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Thomas Keller Is Creating a Signature Restaurant for Seabourn’s Luxury Cruise Line

Thomas Keller Is Creating a Signature Restaurant for Seabourn’s Luxury Cruise Line

The ultra-luxury cruise line is getting even fancier with new menu options from Thomas Keller

Keller’s signature restaurant for Seabourn will debut in spring 2016.

While he waits for the extensive renovations to be completed at French Laundry, chef Thomas Keller has decided to embark on a little cruise vacation with Seabourn cruises — though he’ll have to do some work while he’s there.

This week, Seabourn announced its partnership with chef Keller across a number of its cruise ships — Seabourn Odyssey, Seabourn Sojourn, and Seabourn Quest — which, beginning in fall 2015, will feature “an array of dishes” from the chef.

Early next spring, Seabourn Quest will be home to the cruise line’s first signature Keller restaurant, which will be expanded to the entire fleet, including two more upcoming ships. Keller’s partnership follows Geoffrey Zakarian’s collaboration with Norwegian Cruise Lines and Guy Fieri’s with Carnival.

“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,” announced 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.”

In a slightly more subdued statement, Keller described the partnership as “an exciting new opportunity for our restaurant group.”

Seabourn did not announce the name of Keller’s restaurant, but as someone already noted, it should obviously be called “Per Sea.”


Seabourn Partners with Michelin Chef Thomas Keller

Dining is about to reach new heights in the cruise industry as Seabourn announces its 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 – Keller will bring his award-winning French and American cuisine to the ultra-luxury cruise line in 2015, adding new flavours and flair to complement Seabourn’s already celebrated cuisine.

Chef Keller will develop an array of dishes, ranging from appetizers to entrees to desserts for multiple dining venues aboard Seabourn Odyssey, Seabourn Sojourn, and Seabourn Quest beginning early fall 2015. The culinary creations will be prepared with high quality ingredients and to exact specifications, resulting in an unrivalled dining experience like no other at sea.

In addition, Seabourn will partner with Keller to introduce a new signature restaurant that will be revealed early next spring on Seabourn Quest before being expanded to the entire fleet, including the line’s two new ships designed by Adam D. Tihany – Seabourn Encore launching in late 2016 and Seabourn Ovation launching in early spring 2018. Keller will also advise on various aspects of the line’s culinary operations, sharing his expertise and vision.

“There is really no chef more accomplished or held in higher esteem than Chef Keller, and we are both honoured 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.”

“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.

Long a culinary leader in the cruise industry, Seabourn offers award-winning cuisine and gourmet dining experiences that rival the world’s finest restaurants. For the past two years, Seabourn has been honoured as the “Best Culinary Cruise Line” in the SAVEURCulinary Travel Awards for 2013 and 2014.

Seabourn’s intimate ships offer key elements that set the line apart: spacious, thoughtfully appointed suites, many with verandas superb dining in a choice of venues complimentary open bars throughout the ship fine wines poured at lunch and dinner award-winning service and a relaxed, sociable atmosphere that makes guests feel right at home on board. The ships travel the globe throughout the year, sailing to many of the world’s most desirable destinations, including marquee cities, UNESCO World Heritage Sites and lesser-known ports and hideaways.

Keller is globally-renowned for his culinary skills and exceptionally high standards, and has established a collection of 12 restaurants and bakeries that set a new paradigm within the hospitality profession. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France.

He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. His restaurant properties are located in Beverly Hills, Yountville, Calif., Las Vegas and New York, and include Per Se, Bouchon Bistro, Bouchon Bakery and Ad Hoc. In January of 2015, as President for Ment’or BKB, a foundation he co-founded with Chefs Daniel Boulud and Jerome Bocuse, he lead Team to a historic silver win in the Bocuse d’Or competition in Lyon, France. Chef Keller has also authored five cookbooks and is publisher of Finesse Magazine.


New Seabourn signature restaurant revealed

Luxury cruise line Seabourn has unveiled a new restaurant for the fleet. It will be the new Seabourn signature restaurant and known as The Grill by Thomas Keller. The restaurant will debut on the Seabourn Quest in May this year.

Artists rendering of The Grill onboard Seabourn Encore.

