Four Seasons Yachts has signed up some serious kitchen firepower: Christian Le Squer, the chef behind Paris's three-Michelin-starred Le Cinq, becomes culinary ambassador for Sedna, the flagship restaurant aboard the new Four Seasons I, from 2027.
It's more than a name on a menu. Le Squer will shape Sedna's culinary direction for the whole year, and Sedna's chefs will travel to Paris to train with him and his brigade at Le Cinq. He'll also help pick future Chef-in-Residence collaborations, so the influence should outlast this one partnership.
Guests who want to eat his food in person have two chances. He'll sail two 2027 Chef-in-Residence voyages himself. The first, February 21–28, 2027, runs through the Lesser Antilles, calling at Guadeloupe and Anguilla among the French and British West Indies. The second, September 12–19, 2027, links the Greek Isles with the Turkish coast, sailing from the Cyclades and Mykonos to Göcek on Turkey's Turquoise Coast.
Who is Le Squer? A Breton by birth, he spent years at Pavillon Ledoyen in Paris, a kitchen that held three Michelin stars for twelve straight years, before taking the top job at Four Seasons Hotel George V in 2014. His cooking is classically French but not frozen in time — he describes his menus as "moving" rather than seasonal, refreshing dishes whenever ingredients drift past their peak. For Sedna he says the menu will pull ideas from the seasons and the ports the yacht visits, while staying anchored in French technique.
The restaurant itself is a proper showpiece. Sedna has emerald-green interiors, seats 66 indoors and another 40 on deck, plus a private dining room for groups of up to ten. Expect French cuisine, a sommelier-built wine list and cocktails to match.
Why should a cruise traveller care? Intimate yachts live or die on their food, since there are fewer venues than on a big ship and dinner is the nightly event. Having a current three-star chef design the menu — and physically on board for two sailings — puts Four Seasons I in rare company at sea. If you're choosing between Mediterranean and Caribbean itineraries anyway, the September Greek Isles and Turkey route with Le Squer in the galley is arguably the more interesting pick: island hopping in the Cyclades followed by the Turquoise Coast is a strong itinerary on its own, before you factor in the cooking.
