Celebrity Chefs Go Out to Sea

Say goodbye to the mediocre 24-hour buffets on your next cruise. Celebrity chefs are making their mark on some of the nation’s best cruise lines—and the competition is fierce. Seabourn has recruited Charlie Palmer; Crystal brought on Nobu Matsuhisa; Cunard boasts Todd English; and Holland America is working with a team that includes Charlie Trotter and Marcus Samuelsson.

Even classic chefs are doing it. Oceania Cruises’ new Marina, a 1,250-guest ship, offers 10 dining venues, six of which are no-charge, gourmet restaurants, including Jacques, created by the beloved chef Jacques Pepin.

“Many of the dishes are his or his family’s recipes, and all are close to Jacques’ heart,” says Tim Rubacky, senior director of corporate communications for Oceania’s parent company, Prestige Cruise Holdings Inc. Dishes include Escalope de Foie Gras en Pot au Feu (casserole of seared duck foie gras poached in vegetable consommé) followed by Homard Comme à Cancale (Brittany-style Maine lobster baked in-shell with tarragon and coral butter). A cheese trolley is filled with Jacques’ selection of the finest A.O.C. French cheeses, while sweets include one of Jacques’ favorites, Tarte aux Pommes Frangipane (apple tart with hazelnut cream). “Jacques, along with Red Ginger, our contemporary Asian restaurant, have both been huge hits with our guests,” Rubacky adds.

If Nobu Matsuhisa is one of your culinary idols, hop aboard Crystal Cruises. Nobu’s Silk Road & Sushi Bar features dishes prepared by Nobu-trained chefs that exemplify an innovative blend of classically styled Japanese foods with distinct Peruvian and European influences. While the Sushi Bar offers an assortment of Nobu’s signature sushi and sashimi, including Salmon Tartar with Sevruga Caviar; Tiradito Nobu-style; and Yellowtail Sashimi with Jalapeño, Silk Road presents dozens of signature appetizers, soups, salads, entrées and desserts, including Nobu Style Lobster With Truffle-Yuzu Sauce; Nobu Style Saikyo Miso Marinated and Broiled Black Cod with Lemon and Hajikami; and Grilled Wagyu Beef Rib-Eye. The signature dessert is a Bento Box filled with Chocolate Soufflé Cake with Shiso Syrup and Sesame Ice Cream.

Holland America Lines takes a different approach. They created a Culinary Council, a team of top chefs—including David Burke, Marcus Samuelsson, Jacques Torres and Charlie Trotter—to influence all aspects of the shipboard culinary experience. Holland America’s Culinary Arts Center program, presented by Food & Wine, has also introduced a groundbreaking program that offers wine samplings, cooking classes and other events. Ships ahoy and bon appetit!—Denise Shoukas

Denise Shoukas is a regular foodspring.com contributor
and is the author of foodspring’s food forager blog.

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