Four Seasons Hotel Ritz Lisbon Archives - Page 4 of 5

Tech Amenities You Have to See to Believe

Posted on December 20, 2017December 22, 2017 by Leigh Crandall

Strolling the grounds of Four Seasons Resort Mauritius at Anahita is an eye-popping experience – 53 gardeners work on the 64-acre lagoon-side Resort, perfecting the lush grounds. But it’s also an educational one, thanks to the resort’s new garden tour—guests can use their phones to scan Quick Response (QR) codes along the walkways to identify local plants, like the Pandanus utilis (with spiny leaves and aerial roots) and the green leaves of the rare Cassine orientalis. The QR codes also detail “Fast Facts” on each plant, including growing advice for green thumbs. “Look for Traveller’s Palm, which has a fan-like shape that inspired the international airport here, and the tamarind tree, which is found near the tennis courts and has a sweet fruit that’s part of the welcome amenity for guests,” says Debbie Duval, Director of Public Relations and Communications for the Resort. “All guests are able to enjoy use of complimentary bicycles throughout their stay, so this is the perfect way to learn more about nature while cycling around.”

Four Seasons Resort Mauritius at Anahita

Calling all oenophiles: Four Seasons Hotel Silicon Valley at East Palo Alto has added Plum wine dispensers – which chill, preserve and perfectly serve full bottles of wine – to suites and select guest rooms. “One of the great things about Plum is that it allows us greater flexibility to feature hand-selected wines based on our guest preferences,” says Director of Food and Beverage Richard Lanaud. “The wines can also be easily changed out, so for instance if we know a guest prefers a specific type of wine, or if they are bringing a special vintage from their own collection, we can very easily place those wines in the machine, which then individually chills and preserves them at their perfect serving temperature.” The machines hold two bottles at a time – typically a white and a red – and they’re identified by a built-in database of more than 6,000 wines; it automatically shares the backstory of the wine’s varietal and vintage, and alerts management if one needs to be replenished. One of the first wines featured in the dispensers was Blend 122, a unique red wine blend created by Byington Vineyard & Winery exclusively for the Hotel.

Four Seasons Hotel Silicon Valley at East Palo Alto

In November, Four Seasons Resort Orlando at Walt Disney World® Resort launched a new Style Chat service connecting guests to a stylist via text. The stylist hand-selects items from the Resort’s boutique, which carries brands like Tory Burch, Missoni and Jimmy Choo, that are then delivered directly to the guest’s room. “Many of our visitors are hurrying from park to park, or trying to squeeze in a few extra minutes in the Resort’s lazy river,” says Teresa Hughes, Retail Manager. “Letting us deliver curated fashion straight to your room allows you more time to enjoy your vacation.” It can also solve last-minute sartorial problems. “We recently had a guest whose husband wanted to take her to Capa, our rooftop restaurant, for dinner, but her luggage was lost by the airline,” Hughes says. “We connected with her via Style Chat, then sent a ‘Night Out’ look to her room. She stopped into the boutique to say ‘thank you’ and that she was so pleased she didn’t have to spend time away from her kids shopping.”

Four Seasons Resort Orlando at Walt Disney World® Resort

In December, Four Seasons Hotel Los Angeles at Beverly Hills unveiled five guest rooms and two suites tailor-made for a healthful stay, including amenities curated by Delos like circadian mood lighting, meditations by Deepak Chopra, and an in-room dining menu created by the Hotel’s Executive Chef Byron Thomas and approved by the Cleveland Clinic (including antioxidant-rich salads, seared salmon and avocado and pistachio dumplings). “The air is purified in the rooms four times per hour, which reduces pollen, mould spores, and other pollutants,” says Billy Cueto, Director of Rooms at Four Seasons Hotel Los Angeles at Beverly Hills. “And each comes with in-room yoga mats by Alo, a body ball and hand weights; suites even have Peloton bikes.”

Four Seasons Hotel Los Angeles at Beverly Hills

If applying sunscreen to your entire body in 10 seconds without lifting a finger sounds too fantastic to be true, check into Four Seasons Resort and Club Dallas at Las Colinas. In July, the property installed a SnappyScreen, which was invented by Cornell University alum Kristen McCllelan to apply your choice of PABA- and paraben-free sunscreen in SPF 15, 30 or 40 to your entire body. (Guests have easy access to disposable hair caps and eye protection.) “SnappyScreen was a huge hit with our guests – it was amazing to see so many people Snapchat and Boomerang videos of themselves using the device all summer long,” says Graham Williamson, Director of Food and Beverage at the Resort. “Even golfers have found the SnappyScreen, and sneak onto the pool deck before they hit the first tee to apply their sunscreen.”

