Dish It Up

Thomas Keller Dishes It Up for Seabourn.

Porthole Cruise Magazine - - What’s Inside - BY JAN­ICE WALD HEN­DER­SON

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

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