Four Seasons Yachts has officially announced a renowned roster of Michelin-starred Four Seasons restaurant chefs through a Chef-in-Residence Program.
According to certain reports, the stated program will leverage culinary craftsmanship to unlock memorable dining experiences and legendary service for select Four Seasons voyages, where ingredients and menus will evolve with each destination. More on that would reveal how this inaugural roster spans seven Four Seasons I voyages, with each chef curating menus and moments inspired by their own home kitchens.
Markedly enough, Sedna, the Yacht’s refined centerpiece dining destination, will enjoy the input of these chefs so to reach upon a top-notch dining experience, an experience which is going to build upon the restaurant’s already popular signature offerings.
“I am honored to lead this remarkable team and culinary program for Four Seasons I. Our mission is to create experiences that go beyond a meal, where menus reflect the creativity of our chefs, richness of our itineraries, and the seasonal bounties of our destinations,” said Chef Ferman who will oversee 11 distinctive restaurants and bars aboard Four Seasons I, from the relaxed Mediterranean dining concept Terrasse to the intimate omakase experience available at Miuna, as well as the in-suite dining offerings and event catering.
Talk about this inaugural lineup on a slightly deeper level, we begin from Chef Luca Piscazzi – Pelagos,. Having earned Pelagos its first Michelin star within six months of opening, Piscazzi is known for menus that blend technical mastery with a forward-looking interpretation of seasonal and local produce from and by the Mediterranean Sea. For the given development, Piscazzi was featured on the 2026 Greek Isles set for Mykonos and Hydra voyage
Next up, we have Chef Guillaume Galliot who leads Caprice, which happens to be a three-Michelin-starred restaurant renowned for refined French gastronomy expressed with global accents. Galliot was roped in 2026 Dalmatian Coast featuring Croatia and Montenegro voyage.
“It is a privilege to collaborate with an international team of chefs through our Chef-in- Residence program. We look forward to creating unforgettable dining moments at Sedna that embody the essence of Four Seasons at sea and bring our vision to life,” said Chef de Cuisine Gerardo Acunzo, who will oversee Sedna.
Then, there is Chef Yoric Tièche, who will be responsible for the 2026 Porto Cervo and Saint-Tropez voyage and the 2026 Rivieras featuring Cassis and Portofino voyage. Tièche brings a deep sense of mastery in Provençal and Mediterranean dishes, backed by a classical technique and locally inspired menus.
Finally, we have Chef Paolo Lavezzini, who is called upon for Capri and Viareggio voyages. Chef Lavezzini, on his part, will deliver refined Italian taste, with his extensive expertise in seasonal ingredients.
“Culinary excellence has always been a defining pillar of the Four Seasons experience, and with the launch of Four Seasons Yachts, we are extending that legacy to new horizons,” said Ben Trodd, CEO at Four Seasons Yachts. “Bringing internationally acclaimed Four Seasons chefs together with our own extraordinary culinary leaders has created an offering without parallel at sea. Like each voyage, this dynamic culinary program embodies artistry, variety, and a spirit of discovery that is truly unprecedented in the industry today.”