Four Seasons Resort and Club Dallas at Las Colinas

Four Seasons Hotel Ritz Lisbon recently introduced the Art Collection by Ritz Lisbon app for iPhone and iPad — a behind-the-scenes tour of the property that even allows users to rate the museum-quality pieces by Portuguese artists like Carlos Botelho, Estrela Faria and Lagoa Henriques. “Don’t miss the three tapestries by José de Almada Negreiros in the lobby-level lounge named for him, the Almada Negreiros Lounge,” says Catarina Mendonça Social Media & Marketing Coordinator for the property. “They’re hand-made and based on the Centauro constellation; note how different coloured dots simulate earth and sky.”

Four Seasons Hotel Ritz Lisbon

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Where Our Sommeliers Go Wine Tasting

Posted on October 9, 2017August 25, 2021 by Stephanie Jones

We asked Four Seasons sommeliers to reveal their go-to vineyards for wine tasting, including which bottles to uncork where. From an urban winery in San Francisco to a Portuguese vineyard kick-started by a nonagenarian winemaker, here are their favourite – and often unexpected – picks.

An aerial view of San Francisco’s Treasure Island, home to Oro En Paz winery.

Photo Courtesy of Alamy Stock Images

SAN FRANCISCO, CALIFORNIA

“There’s no need to travel far for good wines when you’re in San Francisco,” says Michael Baldonado, sommelier and MKT Bar Manager at Four Seasons Hotel San Francisco. “There are great wineries right here in the city, where you least expect them.” One of his choices: Oro En Paz, a winery on Treasure Island whose name, which means “gold in peace,” is part of San Francisco’s motto.

“The winery is truly local, sourcing fruit from family-run vineyards in Contra Costa, Sonoma and Lake counties,” Baldonado says. “My favourite of their wines is the Del Barba Vineyard Carignan 2014. It’s crafted from grapes from fifth-generation, 120-year-old vines and has a delicate finish with light tannins.” The meal he would pair it with is equally unexpected: a carnitas burrito from El Farolito in the Mission district: “The richness of the pork and brightness of the tomatoes make for a magical pairing, best enjoyed at Dolores Park with friends and sunshine.”

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The gardens of the José Maria da Fonseca winery in Setúbal, Portugal.

Photo Courtesy of Alamy Stock Images

LISBON, PORTUGAL

“At the age of 92, Baron Bodo von Bruemmer came to Lisbon to produce wines at Casal de Santa Maria,” says Gabriela Marques, sommelier at Four Seasons Hotel Lisbon’s Varanda restaurant. “He recently passed at age 106, having produced some of the most amazing wines of Lisbon – including mineral Malvasia of Colares, which pairs perfectly with our coastal seafood.”

Marques recommends that guests who are visiting in autumn work with the Concierge to visit the seventh-generation, 650-hectare José Maria da Fonseca estate during Vindimas, the festive harvest time when the grapes are picked. “The day trip takes you behind the scenes of the family’s winemaking culture,” Marques says. She’s quick to note that although Portugal is often considered an emerging wine region, it has been making wine since the days of the Roman Empire. “Hundreds of indigenous grape varieties grow here – like Baga, Alfrocheiro and Fernão Pires,” she says, “many of which are blended, as is the Old World way.”

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The wine cellar at Four Seasons Hotel George V, Paris, holds some 50,000 bottles.

Photo Courtesy of Four Seasons Hotels and Resorts

PARIS, FRANCE

Gabriele del Carlo has been obsessed with wine since he was 18, working in the legendary wine cellar of Enoteca Pinchiorri in Florence, Italy. Now head sommelier at the Michelin-starred Le George restaurant at Four Seasons Hotel George V, Paris, Del Carlo loves showing guests around the Hotel’s 50,000-bottle-deep wine cellar. “It’s 45 feet below ground and a perfect playground for any wine lover,” he says.

His favourite tipples include Mersault Charmes 2012, paired with Burgundy-style snails: “The herbal touch and intensity of the Chardonnay will perfectly balance the heavy flavours of garlic and parsley.” Del Carlo also recommends drinking Champagne in Champagne – and adores the behind-the-scenes tour at Krug vineyards. “Reims is just an hour and a half from Paris by train,” he says, “and there’s nothing more enchanting than sipping a glass of Champagne facing the imposing circa 1211 Reims cathedral.”

Four Seasons Hotel George V, Paris

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When in Tuscany, a visit to the Chianti hills is in order, says Walter Meccia of Four Seasons Hotel Firenze.

