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Top Chef at Sea 2014

Prepare for a vacation that will thrill your inner chef’testant

We’re excited to announce our partnership with Bravo and their Emmy Award winning television show—Top Chef. It’s a match made in… well, the kitchen—and the results are simply mouthwatering. There’s something on just about every sailing*— Quickfire Challenges and Top Chef menus in the Main Restaurant—and four very special Top Chef Signature Sailings which offer an array of Top Chef-inspired activities.

Top Chef Signature Sailings

  • bermuda

    Celebrity Summit®

    July 27, 2014

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  • Alaska

    Celebrity Solstice®

    August 15, 2014

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  • Europe

    Celebrity Infinity®

    September 19, 2014

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  • Caribbean

    Celebrity Reflection®

    November 15, 2014

    Book Now

Featured Chef’testants

  • Current: Co-owner and Chef at Béarnaise, We, The Pizza, and Good Stuff Eatery in Washington, D.C.

    Spike Mendelsohn

    Bermuda | Celebrity Summit® | July 27-August 3, 2014

    Spike Mendelsohn first competed on Top Chef: Chicago Season 4, where he was sent home just shy of the finale and came back to compete on Top Chef All-Stars Season 8. Growing up in St. Petersburg, FL and Montreal, Canada, where his parents operated a restaurant, Spike knew he wanted a career in the culinary world and attended the Culinary Institute of America. He went on to train in classic French cuisine in worldwide restaurants including Gerard Boyer at Les Crayeres, Thomas Keller at Bouchon, and The Maccioni Family at Le Cirque. In 2008, he was integral in opening the family’s popular Capitol Hill award-winning burger joint, Good Stuff Eatery, which has been frequented by the First Family. In the summer of 2010, they opened another Capitol Hill restaurant, We, The Pizza.

    See Sailing

  • Current: Chef de Cuisine at Hill Country Barbeque Market in Brooklyn, NY

    Ash Fulk

    Ash Fulk

    Bermuda | Celebrity Summit® | July 27-August 3, 2014

    Ash Fulk has recently been the chef de cuisine of Hill Country Barbecue Market in Manhattan, where he delivered them two stars from the NY Times and made it the highest rated Barbecue spot in NYC. He is currently the chef de cuisine of the new Hill Country Barbecue Market in Brooklyn, NY. Fulk is an entirely self-taught locavore who focuses on regional and seasonal preparations and operates by the principle "If it grows together, it goes together." Fulk got his start in San Diego where he led the kitchen at the W and worked with Katie Grebow to open Café Chloe. He soon moved to New York and became the Chef de Cuisine at Trestle on Tenth, where his boss Ralf Kreutel considered him "a freewheeler." "He just figures it out as it goes along, and the dishes usually come out fantastic. It's a good trait to have."

    See Sailing

  • Current: Chef and Owner of Añejo in New York City and Poppy Den in Las Vegas, NV

    Angelo Sosa

    Angelo Sosa

    Bermuda | Celebrity Summit® | July 27-August 3, 2014

    Angelo, who opened his Asian-influenced sandwich restaurant Xie Xie ("thank you" in Mandarin) in July 2009, has worked with some of the best chefs and restaurateurs in the world. Early in his career, he met Jean-Georges Vongerichten who became his mentor, and went on to work for him at Jean Georges, Dune and Spice Market, where he served as Executive Sous Chef. Shortly thereafter, he was invited by Alain Ducasse to create a special seasonal menu at his Paris restaurant Spoon Food & Wine, the first American to receive such an honor. Angelo, who also created the menu for Buddakan, the Stephen Starr hotspot restaurant in NYC, always has salt, Japanese fish sauce, cinnamon, green cardamom and lily bulbs handy in the kitchen.

    See Sailing

  • Current: Chef and Owner of Qui and East Hong Kong in Austin, TX

    Paul Qui

    Paul Qui

    Alaska Sawyer Glacier | Celebrity Solstice® | August 15-22, 2014

    Paul Qui is executive chef at Uchiko restaurant in Austin, Texas. Born in Manila, Philippines and trained in classic French and Japanese cuisine, Paul takes a modernist approach towards food, where there are no boundaries. Starting as a stage, Paul worked his way up the ranks of Uchi to Chef de Cuisine and eventually Executive Chef at Uchiko. While training under Uchi Chef and Owner Tyson Cole, Paul learned to adapt traditional Japanese dishes with an eye towards local flavor, all while incorporating influences from South East Asian and European cuisine.

