Seabourn Reveals its Enhanced Culinary Program with Regional Menus and Chef-Led Excursions

In a recent press release, Seabourn mentioned that it is expanding its culinary offerings with new regionally inspired menus, expanded chef-led shore excursions, and reimagined onboard dining experiences, emphasizing fresh, locally sourced ingredients and authentic flavors.

The press statement emphasis was on the guest-driven choices for “more”.

Mark Tamis, president of Seabourn, elaborated on what they have come up with. He said: “Seabourn has long set the standard in culinary excellence, and these enhancements reflect our ongoing commitment to destination-driven experiences. 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.”

The updated culinary program focuses on regional authenticity, with new destination-specific dishes like sustainably sourced wild Alaskan salmon. Highlights include a fresh seafood tasting after a wildlife tour in Wrangell, Alaska, and rotating Chef’s Specials featuring fresh-caught seafood at The Restaurant and grill events at The Patio.
New culinary shore excursions include:

• A live cooking demo and hands-on seafood preparation with a local chef, featuring fresh crab and salmon in Alaska.
• Oyster shucking at a farm in Prince Edward Island, Canada.
• Fresh lobster tastings in Bar Harbor, Maine.

Seabourn is also introducing 24 new appetizers and main courses at The Restaurant, inspired by local cuisines and showcasing fresh seafood. Additionally, the complimentary “Shopping with the Chef” program is expanding, allowing guests to join the ship’s executive chef at local markets in ports such as:

• Ho Chi Minh City, Vietnam
• Penang, Malaysia
• Nagasaki, Japan
• Quebec City, Canada
• Late-night market tours in Bangkok, Thailand, and Kanazawa, Japan.

These experiences offer insights into regional ingredients and culinary traditions, brought to life onboard by expert chefs.