Photo Courtesy of Four Seasons Hotels and Resorts

FLORENCE, ITALY

Rome-born Walter Meccia’s obsession with wine began when he was just 15 and not even allowed to drink it yet. “I had a professor at my hôtellerie high school who was an expert and made me start to love wine even though I’d never tasted it,” says Meccia, sommelier at Four Seasons Hotel Firenze. “The opening of a new bottle was like a ritual, the sound of bubbles falling in the glass a melody.” He became a professional sommelier at age 18. Among his favourite wineries: Castello di Ama, which was founded in the 1970s in a 12th-century town in the Chianti hills.

“They were among the first to plant Merlot grapes in Chianti, and it’s an amazing place to visit because they’re passionate about contemporary art, too,” Meccia says. (Anish Kapoor, Louise Bourgeois and Hiroshi Sugimoto have all had their work featured on the estate.) “Be sure to have lunch or dinner in their recently opened restaurant, where real Tuscan food is prepared by cooks that once made meals for the family.” Don’t miss a glass – or a case – of their L’Apparita wine. “It was Tuscany’s first pure Merlot and has had a cult following since its first vintage, in 1985.” Back at the Hotel, try the Spa’s Chianti Relax Massage – Chianti oil mixed with rosemary and sage is reported to revitalize your skin and circulation, and certainly your mood.

Four Seasons Hotel Firenze

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Everything You Should Know About Port Wine

Posted on December 22, 2016December 22, 2016 by Nick Passmore

As I sit down to write this column I have at my elbow a highball glass of ice, dry white port and tonic.

What, you might ask, is this travesty? Port is red, surely? Port is a sweet, old-fashioned after-dinner drink – not a refreshing aperitif. And besides, who ever heard of mixing it with tonic?

Well, Licínio Pedro Carnaz, for one. Carnaz is the sommelier at Four Seasons Hotel Ritz, Lisbon, and this white port concoction is one of the offerings at the Hotel’s Ritz Bar.

“It’s not well known,” he says, “but [it’s] one of our suggestions as an aperitif, and our guests get very surprised at it.”

The drinking of after-dinner port, vintage port, has been a ritual of the English cultured classes for centuries. In these less formal times, though, it’s a tradition that’s quickly evolving.

Millenials don’t have as many preconceived notions about port, so much more is possible. – James Tidwell, master sommelier at Four Seasons Dallas

“Today, the interest in port may not be the traditional ‘We’re going to open a 20-year-old vintage port,’ but [instead], in using port in different ways,” notes James Tidwell, Beverage Manager and Master Sommelier at Four Seasons Resort and Club Dallas at Las Colinas.

“If you’re talking to millennials about a wine that needs 20 years to be at its best, then you’ve lost them. Millennials are drinking it in any way that’s attractive and affordable.”

White Port and Tonic cocktail at Four Seasons Resort and Club Dallas at Las Colinas

This White Port and Tonic is a modern twist on the traditional wine and is popular among guests at Four Seasons Resort and Club Dallas at Las Colinas.

“But we do have a number of guests who are well-travelled and know wines from all over the world, and they tend to drink 10- and 20-year-old tawnies,” Tidwell continues. (Tawny port is long aged but in wood rather than the bottle, and has a nutty, mellow character.) “And baby boomers are drinking port in the more traditional styles – tawnies and LBVs [late bottled vintage, aged four to six years in wood] – after dinner and with desserts.”

Four Seasons Resort and Club Dallas at Las Colinas

A port primer

Man swirling port at Graham's Port winery

Port wine’s popularity through the centuries can be attributed to its flavour, which is both stronger and sweeter than traditional table wine.

Photography courtesy Graham’s Port

Port’s longstanding popularity as an after-dinner drink can be credited to its fortification: About halfway through the fermentation process, a dose of a neutral grape spirit known as aguardiente is added to the wine, both fortifying it and halting the fermentation before all the sugar has been converted to alcohol. The resulting wine is both stronger and sweeter than traditional table wine, and comes in several varietals:

Vintage port is made in tiny quantities in only the best years and bottled after two years in 550-litre (145-gallon) traditional oak barrels called “pipes.” It then ages for 20, 30, even 50 years.

Crusted port is a blend of different vintages, bottled young enough so it throws a sediment, like vintage port.

Tawny port, long aged but in wood rather than the bottle, has a nutty, mellow character.

Late bottled vintage (LBV) port, a single-vintage port bottled after four to six years in wood, offers some of the character of vintage port at a more modest price.

Ruby port, a blend of young vintages, is fresh and fruity but lacks the complexity of older versions.

White port is similar to ruby but is made from white grapes. It is best chilled, as an aperitif.

Preserving port history

Port has been produced since the late 17^th century, and became popular in England when constant wars with the French cut off access to Bordeaux. The continuing English influence can be seen today in the prominence of brands such as Graham’s, Taylors, Churchill’s, Cockburn’s and Croft, all named for English founders, many dating back to the early 18^th century. Members of the Taylor, Churchill and Graham families are still involved in the business today.

