Wolfgang Puck, Georges Blanc, Todd English — some of the most famous chefs in the world are increasingly lending their names to cruise ships.
They’re partnering with member fleets of the Cruise Lines International Association (CLIA) in a variety of ways, including offering their various signature cuisine on dining room menus.
Some chefs are getting together with cruise lines to create full-scale alternative dining restaurants that mirror their own land-based establishments.
Themed culinary sailings are also popular.
“Today’s cruise ships have come a long way from the regimented dining rules and endless buffets of years past,” said Terrry L. Dale, president and CEO of CLIA.
The operative word today, he said, is “choice.”
Report by David Wilkening
