It’s not every day you’re served lunch at sea — and not just on a cruise, but in the sea, at a pull-up surfboard bar, with a kaleidoscope of turquoise coastal hues as the intriguing “restaurant” décor. And this is just one of several new and inventive ways Seabourn is raising the bar in ocean-inspired cuisine. Here, new offerings are sure to satiate the most discerning of food-forward travelers.

During Seabourn’s signature “Caviar in the Surf” beach barbecue, uniformed staff members invite guests to wade into shallow ocean waters for iced champagne and caviar at a surfboard bar. The festive event also includes a lavish barbecue lunch on the beach, watersports, music, and ample time to soak up the sun on a white-sand beach.

Al fresco at sea? Done! Every evening Seabourn chefs create an array of fresh, inventive dishes from around the world, served in a casual setting under the stars.

Shopping with the Chef at local food markets is another guest favorite. Peruse a bustling Sicilian market, gather spices in Istanbul, or explore the local wines of Tuscany and Provence. Wherever you venture, you’ll enjoy an insider’s look at unique regional markets with an expert Seabourn chef as your guide. Markets vary widely depending on location — so you may find yourself among pyramids of exotic fresh fruits and vegetables or standing before tuna or salmon. Another stop might reveal a case of cheeses in every shape and size, or a charcutier’s smoked or cured meats. Time together is spent tasting, learning, and enjoying good-humored fun between the local vendors, guests, and the chef. Back on board, guests will recognize ingredients learned about in the market.

Seabourn’s Master Chef and Culinary Consultant Chef Anton “Tony” Egger was born into a family of Austrian restaurateurs and grew up in an atmosphere imbued with a farm-to-table ethic. After graduating with a bachelor’s degree in a Culinary Arts program in Salzburg, Austria, he worked with prestigious establishments in Austria, Switzerland, France, and Asia. While collaborating with the cruise industry via his consulting firm CULPLUS.INC, Chef Egger opened restaurants in Singapore and Bangkok; designed concepts and culinary training programs in Asia and Europe; and appeared worldwide in culinary events with some of the most highly acclaimed Michelin-starred chefs in the world. Chef Egger’s expertise has been instrumental in Seabourn’s continued mission to expand and enhance onboard dining experiences. During Seabourn’s expansion, Egger consulted in the creation of a culinary education facility in the Philippines, which continues to serve the maritime industry at large. Chef Egger is also the creator of two new dining venues for Seabourn — Sushi, a Japanese alternative culinary experience on board Seabourn Encore and Seabourn Ovation, and Earth and Ocean at The Patio™, an al fresco restaurant on board all Seabourn ships — offering an inspired perspective of his travels around the world. In addition, Chef Egger also advised with Seabourn’s executive culinary team to design a new Afternoon Tea offering; developed and created the famous onboard Artisanal Gelato program; and devised an entirely new menu journey, with special culinary features for pioneering cruises in Antarctica & Patagonia.