Many of these houses participate in an annual sailing race in the sleepy Portuguese town of Oporto (a three-hour drive from Four Seasons Lisbon) during the annual festival of São João (St John). The unusual barcos rabelos, emblazoned with their company names and logos, race upstream along the Duoro River – a nod to the route these boats once took to deliver the wine from the vineyards to the port lodges in Vila Nova de Gaia. With a flat bottom, no keel, and a long and heavy oar, these unwieldy boats are extremely difficult to control under sail.

“They were never designed as sailing boats, but we, in our infinite wisdom, use them as such, and as a consequence we sometimes have spectacular accidents,” says Dominic Symington of Symington Family Estates.

Traditional barcos rabelos ship in Oporto, Portugal

During an annual sailing race in Oporto, Portugal, several port wine brands race barcos rabelos up the Duoro River in honor of the route these boats once took to deliver the wine centuries ago.

Photography courtesy 500px

The fireworks at midnight during the festival of São João in Oporto, Portugal

On the 24th of June every year the Portuguese city of Oporto hosts the festival of São João, Saint John, the patron saint of the city. During the all-night carnival, celebrants watch a beautiful firework display at midnight.

Photography courtesy Alamy

Four Seasons Hotel Ritz Lisbon

Evolving tastes

A century ago, English aristocrats may have imbibed only the best vintage port, but times have changed. Most in demand now, Tidwell says, are port coolers, chilled tawnies as aperitifs, and anything that’s experiential and accessible.

“Can people afford to drink mature vintage port on a daily basis? No. Can they go into a wine bar in Brooklyn and get a white port cooler? Yes. They can afford it, and it’s something they can understand.”

Adrian Bridge, CEO of The Fladgate Partnership, makers of Taylor’s, Croft, Fonseca and Delaforce brands, is seeing the same trend. “In the U.S., it’s the rapid growth in cocktails and punches, in on- and off-trade respectively, that has created the most excitement recently,” he says. “Barmen and mixologists are finding that port has a range of wonderful flavours that can be used in a number of cocktails.”

As drinking patterns change, port’s versatility and adaptability have become its strengths.

While he doesn’t sell much vintage port – the market for this rarity has always been Great Britain – Carnaz at Four Seasons Lisbon says the demand for tawnies and LBVs, in addition to remixes like the white port aperitif, remains steady: “We sell more LBVs because they are easier to drink, they are filtered [so there’s no sediment to worry about], they’re not so expensive, and they keep in good condition for a few days.”

Carnaz has observed another development in port drinking, one that would have shocked the practitioners of the old procedures. Now that Chinese people have discovered port – not surprising, he says, given their predilection for sweeter alcoholic drinks – “they like it especially with the Portuguese seafood dish arroz de marisco. It’s a very strange combination, but they love it.”

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15 Photographs That Capture the Best of Europe

Posted on October 26, 2016June 3, 2025 by Caroline McCoy

JB Qorz has spent his career creating beautiful images, acting as a special-effects artist for international brands such as Saint Laurent and Renault, and stepping behind the camera lens for the likes of Coca-Cola and Sony. The French-born photographer and perennial traveller has also earned acclaim through his Instagram feed, where nearly half a million followers admire his dreamy, atmospheric images.

I do not want to capture one second, but rather timelessness. Back home, a photograph is all I have left, between fantasy and reality. – JB Qorz

He shoots without a filter and often in the early morning hours, capturing rays of sunlight breaking through a pine forest or a streak of pink sky illuminating city streets. His aesthetic transcends language; he rarely titles or captions his work in great detail, preferring that his images communicate the essence of the places he visits.

“For me, photography is sharing emotions or even ideas that words cannot express,” Qorz says. Despite his serious talent, Qorz doesn’t take himself too seriously. “Creation is about living the moment,” he says. “It is all about revealing [a feeling] rather than trying to intellectualize it.”

The artist recently returned from a 10-city tour of Europe, during which he captured quiet corners and iconic landmarks with the nuanced perspective that continues to draw fans. We asked him to share some of his favourite shots, from the banks of the Bosphorus to the narrow streets of Florence. Here, he reveals the best of Europe through his lens.

Starlight at sunrise in Saint-Jean-Cap-Ferrat, France

The gardens at Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel

“If hundreds of people walk through [a place],” Qorz says, “what would they have in common?” With this image, the photographer attempted to capture both the fantasy and the reality of a stroll through the gardens.