The Grill will be progressively rolled out across the fleet. It is inspired by the classic American chophouse. The concept is a collaboration between three-star Michelin chef Thomas Keller and famed designer Adam D. Tihany who is responsible for the interior design of the yet to debut Seabourn Encore.

An all new Seabourn signature restaurant

The new Seabourn signature restaurant will move into the space formerly occupied by Restaurant 2 on the current fleet. Seabourn Quest will be first to received The Grill restaurant when it enters dry dock in April. Seabourn Sojourn and Seabourn Odyssey will follow. Seabourn Encore will offer The Grill when it debuts this year, as will Seabourn Ovation in 2018.

The Grill will be located in the space formally occupied by Restaurant 2 on the Odyssey-class vessels.

The interior design is eye-catching. Seabourn describe it as having an “elegant and warm masculine quality”. On the existing Odyssey-class ships the space will have curved lines with banquette seating and tan leather swivel chairs. The line tells CrusieOyster that the ceilings of curved wood will echo the design of a luxury yacht.

The Grill will boast fresh produce from artisan purveyors. It will offer a range of steakhouse favourites including Lobster Thermidor and creamed spinach presented a la carte.

No charge

The new Seabourn signature restaurant will be open for dinner daily on all Seabourn vessels. There will be no additional charge to dine at The Grill.

Guests will be able to make reservations online in advance of their cruise. Reservations will open in April for The Grill onboard Seabourn Quest.


Seabourn: Chef Thomas Keller Revamps Dining

Seabourn has launched the first recipes developed by American Chef Thomas Keller. The line now offers an array of dishes, ranging from first courses to main courses to desserts, in multiple dining venues aboard Seabourn Odyssey, Seabourn Sojourn, and Seabourn Quest.

Chef Keller, his staff and Seabourn's executive culinary team all collaborated in menu development and training. Seabourn has also acquired Homage by Thomas Keller in Checks pattern, the white porcelain dinnerware Raynaudused used in Chef Keller's fine dining restaurants.

Among the new culinary highlights are special theme nights in the Colonnade that pay homage to Chef Keller's childhood, serving classic comfort dishes such as BBQ Ribs served family-style on platters. At the poolside Patio Grill are classic favorites, including his signature Napa Burger and artisanal "Yountwurst." Chef Keller's formal French-American style of cuisine is offered on select evenings in The Restaurant.

Chef Keller also introduced Seabourn to his long time purveyors from the United States. The cruise line now uses ingredients from Elysian Fields Farms Rancho Gordo Hobbs Applewood smoked Meats Marshall Farms Honey Snake River Farms Newport Meats True Foods Sonoma Poultry Gourmet Attitude Le Sanctuaire and Cowgirl Creamery/Tomales Bay Foods.

Seabourn will also introduce a new signature restaurant this May onboard Seabourn Quest. The restaurant will eventually be launched across the entire fleet, including the line's two new ships, Seabourn Encore, launching in late 2016, and Seabourn Ovation, launching in early spring 2018.



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Seattle, January 10, 2018 - Seabourn , the world's finest ultra-luxury cruise line, announces major enhancements to the guest experience on Seabourn Sojourn, including the addition of the line's new signature restaurant, The Grill by Thomas Keller, and the new mindful living program created by Dr. Andrew Weil.

The programs were launched following a recent dry dock period for Seabourn Sojourn, which also included a variety of detailed updates throughout the ship. Many of the public areas received new carpet and design touches. Suites were refreshed, and Owner's, Signature and Wintergarden Suites in particular were notably enhanced with new furniture and soft goods.

"The Grill by Thomas Keller and Spa & Wellness with Dr. Andrew Weil are the latest in our long tradition of offering the finest guest experiences in luxury travel," said Seabourn President Richard Meadows, noting that both offerings are now available fleetwide. "The outstanding partnerships we have with Chef Keller and Dr. Weil are now complete, with the next iteration to come on Seabourn Ovation when it launches next spring."

