Seabourn is proud to present the products and services of a select group of companies whose dedication to superior quality, exceptional service and consistent customer satisfaction matches our own. Each of these companies adds a distinctive touch to your voyage on board, helping to ensure that Seabourn remains the world’s finest small-ship cruising experience.
NEW: Chef Thomas Keller
In an ongoing quest to provide a world-class experience, Seabournhas created a partnership with world-renowned American chef and restaurateur Thomas Keller. The culinary genius behind a trio of Michelin-starred restaurants – The French Laundry, Per Se, and Bouchon – Chef 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.
Chef Keller is developing an array of dishes, ranging from appetizers to entrees to desserts for dining venues aboard Seabourn Odyssey, Seabourn Sojourn, and Seabourn Quest. Guests will be able to experience and taste these mouth-watering dishes beginning fall of 2015. The culinary selections will be prepared with the highest quality ingredients that guests can expect from the Thomas Keller Restaurant Group, and to exact specifications, resulting in an unrivaled dining experience like no other at sea.
In addition, Seabourn will partner with Chef Keller to introduce a new signature restaurant that will be revealed in the spring of 2016 on Seabourn Quest before being subsequently rolled out to the entire fleet including the two new builds, Seabourn Encore in 2016 and Seabourn Ovation in 2018. Chef Keller will also advise on various aspects of the line's culinary operations, sharing his expertise and vision with the Seabourn culinary team.
"There is really no chef more accomplished or held in higher esteem than Chef Keller, and we are both honored and delighted to have a restaurateur of his stature take our onboard culinary offerings to an even higher level," said Seabourn President Richard Meadows. "His culinary talent and sophisticated cuisine are beyond compare and the perfect match for our guests. We have no doubt our guests will be as excited as we are to taste and enjoy Chef Keller's dishes on our ships."
Seabourn and Chef Keller share similar core values and believe in genuine collaboration to deliver the best guest experience.
"There's an inherent alignment of our philosophies, which makes our collaboration with Seabourn an exciting new opportunity for our restaurant group. We look forward to sharing our best practices and repertoire with Seabourn's outstanding culinary team," said Thomas Keller, Chef/Proprietor Thomas Keller Restaurant Group.
The Thomas Keller Restaurant Group's Chef de Cuisine Devin Knell will lead educational sessions for the Seabourn culinary team in Chef Keller's research and development kitchen based in Yountville, CA. These trainings will go beyond the preparation of a few dishes, delving into what makes Keller's award-winning restaurants consistently excellent to ensure the long-term success of the partnership. Seabourn's executive chefs will lead similar training sessions with their highly-skilled onboard culinary teams to further deliver an authentic dining experience.
"As in any of our land-bound kitchens, we will work with the Seabourn team to place an emphasis on the finest ingredients, consistent preparations, and an attention to service that will elevate the guests' experience and help them to make memories while on their Seabourn journey," said Chef Keller.
Mixologist Brian Van Flandern
Seabourn is pleased to announce our partnership with world-renowned mixologist Brian Van Flandern to transform the onboard spirits across our entire fleet with upgraded bar offerings, new cocktail menus and more. This new partnership comes as the latest food and beverage development that is transforming the way our guests wine and dine. Van Flandern has been elevating the bar ingredients available on board, handcrafting classic cocktails, educating and training the bar staff across the Seabourn fleet on both new and classic mixology techniques. He will also create a menu of cocktails exclusive to the line.
Van Flandern will use fresh produce, botanicals and flavor profiling to create a unique list of hand crafted cocktails that takes advantage of the local markets that Seabourn ships visit. Guests will enjoy a number of fresh balanced, remarkably tasty food-friendly cocktails with flavors from around the world. Additionally, he will work with our bar team to standardize the classics to provide guests with the same perfectly balanced and served cocktail throughout their cruise. “There is a global revolution taking place right now in the beverage industry as an entire generation is witness to the new golden age of the cocktail,” said Van Flandern. “I am delighted to join the Seabourn family, who share my philosophy that the guest experience is paramount and that fresh, quality ingredients are the key to a successful program.”