Photography courtesy of JB Qorz

On a quiet peninsula between Nice and Monaco, the historic Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel, fronts the Mediterranean Sea. Qorz captured this image of the Hotel’s fragrant gardens just before daybreak. “I can see both the sun and the stars!” he remembers.

Grand-Hotel du Cap-Ferrat, A Four Seasons Hotel

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Ancient meets modern in Istanbul

At 160 years old, the Ortaköy Mosque is one of Istanbul’s newer landmarks. The ornate structure replaced the mosque that was destroyed during a civic uprising at the end of the Tulip Period in 1730.

Photography courtesy of JB Qorz

The 19th-century Ortaköy Mosque stands at the water’s edge very near Four Seasons Hotel Istanbul at the Bosphorus. The photographer was compelled by the juxtaposition between the neo-Baroque architecture of the mosque and the modern bridge that stretches behind it. “Istanbul is a city of many contrasts,” he says. “Sports cars and carriages, ultramodern bridges and old streets and mosques . . . it is a rich blend.”

Four Seasons Hotel Istanbul at the Bosphorus

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Streetcar scenes in Lisbon

Lisbon’s early streetcars were crafted in Philadelphia by J.G. Brill Company. Its newer cars maintain the Brill aesthetic, which you can still see today.

Photography courtesy of JB Qorz

Lisbon’s streetcars are iconic. For Qorz, capturing one in motion required a quick eye and some daredevil collaboration. “Here’s the tip,” he says. “Travel with your partner. Once you have found the right angle . . . [your partner] crosses the street and drops an item in the road to block traffic. Then you only have to take the picture and check that your partner is all right!” Our tip: Snap your streetcar photos from the safety of a sidewalk.

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Famed landmarks in London

London's Big Ben and the Palace of Westminster

“We cannot see the face of the character in the photo,” says Qorz. “I always try to make it possible for everyone to identify with the person featured in a picture.”

Photography courtesy of JB Qorz

Qorz’s many fans admire his ability to find a new perspective on oft-photographed destinations. “My goal is not to achieve a completely realistic photo,” he says, “but rather to . . . amplify travel through [a sense of timelessness].” The layered perspective of this image lures the viewer into the scene, which is, of course, London’s famous Big Ben and the Palace of Westminster.

Four Seasons Hotel London at Park Lane

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Perspectives in Paris

Qorz says he dealt with the prestige of the landmark by approaching it as he would a nondescript landscape.

Photography courtesy of JB Qorz

Though he was not born in Paris, Qorz spends much of his time there. Seeing the city with the fresh eyes of an artist “is a very interesting exercise,” he says. “Being confronted with a well-known place is like being confronted with oneself.” To capture this image of the Eiffel Tower, he pretended he was seeing it for the first time.

Four Seasons Hotel George V, Paris

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A view of Brunelleschi’s Duomo in Florence

The narrow streets of Florence beckon travellers with Old World charm. Qorz urges the guest to set out on foot and wander.

Photography courtesy of JB Qorz

Just a sliver of the city’s most iconic landmark, peeking from beyond a quintessentially Italian street, “illustrates very well the moment I first saw Brunelleschi’s Duomo,” says Qorz.

I love the feeling of seeing things that have been seen by thousands of people before me; it is a kind of communion.

This view invites a long look at the city’s quieter, more charming side, and conveys the experience of stumbling upon something magical while exploring a new destination.

Four Seasons Hotel Firenze

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Life on the Vltava in Prague

The Charles Bridge, the oldest of the city’s bridges, was constructed in the 14th century, and was the only connection between Prague Castle and Old Town until 1841.

Photography courtesy of JB Qorz

As much as the photographer enjoys the improvisation of his craft, many of his shots require careful research and a lot of walking. To capture this image, he climbed above the city and waited for the boat in the foreground to come into view. The series of bridges that stretch across Prague’s Vltava River emphasize the city’s beauty and historic significance as a trading route between Eastern and Western Europe.

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Building a story in Budapest

The Chain Bridge, which extends from the entrance of Four Seasons Hotel Gresham Palace Budapest, connects the Buda and Pest sides of the city.

Photography courtesy of JB Qorz

During his visit to Budapest in early December, Qorz came upon a father and son feeding a pair of gulls by the Chain Bridge at the bank of the Danube River. “In the morning I . . . discover what I did not see at our arrival by night. I hurry because I know it will be possible to capture the birds and the bridge at the same time. The bridge alone would not be enough. I have to build a story.”

Four Seasons Hotel Gresham Palace Budapest

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Explore more of Europe through Qorz’ eyes

In Budapest, Qorz photographed the Hungarian Parliament Building from a perch across the Danube at the Buda Castle.

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During a sunrise stroll on the grounds of Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel, Qorz captured a young man preparing the famous pool for the day. “The pool and the Mediterranean Sea mix up,” says the photographer. “A beautiful memory.”

