Chef Anton “Tony” Egger


Master Chef and Culinary Consultant

Chef Anton “Tony” Egger, born into a family of Austrian restaurateurs, grew up in an atmosphere imbued with a farm-to-table ethic. After graduating with a bachelor's degree in a Culinary Arts program in Salzburg, Austria, he worked with a number of prestigious establishments in Austria, Switzerland, France and Asia.

While collaborating with the cruise industry through his consulting firm CULPLUS.INC, Chef Egger opened restaurants in Singapore and Bangkok; designed concepts and culinary training programs in Asia and Europe; and appeared worldwide in culinary events with some of the most highly acclaimed Michelin-starred chefs in the world.

His international experience, combined with a lifelong personal passion for exploring the world’s diverse cuisines and the ever-evolving global restaurant industry, provide him with a rare and invaluable perspective on luxury travelers’ culinary preferences and expectations.

Chef Egger’s advice and expertise have been instrumental in Seabourn’s ongoing mission to expand and enhance our guests’ onboard dining experiences. During Seabourn’s expansion, Egger consulted in the creation of a culinary education facility in the Philippines which continues to serve the maritime industry at large.

Chef Egger is the creator of two new dining venues for Seabourn — Sushi, a Japanese alternative culinary experience on board Seabourn Encore and Seabourn Ovation, and Earth and Ocean at The Patio™, an al fresco restaurant on board all Seabourn ships — offering an inspired perspective of his travels around the world.

In addition, Chef Egger also advised with Seabourn’s executive culinary team to design an entirely new Afternoon Tea offering; developed and created the famous onboard Artisanal Gelato program; and devised an entirely new menu journey, with special culinary features for pioneering cruises in Antarctica & Patagonia.

His continued passion for all things culinary, even on vacation, takes him to the coasts of the Mediterranean or the vineyards of Napa Valley and beyond. He often mentions “I have been so blessed being able to enjoy my love and passion as my job. Life as a whole could not have been better.”

Grateful for what he calls “a culinary life lived around the world,” he reminisces his liaison and exposure to some of the world’s best kitchens and chefs, such as Thomas Keller at The French Laundry, which quite simply “blew my mind away.”

Recipes For Home Cooking From Chef Egger