The collaboration between Four Seasons and NetJets sets the stage for discerning travellers to experience bespoke itineraries around the world, with the ease of a private jet and unprecedented access to the true pros who lead these one-of-a-kind adventures. Take a cooking class with Chef David Bizet, who guided L’Orangerie restaurant at Four Seasons Hotel George V, Paris, to its first Michelin star, or perfect your ski technique in Jackson Hole with Olympic gold medallist Tommy Moe. Intrigued? Meet them here.
Skiers around the globe know the name Tommy Moe: The Montana native claimed both silver and gold at the 1994 Winter Games in Lillehammer, Norway. After nabbing World Cup silver in Whistler and competing again in the 1998 Olympics in Japan, he retired at 28 from professional competition – but never from the sport.
“I love the freedom and exhilaration of skiing,” Moe says. “With the wind in your face, you feel like you’re your own sports car.” Those travelling with Four Seasons and NetJets can slalom with Moe down 4,000 feet (1,219 metres) of continuous fall-line ski runs. “I do Alpine guiding, teaching guests about avalanche safety and back-country protocols,” he says. “Back-country skiing has really taken off in the past 10 years.” But most of all, Moe says, “I love challenging people’s abilities and showing them the best skiing of their life.”
Four Seasons Resort and Residences Vail’s Snow Angels do everything from pre-stocking your fridge in the Residence to handing off the keys to a Mercedes-Benz SUV for loaner use. And for Snow Angel Kate Allan, originally from Cape Town, South Africa, and a Vail resident for 13 years, it’s an honour to share her passion for skiing the Rocky Mountains, especially given the exclusive early mountain access provided to
Four Seasons and NetJets guests.
“There’s something special about being on the first chair in the morning – at 8:30 am – especially if it’s a powder day, and getting first tracks on the mountain while it’s quiet,” Allan says. “I really enjoy Widge’s on a deep powder day in Sun Down Bowl, or Red Square for a hushed run in Siberia Bowl. I highly recommend getting out into the back country by doing a snowmobile or snowshoe tour – the untouched powder in the mountains is a sight to behold.”
On morning horseback rides along trails that cut through the ironwood- and eucalyptus-filled upcountry, guests of Four Seasons Resort Lanai get to know Keith Moon, Director of Equestrian Activities – and a veritable horse whisperer. Just remember to relax: “I always tell guests to focus on their breathing,” Moon says. “If you’re not used to riding, you can tense up, and horses sense that.”
Moon may be new to Four Seasons (he joined the team in 2016), but horses are part of his family heritage – his grandfather was a forest ranger and took him on pack trips into the mountains of Washington state when he was just 5 years old. He’s previously worked as a cowboy and hunting guide in Montana, Wyoming and Washington. In the verdant hills of Lanai, Moon will explain the rich history of the paniolo, or 19th-century Hawaiian herdsman, and personally show you the ropes. “Riding on Lanai has the feel of being on a large ranch with no people in sight for miles, just wide-open skies,” he says. “It’s incredibly peaceful.”
It wouldn’t be unusual to find NetJets flight attendant Bayley Charbonneau navigating a local market in, say, Santorini or New Delhi, in search of just the right ingredients for a surprise treat for her passengers. Prior to joining NetJets, Charbonneau, who says she’s always had a passion for food, worked in small restaurants around North America, and was part of a food and beverage team in the Exumas caring for the needs of a royal family.
“I love having the freedom to do things like that and surpass people’s expectations,” Charbonneau says. “It’s certainly one of the things that sets NetJets crew members apart.” This level of care and consideration, she says, is standard for anyone who steps on board, as those travelling with Four Seasons and NetJets will discover. “The journey is just as important as the destination,” she says. “Being part of it from beginning to end, and just sharing in the excitement of our passengers who are about to have these life-changing experiences, is something I really look forward to.”
Just eight months after Chef David Bizet opened L’Orangerie, an airy courtyard restaurant at Four Seasons Hotel George V, Paris, he achieved a lofty milestone: He guided it to a Michelin star in February 2017 – an honour that can take even the best restaurants decades of practice and improvements to achieve.
“I grew up in Normandy in a family with a passion for cooking and local ingredients, and still draw inspiration from seasonal garden produce,” Bizet says. “My childhood taught me to respect nature and its equilibrium.” Four Seasons and NetJets guests can take private cooking classes with Bizet, with a focus on cooking philosophy, seasonal influences and the art of the plate. “I want guests to feel like part of the L’Orangerie family, and to come away with a better understanding of the way we approach ingredients and the specific tastes we strive to create.”
Even more impressive than a successful family business is a successful family business that has thrived since 1385. Albiera Antinori’s family has run Marchesi Antinori winery for 26 generations; she’s now the first female head of the company, with assistance from her sisters, Allegra and Alessia. “Our family has been passing along our values and making sure the company is heading in the right strategic direction for centuries, ensuring slow but consistent, solid growth,” Antinori says.
Guests of Four Seasons and NetJets have access to a behind-the-scenes tour of the Antinori estates, whose production includes a grappa created from distilling Sangiovese and Cabernet grapes to its groundbreaking Tignanello – aged for 12 months in barriques, then another 12 in bottles. “Patience is in our DNA,” Antinori says. “In the wine world, the results you expect to see don’t come in a few years, but rather in a generation.”
Those partaking in the experience may even have a chance to talk personally with Antinori, her sisters and their father, Piero, during an exclusive wine tasting and traditional Florentine dinner, prepared by an Antinori chef, in one of the winery’s newest spaces. With its soaring helical staircase and expansive views of the vineyard, the new wine cellar sets the tone for an unforgettable afternoon.
Ski jackets and pants: Gorsuch
Ski equipment: Stio
Ski helmets and goggles: GIRO
Tote bag: Lisa Hadley
Clothing (Lanai): Maris Collective
Car rental: Joey Rent
Florence transportation: Barocchi
Sailboats: Riviera Sailing Events