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Of the pool at Four Seasons Hotel Istanbul at the Bosphorus, Qorz says, “I have seen a lot of pools, [but] you cannot help but be impressed at the sight of this one.”

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Qorz snapped this perspective of Lisbon’s Bélem Tower during a photography tour, from the sidecar of a vintage motorcycle.

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An aerial view of Prague’s Old Town Square captures the city’s history and charm.

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“This couple in front of the Louvre embodies this popular imagery of Paris, the romantic city,” Qorz says.

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Your Ticket to the World’s Most Epic Culinary Adventure

Posted on August 11, 2016January 22, 2024 by Veronica Chambers

Noma is considered by many to be the world’s most influential restaurant. In 2017, the Copenhagen restaurant’s team and Four Seasons partner for a nine-city, 19-day, once-in-a-lifetime Private Jet journey. Noma Chef René Redzepi curated the food tourism itinerary to connect guests with his culinary friends around the world.

Look behind the scenes

One of two Four Seasons Private Jet Experiences available in 2017, the Culinary Discoveries trip introduces guests to top chefs and producers for discussions, foraging expeditions, cooking classes, communal meals and street-food adventures – each experience designed to reveal something not only about the destination’s culinary heritage, but about its culture.

As with every Four Seasons Private Jet Experience, the in-air services and amenities – from the hand-stitched Italian leather flat-bed seats to the latest vintage of Dom Pérignon – are unbeatable, helping to make the journey as enjoyable as the destinations.

SEOUL | May 27–29, 2017

A blend of historic tradition and modern accommodations, Seoul offers travellers an immersive cultural and culinary experience.

Photography courtesy Reabirdna / Thinkstock

At Four Seasons Hotel Seoul, dine at Yu Yuan, which features a Peking duck oven for preparing the restaurant’s signature dish.

Temples use soy sauce and kimchi fermenting pots as a part of creating traditional temple food, which enriches the practice of meditation.

Photography courtesy Alex Barlow / Getty Images

In this burgeoning food destination, the journey begins with a truly exclusive experience: dining at the home of Chef Jong Kuk Lee, a pioneer in the city’s farm-to-table movement. Lee was trained as a painter, but his passion for authentic Korean food has made him a self-taught master of traditional cooking and fermentation. Although he’s more likely to shy away from a spotlight than to seek one out, he has gained renown among those in the know. “I’ve personally been to his home for dinner, and it’s a very sought-after experience,” Redzepi says.

The next day, guests will visit Mount Bukhan and Jin-Kwan temple for a private demonstration of the centuries-old practice of creating temple food – meals designed to enhance meditation. A trip to the pioneering “New Korean” restaurant Jungsik, noted as the first restaurant to apply molecular gastronomy to Korean ingredients, rounds out your time in Seoul.

Between outings, guests will find that Four Seasons Hotel Seoul mirrors the city’s intoxicating mix of venerable history and modern sensibility. Here, Noma Managing Director Peter Kreiner will begin the conversation series with insights into innovation and creativity at Noma. As managing director, Kreiner has created a business model that prioritises the kitchen staff’s inventiveness and the guest’s experience. That deep respect for artisanship has proved wildly successful for Noma, and it is a value widely embraced in Korea.

TOKYO | May 29–June 1, 2017

Experience authentic, traditional street food in downtown Tokyo, and shop at the famous Tsukiji fish market.

Photography (right) courtesy Getty Images

Home to flagship luxury stores and the latest in Tokyo fashion, the Ginza district promises a lively shopping excursion.

The Tokyo experience begins with a traditional tea ceremony, which involves the preparation and presentation of green tea made from matcha, the powdered form.

Photography courtesy fancy.yan / Getty Images

In 2015, the entire Noma team, along with their families, moved to Japan for six weeks to open a pop-up restaurant with an entirely new menu, new ingredients and new techniques. The Tokyo stop invites guests to see the city the Noma way, from foraging in the city’s outskirts to attending a private dinner with Chef Namae Shinobu at his Michelin-starred L’Effervescence.

For me, Japanese cuisine is on par with all of the greatest cuisines of the world. The range of food, the culinary traditions and the products are amazing. – René Redzepi

Here, you’ll get to explore the famous Tsukiji fish market, one of the largest in the world. “The best fish market I’ve seen is the one in Tokyo,” Redzepi says. “When you go to good ones – the ones that have all of the weird creatures that are in the ocean – it’s like watching a documentary of all of the shapes, sizes and colours of the ocean.”

