Spirit and Legends final cruises

[Emperor Norton]

http://blog.seabourn.com/blog/seabourn-alumni-chefs-will-join-seabourn-spirit-and-seabourn-legend-farewell-voyages

 

Chef Jörg Lehmann will join Seabourn Spirit’s farewell voyage departing Philipsburg, St. Maarten on March 21, 2015. He joined Seabourn as a chef de partie in 1997, and progressed through the ranks from sous chef to executive chef on both Seabourn Pride and Seabourn Legend from 1999 to 2004. He left Seabourn to pursue exciting new hospitality ventures on the island of Zanzibar, and later cooked at both the Carlton Hotel in Ireland and the Møre Hotel in Sweden. Since 2009, he has been executive chef and co-owner of his own company, today operating two small restaurants in historic buildings in Sweden, one of which is listed as one of best restaurants in Sweden for 2014.

 

 

 

Belgian Chef Jochem Lambrechts will be aboard Seabourn Legend’s final voyage departing Barcelona on April 4, 2015. Following his culinary education, Chef Lambrechts staged at three Michelin-starred restaurants, the Restaurant de Barrier and Hostellerie de Butte de Bois in Belgium, and the Søllerød Kro in Denmark. He joined Seabourn at the age of 27 as chef de partie, and progressed to sous chef and ultimately chef de cuisine on all three of Seabourn’s original ships. Chef Jochem later served shoreside as corporate executive chef and was on the startup team for Seabourn Odyssey in 2009. Today he operates his own culinary/catering company in his home country of Belgium.

 

 

 

Also joining Seabourn Legend’s final voyage is Chef Santosh Tiptur. He joined Seabourn in 1998 and spent four years as the corporate executive pastry/bakery chef, where he was responsible for both the pastry and bakery operations on Seabourn Pride, Seabourn Legend and Seabourn Spirit. Following his time with Seabourn, he served as the executive pastry chef at the Ritz Carlton Hotel San Juan Spa and Casino, where he introduced classic modern artistic fusion into the desserts. He was also part of the key management team involved in the opening of the South Beach Ritz Carlton and the Grand Cayman Ritz Carlton. Today he is the executive chef and pastry chef of Co Co. Sala, the premier chocolate lounge and boutique in Washington, D.C.

 

The chefs will be conducting cooking demonstrations and creating a special chef’s menu for a dinner during the cruise, as well as sharing their own fond memories of past cruises and adventures during their time on board.

[wripro]

Can't wait. Don't have to much longer!