Four Seasons Lanai Announces a Six-Month Lanai Masters Culinary Series

Four Seasons Resort Lanai has unveiled Lanai Masters – A Culinary Series, a six-month programme of chef-led dinners, lunches and holiday feasts running from June 19 to December 24, 2026. The line-up gathers a deliberately varied roster of cooks — among them Gaggan Anand, Nobu Matsuhisa and Nancy Silverton — and stages their work at the five-star, five-diamond oceanfront resort on Lanai, Hawaii’s most secluded luxury island.

The setting is part of the proposition. Lanai has just 3,000 residents and a pineapple-growing heritage, and Four Seasons Resort Lanai is one of only two resorts on the island. That scale lends itself to the format the series leans on: small gatherings rather than ballroom showcases. General Manager Mazen Saleh describes Lanai as “Hawaii at its most authentic and unhurried,” and frames the series as a new culinary dimension to the island’s luxury offering.

The calendar opens on June 19–20 with Christophe de Lollis of Mamani, whose cooking blends French technique with Mediterranean flavours and local Hawaiian ingredients. It is a fitting overture for a series that moves deliberately between the refined and the relaxed across the months that follow.

July brings a change of register. On July 4, the Osteria Mozza Lanai culinary team hosts an Independence Day BBQ dinner inspired by the wood-fired meat focus of Michelin-starred chi SPACCA. Later that month, on July 25, Helene Henderson of Malibu Farm hosts a relaxed coastal BBQ lunch overlooking Hoopoe Bay — the kind of unhurried daytime event that suits both the island’s pace and a family travelling together.

September is where the programme concentrates its most sought-after seats. Gaggan Anand, whose Bangkok restaurant has appeared on the World’s 50 Best list, takes up a three-night residence from September 4 to 6, presenting his progressive Indian cuisine. A residence rather than a single seating gives guests room to plan a stay around it. Two weeks later, on September 19, Nobu Matsuhisa hosts an intimate “A Seat at the Table” dinner, fusing traditional Japanese and Peruvian flavours — the signature pairing that built his name.

The series closes on the holiday week, when Nancy Silverton of Osteria Mozza co-hosts a Christmas Eve “A Seat at the Table” dinner on December 24, with curated wine pairings. For those staying through the period, a Breakfast with Nancy is also offered during the week — a quieter, more conversational counterpoint to the evening’s formality.

What links these names is range rather than a single theme. The “A Seat at the Table” format places diners close to chefs whose tables are otherwise difficult to reach, while the multi-course tasting dinners and BBQ lunches widen the appeal across a longer stay. A discerning traveller should read the calendar as a series of fixed points to build a trip around: the Anand residence and the Silverton Christmas Eve dinner are the marquee dates, and on an island with limited resort capacity, the small-format events warrant early planning.

For now, the value lies in the combination — a stay on a genuinely remote Hawaiian island paired with up-close access to chefs of this calibre, across a programme that spans the whole of summer and the holidays. It is a reason to time a visit precisely, whether around the wood-fired ease of a July lunch or the wine-paired close of the year in December.

Source: Four Seasons