Seabourn's new culinary program brings local tastes to ultra-luxury cruising

Seabourn is transforming its ultra-luxury cruise dining with an enhanced culinary program focused on destination-driven experiences. Executive chefs across the six-ship fleet now spend time ashore building relationships with local purveyors to source the finest regional ingredients. The program features 24 new menu items at The Restaurant, emphasizing fresh seafood and locally inspired cuisine. Expanded culinary shore excursions include hands-on cooking demonstrations in Alaska, oyster shucking in Prince Edward Island, and lobster tastings in Maine. The signature "Shopping with the Chef" program has been extended to new destinations including Ho Chi Minh City, Penang, Nagasaki, and Quebec City, with late-night market tours in Bangkok and Kanazawa. This approach serves as a cultural bridge, connecting guests to destinations through authentic, locally sourced cuisine served with impeccable ultra-luxury service. Video supplied by Seabourn.