By
Alex Smith |
Four Seasons Yachts has announced the international chefs who will lead its culinary offering onboard Four Seasons I, which is set to begin sailing in 2026.
The company has introduced a Chef-in-Residence Programme that will bring Michelin-starred chefs from Four Seasons restaurants around the world to the ship. The initiative will operate under the direction of executive chef Armando Ferman Toledo and chef de cuisine Gerardo Acunzo.
“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 of 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 programme embodies artistry, variety, and a spirit of discovery that is truly unprecedented in the industry today.”
Four Seasons I will be Four Seasons Yachts’ first vessel
Centred on Sedna, the yacht’s main dining venue, the programme will see visiting chefs collaborate with the onboard culinary team to create tasting menus inspired by their own restaurants and regional cuisines. Each voyage will feature a different chef, whose dishes will run alongside Sedna’s regular menu.
The inaugural line-up includes Luca Piscazzi of Pelagos at Four Seasons Astir Palace Hotel Athens, who will join Four Seasons I for two Greek Isles sailings in April and May 2026; Guillaume Galliot of three-Michelin-starred Caprice at Four Seasons Hotel Hong Kong for the Dalmatian Coast voyage in July; Yoric Tièche of Le Cap at Grand-Hôtel du Cap-Ferrat, a Four Seasons Hotel, for the August Rivieras sailings; and Paolo Lavezzini of Il Palagio at Four Seasons Hotel Firenze for the September Rivieras itinerary.
Executive Chef Armando Ferman Toledo will oversee 11 restaurants and bars onboard Four Seasons I
Executive chef Toledo will oversee 11 restaurants and bars onboard Four Seasons I, ranging from Mediterranean and Japanese concepts to in-suite dining. “I am honoured to lead this remarkable team and culinary programme for Four Seasons I,” he said. “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.”
Chef de cuisine Acunzo, who has worked in Michelin-starred kitchens across Europe and Asia, will lead Sedna and coordinate the Chef-in-Residence programme. “It is a privilege to collaborate with an international team of chefs through our Chef-in-Residence programme,” he said. “We look forward to creating unforgettable dining moments at Sedna that embody the essence of Four Seasons at sea.”
The programme will also include private dinners and curated tasting events hosted by each visiting chef during their respective voyages.