Kong to Napa, Tokyo and the George V, and that is the brand’s real advantage at sea: the hotel group is its own talent pool. Bringing Galliot and Tièche back suggests the 2026 season worked, though no guest or results report has been published.
Who it isn’t for: anyone expecting a starred chef at every meal. The published format is one tasting menu, one takeover and one reception, so the other nights rest on the ship’s own galley. It also isn’t for travelers who want to lock in a suite today, since three of the five voyages are waitlisted.
Prices and How to Book
Four Seasons doesn’t publish fares on the voyage pages I checked on 2 November 2026, and the agency figures I found are either undated or ten months old, so I’m not printing them. The official pages for the Tobago & Dominica, Capri & Cannes and Canaries voyages show suites as “Waitlist Only.” Those pages also advise allowing approximately $250 per person, per day for food, drink and extras, because fares aren’t all-inclusive; I covered that model in my Four Seasons II story. The chef voyages are available through Four Seasons Yachts and luxury cruise specialists.
The Lens I’m Reading This Through
I haven’t sailed on Four Seasons I, but I know how the brand runs a hotel. At Four Seasons Jimbaran, which I rated 4/5, service was flawless: staff used my name and water bottles appeared without asking. The spicy feta gnocchi was my favorite dish; the arak cocktails were too strong.
At sea, food was the highlight of my 4/5 Le Ponant cruise in Greece, with a French-led kitchen and a full-time pastry chef for 32 guests. On Le Bougainville (4.5/5), dinner was the high point, with Bordier cheeses and pre-dinner tastings of Pierre Hermé macarons and caviar, but drinks could take 20 minutes. A visiting Michelin chef raises the ceiling for one night; what decides a voyage is whether service holds that level across 95 suites on the other nights.
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This preview is based on official announcements — I haven’t sailed aboard Four Seasons I yet. Read more about how I review or visit my Work With Me page.
