An Appetite For Inspiration
Portofino, St. Kitts, Taipei … no matter what destination beckons you, the local flavor of the culture is deliciously captured when you dine onboard your Windstar ship. Fresh, local ingredients — often selected by your ship’s chef on a trip to the local market — along with seasonal produce and culinary ingenuity, go into each perfectly presented dish. And naturally, you have a choice of venues to dine in, all with open seating. Dinner in the exquisite Amphora, lunch alfresco at Veranda, dessert in Stella Bistro. Or drinks and dinner at a magical, moonlit Candles.
Graeme Cockburn is the corporate executive chef for Windstar Cruises and has enjoyed an illustrious career establishing himself as an innovator affiliated with the crème de la crème of cuisine, including formative training with the world famous Glen Eagles Hotel and Royal Scotsman train, London's exclusive Boodles club, and the Pompadour Restaurant Edinburgh. Cockburn answered the allure of travel when recruited by the venerable Cunard line to introduce the Queen Mary II and then went on to establish a name synonymous with success in the cruise industry also working in various culinary capacities for Princess Cruises, and Seabourn. The celebrated chef trained with Michelin-awarded chefs Michel Guerard and Michel Roux.