3 Top Cruise Chefs
Published: June 2009
By Lisa Cheng
Top chefs are making waves in ship kitchens.
Nobuyuki “Nobu” Matsuhisa, the chef behind Silk Road and Sushi Bar, Crystal Symphony’s newest restaurants, will be on board the Symphony during a 12-day Mediterranean cruise starting July 28. Nobu will be serving a special omakase menu—featuring his Peruvian-Japanese creations—at Silk Road (888/799-2437; crystalcruises.com).
At Seabourn, the new menus are the work of consulting chef Charlie Palmer of Aureole, in New York City. Passengers can try melon-and–mizuna-leaf salad with bacon and a poppy-seed dressing, then move to kumquat-glazed Asian-spiced duck (800/929-9391; seabourn.com).
The Adam Tihany–designed Grand Epernay is the new Celebrity Solstice’s prime dining room. Jacques Van Staden (formerly of Alizé, in Las Vegas) serves tournedos Rossini paired with selections from the restaurant’s two-story wine tower (800/647-2251; celebritycruises.com).