All Food and Drink

featured offer
Experience More – USD 100 Restaurant Credit

Receive a credit of up to USD 200 towards our restaurants.

  • Valid for Selected Dates Between Dec 9 2022 – Mar 31 2024
    Offers are subject to availability at time of booking. Blackout dates and other restrictions may apply.
  • minimum stay: 2 nights

included

  • With stays in a guest room or Executive Suite: USD 100 credit per stay, applicable in our Chemin à la Mer and Miss River restaurants
  • With stays in a one-bedroom or two-bedroom suite: USD 200 credit per stay, applicable in our Chemin à la Mer and Miss River restaurants
more details

Meet the Team

ALON SHAYA

Chef Partner
A New Orleans resident for nearly 20 years, chef Alon Shaya began his culinary career by studying at the esteemed Culinary Institute of America. He went on to work in Las Vegas, St. Louis and Italy before making New Orleans his home. He has since earned numerous James Beard Award nominations and wins. In 2018, he opened two new restaurants: Saba in New Orleans’ Uptown neighbourhood and Safta in Denver’s River North. About Miss River, Chef Alon says, “This is my love letter to Louisiana – celebrating the incredible flavours and traditions of this magical place.”

DONALD LINK

Chef Partner
A Louisiana native, Chef Donald Link was first inspired by the Cajun and Southern cooking of his grandparents. Over the past two decades, he has peppered the streets of New Orleans’ Warehouse District with acclaimed restaurants, including Herbsaint, Cochon, Cochon Butcher, Pêche Seafood Grill, La Boulangerie, Gianna and his private event facility, Calcasieu. For this James Beard Award winner, his partnership with Four Seasons is an exciting opportunity to spotlight the best of Gulf Coast regional cuisine while providing the highest standards in service. According to Four Seasons Hotel New Orleans General Manager Mali Carow, “Chef Link’s incredible, award-winning food, combined with this rare riverfront location, will make Chemin a la Mer one of the most prized dining experiences in the city."
A male chef on a black background in a white chef's coat.

Kelley Schmidt

Executive Sous Chef
Originally from North Dakota, Chef Kelley Schmidt has become a Four Seasons veteran. While attending culinary school, Chef Schmidt joined Four Seasons Resort Scottsdale as a cook, where he gained first-hand experience in the kitchen, only furthering his passion. He went on to work at our Hotels in Dallas at Las Colinas, Denver, Oahu and Boston before joining the opening team at Four Seasons Hotel New Orleans. As Executive Sous Chef, he oversees the Hotel’s culinary vision, guiding his team and designing menus for large-scale events.