The Orient Express Debuts New Chef and Menu for the Maiden Voyage of the World’s Largest Sailing Yacht

Michelin-starred chef Yannick Alléno aims to give travelers a completely one-of-a-kind culinary experience that is “beyond expectations” when the historic Orient Express rolls again in 2026, remaking the original abandoned rail cars into luxurious modernity.

The Orient Express announced the appointment of Paris-based Alléno — a two-time three-starred Michelin chef — as the executive chef for both the Orient Express Train and the Orient Express Corinthian, the world’s largest sailing yacht, both set to debut in 2026. The train, which features 17 original Orient Express cars dating back to the 1920s and 1930s, was remade by French architect Maxime d’Angeac with designs inspired by the original.

“Orient Express is a legend,” Alléno tells Food & Wine. “I think for all the world, Orient Express is something very incredible. I’m super lucky and proud to be part of the team.”

Alléno’s culinary approach, he says, will harken to the way things were historically done, when crew members would restock food with local produce and delicacies at each stop. “This is our view,” he says, adding that he intends to take his extraction process of making sauces and use that same mindset when creating dishes. “I work on different things like this. You will have a new experience onboard, a modern experience on a fantastic train. All the furniture, everywhere you put your eyes, you will see something very exceptional.” 

The new train will feature two restaurants, one Alléno considers “historical” and another he labels as “geographic,” spotlighting local ingredients based on the train’s current location. Originally, the train ran from Paris to what is now Istanbul, and the new routes will embrace every stop along the way. “That is the key, that is the idea,” Alléno says. “You have to think it will be very creative and innovative with things outside of the expectations. That is what you come for, something new and beyond expectations.”

Alléno’s recent trip to a market in Colombia opened his eyes to unique produce with fresh flavors. He hopes to bring those same types of experiences into a culinary adventure on the train. “You will have products that bring different tastes during your trip,” he says. “For me, it is very interesting to learn about the produce you can find.”

That love of place will make its way into Alléno’s dishes. “Each menu, each plate, is an invitation to discover my personal interpretation of culinary heritages from around the world,” the chef says. “And of course, from France, for an extraordinary experience about the legendary Orient Express.”

The dining car of the future Orient Express will feature a mirrored ceiling (crossed by a series of arches reflecting a subdued light), napa tables, and armchairs lit by lamps with shades like the original models. There is also a private lounge with original marquetry panels from the train, with the kitchen sitting behind a glass wall. It all comes after original Orient Express carriages were found near the Poland-Belarus border and reimagined by d’Angeac.

Alléno isn’t new to the Orient Express or creating meals while at sea or on a train. He previously ran the restaurant in front of an Orient Express museum in Paris, created meals for the Orient Express Paris-to-Bordeaux line, and crafted meus on a boat between France and Norway. “I understand the way to cook on a boat,” he says. “You have to have a great anticipation for what you should have on board.” 

He believes he’s cooking for the world, with guests expected to come from all over the globe for a truly European experience. That means devising a new way of thinking about the kitchens onboard a train or sailing yacht and approaching the guests individually. The 55-year-old chef also plans to build a concierge service to discuss the food with guests at the start of their journey, whether it’s four nights on the train or 10 days on the 120-person sailing yacht. Alléno plans to use his extraction style of making sauces to help meet the wishes of customers while also proposing fresh perspectives.

The train and sailing yacht still require completely different approaches, he says, with guests on the yacht wanting to eat at a variety of different times across the five small restaurants. “It will be important to talk with the people and adapt to their expectations,” he says. But don’t expect his ready-to-serve approach to mean he’ll opt for a mass-market-style approach, such as a buffet. Instead, his culinary style will lean toward being “very exclusive,” with everything “personal and tailor-made.” 

The famed chef says the excitement of the challenge is what he’s looking forward to the most. “That is what I like to do, I love that,” he says. “I love to be challenged. I love to learn, in fact. When you are in that condition, you will learn a lot of things. That is what excites me today, we have something new to understand.”