From Four Seasons Hotel Tokyo at Marunouchi, venture out to visit a Redzepi favourite, Switch Coffee, or take a private samurai sword-fighting lesson with the choreographer for the movie Kill Bill. Redzepi hasn’t tried the latter yet; he jokes, “I don’t think knife skills in the kitchen would get you very far in a sword fight.”

HONG KONG | June 1–3, 2017

Sipping cocktails at sunset, cruise across Victoria Harbour in one of the ancient Chinese sailing ships known commonly as red-sail junk boats.

Photography courtesy Yongyuan Dai / Getty Images

Taste fresh, local cuisine as you work your way through traditional food markets in downtown Hong Kong.

A bustling market filled with local delicacies and performers, Temple Street night market will appeal to all of your senses.

Photography courtesy Nikada / Getty Images

Hong Kong is the perfect next “course.” Although the city moves fast, Four Seasons Hotel Hong Kong is a luxurious getaway, with stunning views of Victoria Harbour, Kowloon and the mountaintop known as the Peak. Enjoy dim sum at the Hotel’s three-Michelin-starred Lung King Heen, cocktails in a red-sail junk boat and a traditional banquet with a whole suckling pig at Fook Lam Moon. “I’m personally very excited about Hong Kong, as it’s a place I’ve always wanted to go,” Redzepi says.

Excitement is certainly on the menu at Bo Innovation, where Chef Alvin Leung, Jr., hosts an “X-treme Chinese Dinner” to immerse you in the avant-garde intersection of molecular gastronomy and modern Chinese cuisine. Get a taste of more traditional local cuisine and culture with a visit to the labyrinthine market to purchase ingredients like dried seafood or the spiky-skinned durian fruit, or to grab a quick bite of roast chicken and an ice-cold beer.

CHIANG MAI | June 3–6, 2017

In Chiang Mai, strawberry fields are plentiful, surrounded by beautiful mountains and filled with delicious fresh berries.

Explore the verdant jungle of Thailand as you ride atop an elephant to a nearby hill tribe village.

Shopkeepers and rice bowls in Chiang Mai

Discover fresh, organic food with a visit to the bustling Warorot Market (at left) and the Royal Project farm, where Thai jasmine rice (at right) is grown.

Four Seasons Resort Chiang Mai, surrounded by a lush mix of jungle and mountains, offers a distinct change from the urban destinations. Former Noma Chef Garima Arora, whom Redzepi describes as “one of the super talents that has been through our kitchen,” joins the group here for a meal and a visit to a Royal Project farm to see sustainable farming models under development in Thailand. The Royal Project is an initiative of the king’s to replace opium farming with agricultural production that provides far-reaching economic and social benefits to the communities in the country’s highland areas.

Guests will begin their stay in Chiang Mai with an elephant excursion to a nearby village, and at the end of the first day they will embark on another local adventure: the nightlife. Bo.Lan restaurant founder Duangporn “Bo” Songvisava, recently named one of Asia’s best female chefs, hosts a “Not Your Average Curry” dinner and a night on the town.

MUMBAI | June 6–8, 2017

Take in the views of the vibrant city from 34 storeys above it at AER, the rooftop bar at Four Seasons Hotel Mumbai.

Learn about spices from an expert as you prepare traditional Indian specialties with former Noma chef Garima Arora.

Photography courtesy Natasha Breen / Alamy

Mumbai’s dabbawala workers pick up freshly made meals from their clients’ homes daily and deliver the containers to the workplace in time for lunch.

Arora, originally from Mumbai, joins the journey here too. “I wanted her to become one of the lead managers in the kitchen at Noma, but alas, she was homesick,” says Redzepi – and this colourful and flavour-filled conclusion to the Asian portion of the adventure will explain why.

Guests can head out from Four Seasons Hotel Mumbai to find some of the most innovative street food in the world. Arora leads guests through Crawford Market to sample kebabs, mutton biryani and other beloved dishes, and then leads them through the preparation (and enjoyment) of a meal of traditional Indian food. Back at the Hotel, cocktails and conversation await: Noma Chairman Marc Blazer will share his thoughts on the behind-the-scenes workings of Noma as a global business model.

FLORENCE | June 8–10, 2017

During your stop in Florence, admire gorgeous views of the main monuments, including the Duomo.

Photography courtesy Nuno Alves / 500px

For the last 40 years, butcher extraordinaire Dario Cecchini has been perfecting the art of cutting and cooking meat.

Photography courtesy SFM ITALY A / Alamy

With hills, vineyards, olive groves and farmhouses, Tenuta di Valgiano offers both beautiful views and delicious wines of Tuscany.

