Chinese Executive Chef Mai Zhi Xiong, Barbecued Pork Belly
Yu Yue Heen, Four Seasons Hotel Guangzhou
Some of the world’s greatest chefs and mixologists make up our culinary teams at Four Seasons, and for good reason: They take pride in creating dishes and drinks that are iconic, innovative and well-loved. Through their moments of artistry, and with 27 Michelin stars among them, our craftspeople have created Masterdishes – carefully conceived culinary gems.
Now more than ever, we invite you to reconnect with loved ones over your reignited, shared passion for food and drink – through the unique excellence of these epicurean creations just waiting to be discovered.
Discover Masterdish – our collection of culinary gems, from concept to creation
Chef Fernando Méndez, Guava Gelée Stone, Dos CatrinasFour Seasons Resort Punta Mita
Executive Chef Vito Mollica, Seasonal Vegetable Pici Pasta, Il PalagioFour Seasons Hotel Firenze
Executive Chinese Chef Chan Yan Tak, Pineapple Pork Buns, Lung King HeenFour Seasons Hotel Hong Kong
Chef Partner Mauro Colagreco, Burrata with Citrus & Pistachios, Florie’sFour Seasons Resort Palm Beach
Head Bartender Valentino Longo, The Decisive Moment, Champagne BarFour Seasons Hotel at the Surf Club
What Makes a Masterdish?
- The Fénix, Fifty MilsCreated With Artistry
Inspired by the idea of morning renewals, Head Bartender Francisco Calvo Tapia looked no further than to comforting breakfasts for ingredients, and crafted the Fénix: a maceration of vodka, toast and turmeric milk with just a pinch of coffee and bacon. When plated with lavender foam, the cocktail fuels an Instagram-worthy display far more daring than a standard brunch mimosa.Four Seasons Hotel Mexico City
- Shanghainese Braised Pork Belly With Abalone, Jin ShaDriven by Taste
The culinary vision behind Executive Chinese Chef Wang Yong’s modern, authentic cuisine? Blend local tradition and history with superior ingredients treated simply. His award-winning signature Shanghainese braised pork belly with abalone begins with precision-cut pork, rock sugar, soy sauce and yellow wine. The result: a rich, sweet, melt-in-your-mouth dish you’ll return for time and again.Four Seasons Hotel Hangzhou at West Lake
- Le Framboisier, La VérandaEnriched by Connection
Looking to his surroundings for inspiration, Pastry Chef Florent Margaillan created Le Framboisier, his bestselling, emblematic raspberry cake that’s visually impressive, making it the restaurant’s most photographed dish. On first bite of the perfectly aligned scarlet raspberries is a fruity essence, followed by nutty notes and a sweet vanilla aroma – kindling a connection to the sublime Hotel gardens and mellow Mediterranean Sea below.Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel
- Executive Chef Christian Le Squer, Sea Bass With Buttermilk and Caviar, Le Cinq, Four Seasons Hotel George V ParisMaking a Masterdish
Culinary discovery is the inspiration for many globetrotters. At Four Seasons, inventive dishes and imaginative recipes are always on the menu.Discover More
Reunite. Discover. Share. #FSMASTERDISH
Explore a selection of our Masterdishes around the world.
- Junior Sous Chef Chee Weng MakFour Seasons Hotel Kuala Lumpur
Consistently the Hotel’s bestselling dessert, this beauty includes Malaysia’s most beloved flavours – the tropical taste of coconut and aromatic pandan, the rich taste of (and likeness to) durian fruit – and presents an artful display when paired with a tableside story and a gentle pour of flavoured cream.
- Chef Ismael PaulFour Seasons Hotel Madrid
A cross between haute cuisine and Spanish comfort food, Dani García’s three-Michelin-starred cuisine is best represented by this iconic dish, masterfully replicated by Chef Paul. From tomato water and molecular gastronomy emerges a striking full-size tomato likeness, enhanced with flavour-bursting accompaniments: Motril white prawn tartare and a pool of tomatillo gazpacho, in a presentation that’s nothing short of spectacular.
- Head Bartender Ádám RédliFour Seasons Hotel Gresham Palace Budapest
Inspired by a scarlet-clad muse, this cocktail became an instant favourite of celebrities and influencers alike. “Múzsa whispered to pair the iconic Hungarian poppyseed with tropical fruits such as pineapple and coconut to create an eclectic, seductive drink,” Rédli says. Guests agree he succeeded.
- Chef Partner Mauro ColagrecoFour Seasons Resort Palm Beach
Heirloom Tomato and Peach Carpaccio
To create his Florida-meets-Med dish, Colagreco begins with a tomato mosaic, topped with herbs just picked from the Resort’s garden and local farms. Peach adds sweetness, Marcona almonds and Sicilian pistachios lend nuttiness and crunch, and Maldon sea salt opens up the flavours. Served tableside, the shareable dish is a perennial go-to for guests and sun-drenched locals alike.
- Mixologist Mike BirdseyFour Seasons Hotel Toronto
Birds of a Feather
Popular because of its floral-fresh taste, this vibrant drink came about when a guest couldn’t decide what to order, and left the decision – and the crafting – to Birdsey. A short time later, a brand-new silky gin cocktail, combining sweet orange, sour lemon and elderflower, was born – and it’s been a crowd-pleasing favourite ever since.
- Executive Chef Christophe LaplazaFour Seasons Hotel Casablanca
Using ingenuity and the local seafood bounty, Laplaza elevates his simply named signature dish with complex savoury-citrus flavours sure to please the most refined palates. The stunner has caught the attention of TV’s MasterChef Maroc, spurring its popularity with local patrons and enticing hotel guests to indulge.
- Head Bartender Keith MotsiFour Seasons Hotel Seoul
Aromatic, smoky, sweet, bitter: Motsi’s improvisation on a classic Manhattan pays homage to cigar heritage and transports you to Miami’s Little Havana – and tips a hat to Maurizio Cattelan’s Comedian artwork with its playful banana garnish. A social media sensation served in a speakeasy named among Asia’s 50 Best Bars, the artistic cocktail is sure to enhance your social time and create an everlasting impression.
- Executive Chef Massimo MantarroSan Domenico Palace, Taormina, A Four Seasons Hotel
Spaghetti al Nero di Seppia
For a contemporary twist on a traditional Sicilian pasta and cuttlefish plate, Mantarro takes a deconstructed approach: Creamy layers of garlic-infused broccoli rabe fondue, white marinated cuttlefish ragout and cuttlefish ink–infused pasta, crowned with crispy calamari. In a word: delicioso.
- Food & Beverage Manager Pushkar ChitnisFour Seasons Resort The Nam Hai, Hoi An
Well-loved because of its flavours and properties, this refreshing drink exudes sweet mandarin and a hint of spice – but starts with bird’s nest water. The water, revered locally for its energy-boosting powers, cools the body by balancing yin and yang, and makes this the ideal cocktail in Vietnam’s tropical climate.
Where will your curiosity – and palate – take you? Be inspired by fellow gastronomic travellers, then share your own Masterdish moments.