The Grill by Thomas Keller

Created via partnership with Seabourn in 2015, The Grill by Thomas Keller is reminiscent of the classic American restaurant from the 50's and 60's. The Grill 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. The timeless menu draws on the freshest products from artisan purveyors. A unique cocktail program and premium wine list of domestic and old world labels complement the menu. Design by Adam Tihany further enhances the experience with distinctive spaces enlivened with intimate, elegant, warmly masculine settings.

The Grill by Thomas Keller will be featured on Seabourn Ovation at the ship's launch in May 2018.

Spa & Wellness with Dr. Andrew Weil

Created in conjunction with The Onboard Spa by Steiner, Spa & Wellness with Dr. Andrew Weil is the first program of its kind available at sea. As on other vessels across the Seabourn fleet, the Seabourn Sojourn program is led by a dedicated Mindful Living Coach, certified in yoga and meditation, whose role is to inspire and educate throughout the voyage.

The main thrust of the program is the daily practice of meditation and yoga, with some sessions offered on a complimentary basis. Guests can experience Mindful Meditation, with positive affirmations and mantras to reflect upon throughout the day. Yoga classes are varied, with choices focused on physical issues, such as the healing of back and joint pain, headaches and body alignment, as well as enhancement of creativity, mental focus and happiness.

Complimentary Mind and Body seminars are designed to educate guests on philosophies and practices aligned with the program's mission. Onboard seminars adapted from Dr. Weil's best-selling books and research range from Spontaneous Happiness & Spontaneous Healing to Healthy Aging and more. One-on-one wellness sessions on select topics and a variety of wellness services are also available for a fee.

Spa & Wellness with Dr. Andrew Weil will be featured on Seabourn Ovation at the ship's launch in May 2018.

Seabourn Sojourn will play host to Extended Explorations itineraries during the first part of 2018, which create opportunities for guests who prefer a more in-depth experience of a particular region, or to traverse from one region to another. These longer voyages frequently include more overnight stays in must-see ports. The ship will return to Alaska for the summer in 2018, taking travelers on unique itineraries that include the popular Ventures by Seabourn excursions, an optional, for-charge program that gives guests an up-close look at the natural beauty and environment.

For more details about the award-winning Seabourn fleet, or to explore the worldwide selection of Seabourn cruising options, contact a professional travel advisor, call Seabourn at 1-800-929-9391 or visit www.seabourn.com .

Editor's note: Hi-resolution images of The Grill by Thomas Keller and The Spa and Wellness Program with Dr. Andrew Weil are available upon request.


Thomas Keller Is Creating a Signature Restaurant for Seabourn’s Luxury Cruise Line - Recipes

SEATTLE , Jan. 10, 2018 /PRNewswire/ -- Seabourn, the world&aposs finest ultra-luxury cruise line, announces major enhancements to the guest experience on Seabourn Sojourn, including the addition of the line&aposs new signature restaurant, The Grill by Thomas Keller , and the new mindful living program created by Dr. Andrew Weil .

The programs were launched following a recent dry dock period for Seabourn Sojourn, which also included a variety of detailed updates throughout the ship. Many of the public areas received new carpet and design touches. Suites were refreshed, and Owner&aposs, Signature and Wintergarden Suites in particular were notably enhanced with new furniture and soft goods.

"The Grill by Thomas Keller and Spa & Wellness with Dr. Andrew Weil are the latest in our long tradition of offering the finest guest experiences in luxury travel," said Seabourn President Richard Meadows , noting that both offerings are now available fleetwide. "The outstanding partnerships we have with Chef Keller and Dr. Weil are now complete, with the next iteration to come on Seabourn Ovation when it launches next spring."

The Grill by Thomas Keller
Created via partnership with Seabourn in 2015, The Grill by Thomas Keller is reminiscent of the classic American restaurant from the 50&aposs and 60&aposs. The Grill 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. The timeless menu draws on the freshest products from artisan purveyors. A unique cocktail program and premium wine list of domestic and old world labels complement the menu. Design by Adam Tihany further enhances the experience with distinctive spaces enlivened with intimate, elegant, warmly masculine settings.

The Grill by Thomas Keller will be featured on Seabourn Ovation at the ship&aposs launch in May 2018 .

