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November 25, 2025

With the launch of its first yacht, scheduled for 2026, Four Seasons Yachts has announced a gastronomic offering that goes far beyond a simple onboard meal: it is a true sensory journey, designed to make every moment at the table a memorable experience worthy of the highest standards of luxury hospitality.

The company’s project reveals a collection of 11 restaurants and bars, each with its own identity, concept, and unique atmosphere, created to offer a distinctive dining experience at every moment of the voyage.

Each venue will be curated by selected teams of chefs, sommeliers, and mixologists: the intent is to offer a top-tier culinary experience, capable of adapting to the rhythms and spirit of life at sea, in an environment that is both refined and relaxed.

Among the many offerings on board, three restaurants stand out as pillars of the Four Seasons I’s culinary program: Sedna, Terrasse, and Miuna. Each has its own vision — yet all share the same attention to ingredients, service, and ambience.

Sedna is the flagship, the fine-dining restaurant designed to serve as the privileged stage for gastronomic creativity. It is the true culinary “center of gravity” of the yacht: here, chefs from Four Seasons restaurants around the world will take turns, bringing their experience and stylistic imprint on board.

When guest chefs are not present, the internal brigade will offer a menu rooted in modern French culinary techniques, enriched with global influences, and served with pairings curated by expert sommeliers. All of this will unfold in an elegant setting, characterized by a palette of emerald-green tones that lends Sedna a refined and sophisticated aura.

Additionally, a private dining room for up to ten guests will be available, making Sedna suitable not only for gourmet dinners but also for exclusive and celebratory moments.

Terrasse represents a more relaxed and Mediterranean alternative, designed for those seeking lightness and conviviality without sacrificing quality. The dishes — mainly seasonal and prepared with fresh ingredients, often the catch of the day — reflect Mediterranean tradition, reinterpreted with elegance.

The indoor-outdoor design and open kitchen, complete with live stations, give the venue a lively and informal atmosphere, perfect for lunches and dinners in a convivial yet refined context.

Finally, Miuna is dedicated to lovers of sushi and omakase. With an intimate setup — only 16 seats per seating — the restaurant offers an immersive experience, in which the direct relationship between chef and guest becomes part of the culinary pleasure.

Every dish is meticulously crafted and often accompanied by beverages chosen ad hoc: rare Japanese sakes or cocktails inspired by Japanese culture complete the experience.

A place designed for those seeking an exclusive, refined, detail-oriented dinner, far from tourist rhythms — almost a “temple of taste” on the water.

The gastronomic strategy of Four Seasons Yachts goes beyond offering luxury restaurants, aspiring instead to reinvent them at sea by introducing a dynamic and fluid concept.

A central element is the Chef-in-Residence program, announced in October 2025: during selected 2026 sailings, restaurants like Sedna will host Michelin-starred chefs from various Four Seasons locations, with menus tailored to the itinerary and local flavors.

Among the debuting chefs are Luca Piscazzi, from Pelagos at the Four Seasons Astir Palace in Athens, who will present creative Mediterranean cuisine during cruises through the Greek islands, and Guillaume Galliot, from the historic Caprice restaurant in Hong Kong, whose onboard version will offer a touch of French haute cuisine with global influences on sailings along the Dalmatian coast.

Other scheduled chefs include Yoric Tièche, with his Provençal and Mediterranean sensibilities, and Paolo Lavezzini, who will bring the Italian soul of taste to the Rivieras routes.

Leading the entire culinary program is veteran chef Armando Ferman Toledo, with decades of experience in Michelin-starred restaurants, luxury resorts, and high-end ships. Alongside him, chef de cuisine Gerardo Acunzo coordinates the internal brigade, ensuring consistency and quality when guest chefs are not on board.

This formula — combining the internal talent of the brigades with exceptional guest chefs — ensures that the culinary offering of Four Seasons I remains in constant evolution, reflecting not only the seasonality and provenance of ingredients but also the specificity of the routes and travel experiences.

The true value of Four Seasons I’s gastronomic offering lies not only in the dishes, ingredient quality, or the fame of the chefs: the real promise is to transform every meal into a global experience, where service, atmosphere, and context merge into a single dimension of luxury and comfort.

The lounge and bar areas, the venues dedicated to after-dinner drinks or entertainment, the café with artisanal pastries and gelato, the attention to detail, the elegance of the interiors — everything contributes to defining an onboard lifestyle that rejects the idea of a simple “tourist melting pot”: instead, it is a sophisticated microcosm designed for those seeking refined tranquility, pleasure, and personal care.

It is an approach fully aligned with the Four Seasons philosophy: creating moments of connection, celebration, and pleasure — not only culinary, but existential — even on a vessel. As the company states, the restaurants and bars will be “the beating heart” of the yacht.

The initiative represents a bold and ambitious statement: bringing the standards of a Michelin-starred restaurant to a yacht, with a varied, curated offering capable of adapting to different cultures, flavors, and routes.

The mix of three central restaurants — each with a distinctly different style — and a dynamic program involving internationally renowned chefs makes the experience aboard Four Seasons I truly distinctive: an invitation not only to sail, but to savor the world, all within a context of uncompromising luxury.

For lovers of fine dining, refined travel, and the feeling of being welcomed onto an exclusive stage, the promise is clear: every meal will be a memory to cherish.

Don’t miss more information, updates, and news from Four Seasons Yachts on our website Cruising Journal.

Mara Di Dio

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