Photography courtesy Tenuta di Volgiano

From an optional day trip to Damiano Donati’s bistro in Lucca to a deep exploration of history and terroir at Tenuta di Valgiano winery, together Noma and Four Seasons Hotel Firenze present the best of Tuscany. Meet a member of the extended Noma family: eighth-generation butcher Dario Cecchini in Chianti. “Dario comes from an amazing tradition of craft and skill, something that is increasingly rare these days,” Redzepi says. “There is always something to learn from him through watching and appreciating his craft.”

Your time in Florence includes a tour of the city to see such landmarks as the Duomo museum and the Uffizi Gallery, and a private opening of the Galleria dell’Accademia to see Michelangelo’s David. On the way back to the airport, you’ll stop to hunt truffles – a perfect final souvenir of your time in Florence.

LISBON | June 10–12, 2017

In Lisbon, enjoy Portuguese delicacies as well as exciting street food, all while soaking up views of the beautiful city.

Photography courtesy J.M.F. Almeida / Getty Images

Situated near Morocco and Spain, Lisbon has a rich culinary tradition marked by fresh seafood and delicate spices.

Photography courtesy Lissette Giron / 500px

See some of Lisbon’s most spectacular sites – Alfama, Castelo de São Jorge, Bairro Alto – through the lens of a camera and in a vintage moto-sidecar.

Photography courtesy Cheryl Howard

See how a seafood-rich culinary tradition has evolved into something new and exciting with the influence of neighbouring cultures. Join acclaimed Chef Nuno Mendes for a petiscos dinner, much like Spanish tapas; he can also introduce you to Lisbon’s nightlife and the street food that sustains it.

From Four Seasons Hotel Ritz Lisbon, depart in a motorcycle sidecar for the Hotel’s Extraordinary Experience – a tour with a professional photographer who gives guidance on how to capture the best images of Lisbon’s most impressive miradourous (sites). A customised Street Art Tour reveals large-scale murals created by local and international artist collectives.

The last night in Lisbon concludes with a gala dinner at Belcanto, José Avillez’s two-Michelin-starred restaurant in the historic Chiado district.

COPENHAGEN | June 12, 2017

The Danish capital offers a mix of Old World charm and modern architecture, complete with an incomparable culinary experience with the renowned Noma team.

Photography courtesy Peter Zelei / Getty Images

Chef René Redzepi, one of the most influential and innovative chefs in the world, takes you behind the scenes of Noma during a private dining experience.

Photography courtesy Laura L.P./HdG Photography (left) and Mikkel Heriba (right)

At Noma, enjoy innovative dishes that feature ingredients foraged from the surrounding land.

Photography courtesy Laura L.P./HdG Photography

Redzepi welcomes the group to Copenhagen for a truly special Noma experience. Up until its final night of service on February 24, monthly reservation requests at Noma’s original location numbered around 100,000. Getting a seat at the Noma table has historically been a nearly impossible feat, and Noma’s new urban farm location is expected to be just as in-demand when it opens this summer.

Guests on this journey will forage with the Noma team for ingredients like samphire and beach coriander, and share aperitifs on the beach. And during an intimate conversation, Redzepi will take guests through the evolution of Noma from a modernist formal dining setting to its next incarnation.

PARIS | June 12–14, 2017

Thousands of years of history, art and fine dining converge in the cultural hub that is Paris. Take in the beautiful view of the city from Four Seasons Hotel George V, Paris.

At Le Cinq, dine on exquisite cuisine to celebrate the final night of your journey.

Designed in 1928 in a former quarry 14 metres below ground, La Cave wine cellar is filled with vintage treasures and modern classics.

The trip ends in Paris with a stay at Four Seasons Hotel George V, Paris. Redzepi is excited about Parisian food right now: “Paris is very much at the forefront of what’s called ‘bistronomy,’ a sort of mix of fine dining and a bistro. It’s a new type of restaurant with a new comfort feel to it, but the food being very focused and not driven necessarily by traditional foodstuffs like a normal bistro is.”

Noma offers a curated list of the team’s favourite Parisian eateries to explore. At the Hotel, guests on this journey will visit La Cave, the historic 50,000-bottle wine cellar. And on the final night in Paris, the Hotel’s own three-Michelin-starred Le Cinq, led by Chef Christian Le Squer, is the perfect spot to toast your adventure and enjoy a farewell dinner.

YOUR JOURNEY BEGINS HERE

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Look behind the scenes

SEOUL | May 27–29, 2017

TOKYO | May 29–June 1, 2017

HONG KONG | June 1–3, 2017

CHIANG MAI | June 3–6, 2017

MUMBAI | June 6–8, 2017

FLORENCE | June 8–10, 2017

LISBON | June 10–12, 2017

COPENHAGEN | June 12, 2017

PARIS | June 12–14, 2017

YOUR JOURNEY BEGINS HERE