Celebrity chef Curtis Stone’s new venture, Share, on Princess Cruises is the latest in a long line of culinary coups on water, as the finest cruise companies in the world try to up the ante on each other with star signings and superlative menus. Here are some of the big names whose food is now all at sea.
Luke Mangan has transplanted his considerable experience to the high seas with Salt Grill by Luke Mangan, exclusive to P&O Cruises.
The generous menu utilises market-fresh ingredients and features everything from tapas to an oyster and raw fish bar to lots of Australian beef with a hit list of different sauces.
Try his signature crab omelette with enoki mushroom and herb salad, and miso mustard broth to share.
>Eat Luke’s food on P&O Cruises 14-night Fijian Adventure cruise.
Cheeky chappy Jamie Oliver’s popular Jamie’s Italian brand has been installed on Royal Caribbean’s Anthem of the Seas.
As with his restaurants on land, Oliver’s honest, hearty style of cooking is in evidence here, with generous plates of pasta, made in-house every day, freshly baked breads and grills.
Start with one of his signature antipasti planks, piled with cold meats, cheese and pickles.
>Enjoy Jamie’s food on a seven-night Bahamas cruise.
The culinary talent behind Sydney’s iconic The Bathers’ Pavilion, Canadian-born Serge Dansereau is a consulting chef on Lindblad Expeditions’ National Geographic Orion, creating degustation menus using natural ingredients, sustainable producers and responsibly harvested seafood – principles at the heart of the Lindblad brand.
>Sample Serge’s food during Lindblad Expeditions’ 21-night Antarctica, South Georgia and The Falklands cruise.
With a trio of Michelin-starred restaurants to his credit, including the legendary The French Laundry, securing a partnership with Thomas Keller is quite a coup for Seabourn.
Mirroring the ultra-luxury approach of Seabourn itself, Keller has created menus filled with his signature prowess using the finest ingredients available for Seabourn Odyssey, Seabourn Quest and Seabourn Sojourn.
What’s more, the celebrity chef developed a signature dining restaurant The Grill by Thomas Keller, which recently debuted on Seabourn Quest and will be rolled out to other ships.
>Eat Thomas’s food during Seabourn 15-day Passage to Catalonia cruise.
Mark Best earned legendary status at the helm of Marque in Sydney, creating restaurant-of-the-year food behind a low-key frontage in Sydney’s Surry Hills.
He closed the doors of Marque after 17 years, and founded Pei Modern in Sydney and Melbourne, with a relaxed vibe and a menu of Australian seasonal produce.
Best is a member of Holland America Line’s Culinary Council of six award-winning chefs who influence and advise on the onboard menus across the fleet.
> Eat Mark’s food on a seven-day Mexican Riviera Holiday.