To quote Royal Caribbean on the subject of shipboard cuisine – “It’s Time to Unveil the Next Era of Dining at Sea” and I enjoy seeing this emphasis from Royal and many other cruise lines as they continue to raise the bar within the culinary aspects of their brands. The same old, same old is out and newly created culinary feasts, re-imagined restaurants and menus, enhanced by décor, design and presentation are all the rage… and this is as it should be.
More cruise companies continue to enhance their product offerings which revolve around the dining experience. They have rightly recognized that food and wine and the pleasures of the table are very meaningful to many guests, and naturally on some of the smaller and more upmarket lines, this is expected. However the big boys have been getting into this mix more and more. As is often the case, Royal Caribbean is one of those leading the charge.
The recent announcements about Quantum of the Seas, due in November, and her expansive and impressive dining options is more than just offering choice. It is a thoughtful, carefully crafted procedure and one that is being rolled out in many clever ways. They participated in the Aspen food and wine festival this past weekend – a great way to introduce cruising to a different audience. Royal has introduced the “Dynamic Dining” concept and a new world of culinary exploration aboard Quantum Class. Traditional dining is out and now we have 5 main restaurants all complimentary, with various dress codes and food themes. These range from American classic cuisine to pan-Asian, contemporary cuisine at Chic, timeless classics with a formal dress code at The Grande and the casual Coastal Kitchen for suite guests and all day dining.
Chef Michael Schwartz, Royal Caribbean culinary advisor
for Quantum ships with Adam Goldstein,
President & CEO Royal Caribbean International
Alternative choices offered for a charge (called Signature Dining) range from Jamie Oliver who is onboard with his Jamie’s Italian Kitchen (and having eaten at one in the U.K., I can attest to its total delicousness!). Michael Schwartz, a James Beard award-winner and the chef behind 150 Central Park on the Oasis class ships, is collaborating with Royal on the 1st gastro-pub at sea. Michael, who is a really delightful and self-effacing chap (unlike many celebrity chefs) is also the culinary advisor for the Quantum class ships (like Kristin Chenoweth who is the advisor for entertainment and who will be Godmother for Quantum of the Seas).
Appetizer onboard Star Pride
Norwegian partnered with Geoffrey Zakarian for Ocean Blue on Getaway and Breakaway and introduced their dynamite concept of Waterfront dining which I love. And kudos always go to Norwegian for introducing Freestyle cruising and a range of up to 18 restaurants on their new ships – something for everyone and choice being key.
Oceania is also a stand out in this arena with their spectacular dining options and outstanding cuisine and affiliation with Jacques Pepin and Bon Appetit Magazine.
Celebrity chefs have been the norm for a number of years – Nobu on Crystal - probably the 1st, Todd English on QM2, Buddy the Cake Boss on Norwegian, Guy Fieri and his Burger Joints on Carnival and more. But now they are being utilized in even more interesting and creative ways and the dining experience has morphed and in the right direction.
Dessert on Uniworld’s SS Catherine
The point is that we all need positive and valuable reasons to sell more cruises and to the right audience and sometimes it is the onboard dining experience that can sweeten the proverbial sweet spot for many prospects and clients. I am sure a number of cruisers have no idea about the sea change of onboard cuisine and it is our job to ensure that they are aware and will consider a cruise to satisfy an appetite for more than just travel.
River cruises are getting into the action too and I can attest to that from when I sailed with Uniworld on the inaugural of the fabulous SS Catherine. We were wowed not only by the food and its quality but also with the presentation and the service. This is becoming the norm with dining options and bistro/outdoor dining on many river ships even though they have small kitchens and limited space.
Food for thought indeed!
