Seabourn Pursuit galley tour offers insights for travel advisors

Aussie frontline sellers chat with Seabourn Executive Chef JP Keane

An abundance of galley secrets were revealed to a group of luxury travel advisors aboard Seabourn Pursuit this week by Executive Chef Jose Pablo (JP) Keane. With more than 25 years’ of international experience under his belt in the kitchen, 17 of which have been on the sea with luxury cruise lines, JP has seen it all.

Approaching his first anniversary with Seabourn, Chef JP has been working in the expedition cruise segment for five years, including stints with Silversea (when that cruise line converted vessels Silver Cloud and Silver Wind from ocean to expedition class ships). His experience also included the opening for the launch of Regent Seven Seas Cruises’ Seven Seas Explorer.

Chef JP is onboard Seabourn Pursuit for the next few months as the purpose-built expedition ship makes its way to Australia’s Kimberley for the luxury cruise line’s maiden Top End deployment.

Aussie travel advisors (and their plus ones) tour the galley of Seabourn Pursuit with Executive Chef JP Keane

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During a VIP galley tour to discuss the ins and outs of the operation with Aussie travel advisors currently onboard Seabourn Pursuit in Papua New Guinea, Chef JP disclosed the Kimberley voyages will feature an authentic Australian menu aboard the ship with meats including crocodile, kangaroo, ostrich (but we think he means emu), barramundi and more local produce.

Seabourn works with local suppliers wherever it sails to ensure it has the freshest ingredients possible aboard the expedition ship, to cater for all tastes. Chef JP has to order supplies two months ahead of time, which is crucial especially for voyages like the current sailing from Guam to Honiara when the vessel is ‘at sea’ for weeks at a time. That said, 75% of the meat on the ship comes from the United States, and Seabourn only works with certified local suppliers for other produce to guarantee quality and meet health requirements.

Quality control on the ship is a responsibility he takes extremely seriously. As Chef JP told the travel advisors, “Everything that goes in your mouth, I am responsible for.”

Other tidbits Chef JP share with the travel advisors were:

  • the bread rolls were baked three times a day for every meal service (not one batch to last the entire day)
  • Seabourn is doubling down on its vegetarian dishes given the growing popularity and expectation from cruisers for such dishes
  • food wastage onboard is down to 300gms per day, per person
  • Seabourn crew enjoy the same dishes that guests are served in The Colonnade restaurant
  • Seabourn’s french fries – arguably the best in the cruise industry – have a parmesan cheese coating (!)
Seabourn's Executive Chef JP Keane with Jennifer Compton, Key Account Manager
  • and for those guests who think they’re being sneaky by dining in one restaurant and then ordering room service later from the comfort of their abode…the galley staff know all about it and are keeping tabs on you!

Pictured in The Restaurant of Seabourn Pursuit from left are: Ross Quigly, Luxury Cruise Escapes; Megan Catterall, LUXE by itravel, Executive Chef JP Keane; Sue Okmasich, Unley Park Travel; Jennifer Compton, Seabourn; Nicole Reber, Mosman Travel and Richard Muff, Off the Beaten Track Travel.

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