Creative food and beverage experiences are more important than ever for your affluent clients. Some 93% of globetrotters consider themselves food travellers. Restaurants are the #1 luxury experience sought after by Four Seasons guests – with most guests considering restaurants to be our most important on-site amenity.
According to a 2019 Skift Report survey on food tourism, dining out at a restaurant that serves local food was a priority for 79% of respondents, and 61% valued a visit to a local food retailer, such as a gourmet shop or market. About one in four recent travellers have taken a trip motivated by a food and/or drink experience.
At Four Seasons, each of our hotels and resorts can suggest intriguing local food activities for your clients. Just send them a request! Here are a few delicious ideas to inspire you.
For an unforgettably delicious day trip, suggest your clients experience “Fire & Wine,” combining a helicopter tour to the North Shore with a lavish dinner cooked on open flame.
Home base is Four Seasons Resort Maui at Wailea on the island’s sun-filled eastern coast. Perfect for guests who want the glamour of Los Angeles amidst the beauty of Hawaii, the Resort is a place to see and be seen – or just hide away.
On this next-level Maui tour of tastes and tales, your clients join Yeshua Goodman, owner of Kiawe Outdoor and an advanced sommelier at Spago Maui, located at Four Seasons Resort Maui. Goodman has partnered exclusively with Four Seasons to create this “Fire & Wine” Unforgettable Experience.
The journey begins with a helicopter flight that departs from Wailea Golf Club and follows the dramatic topography of Maui – waterfalls, rainforests, Mount Haleakala and the rugged North Shore coastline – to the village of Haiku, off the beaten path on the island’s North Shore.
The destination: the enchanting grounds of Haiku House, a former sugar cane plantation on a property that dates back to the rule of King Kamehameha III. It’s now a 20-acre expanse of botanical history, perfect for exploring. Here, an expert from the Alexander & Baldwin Sugar Museum provides a private tour, offered only to Four Seasons guests, regaling with stories passed down through the estate’s line of locally renowned and influential owners.
Guests step back into the here and now with a personalized multi-course meal that connects to the natural elements. Goodman – a Maui local, fisherman, spear diver and hunter – locally sources the ingredients, which he cooks over an open flame. Your clients can participate in the cooking themselves, before the fare comes out of the fire. Wine pairings will have been pre-selected in an interactive blind tasting led by Goodman.
End the evening with an exciting dessert demo by beloved Four Seasons Executive Pastry Chef Riccardo Menicucci, and return to the Resort by private car service.
For details on booking, please contact the Resort Concierge. This experience has a 72-hour, 100% cancellation policy.
Introducing a brand-new Extraordinary Experience from Four Seasons Hotel George V, Paris: “Get Grounded with Le George.”
Your clients’ delicious journey begins in an electric Porsche Panamera Turbo S Hybrid, accompanied by Chef Simone Zanoni of the Hotel’s Michelin-starred Le George restaurant. He’ll lay the foundation for a half-day experience focused on sustainability.
The destination is the Domaine de Madame Élisabeth – a stone’s throw from the Palace of Versailles – and originally a gift from Louis XVI to his younger sister. Today the Domaine is dedicated to nature, the arts and culture, and it contains agricultural research and training facilities. Within its vast green space is Le George’s kitchen garden, spanning nearly 1,800 square metres (19,375 square feet). Fertilized with compost created from the restaurant’s food scraps, the garden supplies an abundance of organic produce for Zanoni’s menu.
With his expert guidance, guests select seasonal fruits, vegetables and herbs from the garden, and then – back in the kitchen at Le George – Zanoni teaches the Italian cooking techniques he learned from his grandmother, transforming the harvest into a delightful dinner.
As a memento of this bespoke, immersive experience, your clients receive a copy of Mon Italie, a collection of Zanoni’s Mediterranean recipes.
This Extraordinary Experience is offered from March to late October/early November with a minimum two-night stay in a suite. Subject to chef availability. The fee starts from EUR 2,800 for two people. Please contact the Hotel directly for bookings.