    See Sailing

  • Current: Chef and Owner of Sweet Cheeks Q in Boston, MA

    Tiffani Faison

    Tiffani Faison

    Alaska Sawyer Glacier | Celebrity Solstice® | August 15-22, 2014

    She took her first job in the hospitality industry at 14 but the kitchen later caught her eye while working as a busser in Boston. Within a matter of months, she was the line cook for celebrity chef and restaurateur, Todd English, and was quickly promoted to Sous Chef. Later, the acclaimed chef Daniel Boulud hand-selected her to open his first West Coast venture, Daniel Boulud Brasserie at the Mobil five-star Wynn Las Vegas Hotel. She teamed up with her former mentor, Todd English, as Interim Executive Chef for a boutique hotel, worked as the private chef for actor Will Smith, and as a consulting chef for the firm "The Culinary Edge." In 2010, Tiffani joined ROCCA Kitchen & Bar in Boston as Executive Chef and recently garnered three stars from The Boston Globe.

    See Sailing

  • Current: Co-Executive Chef and Co-Owner of Hudson House, The Tripel and Playa Provisions in California

    Brooke Williamson

    Brooke Williamson

    Alaska Sawyer Glacier | Celebrity Solstice® | August 15-22, 2014

    Brooke is a self-taught chef who started her career at age 15 as an assistant at the Epicurean Institute of Los Angeles. At 18, she worked as a pastry assistant at Fenix at the Argyle Hotel, and was soon noticed by Chef Ken Frank, who invited her to work in the savory kitchen. Brooke moved onto the acclaimed restaurant Michael’s in Santa Monica, where she became Sous Chef. After a brief internship at Daniel in New York, she returned to Los Angeles, where she was appointed Executive Chef at Boxer and later Zax. She was heralded by The Los Angeles Times as a "culinary wunderkind," and was also the youngest chef to ever cook at the James Beard House. Brooke left Zax to open Amuse Café and Beechwood with husband Nick Roberts, where she earned the title "Rising Star Chef" by StarChefs.com.

    See Sailing

  • Current: Top Chef 11 Runner-up and Fan Favorite; Chef de Cuisine for Scarpetta Miami at the Fontainebleau Miami Beach Hotel

    Nina Compton

    Nina Compton

    Alaska Sawyer Glacier | Celebrity Solstice® | August 15-22, 2014

    A native of St. Lucia, Nina Compton has trained in French, Caribbean and Italian kitchens. She has worked under renowned Chef Daniel Boulud and now lives in Miami where she is the Chef de Cuisine for acclaimed chef Scott Conant. A self-proclaimed "gnocchi queen," Nina always keeps Maldon salt, good olive oil, lemon, calabrese chilies, and either pancetta or guanciale on hand. Nina strongly believes one should enjoy the moment whenever they are cooking.

    See Sailing

  • Current: Top Chef Fan Favorite

    Chris Crary

    Chris Crary

    France & Iberian Discovery | Celebrity Infinity ® | September 19-October 1, 2014

    Chris is the Chef de Cuisine for Whist restaurant at the Viceroy Hotel in Santa Monica. Born in a small town in Ohio, Chris decided he wanted to venture into larger cities to follow his culinary passions. He attended Johnson &Wales University in Norfolk, Virginia and Providence, Rhode Island where he received his Bachelors of Science degree in Culinary Arts. From there, he journeyed to California where he trained with his chef mentor Tony DiSalvo, former Executive Chef at Jean Georges in NYC. Chris incorporates Italian, Asian, and Spanish influences in his cooking, but never loses sight of the customer’s culinary journey. His focus is on flavor, texture, whimsy, and creating the most memorable dining experience possible. If he were given a last supper, he says, "It would have to include biscuits and gravy, to honor my southern roots."

    See Sailing

  • Current: Top Chef Season 10 winner

    Kristen Kish

    Kristen Kish

    France & Iberian Discovery | Celebrity Infinity ® | September 19-October 1, 2014

    Born in South Korea and adopted into a family in Kentwood, MI, Kristen Kish showed an affinity for cooking at a young age. Her mother suggested she go to culinary school and since attending Le Cordon Bleu in Chicago, Kristen has never looked back. After moving to Boston, Kristen has worked in many high-profile restaurants including Michelin-star Chef Guy Martin's Sensing and Barbara Lynch's Stir as Chef de Cuisine, overseeing all back of house operations, including the design and execution of nightly menus and demonstration dinners for 10 guests. Kristen went on to compete on Bravo's Top Chef Season 10 where she won the coveted title, becoming the second female chef to win the prestigious competition. Most recently, Kristen was Chef de Cuisine of Menton, Chef Barbara Lynch's fine dining restaurant.

    See Sailing

  • Current: developing her own restaurant concept in partnership with long time friend and peer, Meg Sahs, in Chicago.

