Cruise & Cuisine
A CULINARY LIFE AROUND THE WORLD
Anton ‘Tony’ Egger, master chef and culinary consultant for luxury cruise line Seabourn, on his culinary journey and favorite destinations around the world
How did you become a chef? I was born in Austria, to a family of restaurateurs, and grew up in an atmosphere imbued with a farm-to-table ethic. I graduated with a bachelor’s degree from a Culinary Arts program in Salzburg, Austria, and went on to work with a number of prestigious establishments in Austria, Switzerland, France and Asia.
From left: Tony Egger's briam; Morning view of the Amalfi coastline on the Mediterranean Sea, Italy
52 • postcards
How did you end up working with a cruise line? I collaborated with the cruise industry through my culinary arts consultancy, CULPLUS. While doing that I opened restaurants in Singapore and Bangkok, designed concepts and culinary training programs in Asia and Europe, and appeared worldwide at culinary events with some of the most highly acclaimed Michelin-starred chefs in the world. My international experience, along with a lifelong personal passion for exploring the world’s cuisines and the ever-evolving global restaurant industry, I think provided me with a rare and invaluable perspective on luxury travelers’ culinary preferences and expectations.
What has your work with Seabourn involved? I created two new dining venues – Sushi, a Japanese alternative culinary experience on board Seabourn Encore and Seabourn Ovation, and Earth & Ocean at the Patio, an al fresco restaurant on board all Seabourn ships, which offers a perspective on my travels around the world. I also advised with Seabourn’s executive culinary team to design an entirely new afternoon tea offering, developed and created the onboard Artisanal Gelato program, and devised an entirely new menu journey with special culinary features for pioneering cruises in Antarctica and Patagonia.
Where do you love to travel? My passion for all things culinary continues even on vacation, so to the coasts of the Mediterranean, the vineyards of Napa Valley and beyond. I have been so blessed to be able to enjoy my love and my passion as my job. I have had a culinary life around the world, liaising with and experiencing some of the world’s best kitchens and chefs.
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