The Culinary Mastery of Four Seasons: A Global Culinary Standard-Bearer
In the realm of luxury hospitality, Four Seasons Hotels and Resorts stands out as a true pioneer. With its recent accolades celebrating exceptional culinary artistry, the brand has once again established itself as a front-runner in global gastronomy. As of early 2025, Four Seasons has been recognized for its distinctive dining experiences across its global properties, affirming its reputation as one of the most awarded names in the luxury hotel industry.
Recently, the Michelin Guide announced significant achievements for Four Seasons, with its flagship hotel, Four Seasons Hotel George V in Paris, maintaining its legendary status of six Michelin stars and receiving a Green Star for sustainability. Iconic restaurants within this property—Le Cinq, L'Orangerie, and Le George—consistently set the bar for fine dining, creating experiences that are as memorable as they are delectable. Furthermore, Le Cap at Grand-Hôtel du Cap-Ferrat, also a Four Seasons property, continues to shine with its prestigious one-star recognition.
Furthermore, Four Seasons Hotel Seoul's Yu Yuan earned a prestigious Michelin star earlier this year, adding to the brand's illustrious list of accolades. Four Seasons Hotel Hong Kong showcases its impressive culinary proficiency with an astounding eight Michelin stars spread across its gourmet offerings, including Caprice, Lung King Heen, Noi, and Sushi Saito. Notable highlights include Lung King Heen, which achieved a remarkable score of 99.5 on La Liste 2025. Similarly, SÉZANNE at Four Seasons Hotel Tokyo at Marunouchi garnered three Michelin stars while being recognized as the Best Restaurant in Japan and ranking fourth in Asia's 50 Best Restaurants for 2025.
These accolades emphasize Four Seasons’ commitment to excellence, not only in fine dining but across its diverse portfolio, which now boasts 33 Michelin stars across 24 restaurants worldwide. The brand’s dedication to originality and creativity is reflected in each of its more than 600 restaurant and bar concepts, with distinctive regional menus and unique settings, all rooted in a shared commitment to excellent service and quality.
Philipp Blaser, Senior Vice President of Food and Beverage at Four Seasons, expressed that each dining venue within Four Seasons is a standalone concept designed to challenge artistic boundaries. The company attracts visionary chefs and artisans who embody the brand’s culture of innovation and service.
As Four Seasons expands its culinary reach, recent openings around the world showcase this commitment to craftsmanship and modernization. A prime example is HAVA at Four Seasons Resort Langkawi, which offers northwestern Indian cuisine within an open-air venue that boasts breathtaking sea vistas. Sushi L'Abysse at Four Seasons Hotel Osaka introduces an innovative omakase experience, merging traditional Japanese techniques with French culinary art, led by prestigious chefs Yannick Alléno and Itaru Yasuda.
In Cabo San Lucas, the Cayao restaurant at Four Seasons Resort and Residences highlights Nikkei cuisine, which is an exquisite fusion of Peruvian and Japanese flavors, curated by renowned Chef Richard Sandoval, all while providing a stunning ocean backdrop. Another noteworthy mention is ULU at Four Seasons Resort Hualalai, which has been reimagined to enhance Hawaii’s rich culinary legacy alongside NOIO, a new sushi lounge that presents an omakase experience.
Moreover, Verdello at Four Seasons Hotel Rabat at Kasr Al Bahr delves into Italian gastronomy using local Moroccan ingredients to create a convincing flavor spectrum that pays homage to both Sicilian and Mediterranean traditions. Café Boulud Riyadh, created by renowned Chef Daniel Boulud, brings a contemporary lens on French cuisine while focusing on seasonal produce and sophisticated techniques.
Each Four Seasons dining venue, from Song in Hangzhou, which reinvigorates Ningbo cuisine, to Komo in Maui, where Tokyo-born Chef Kiyokuni Ikeda skillfully combines local seafood with Japanese flair, represents the brand's relentless pursuit of culinary excellence.
As a testament to Four Seasons' significance in the global culinary landscape, this luxury brand not only excels but continues to set new standards for dining experiences around the world. Whether rekindling traditional methods or pushing the envelope of modern gastronomy, Four Seasons remains synonymous with excellence, innovation, and exceptional service. For further details on their numerous awards and insights into their culinary experiences, Four Seasons’ website is a beneficial resource, as it continuously evolves to celebrate gastronomy’s best aspects, inviting enthusiasts and connoisseurs alike to indulge in premier dining experiences.
