Evolving The Finest Cuisine at Sea aboard Vista

Imaginative new dining concepts, an elevated bar program with experiential beverage offerings, exquisite new pairing experiences – these only begin to hint at what you will have an opportunity to enjoy aboard Vista beginning this spring. As Vista represents our view to the future, the entire culinary team has been dedicating their passion and creativity in creating new and innovative restaurants and dining experiences that present a fresh perspective on The Finest Cuisine at Sea.

With a total of 11 culinary venues, we will have an impressive array of dining options that is unprecedented for a ship of this size, and we are so excited for their debut on Vista. The culinary experiences and venues range from the informal to the extravagant and include both new dining concepts and our treasured, iconic dining venues such as The Grand Dining Room, Polo Grill and Toscana that have been elevated to new heights. At our new specialty restaurant Ember, we’ve blended the vibrant influence of renowned culinary capitals such as Napa and Sonoma with the warmth of the revitalized culinary scene of America’s heartland for an authentically rich American experience. And at Aquamar Kitchen, we wanted to present a fresh perspective on the pursuit of wellness by offering tempting and indulgent dishes, as we say, in a guilt-free manner. Our new and exciting mixology experiences that are interactive, immersive and fun as well as fresh cocktail offerings throughout the ship only enhance the dining experiences.

INSIDE THE TEST KITCHEN: CONCEPTING TO TABLEWARE SELECTION
Throughout your voyage, it is always our aim that The Finest Cuisine at Sea arrives at your table à la minute and effortlessly. The immense and often multiyear process leading up to that precise moment is anything but – however, it is an imperative process in which our talented culinary team really shines.

With Vista, as it is our first ship in more than a decade, we have taken immense pride in each stage, pouring our passion and experience into the decisions that will shape your dining experience. To begin, the entire team brainstormed new concepts and made suggestions, and after our new concepts were agreed upon, defined and names selected, we began the lengthy and creative process of recipe development. Our chefs enthusiastically dove into the research as they always do, visiting countless restaurants and culinary establishments for inspiration and to survey new trends and concepts.

With time, test cooking commenced and the search for new ingredients began, during which the recipes were honed and refined. During this stage, the galley and restaurant design also began, which involved the culinary team as well as our architectural firm. On Vista, we focused on designing the galleys to provide dramatically more galley space per guest than any other ship as this really enables us to elevate the guest experience even further.

Then, we began to consider our food and beverage menus, and this was when our Director of Culinary Programs & Development, Alexis Quaretti, and our Corporate Beverage Manager, Daniela Oancea, got creative and put their ideas on paper. Soon after, we began the process of curating the table setting and chinaware along with the utensils. A perfectly planned table setting really has the power to enhance the atmosphere and your experience in the restaurant. We involve the full culinary, restaurant and beverage teams in this important selection process – every detail is considered, from table linens to glassware and flatware. Last, but certainly not least, we then begin the process of orienting and training our chefs and cooks on board, followed by our wait staff.

A BLEND OF FAVORITES & INNOVATION
Always at the top of our mind is what we know our guests love and appreciate at our current restaurants and culinary experiences. On Vista, we aimed to strike a balance between these and the introduction of new and exciting concepts, culinary programs and experiences. For the innovative and new, we drew on our global culinary team that stays abreast of restaurant and culinary trends worldwide. This is our passion, and we are always seeking new ways to evolve The Finest Cuisine at Sea. With Vista, we have had the opportunity to do just that at so many turns.

Keep an out for our favorite dishes and more aboard Vista in the coming weeks. Continue exploring Vista here.

About Vice President of Culinary Operations Bernhard Klotz
A native of Tyrol, Austria, Bernhard has worked in many well-known establishments in Austria, France, Italy, Norway and the United States, including most recently at the Caviar Russe in New York City. Drawing on his years of experience working with some of Europe's finest chefs, Bernhard brought his talents to the cruise industry in 1985. As Vice President of Culinary Operations, Bernhard's prime objective and biggest role is to present guests with unprecedented gastronomic experiences. He accomplishes this shoreside by working on the planning and development of unique and inspiring food and wine experiences, in addition to the ever-changing menus for more than ten restaurants. On board, his work centers on cultivating his world-class team. In addition to his work within the cruise industry, Bernhard has a long association with Le Cordon Bleu culinary academy in Paris.