^{Steamed Lobster & Egg Whites with Mustard & Crab Roe Sauce}^{Chinese Executive Chef Mai Zhi Xiong
Yu Yue Heen, Four Seasons Hotel Guangzhou}

As you look to the festive season, we invite you to reunite with loved ones over your shared passion for food and drink – through unique epicurean creations from our acclaimed culinary teams. With 28 Michelin stars among them, our craftspeople conceive Masterdishes, exclusive culinary gems. Savour them together as you celebrate the holidays this season.

Explore our restaurants and bars worldwide. Dining Destinations

#FSMasterdish

Discover Masterdish – our collection of culinary gems, from concept to creation
Chef Fernando Méndez, Guava Gelée Stone, Dos Catrinas
Four Seasons Resort Punta Mita
Executive Chef Vito Mollica, Seasonal Vegetable Pici Pasta, Il Palagio
Four Seasons Hotel Firenze
Executive Chinese Chef Chan Yan Tak, Pineapple Pork Buns, Lung King Heen
Four Seasons Hotel Hong Kong
Chef Partner Mauro Colagreco, Burrata with Citrus & Pistachios, Florie’s
Four Seasons Resort Palm Beach
Head Bartender Valentino Longo, The Decisive Moment, Champagne Bar
Four Seasons Hotel at the Surf Club

What Makes a Masterdish?

Berlingots, La Dame de Pic London
Created With Artistry
Inspired by the Ravioles de Romans and a beloved childhood sweet of the same name, Chef Anne-Sophie Pic created savoury Berlingots: pasta parcels filled with Gruyère, Vacherin and wild mushrooms, dressed with pu’er tea consommé. The stunning dish (with its well-kept-secret shape) is sure to enhance your gatherings and make an everlasting impression.
Four Seasons Hotel London at Ten Trinity Square
Baklava Ice Cream, The Terrace
Driven by Taste
A classic Middle Eastern dessert reimagined by Chef Mohammed Saleem, Baklava Ice Cream produced an instant hit with epicureans, not only for its impressive presentation but also for its flavour-packed components: layers of pistachio baklava, roasted pistachio and Guanaja chocolate ice cream – topped with silky hot chocolate sauce and a dusting of fresh raspberry sprinkles.
Four Seasons Hotel Doha
Ultraviolet, Xiao Ting
Enriched by Connection
The message behind Ultraviolet: spread love and compassion through community, says Director of Restaurants Gustavo Goncalves, the drink’s creator. The sensory experience begins with vibrant purple hues and an origami bird garnish, followed by flavours of elderflower, vanilla and butterfly pea tea–infused gin: the ultimate toast with loved ones.
Four Seasons Hotel Macao Cotai Strip

Explore our restaurants and bars worldwide. Dining Destinations

Taste of the Season
Gather with loved ones to savour merry feasts and seasonal culinary experiences – including a full menu of carefully curated Masterdishes you won’t want to miss.
Discover More

Reunite. Discover. Share. #FSMASTERDISH

Explore a selection of our Masterdishes around the world.

General Manager Nga Ly-Henschen
Capa GinTonic
Key lime, juniper berries, raspberry, gala apple and marigold add intrigue to a classic gin and tonic, inspired by the warm Spanish pastime of sharing drinks and tapas with family and friends.
Four Seasons Resort Orlando at Walt Disney World® Resort
Chef Alan Taudon
Avocado & Cabbage Millefeuille
Looking no further than to his wife’s Central American roots for inspiration, Taudon devised his complex, smoky vegetarian dish to creatively recreate – and share – his sensorial experiences through Mexico.
Four Seasons Hotel George V, Paris
Chef Eren Guryel
The Long Bone
A media sensation for its imposing size, the dry-aged 52-ounce rib-eye presents a shareable dish that’s undoubtedly made for reunion. Guryel uses only top-quality ingredients in simple preparation – and a rub that’ll remain a secret.
Four Seasons Resort and Residences Whistler
Beverage Manager Lorenzo Antinori
ARGO Martini
With a respect for the classic yet with an artisanal twist, Antinori elevates his cocktail with ARGO’s own gin, in-house distilled water and lemon verbena tea for a citrusy-savoury profile unlike any other.
Four Seasons Hotel Hong Kong
Chef de Cuisine Jeffrey Zeng
Tuna Tartare
Zeng looked to the ocean – and a video of deep-fried air – to create his transparent tuna canapé, then made it gem-like with flavour-bursting trimmings: edible flowers, crystal bread and Kaluga caviar.
Four Seasons Hotel Guangzhou
Pastry Sous Chef Kevin Levionnois
Macaron Ispahan
Equally as delicious as it is beautiful, Levionnois’ seasonally inspired, reimagined macaron tantalizes with Rubis chocolate, lychee, raspberries and lime compote – lending a sweet finish to the most precious gatherings.
Four Seasons Hotel Toronto
Head Bartender Keith Motsi
Tahitian Unicorn
Imagining namesake Charles H arriving in 1931 Tahiti, Motsi pondered what he may have seen – exotic fruits, colourful flowers, fantastic creatures – and concocted his mystical tipple to let guests sip the journey.
Four Seasons Hotel Seoul
Sous Chef Alessio Pirozzi
Lobster & Mascarpone Tortelli
Using quintessentially Italian and Asian elements – basil, garlic oil, chilli powder, dill leaves, yuzu juice – Pirozzi’s elevated pasta dish surprises even the most discerning palates, eliciting true emotion.
Four Seasons Hotel Beijing