Recently, the Michelin Guide announced significant achievements for Four Seasons, with its flagship hotel, Four Seasons Hotel George V in Paris, maintaining its legendary status of six Michelin stars and receiving a Green Star for sustainability. Iconic restaurants within this property—Le Cinq, L'Orangerie, and Le George—consistently set the bar for fine dining, creating experiences that are as memorable as they are delectable. Furthermore, Le Cap at Grand-Hôtel du Cap-Ferrat, also a Four Seasons property, continues to shine with its prestigious one-star recognition.
Furthermore, Four Seasons Hotel Seoul's Yu Yuan earned a prestigious Michelin star earlier this year, adding to the brand's illustrious list of accolades. Four Seasons Hotel Hong Kong showcases its impressive culinary proficiency with an astounding eight Michelin stars spread across its gourmet offerings, including Caprice, Lung King Heen, Noi, and Sushi Saito. Notable highlights include Lung King Heen, which achieved a remarkable score of 99.5 on La Liste 2025. Similarly, SÉZANNE at Four Seasons Hotel Tokyo at Marunouchi garnered three Michelin stars while being recognized as the Best Restaurant in Japan and ranking fourth in Asia's 50 Best Restaurants for 2025.
These accolades emphasize Four Seasons’ commitment to excellence, not only in fine dining but across its diverse portfolio, which now boasts 33 Michelin stars across 24 restaurants worldwide. The brand’s dedication to originality and creativity is reflected in each of its more than 600 restaurant and bar concepts, with distinctive regional menus and unique settings, all rooted in a shared commitment to excellent service and quality.
Philipp Blaser, Senior Vice President of Food and Beverage at Four Seasons, expressed that each dining venue within Four Seasons is a standalone concept designed to challenge artistic boundaries. The company attracts visionary chefs and artisans who embody the brand’s culture of innovation and service.
As Four Seasons expands its culinary reach, recent openings around the world showcase this commitment to craftsmanship and modernization. A prime example is HAVA at Four Seasons Resort Langkawi, which offers northwestern Indian cuisine within an open-air venue that boasts breathtaking sea vistas. Sushi L'Abysse at Four Seasons Hotel Osaka introduces an innovative omakase experience, merging traditional Japanese techniques with French culinary art, led by prestigious chefs Yannick Alléno and Itaru Yasuda.
In Cabo San Lucas, the Cayao restaurant at Four Seasons Resort and Residences highlights Nikkei cuisine, which is an exquisite fusion of Peruvian and Japanese flavors, curated by renowned Chef Richard Sandoval, all while providing a stunning ocean backdrop. Another noteworthy mention is ULU at Four Seasons Resort Hualalai, which has been reimagined to enhance Hawaii’s rich culinary legacy alongside NOIO, a new sushi lounge that presents an omakase experience.
Moreover, Verdello at Four Seasons Hotel Rabat at Kasr Al Bahr delves into Italian gastronomy using local Moroccan ingredients to create a convincing flavor spectrum that pays homage to both Sicilian and Mediterranean traditions. Café Boulud Riyadh, created by renowned Chef Daniel Boulud, brings a contemporary lens on French cuisine while focusing on seasonal produce and sophisticated techniques.
Each Four Seasons dining venue, from Song in Hangzhou, which reinvigorates Ningbo cuisine, to Komo in Maui, where Tokyo-born Chef Kiyokuni Ikeda skillfully combines local seafood with Japanese flair, represents the brand's relentless pursuit of culinary excellence.
As a testament to Four Seasons' significance in the global culinary landscape, this luxury brand not only excels but continues to set new standards for dining experiences around the world. Whether rekindling traditional methods or pushing the envelope of modern gastronomy, Four Seasons remains synonymous with excellence, innovation, and exceptional service. For further details on their numerous awards and insights into their culinary experiences, Four Seasons’ website is a beneficial resource, as it continuously evolves to celebrate gastronomy’s best aspects, inviting enthusiasts and connoisseurs alike to indulge in premier dining experiences.
Topics Consumer Products & Retail）
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