The dining room on Seabourn Ovation / ©Seabourn
Crystal Cruises has been a leader in culinary initiatives since it brought on famed Japanese chef Nobu Matsuhisa, known for Japanese-Peruvian cuisine, in 2003, and the cruise line has subsequently opened up chef Matsuhisa-helmed restaurant, Umi Uma & Sushi Bar, on board three ships. This October, he will join a 16-day voyage called Indonesian Immersive & The Great Barrier Reef on Crystal Endeavor to lead omakase dinners, cooking demos and sake tastings.
Some ships are giving chefs from Michelin-starred restaurants the opportunity to create new concepts from the ground up. Chef Thomas Keller, for instance, partnered with Seabourn Cruises in 2015 and has opened The Grill by Thomas Keller on all five ships in Seabourn’s fleet.
The Grill serves distinctive dishes and has ever-changing seasonal menus. Daniel Putzhammer, director of food and beverage operations at Seabourn exclusively tells Elite Traveler that the cruise line enlisted chef Keller for his culinary talent and sophisticated cuisine, calling it a “perfect match” for Seabourn’s high-end clientele.
Luxury cruise lines had already mastered sumptuous suites, impressive entertainment, unique offshore excursions and impeccable service. Now, elevated dining completes the luxury cruising experience.
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