Spa & Wellness with Dr. Andrew Weil
Created in conjunction with The Onboard Spa by Steiner, Spa & Wellness with Dr. Andrew Weil is the first program of its kind available at sea. As on other vessels across the Seabourn fleet, the Seabourn Sojourn program is led by a dedicated Mindful Living Coach, certified in yoga and meditation, whose role is to inspire and educate throughout the voyage.

The main thrust of the program is the daily practice of meditation and yoga, with some sessions offered on a complimentary basis. Guests can experience Mindful Meditation, with positive affirmations and mantras to reflect upon throughout the day. Yoga classes are varied, with choices focused on physical issues, such as the healing of back and joint pain, headaches and body alignment, as well as enhancement of creativity, mental focus and happiness.

Complimentary Mind and Body seminars are designed to educate guests on philosophies and practices aligned with the program&aposs mission. Onboard seminars adapted from Dr. Weil&aposs best-selling books and research range from Spontaneous Happiness & Spontaneous Healing to Healthy Aging and more. One-on-one wellness sessions on select topics and a variety of wellness services are also available for a fee.

Spa & Wellness with Dr. Andrew Weil will be featured on Seabourn Ovation at the ship&aposs launch in May 2018 .

Seabourn Sojourn will play host to Extended Explorations itineraries during the first part of 2018, which create opportunities for guests who prefer a more in-depth experience of a particular region, or to traverse from one region to another. These longer voyages frequently include more overnight stays in must-see ports. The ship will return to Alaska for the summer in 2018, taking travelers on unique itineraries that include the popular Ventures by Seabourn excursions, an optional, for-charge program that gives guests an up-close look at the natural beauty and environment. 

For more details about the award-winning Seabourn fleet, or to explore the worldwide selection of Seabourn cruising options, contact a professional travel advisor, call Seabourn at 1-800-929-9391 or visit www.seabourn.com.

Editor&aposs note:  Hi-resolution images of The Grill by Thomas Keller and The Spa and Wellness Program with Dr. Andrew Weil are available upon request.

Seabourn is consistently ranked among the world&aposs top travel choices by professional critics and the discerning readers of prestigious travel publications such as Departures, Travel + Leisure and Condé Nast Traveler.  Its stylish, distinctive cruising vacations are renowned for: 

  • Intimate ships with a private club atmosphere
  • Intuitive, personalized service provided by staff passionate about exceeding guests expectations
  • Curated voyages to all seven continents delivering award-winning experiences
  • All ocean front suites, luxuriously appointed
  • Complimentary premium spirits and fine wines available on board at all times
  • Welcome Champagne and complimentary in-suite bar stocked with your preferences
  • Tipping is neither required, nor expected
  • Finest resort at sea that is masterfully designed 
  • World-class dining, further enhanced through a culinary partnership with Chef Thomas Keller
  • All dining venues are complimentary, dine where, when and with whom you wish
  • Seabourn Conversations, connecting with visionary experts
  • Ventures by Seabourn, optional shore excursions, enhance and extend destination experiences
  • Select purposeful and sustainable travel experiences in partnership with UNESCO
  • Spa & Wellness by Dr. Andrew Weil , featuring an exclusive mindful living program
  • An evening entertainment experience in collaboration with Sir Tim Rice

Seabourn is a proud member of World&aposs Leading Cruise Lines. The exclusive alliance also includes Carnival Cruise Lines, Holland America Line, Princess Cruises, Cunard Line, Costa Cruises, AIDA, P&O Cruises UK, P&O Cruises Australia and fathom. Seabourn is a brand of Carnival Corporation and plc (NYSE/LSE: CCL and NYSE: CUK). It has formed a partnership with United Nations Educational, Scientific and Cultural Organization (UNESCO) to help protect World Heritage sites.

Click to Tweet: .@SeabournCruise opens its signature restaurant, The Grill by @Chef_Keller, and new @DrWeil programming on #SeabournSojourn


New Mixology Partnership With Brian Van Flandern

In beverage news, the line has also inked a new partnership with mixologist Brian Van Flandern that will result in upgraded bar offerings and cocktail menus across the Seabourn fleet. Van Flandern has introduced new bar ingredients available onboard, educated and trained Seabourn's bar staff, and created a menu of cocktails exclusive to the line.

