MSC Cruises announces partnership with Chef Roy Yamaguchi


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MSC Cruises has announced a new partnership with celebrated pan-Asian chef and international culinary pioneer, Roy Yamaguchi. The innovative Japanese-American chef will bring his unique fusion of cooking traditions to one of MSC Cruises new next generation ships, MSC Seaside. This latest announcement further demonstrates MSC Cruises’ ongoing commitment to international fine dining and adds to the existing partnerships with renowned award-winning chefs Carlo Cracco and Jean-Phillippe Maury.

Gianni Onorato, MSC Cruises CEO, commented: “Our heritage lies in the Mediterranean, where a passion for food is a way of life and we seek to bring this to life every day for our guests with fresh, authentic food of the highest quality. The enjoyment of good food plays an integral role in creating unforgettable emotions as well as enabling our guests to discover new cultures and tastes, whilst cruising on our beautiful ships. The four top chefs whom we currently work with were selected as leading global experts in their respective cuisines and each one brings world-class fine dining expertise, elevating the dining experience for our guests to a new level.”

Chef Yamaguchi will have a dedicated presence and specialty restaurant onboard MSC Cruises next-generation, MSC Seaside – one of the company’s most innovative and revolutionary ships – which will sail year-round from Miami to the Caribbean from December 2017.

An international culinary visionary and the creator of Hawaiian fusion cuisine, Yamaguchi intertwines his Japanese heritage with love for the freshest ingredients. He is the founder of 30 Roy’s Restaurants, including 28 in the United States and in Guam. His numerous accolades include the prestigious James Beard Award. Yamaguchi has also hosted six seasons of the television show “Hawaii Cooks with Roy Yamaguchi”, seen in more than 60 countries. He has also published four culinary cookbooks.

As part of the partnership, Chef Yamaguchi will be personally involved in conceptualising and designing every element of the new pan-Asian restaurant, bringing his creative flair and vision to every single detail of the guest’s experience. This includes everything from creating the recipes, menus, selecting chinaware to enhance the dishes, music selection to create the right ambience all the way through to the wine pairings to complement the food and even the choice of the paper stock for the menus.

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