Ultra-luxury cruising is about to get even more refined. Four Seasons Yachts has announced its Chef-in-Residence programme, debuting aboard the upcoming Four Seasons I in 2026. This initiative teams the yacht’s permanent culinary leadership – Executive Chef Armando Ferman Toledo and Chef de Cuisine Gerardo Acunzo – with globally acclaimed Michelin-starred chefs from Four Seasons hotels in Athens, Hong Kong, Cap-Ferrat and Florence.
The visiting chefs will take over the yacht’s main dining venue, Sedna, to deliver bespoke menus that reflect their signature styles and the local produce of each itinerary.
Whether guests are sailing the Greek Isles in spring or exploring the Dalmatian Coast and French Riviera later in the summer, the menus will evolve with destination and season. For example, Chef Luca Piscazzi from Athens will join the Greek Isles voyages in April and May 2026, while Chef Guillaume Galliot from Hong Kong will feature on the July cruise along Croatia and Montenegro. Each chef brings a unique culinary vision, offering guests an exclusive chance to dine at sea with the same talent found in Michelin-starred restaurants.
A Dining Experience Designed for Discovery
For travellers accustomed to luxury resorts, the star appeal of fine dining is now moving to sea. The Chef-in-Residence programme is tailored for guests who view meals as more than refuelling – they see cuisine as part of the journey. On Four Seasons I, dining becomes a highlight, not a pause. The yacht features 11 distinct restaurants and bars, but Chef-in-Residence tastings at Sedna will raise the bar, blending destination-inspired dishes with the culinary leadership the brand is known for.
Not only does the programme reinforce the idea that “where you eat” matters as much as “where you stay,” it also helps position Four Seasons Yachts in a competitive luxury market. Travellers looking for exceptionally curated experiences will now find them in dining rooms at sea.
With itineraries designed around multiple regions and visitors expecting both exclusivity and authenticity, the Chef-in-Residence series adds a crucial layer of distinction. For anyone sailing in 2026, dining aboard Four Seasons I will be about more than cuisine – it will be about immersion, story and place.
