Driven by a passion for innovation and a dedication to excellence, our culinary craftspeople invite you to join them around the table as they bring the most remarkable dining experiences to life. Embark on a delicious journey of discovery, savouring their artistic creations and the most memorable culinary moments, all crafted with the genuine love and care that is the hallmark of Four Seasons around the world.

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L’Orangerie
Avocado and Cabbage Millefeuille
Inspired by Chef Alan Taudon’s sensorial journeys in Mexico, this finely-crafted dish combines the silky-smooth texture of smoked avocado with delicate layers of crunchy sliced cabbage.
Four Seasons Hotel George V, Paris
Coin & Candor
Baja California Red Snapper
Gently-smoked over a wood-fire grill, Chef Jesus Medina presents a dish inspired by his childhood fishing trips, as he serves local Baja California Snapper beneath a bed of aromatic herbs.
Four Seasons Hotel Westlake Village
Charles H
Tropic Moments Cocktail
Majestic, light and smooth-on-the-tongue, Head Bartender Odd Strandbakken’s bespoke creation effortlessly recalls Miami’s unique tropical spirit – shaken and then stirred to complete your night.
Four Seasons Hotel Seoul
Evelyn’s
Olive Wood Smoked Octopus
This artful plate features a “garden” of baby heirloom carrots, as wood-grilled octopus is unveiled in a dome of smoke that transcends flavour-enhancing aromas from dish to table.
Four Seasons Hotel and Residences Fort Lauderdale
Zhuo Yue Xuan
Bird's Nest Millet Soup with Caviar
With each bite another step on a three-dimensional journey of discovery, from the buttery chicken to the umami-packed sturgeon caviar, this creative dish leaves no detail unturned.
Four Seasons Hotel Shenzhen
La Dame de Pic London
White Millefeuille
Encased with an immaculate Tahitian vanilla cream, this delicate white-cube dessert features layers of crisp puff pastry that are intricately stacked between jasmine jelly.
Four Seasons Hotel London at Ten Trinity Square

L’Orangerie

Avocado and Cabbage Millefeuille

Inspired by Chef Alan Taudon’s sensorial journeys in Mexico, this finely-crafted dish combines the silky-smooth texture of smoked avocado with delicate layers of crunchy sliced cabbage.

Four Seasons Hotel George V, Paris

Coin & Candor

Baja California Red Snapper

Gently-smoked over a wood-fire grill, Chef Jesus Medina presents a dish inspired by his childhood fishing trips, as he serves local Baja California Snapper beneath a bed of aromatic herbs.

Four Seasons Hotel Westlake Village

Charles H

Tropic Moments Cocktail

Majestic, light and smooth-on-the-tongue, Head Bartender Odd Strandbakken’s bespoke creation effortlessly recalls Miami’s unique tropical spirit – shaken and then stirred to complete your night.

Four Seasons Hotel Seoul

Evelyn’s

Olive Wood Smoked Octopus

This artful plate features a “garden” of baby heirloom carrots, as wood-grilled octopus is unveiled in a dome of smoke that transcends flavour-enhancing aromas from dish to table.

Four Seasons Hotel and Residences Fort Lauderdale

Zhuo Yue Xuan

Bird's Nest Millet Soup with Caviar

With each bite another step on a three-dimensional journey of discovery, from the buttery chicken to the umami-packed sturgeon caviar, this creative dish leaves no detail unturned.

Four Seasons Hotel Shenzhen

La Dame de Pic London

White Millefeuille

Encased with an immaculate Tahitian vanilla cream, this delicate white-cube dessert features layers of crisp puff pastry that are intricately stacked between jasmine jelly.

Four Seasons Hotel London at Ten Trinity Square