Four Seasons Hotels & Resorts continues to redefine the upper echelons of luxury hospitality, setting new standards with its extraordinary culinary achievements. The globally renowned brand, headquartered in Toronto, now holds the highest number of Michelin stars among hotel groups, solidifying its reputation as a leader in gastronomic innovation and excellence. Industry experts and discerning travelers alike recognize Four Seasons’ unwavering commitment to culinary artistry, as confirmed by the world’s most prestigious restaurant guide.
As of 2025, Four Seasons boasts an impressive 32 Michelin stars across 22 of its restaurants worldwide—a record-breaking accomplishment. The flagship Four Seasons Hotel Hong Kong remains unmatched, with an extraordinary eight stars awarded under one roof, affirming its position as a global culinary destination.
The latest Michelin Guide France has once again celebrated Four Seasons’ Parisian jewel, the Four Seasons Hotel George V. Le Cinq, helmed by Chef Christian Le Squer, retains its coveted three-star status for yet another year, while Le George (Chef Simone Zanoni) and L’Orangerie (Chef Alan Taudon) each continue to shine with their own stars, recognized for both innovation and sustainability. The George V remains the only European “palace” hotel with a five-star Michelin portfolio, a testament to its enduring legacy.
Elsewhere in the French Riviera, the Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel, maintains its distinguished star for Le Cap, thanks to the culinary mastery of Chef Yoric Tièche. In the alpine elegance of Megève, Les Chalets du Mont d’Arbois, A Four Seasons Hotel, upholds its Michelin star for Prima, with Chef Nicolas Hensinger’s contemporary approach and technical brilliance continuing to impress critics. Hensinger, a protégé of the legendary Benoit Violier, brings both tradition and fresh creativity to the table.
Across Asia, the latest Michelin Guide Hong Kong and Macau has reaffirmed Four Seasons’ dominance. Zi Yat Heen at Four Seasons Hotel Macau has retained its star, while Four Seasons Hotel Hong Kong remains the city’s culinary epicenter. Lung King Heen, led by the esteemed Chef Chan Yan Tak, continues to hold three stars, exemplifying the pinnacle of Cantonese fine dining. Caprice, under Chef Guillaume Galliot, maintains its triple-star accolade for French cuisine, and Sushi Saito, guided by Chef Masashi Kubota, proudly holds two stars—making this property a true gastronomic powerhouse.
From London to Los Angeles, Seoul to Singapore, Four Seasons’ restaurants consistently deliver exceptional experiences, seamlessly blending world-class service with culinary brilliance. The group’s ongoing investment in talent and innovation ensures that every dining venue upholds the same uncompromising standards that define the Four Seasons brand.
