Dish It Up
Thomas Keller Dishes It Up for Seabourn.
Thomas Keller puts flavor forward aboard Seabourn.
WHEN I MET THOMAS KELLER BACK in 1991, he was a New York transplant and the newly minted executive chef at Checkers, a downtown Los Angeles boutique hotel. I had no clue he’d skyrocket to international stardom. Neither, I think, did he. The tall, soft-spoken Keller was driven, but never cocky, unlike some buzzy young chefs. Combining top-toque European training with American sensibilities, his flavor-forward, ingredient-driven dishes electrified Angelenos’ palates. In 1994, he opened Napa Valley’s The French Laundry, commencing a journey to iconic status. And since partnering with Seabourn in 2015, Keller has been winning new fans with menus that sparkle shipwide. Here’s why you must check out Keller and his astonishing cuisine, both on board and on shore.
Meyer Lemon Meringue Tart