    Sarah Grueneberg

    Sarah Grueneberg

    France & Iberia | Celebrity Infinity® | September 19-October 1, 2014

    Sarah Grueneberg developed a love for the culinary arts as a child. Raised in Houston, Texas, Sarah spent much of her free time cooking and baking with her grandparents while her mother traveled for work. Grueneberg attained her Associate’s degree in the Culinary Arts in 2001 from the Art Institute of Houston. That summer Sarah joined the team at Brennan’s of Houston, working under F&W Best New Chef Chris Shepherd. In 2005, Grueneberg joined the award-winning culinary team at Spiaggia, Chicago’s only four-star Italian restaurant helmed by Chef Tony Mantuano. To broaden her love of all things Italian, Sarah traveled to Italy to work with some of the country’s best Chefs. She cooked in heralded Italian kitchens including Il San Lorenzo and Grano in Rome, Il Rigolleto in Reggiolo, and Del Pescatore, the three-Michelin-starred restaurant in Canento Sul’Oligo.

    See Sailing

  • Current: Chef owner at Blackbelly Catering and Blackbelly Farm

    Hosea Rosenberg

    Hosea Rosenberg

    Eastern Caribbean Getaway | Celebrity Reflection ® | November 15-22, 2014

    Winner of Top Chef: New York Season 5, hails from Taos, New Mexico and currently resides in Colorado. While pursuing his Engineering Physics degree, he worked at a variety of restaurants. It was only after graduating that he realized he wanted to become a professional chef. He worked his way up the ranks, under the guidance of chefs such as Wolfgang Puck, Kevin Taylor, Sean Yontz and Dave Query. Hosea has won numerous awards including Best Chef of Denver International Wine Festival; seven-time winner of the Flatiron Chef Competition; and serving as Guest Chef at the James Beard House twice. He joined forces with Laura Rice to launch StrEAT Chefs, a food truck concept that showcased global street food. Recently, he opened Blackbelly Catering and Blackbelly Farm that utilizes the organic produce and livestock raised at the farm.

    See Sailing

  • Current: Chef of Aveline and The European in San Francisco, CA

    Casey Thompson

    Casey Thompson

    Eastern Caribbean Getaway | Celebrity Reflection ® | November 15-22, 2014

    Learning from celebrity chef Dean Fearing at Rosewood Mansion on Turtle Creek, Casey worked her way up from prep cook to Sous Chef before leaving to accept the Executive Chef position at one of Dallas’ most popular Asian restaurants, Shinsei. Following that, Thompson settled in San Francisco and traveled the world, learning techniques from places as far as Thailand and Argentina. Casey returned to Texas in 2010 to serve as Executive Chef of Brownstone Restaurant & Lounge in Fort Worth. In addition to her duties at Brownstone, Casey serves as the spokesperson for Terrazas wine, a brand of Moet-Hennessey. She also participates in culinary events for Ghost Horse winery and serves as a culinary ambassador for the Bay Area Red Cross.

    See Sailing

  • Current: Owner of TD Concepts

    Tiffany Derry

    Tiffany Derry

    Eastern Caribbean Getaway | Celebrity Reflection ® | November 15-22, 2014

    Tiffany’s "Don’t Mess with Texas" attitude has a warmth and charm that makes everyone want to visit her home state. She began in the kitchen when she was 15 at IHOP where she learned speed, and by 17, her leadership skills in the business were evident as she became the youngest person in management. In addition, she received her seafood training from Houston’s Pesce Restaurant while still in school. After graduation, became the Executive Sous Chef of Grotto Cucina. Next, she returned to the Art Institute of Dallas for her other passion: teaching culinary. In 2008, Chef Tiffany was named Executive Chef of the Dallas hotspot Go Fish Ocean Club. Dijon, Creole mustard, champagne vinegar, kosher salt and Creole seasoning are the five ingredients she always has on hand.

    See Sailing

  • Current: Chef and Owner of Chung Lee Consulting

    Shirley Chung

    Shirley Chung

    Eastern Caribbean Getaway | Celebrity Reflection ® | November 15-22, 2014

    As former Executive Chef for China Poblano by Jose Andres, the restaurant was nominated for James Beard Award’s prestigious "Best New Restaurant" in 2011. Born in Beijing China, Shirley came to America for a college education. She worked in Silicon Valley for a few years but decided to follow her passion for food. She trained in classic French and Italian cuisine, and went on to open restaurants for culinary superstars Thomas Keller, Guy Savoy, and Mario Batali. Through her work at China Poblano, she fell in love with Mexican cuisine and learned more about her own heritage -- Chinese cuisine. Her style of cooking is "cuisine with no borders" -- and she draws inspiration from all of her travels.

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* Prices shown in U.S. Dollars. Prices are per person, cruise only, based on double occupancy unless stated otherwise, subject to change at any time without notice and subject to availability. Government taxes and fees are additional. Refer to the Cruise Ticket Contract for additional terms and conditions.

Release: MAR2014-SNAPSHOT, Build #: 83, Built on: 20140409-1225 last recached on Sat Apr 19 06:36:37 EDT 2014