Four Seasons Hotels and Resorts is signaling one of its most aggressive development cycles in recent memory, unveiling a 2027 slate that spans more than a dozen new addresses and renovated icons across four continents — while simultaneously scaling experiential revenue channels including yachts and private-jet journeys.
The Toronto-based operator currently runs 140 hotels and resorts alongside 61 residential properties in 47 countries. With more than 60 projects under planning or development, the brand's asset-light management model continues to generate royalty income and management fees without direct real-estate exposure — a structure that insulates the company from the capital-intensive risk its ownership-group partners carry.
Pipeline Highlights
Among the most commercially significant 2027 additions is Four Seasons Hotel and Residences Jacksonville, which will anchor the redeveloped Jacksonville Shipyards. The mixed-use project pairs hotel rooms with for-sale residences, a format that has become a reliable pre-opening revenue stream for luxury operators. A signature rooftop restaurant overlooking the St. Johns River is planned, adding a high-margin dining daypart to what will be a destination property near the city's sports complex.
In the Caribbean and Central America, Four Seasons Resort and Residences Caye Chapel, Belize, will bring overwater bungalows and a Greg Norman-designed golf course to a private island, while Four Seasons Resort and Residences Dominican Republic at Tropicalia will pursue sustainable luxury along Samaná Bay's Playa Esmeralda. Both properties include residential components — a unit-economics strategy that offsets pre-opening costs and deepens guest loyalty through ownership.
In Asia-Pacific, Four Seasons Resort and Residences Okinawa will mark the brand's first resort in Japan, covering 100 acres along Okinawa's coast under design direction from acclaimed architect Kengo Kuma. Meanwhile, Four Seasons Hotel Beirut returns with 230 rooms and suites, a rooftop pool and a new signature Peruvian restaurant — the highest dining destination planned for the Lebanese capital, a detail that underscores the brand's use of F&B programming as a market-entry differentiator.
F&B and Experience Revenue
The foodservice angle extends well beyond real-estate expansion. Four Seasons currently operates more than 600 restaurants and bars globally, a portfolio that competes directly with independent fine-dining operators and increasingly drives hotel food-and-beverage revenue as a standalone profit center rather than a guest-amenity afterthought.
The Four Seasons Yachts program is expanding its 2027 Mediterranean and Caribbean itineraries to include Egypt and Costa Rica. Select voyages aboard Four Seasons I will feature a Chef-in-Residence program, bringing Michelin-starred culinary talent aboard — a move that blurs the line between luxury hospitality and experiential dining in ways that few land-based operators can replicate. The Private Jet Experience, offering journeys of 21 to 24 days, similarly packages Four Seasons' culinary and service standards into a traveling format that commands premium pricing.
On the renovation side, Four Seasons Resort Maui at Wailea unveiled its new Kai Holo Spa, while Four Seasons Hotel Tokyo at Marunouchi reopened with redesigned interiors anchored by SEZANNE, its celebrated fine-dining outlet. Four Seasons Hotel Mexico City is refreshing its rooms alongside culinary programming at Oma and Fifty Mils — a pattern across the portfolio of treating F&B as a primary renovation ROI driver, not a secondary amenity.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
