Feast at top tables

On Crystal Cruises, guests can try famed chef Nobu Matsuhisa’s Japanese-Peruvian fusion without the usual six-month wait. Dine at Nobu’s Silk Road and The Sushi Bar on Crystal Serenity and Umi Uma on Crystal Symphony

— the only Nobu restaurants at sea. crystalcruises.com

Thomas Keller, the first American chef to hold multiple three-star Michelin listings, has an exclusive partnership with Seabourn across all ships. The hot table on board is The Grill — all guests can dine there at least once during a cruise. seabourn.com

Jacques Pépin, long-term collaborator with Julia Child, is executive culinary director for Oceania Cruises. His eponymous restaurant, Jacques, aboard Marina and Riviera serves French classics, such as bouillabaisse and duck à l’orange. oceaniacruises.com

Highly respected Australian chef Serge Dansereau of Sydney’s The Bathers’ Pavilion creates degustation menus for Lindblad Expedition’s smallexpedition ship National Geographic Orion. Influences and flavours reflect the regions that the cruise explores. au.expeditions.com