Van Flandern will use fresh produce, botanicals and flavor profiling to create a unique list of hand crafted cocktails that takes advantage of the local markets that Seabourn ships visit. Additionally, he will work with Seabourn's bar team to standardize the classics to provide guests with the same perfectly balanced and served cocktail throughout their cruise.

Van Flandern has been named by the Food Network as "America's Top Mixologist." In 2004, he was part of the opening team for Thomas Keller's restaurant Per Se in New York City as head barman. Not long after being ranked number two mixologist in the world at the Bois Mix Masters Championship and winning the United States Bartenders Guild Iron Bar Chef Competition, Van Flandern founded a New York-based cocktail consultancy to design cocktail lists and train bartenders. He has made appearances on The Barefoot Contessa, Bar Rescue, Diary of a Foodie, and other culinary focused television programs.


The Grill By Thomas Keller To Debut On Seabourn Quest Cruise Ship

Chef Thomas Keller, of The French Laundry fame, will be bringing back retro classics like Lobster Thermidor and Caesar salads prepared table-side at his upcoming restaurant on the high seas.

New details have emerged on Keller’s latest project, which will bring his Michelin-grade cuisine to the luxury cruise line Seaboard.

Set to debut in May, The Grill by Thomas Keller will become the signature restaurant on every Seabourn ship. Described as a classic American chophouse, an early teasing of the menu suggests that the restaurant will resurrect retro steakhouse dishes Lobster Thermidor and creamed spinach.

“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 Grill will also bring a little theatre to the dining experience, with servers preparing Caesar salad and ice cream sundaes table-side.

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The interior design can likewise be characterised as a throwback to the 1960s and 70s with a distinctly masculine feel: Guests will be seated on leather banquettes, tan leather swivel chairs, and wood-panelled walls.

“We are delighted Chef Keller has partnered with us to produce such a standout dining experience for guests to enjoy as they travel the world with Seabourn,” said Seabourn President Richard Meadows. “Wrapped in a fresh design from Adam D. Tihany, The Grill by Thomas Keller will take our already award-winning cuisine to new heights.”

The restaurant makes its debut in May aboard the Seabourn Quest before rolling out across all ships.

Roger Scoble blogs about the latest gadgets, travel and luxury news. A graduate of UCLA, Roger loves to travel, drive luxe autos and have amazing adventures.


Thomas Keller to open floating restaurant with Seabourn cruises

Triple Michelin-starred Thomas Keller has become the latest master chef to take his star power and cuisine to the high seas.

In a collaboration with luxury cruise liner Seabourn, the chef behind The French Laundry, Per Se and Bouchon in the US will develop a new signature restaurant brand aboard the Seabourn Quest next spring, which will then be expanded to the rest of the fleet.

Guests aboard the Seabourn Odyssey, Sojourn and Quest will also be able to sample Keller’s award-winning French and American haute cuisine during their cruise itineraries this fall.

The partnership pairs two industry leaders. Gourmet magazine Saveur, for instance, named Seabourn the best culinary cruise line for two years running, while Keller is a household name in the culinary world for becoming the first and only American-born chef to hold multiple three-star ratings from the Michelin guide and the first American male chef to be designated with the Chevalier of The French Legion of Honor, the highest decoration in France.

Keller joins a string of top chefs around the world in expanding his empire to cruise liners.

After land and air -- or, rather Gatwick airport -- food TV celebrity Jamie Oliver teamed up with Royal Caribbean and opened his first floating restaurant on its titanic cruise ship the Quantum of the Seas, which launched this spring.

Likewise, Japanese chef Nobu Matsuhisa -- best known simply as Nobu -- is the star attraction aboard Crystal Cruises while Guy Fieri opened a pool-side burger bar on the Carnival Liberty.

Norwegian Cruise Lines also tapped US food celebrity chef George Zakarian, winner of “The Next Iron Chef,” to create a seafood menu aboard its Grammy-themed cruise line.

And the wildly popular competitive cooking show "Top Chef" has a cruise itinerary developed entirely in its honor.

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Watch the video: Thomas Keller of Bouchon Makes Herb Gnocchi (December 2021).