QM 2 - Chefs at Sea

Chefs At Sea

The biggest stars these days are in the kitchen and here's your chance to take seminars with some of the most noteworthy chefs around. Enjoy sharing your passion with kindred spirits on your choice of transatlantic crossing featuring discussions and culinary demonstrations with a selection of top chefs from Americas Gourmet magazine.

(all names and programmes are subject to change)

October 8, 2005 – October 14, 2005 New York to Southampton Jim Botsacos Critics agree: Molyvos executive chef Jim Botsacos is perhaps the most accomplished creator of fine Greek cuisine in New York, and beyond. The New York Times awarded Molyvos 3 stars shortly after opening, Esquire named Molyvos among the "Best in America,” and Botsacos was a featured chef at to the James Beard House in 2004. A ‘21' Club veteran, he calls upon his career experience and on-going research for recipe development, along with periodic tours of rural kitchens throughout Greece.

October 20, 2005 – October 26, 2005 New York to Southampton Suzanne Goin In an industry where women dominate the kitchen but not the restaurant scene, Suzanne Goin broke out of the mold when she was named Food and Wine Magazine's "Best New Chefs" in 1999 and featured in The Chef section of The New York Times. Suzanne creates the wonderful French dishes that your grandmother would make—if she were French and a masterful cook fond of fresh vegetables and creative flavors. She owns Lucques in Los Angeles, one of Condé Nast Traveler's “50 Hottest Tables" in 1999, as well as the A.O.C., which also opened to rave reviews. In 2003, Goin was nominated for the prestigious James Beard Award and is a nominee for the 2004 American Express “Best Chef Award.”

October 26, 2005 – November 1, 2005 Southampton to New York Geoffrey Zakarian New York's Geoffrey Zakarian trained under several of the finest master chefs throughout Europe and has won numerous accolades in his career. He worked as Chef de Cuisine at Le Cirque, Executive Chef at the 21 Club, and Chef/Partner at Restaurant 44 at the Royalton Hotel. In 2001, Chef Zakarian took the chic-hotel-restaurant mania to new levels of culinary sophistication with the opening of Town Restaurant, named Best New Restaurant of 2002, and plans for an encore with his yet-to-be-opened Country restaurant, which will be debuting in May.