Chef Thomas Keller and Seabourn President, Rick Meadows

Chef Thomas Keller

In an ongoing quest to provide a world-class experience, Seabourn has 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. 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.