Mr. Van Flandern, whom the Food Network hailed as “America’s Top Mixologist,” has an unequaled passion for the craft of cocktail making. In 2004, he was part of the opening team for Thomas Keller’s restaurant Per Se in New York City as head barman, applying the chef’s philosophy of flavor-profiling behind the bar and discovering techniques to create well-balanced, food-friendly cocktails. Not long after being ranked number two mixologist in the world at the Bois Mix Masters Championship and winning the United States Bartenders Guild Iron Bar Chef Competition, Van Flandern founded a New York-based cocktail consultancy to design cocktail lists and train bartenders in the art of mixology at some of the finest restaurants and resorts around the globe. He has made appearances on The Barefoot Contessa, Bar Rescue, Diary of a Foodie, and other culinary focused television programs.
Adam D. Tihany
Top-rated ultra-luxury cruise operator Seabourn has contracted hospitality design icon Adam D. Tihany to create the indoor and outdoor guest areas of its new ship being built in Italy and due to launch in 2016.
Tihany is Art Director of the Culinary Institute of America, and sits on the advisory Board of the New York School of Interior Design and the Holon Design Museum. His outstanding contribution to the world of design has been recognized with numerous honors and awards, including an Honorary Doctorate from the New York School of Interior Design and induction into the Interior Design Hall of Fame. Most recently, Pratt Institute’s Board of Trustees has named Adam D. Tihany as its newest member.
For Seabourn, Tihany is creating a design vision for the entire vessel including multiple dining venues; the Spa at Seabourn; showrooms; casino and lounges; outdoor deck areas; and the innovative and popular Seabourn Square multi-purpose space.
Tihany is renowned for his restaurant projects for high-profile celebrity chefs, including Thomas Keller, Daniel Boulud, Jean Georges Vongerichten, Charlie Palmer, Heston Blumenthal, Paul Bocuse and Wolfgang Puck, as well as luxury hotel projects worldwide, such as South Africa's One & Only Cape Town resort, Mandarin Oriental Las Vegas, King David Hotel in Jerusalem, The Oberoi Hotel in New Delhi, The Beverly Hills Hotel, The Breakers in Palm Beach and Hotel Cipriani in Venice to name just a few.
"Adam Tihany's artistic sensibilities are a wonderful match with Seabourn," said Richard D. Meadows, Seabourn's president. "His designs convey the essence of ultra-luxury with a vitality that is lively and exciting yet perfectly embodies the relaxed elegance that has always been the heart of Seabourn's hospitality."
Another value that Tihany shares with Seabourn is a dedication to personalization. The designer takes pride in drawing inspiration from his clients' backgrounds or preferences.
"What I strive to do is to find an aesthetic that expresses the personality of the brand," said Tihany. "Thus, my goal is to design a beautiful, and very uniquely Seabourn ship, one that will reflect Seabourn's aura of casual elegance and thoughtful attention to detail, that will make their guests feel welcome and invite them to experience Seabourn's special brand of ultra-luxury."
The new ship continues a fleet expansion that Seabourn began in 2009 with the launch of Seabourn Odyssey. This award-winning class of ships, which includes Seabourn Sojourn (2010) and Seabourn Quest (2011), won acclaim from luxury cruisers, travel agents and journalists alike. The configuration of the new, 40,350-GRT vessel will be based on the Seabourn Odyssey-class ships, with one additional deck and new expanded public areas. The ship is being built by Fincantieri S.p.A., with delivery scheduled for mid-2016. It is expected to carry just 600 guests, based on double occupancy of the all-suite lower berths. The design will maintain Seabourn's high ratio of space per guest and enable highly personalized service by nearly one staff member per guest on board. In addition, every suite will feature a private veranda.
We know that you expect and appreciate fine food and quality ingredients. We know that you also share our dedication to responsible stewardship of natural resources. For that reason, we are especially proud to be able to offer you Black River ossetra sturgeon caviar, which is sustainably produced by a unique wild-farming method that enables our enjoyment without compromising the species’ future. To learn more about Black River Caviar, visit www.blackrivercaviar.com.
