Call it a feeding frenzy at sea, if you will, as shipboard cuisine rises to new heights in the industry. Seabourn is teaming up with Thomas Keller and Carnival Corporation & plc the largest cruise ship in the world which owns the small luxury line, announced today, Nov. 7, new partnerships with top chefs for many of its other brands. The company continues is expanding its culinary reach across its family of 10 global cruise line brands and 100 ships with more than a dozen partnerships with celebrity chefs and internationally-renowned culinary experts — more than any other company in the cruise industry.
The most recent partnership is on Princess Cruises which revealed last week that it will team with well-known chef Ernesto Uchimura, the former executive chef of Umami Burger and the current chef of Plan Check Kitchen + Bar, to open The Salty Dog Gastropub aboard its Crown Princess ship.”With exclusive partnerships across our brands, we’re bringing the best specialty restaurant concepts and celebrity chef-designed menus to sea, making sure our guests enjoy a great dining experience during their vacation with us,” said Roger Frizzell, chief communications officer for Carnival Corporation. “We know how much our guests enjoy having so many great dining options, and we are constantly working with our chefs to deliver high-quality ingredients and creative options that are prepared with great care for each and every guest. Having great meals with family and friends is one of the many reasons people love going on cruise vacations, and we’re more committed than ever to making sure that continues.”
Another food elevation will occur with a Costa Cruises’ collaboration with Barilla, one of the Italian cruise company’s partners, to launch an ongoing pasta initiative as a tribute to World Pasta Day celebrated on Oct. 25 when Costa’s new pasta dishes became a regular weekly appointment on all the company’s cruises under the name “Pasta in Festa.” Passengers of Carnival’s uptown Seabourn recently joined forks with world-renowned American chef and restaurateur Thomas Keller, bringing mouth-watering dishes to its guests beginning in the fall of 2015. The culinary genius behind a trio of Michelin-starred restaurants – The French Laundry, Per Se, and Bouchon – Keller brings his award-winning French and American cuisine to the ultra-luxury cruise line, adding new flavors and flair to complement Seabourn’s already celebrated cuisine. The chef is developing an array of dishes, ranging from appetizers to entrees to desserts for dining venues aboard Seabourn Odyssey, Seabourn Sojourn and Seabourn Quest. In addition, Seabourn will partner with Keller to introduce a new signature restaurant that will be revealed in the spring of 2016 on Seabourn Quest before being rolled out to the entire fleet, including its two new ships, Seabourn Encore in 2016 and Seabourn Ovation in 2018.
More appetite-pleasers include Salt grill by Luke Mangan on all P&O Cruises Australia ships, . celebrity chef Guy Fieri’s free shipboard dining venue called Guy’s Burger Joint, featuring hand-crafted burgers, fresh-cut fries and special recipes created exclusively for the brand. The Todd English Restaurant aboard Cunard Line’s flagship Queen Mary 2 was designed by renowned ChefTodd English and features his specialty Mediterranean dishes.Holland America Line’s Culinary Council enriches the brand’s culinary initiatives and presents signature recipes that are featured in all the dining venues on its 15 cruise ships. Culinary Council members include Council Chairman and Holland America Line’s Master Chef Rudi Sodamin, along with renowned international chefsJonnie Boer, David Burke, Jacques Torres, Elizabeth Falkner and Mark Best.
Carnival Cruise Line’s newest ship, Carnival Vista, which debuts in 2016, will have a pub with a working brewery – a first for a North American line. The RedFrog Pub will serve three house-made beers that guests can watch being made in tanks behind a wall of glass.AIDA Cruises features a 7-day cooking school taught by the Chefs de Cuisine. Each cooking school has a different theme such as meat, fish, spices and gourmet cuisine. Tempting desserts and chocolate specialties are also on the program. Each participant receives an AIDA apron or the fresh market AIDA cookbook.
Bon voyage and bon appetite.