Seabourn to Upgrade Culinary Program

Seabourn is upgrading its culinary program with new menus, dining concepts and chef-led shore excursions.

Above all else, the company is renewing its focus on regional authenticity and fresh, locally sourced ingredients, with chefs developing relationships with small purveyors and markets in the destinations Seabourn visits. 

“Seabourn has long set the standard in culinary excellence, and these enhancements reflect our ongoing commitment to destination-driven experiences,” says Mark Tamis, president of Seabourn. “After traveling across the fleet and listening closely to our guests, onboard teams, and travel partners, we’re exploring even more ways to spotlight regional flavors and locally sourced ingredients, with freshness and flavor at the heart of every dish."

"When it comes to sourcing locally, we believe more is more, and there’s more to come," Tamis continued.

Fresh-caught seafood will be featured prominently across all dining venues and culinary shore excursions will be offered, including live cooking demos and hands-on seafood preparation with a local chef in Alaska, oyster shucking at a farm in Prince Edward Island, Canada, and fresh lobster tastings in Bar Harbor, Maine.

The Restaurant will debut new dinner menus, with 24 new appetizers and main courses like marinated diver scallops and smoked trout carpaccio with Ossetra caviar; grilled sirloin of beef and lobster spring roll with pomme puree, wilted spinach, sweet confit garlic and beef jus; and seared seabass with wild forest mushrooms, tomato marmalade, lemon zucchini and potato cream.

Seabourn is also expanding its “Shopping with the Chef” program, giving guests even more opportunities to join the ship’s executive chef at local markets, including those in Ho Chi Minh City, Vietnam; Penang, Malaysia; Nagasaki, Japan; and Quebec City, Canada.

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