- Seabourn introduced the Earth and Ocean culinary philosophy.
- The philosophy comes from the Earth and Ocean restaurant introduced in 2018.
- Menus feature Chef’s Market Finds highlighting local ingredients.
- Regional dishes include Fresh Lingcod in Alaska and Pink Snapper in Australia.
- The philosophy extends through chef-led experiences and market visits.
Seabourn has revealed Earth and Ocean a culinary philosophy combining global gourmet ingredients with destination-inspired dining. The philosophy will shape menus, programming and experiences across each ship bringing together local flavours, gourmet ingredients and personalised service at sea and ashore. It centres on connecting guests to a destination through what is sourced, served and shared.
The philosophy comes from Seabourn’s Earth and Ocean restaurant introduced in 2018 with rotating menus based on fresh locally available ingredients. It balances reflecting the destinations Seabourn visits and seeking excellence wherever it is found. Menus will feature Chef’s Market Finds highlighting local ingredients from the regions each ship sails.
Examples include Fresh Lingcod with Buttered Spinach and Arugula and Green Apple in Alaska, Pink Snapper with Truffled Spaghetti Squash in Australia and New Zealand and Fresh Arctic Char with Fingerling Potatoes in Northern Europe. The philosophy will extend beyond restaurant menus through chef-led experiences and market visits.
Michael Stendebach shared “Our Earth and Ocean philosophy was shaped by guest feedback about the experiences they value most: exceptional food, personalized service, locally inspired cuisine and meaningful connections to the destinations they visit.”
Kacy Cole shared “Our new philosophy brings those priorities together through thoughtfully crafted menus, exceptional ingredients, destination-inspired flavors and the warmth that Seabourn is known for.”
