Elevating cruise cuisine: The rise of Michelin-star chefs on luxury liners
Cruise lines are transforming dining experiences by inviting Michelin-star chefs to create unforgettable culinary journeys at sea, offering guests a taste of luxury beyond the buffet.
Image: Supplied: Cunard
If you've ever been on a cruise, you know the ritual: sprawling buffets, themed nights, casual eateries, perhaps a seafood grill.
But lately, something tastier is displacing the turkey carving station. Cruise liners are increasingly turning to haute cuisine and celebrity chefs to woo guests who want more than just “good enough” food.
From intimate restraint-style dinners to culinary residencies with Michelin-starred names, the ocean liner dinner experience is being reimagined.
Michel Roux and Le Gavroche at Sea
One of the sharpest examples is Michelin-star chef Michel Roux’s residency aboard Cunard's Queen Anne, dubbed Le Gavroche at Sea. Roux, a two-Michelin-star veteran, brings his signature style to sea travellers.
Think five-course tasting menus, live cooking demonstrations, wine pairing experiences, and sea-themed seafood specials.
These residencies are intimate: Sir Samuels aboard Queen Anne holds about 50 diners per evening when Roux takes over, while Queen Mary 2’s The Verandah accommodates up to 60.
Beyond the gala dinners, Roux introduces elevated seafood concepts like Oysters at The Champagne Bar (on Queen Mary 2) and Oysters at Carinthia Lounge (on Queen Anne) nightly.
More celebrity chefs joining the fleet
Cunard isn’t the only line embracing the trend. MSC Cruises, for instance, has several celebrity and Michelin-starred chefs collaborating onboard.
Some highlights:
- Reuben Riffel (South African chef and media personality) is participating in MSC’s 2024 World Cruise, crafting menus that bring Cape-flavoured local dishes, from Karoo lamb to malva pudding.
- Niklas Ekstedt, a Swedish Michelin-starred chef, is also part of MSC’s offering, with dishes highlighting natural, farm-to-ocean ingredients.
- Ramón Freixa, well known in Spanish fine dining, has partnered with MSC as well, bringing his style of tapas and main-restaurant creations to several ships.
What this means for cruisers
For people cruising, especially those used to the standard buffet or main dining hall fare, this trend offers something special:
- Variety and upmarket options: Guests now have the choice to stick with casual dining or splurge on an elevated restaurant or chef-led dinner onboard.
- Event dining as an experience: These special chef residencies are not just about the food, but the theatre: cooking demonstrations, wine pairings, storytelling. It becomes part of the travel memory.
- Dining as destination: On ships like Queen Anne, you don’t just stop in ports for food. The ship itself becomes a floating fine-dining destination.
The shift from buffet to bespoke
Why is this happening now?
- Guest expectations have shifted: Cruises used to be about seeing many places, relaxing, eating what was available. Now people expect high-quality food, unique experiences, Instagram-worthy meals.
- Culinary celebrity is strong: Kitchens led by famous chefs are a draw. Whether you’re a foodie or just someone who loves good food, having a name attached adds prestige.
- Investment by cruise lines: To stay competitive, cruise lines are investing in onboard culinary talent, renovating specialty restaurants, inviting chefs to do residencies.
What South African cruisers should know
If you ever get on board one of these gourmet-styled cruise evenings, here are a few tips:
- Book early for the chef-residency dinners—space is limited and there is often an extra fee.
- Explore speciality restaurants onboard (steak, seafood, Asian fusion, etc.) rather than just the buffet.
- Don’t skip the wine or pairing options—many ships with Michelin-star residencies also bring strong wine lists to complement the food.
- Use these meals to try new flavours: many of these “fine dining at sea” moments are where chefs experiment or highlight regional cuisine.
The cruise world’s shift towards fine dining reflects a broader trend: travellers want more than transit - they want memories, flavour, artistry, and elegance.
And if the seas are going to be part of our holiday story, the meals aboard may be what we remember most.
IOL Travel