All Food and Drink
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Learn MoreMiss River
Welcome to a grand dining experience, as acclaimed chef Alon Shaya presents his love letter to Louisiana. Discover an elevated take on New Orleans favourites, highlighting bold flavours and local ingredients. Enjoy warm, knowledgeable service and a whimsical atmosphere, including the spectacle of the Food Stage where chefs extravagantly plate our signature dishes.![A dimly lit restaurant with a large bar, many tables and large windows.]()
Learn MoreChemin à la Mer
Donald Link honours his Louisiana heritage in his newest venture, Chemin à la Mer. With panoramic views of the Mississippi River, enjoy a curated menu of Louisiana fare expertly executed with French technique, including classic and specialty steaks and a grand oyster bar, converging at the pathway to the sea.![Chandelier Bar with six jade pillars flanked by wooden shelves and potted palms, glass-topped bar in the middle with six cocktail chairs, giant chandelier hanging overhead]()
Learn MoreChandelier Bar
Celebrating the rich history of New Orleans cocktail culture, our lobby-level Chandelier Bar provides a glamorous welcome. Beverage Manager Hadi Ktiri presents stellar versions of the city’s classic cocktails, along with exquisite champagnes by the glass. Enhance your experience with caviar and sharable cuisine by acclaimed New Orleans chef Alon Shaya.![Round table with breakfast spread and two arm chairs, floor-to-ceiling windows with sheer white curtains and views of downtown New Orleans]()
Learn MoreIn-Room Dining
In a city renowned for cuisine, Four Seasons delivers 24-hour private dining to the comfort of your guest room or suite. Whether you’re craving a quick dinner or recovering from the night before, choose from a surprise-filled menu featuring regional cuisine and classic comfort foods. Or simply order cocktails before heading out on the town.
featured offer
Experience More – USD 100 Restaurant Credit
Receive a credit of up to USD 200 towards our restaurants.
- Valid for Selected Dates Between May 31 2023 – Mar 31 2024
Offers are subject to availability at time of booking. Blackout dates and other restrictions may apply. - minimum stay: 2 nights
included
- With stays in a guest room or Executive Suite: USD 100 credit per stay, applicable in our Chemin à la Mer and Miss River restaurants
- With stays in a one-bedroom or two-bedroom suite: USD 200 credit per stay, applicable in our Chemin à la Mer and Miss River restaurants
Meet the Team
ALON SHAYA
Chef PartnerA New Orleans resident for nearly 20 years, chef Alon Shaya began his culinary career by studying at the esteemed Culinary Institute of America. He went on to work in Las Vegas, St. Louis and Italy before making New Orleans his home. He has since earned numerous James Beard Award nominations and wins. In 2018, he opened two new restaurants: Saba in New Orleans’ Uptown neighbourhood and Safta in Denver’s River North. About Miss River, Chef Alon says, “This is my love letter to Louisiana – celebrating the incredible flavours and traditions of this magical place.”
DONALD LINK
Chef PartnerA Louisiana native, Chef Donald Link was first inspired by the Cajun and Southern cooking of his grandparents. Over the past two decades, he has peppered the streets of New Orleans’ Warehouse District with acclaimed restaurants, including Herbsaint, Cochon, Cochon Butcher, Pêche Seafood Grill, La Boulangerie, Gianna and his private event facility, Calcasieu. For this James Beard Award winner, his partnership with Four Seasons is an exciting opportunity to spotlight the best of Gulf Coast regional cuisine while providing the highest standards in service. According to Four Seasons Hotel New Orleans General Manager Mali Carow, “Chef Link’s incredible, award-winning food, combined with this rare riverfront location, will make Chemin a la Mer one of the most prized dining experiences in the city."
Kelley Schmidt
Executive Sous ChefOriginally from North Dakota, Chef Kelley Schmidt has become a Four Seasons veteran. While attending culinary school, Chef Schmidt joined Four Seasons Resort Scottsdale as a cook, where he gained first-hand experience in the kitchen, only furthering his passion. He went on to work at our hotels in Denver, Oahu and Boston before joining the opening team at Four Seasons Hotel New Orleans. As Executive Sous Chef, he oversees the Hotel’s culinary vision, guiding his team and designing menus for large-scale events.