All-star chefs: an inside perspective of the world-famous chefs designing today's cruise-ship menus

Cruise Travel, Jan-Feb, 2005 by Lynn Seldon

Windstar Cruises was also at the forefront of the star chef movement, first collaborating with Joachim Splichal and The Patina Group back in 1994. Still going strong 10 years later, the relationship has included the introduction of "Signature Cuisine," which follows Splichal's philosophy of using the best seasonal ingredients in the most straightforward manner, yet always with an element of surprise. The bistro-style of The Patina Group restaurants is a perfect match for the casually elegant atmosphere found aboard the intimate ships of Windstar, including the Splichal-inspired alternative dining venue, The Bistro (on the Wind Surf).

"It is a great pleasure to explore the foods of the world as Windstar ships travel the globe," says Splichal. "Food plays such an important role in the overall travel experience, and I enjoy exposing guests to new things--a special dish unique to a country, a certain aroma, or an unexpected combination of flavors--as all will evoke memories of exotic experiences long after a guest has returned home."

"What was motivated by our desire to bring a distinctive dining experience to guests aboard Windstar ships has been rewarded with rave reviews and consistent recognition of both travel and food critics," says Tom Russell, Windstar's vice president of marketing and sales. "The culinary program [Splichal] has spearheaded aboard our ships is an integral part of Windstar's award-winning success." Windstar also features "Sail Light" cuisine created by author and columnist Jeanne Jones.

Crystal has packed a trio of chefs (and cuisines) onboard its vessels, including: Jade Garden (featuring Asian specialties from Wolfgang Puck's Chino's On Main in Santa Monica); The Sushi Bar and Silk Road (with menus designed by Nobu Matsuhisa); and the Italian-styled Prego (with influences from Piero Selvaggio's Valentino in Santa Monica and Las Vegas).

With Paolo Belloni and Gualtiero Marchesi, Costa offers a dynamic Italian duo. The Costa Victoria and Costa Atlantica both feature the specialty restaurant, Ristorante Magnifico By Zeffirino. Since 1939, Zeffirino's in Genoa has gained universal recognition--including the introduction of pesto sauce! The family-owned restaurant has welcomed guests like Frank Sinatra, Liza Minnelli, and even Pope John Paul II. Supervised by the great chef Paolo Belloni, Costa's guests are treated to sumptuous meal selections, exquisite preparations, and impeccable service--just like Zeffirino's in Genoa.

Onboard the Costa Atlantica and Costa Mediterranea, Gualtiero Marchesi created the specialty restaurants Ristorante Club Atlantica and Ristorante Club Medusa By Marchesi. His Michelin three-star restaurant is located at his luxury hotel in Italy's Franciacorta wine district. Marchesi personally wrote the menus for the restaurants, and he and his staff are actively involved in the production and presentation of dishes, as well as special training to create an authentic "Marchesi" experience at sea.

Seabourn's relationship with Charlie Palmer provides another excellent example of the star power of chefs. Palmer's culinary enterprises ashore include successful restaurants and luxury catering businesses in some of the nation's most competitive and high-profile cities. His work with Seabourn has definitely given the line's food a high (and tasty) profile.