SEABOURN Cruise Line is sharpening its culinary focus, president Mark Tamis said. The cruise line’s head, in Sydney last week as Seabourn Sojourn arrived on her world cruise (CW 12 Jan), told CW the brand will be stepping up its culinary program, both onboard and ashore. “We have a hyper...
SEABOURN Cruise Line is sharpening its culinary focus, president Mark Tamis said.
The cruise line’s head, in Sydney last week as Seabourn Sojourn arrived on her world cruise (CW 12 Jan), told CW the brand will be stepping up its culinary program, both onboard and ashore.
“We have a hyper focus on the culinary experience, and you’ll be hearing a lot more about that over the next couple of months.
“A really acute focus on fresh and local, because that’s how our guests want to explore their environments,’ he explained.
“[This is] one of the most important things that we can be doing for our guests.”
Seabourn’s culinary program focuses on an all-inclusive, ultra-luxury experiences prioritising fresh, locally-sourced ingredients and destination-inspired menus.
The cruise line recently rolled out significant fleet-wide enhancements to its casual venues (CW 27 Feb).
All dining is included in Seabourn’s cruise fares, with no additional surcharges for specialty restaurants.
Other highlights in Seabourn’s culinary program include ‘Shopping with the Chef’ and ‘Dine Like a Local’, in addition to a range of food-focused shore excursions and in-suite dining.
Tamis (pictured with marketing lead Catherine Rynd) even joked he would’ve loved to have had last week’s event at the new Sydney Fish Market. MS