THE OFFICIAL TIMEKEEPER OF SEABOURN
Exquisite Swiss craftsmanship and meticulous attention to detail have made Hublot the Official Timekeeper of Seabourn. Guests enjoying voyages on any of our six ships will now be kept abreast of the current ship's time by means of handsome Hublot wall clocks, designed and finished with the same flair and elegance that have made Hublot's wristwatches multi-faceted icons of a constantly evolving Swiss watchmaking tradition. The clocks are a perfect complement to the stunning beauty of the ships themselves, adding a luxurious accent and an eye-catching cachet to various locations throughout each vessel.
Seabourn and Molton Brown are pleased to introduce Seabourn Signature Scents, a luxurious creation of exotic fragrances designed exclusively for Seabourn guests. It marks the latest launch of our 14-year collaboration with the London-based fragrance pioneers. Molton Brown’s expertise at blending rare ingredients is combined with Seabourn’s spirit of discovering the ocean’s hidden gems to craft immersive, sophisticated body and hair collections.
Available onboard all three ships as complimentary bath amenities in guest suites, the Seabourn Signature Scents collection evokes boundless nautical adventures, inviting guests to explore secret treasures that wait in ports the line visits around the globe. Additionally, in early 2017, the Seabourn Signature Scents will be available for sale.
Two exclusive Seabourn Signature Scents were blended from four unique ingredients sourced from the coastlines that Seabourn ships explore:
• Immersive Samphire & Eucalyptus – The uplifting aromas of fresh samphire from the rocky, salt-sprayed Atlantic coast of France and enlivening eucalyptus from China are balanced with cardamom, cedarwood, violet and mint for a captivating finish in the body lotion and bath & shower gel. Perfumer Philippe Bousseto, who developed the blend, describes the Seabourn Signature Scent as, “a revitalizing and very fresh blend ideal for bathing, reminiscent of the sea and, ultimately, of the Seabourn experience.”
• Inspiring Basil & Vetiver – Mirroring the relaxing, sanctuary-like ambience of The Spa at Seabourn, this scent blends Vietnamese basil oil and aromatic vetiver from Haiti with cardamom, bergamot, cedar wood and petitgrain for a shampoo and conditioner. Perfumer Heidron Harder crafted the combination and describes the scent as, “very sophisticated, rounded and clean, with aromatic notes perfect for hair care.”
Guests can enjoy the distinctive aromas of Seabourn Signature Scents, which are arriving now, onboard all Seabourn cruise ships, as well as on the line’s newest vessel, Seabourn Encore, launching in December 2016.
PressReader Digital Newspaper
For guests that sail aboard Seabourn Odyssey, Seabourn Sojourn or Seabourn Quest, we are delighted to offer the option of having your favorite newspaper delivered right to your mobile smartphone or tablet daily, without needing to access the Internet. The ships' local mobile network will automatically supply a selection of the most popular newspapers, and you can request others from a list of over 2,500 available while on board.
Via a free mobile application available from PressReader.com, newspapers are supplied in their entirety, including all printed sections and even advertising. Seabourn ships will download the requested content daily, and store it on the ships' local network, so guests can access their choice without going on line. If the app is downloaded in advance, guests will automatically be able to access the news of their choice.
Seabourn has embarked on a new partnership with Swarovski Optik, making the high-quality optical instruments the official optical equipment for Seabourn's Antarctica and Patagonia cruises.
Under the partnership, Swarovski Optik will outfit Seabourn Quest's expedition team and bridge staff with their high-precision, long-range binoculars for spotting diverse wildlife and viewing the remarkable landscapes from on board the ship and during landings ashore. In addition, a selection of Swarovski binoculars will be available for sale, providing guests the option to purchase and use the optics during their Antarctic cruise.
Seabourn is pleased to be partnering with UNESCO to promote sustainable tourism at World Heritage properties. Through our support to UNESCO we help engender a wider understanding and commitment for the UNESCO World Heritage Convention’s mission to identify, safeguard, and promote unique cultural and natural heritage around the world deemed to possess outstanding universal value for all humankind. For our guests, this partnership with UNESCO means their travels with Seabourn will be enhanced by deeper insight and information about these intriguing destinations while supporting their conservation through sustainable tourism. Learn more.