In our ongoing quest to provide you with the world’s finest travel experiences, we have partnered with world-renowned American Chef Thomas Keller, the chef and proprietor of The French Laundry, Per Se, Ad Hoc, Bouchon, Bouchon Bakery, La Calenda , The Surf Club Restaurant and TAK Room. Chef Keller is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first male American chef to be named a Chevalier of the French Legion of Honor, the most illustrious decoration in France.
At The Colonnade, special theme nights feature Chef Keller influenced dinners that pay homage to his American childhood. His interpretations of classic comfort dishes, such as Clam Bake and BBQ Ribs will be served family-style on platters to complement the essence of sharing in a relaxed spirit of fun and togetherness.
For The Patio, Chef Keller has developed exclusively for us, a signature Napa burger, as well as an artisanal hot-dog dubbed the Yountwurst, named for the hometown of The French Laundry, Ad Hoc, and the original Bouchon, Bouchon Bakery and La Calenda.
The Grill by Thomas Keller, reminiscent of the classic American restaurant from the 50’s and 60’s, is a unique culinary concept for Chef Keller, exclusive to Seabourn, focusing on updated versions of iconic dishes. Guests will be treated to table-side preparations of Caesar salad and ice cream sundaes as well as a range of other favorites like premium steaks, whole roasted chicken, and Lobster Thermidor, presented à la carte.
Chef Keller has developed an array of dishes, ranging from appetizers to entrées to desserts. 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.
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.