S EA D REAM’S Corporate Chef, Sudesh Kishore introduces
“Confluence Cuisine”
A question I’ve been regularly asked by our guests over the years is “what kind of cuisine do we serve onboard?”
I’m sure many SeaDreamers have tried cuisine from all over the world. On S EA D REAM I & II we have created our own cuisine style which we call “Confluence Cuisine”. On your past voyages you may have noticed the numerous nationalities working in cohesion onboard. In fact, there are chefs from 11 different countries working in the kitchen together, making each meal memorable. At S EA D REAM a variety of world cuisines are combined, blended together but without destroying their integrity. You may have enjoyed dishes from three different parts of the world on the same plate… this is Confluence Cuisine.
While selecting the dishes for the menus, we keep in mind the 112 dif- ferent taste palates of our guests and the countries from which they come. Our chefs do not cook just for the sake of making food, but rather we strive to give each palette 100% satisfaction.
I hope we always achieve our goal and succeed in giving you a delicious and memorable culinary experience aboard S EA D REAM .
Sudesh joined S EA D REAM in 2001. By now, he certainly understands what makes a SeaDreamers’ mouth water. Aside from the ever popular and delicious lobster and lamb entrees, Sudesh always infuses his Indian heritage in the menu. In fact, it’s now become a given for guests to get their Indian cuisine fix by the master himself. Some say a voyage with Sudesh just wouldn’t be complete otherwise. Growing up in Patna, India, Sudesh helped his mother with the cooking. Later, at the Hotel Taj Mahal Intercontinental in Bombay, he learned the basics of haute cuisine. He says “I felt that as an Indian I could bring the fabulous spices and techniques of Asia to my cooking, but I didn’t want to be typecast as an Indian chef. I wanted to present many of the world’s cuisines in their own classic manner. But at the same time, I was fascinated by cross cultural nuances in cooking.” He looks for the best quality products and produce to present guests with an eclectic menu from all over the world. Surprisingly, if given a choice to dine anywhere in the world, he says “my parent’s house would be my choice”. Perhaps it’s true what they say “there’s no place like home and a home cooked meal”. Sudesh Kishore, Corporate Chef
To book your yacht vacation or full yacht charter, please contact your travel professional or S EA D REAM at 800-707-4911 or www.SeaDream.com
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