At each Four Seasons hotel the truck visits there will be a new menu, developed by the local hotel chef. That same chef will be found in the truck for the week, doing the cooking. The menus have included everything from Sardinian semolina gnocchi to beef tenderloin salad, duck fat burger and Bombolini with salted caramel sauce. "For the last few years we have been changing the way we have been doing restaurants and bars. Rather then hotel dining rooms, we wanted to create really relevant restaurants and really embrace the produce of each community," says Guy Rigby, vice president of food and beverage in the Americas for the Four Seasons. "And what better way to showcase this then putting together a tour with our chefs."