Royal Caribbean International will expand its collaboration with Chef Michael Schwartz to feature seasonal tasting menus aboard Allure of the Seas' fine dining restaurant, 150 Central Park, building on his work with sister-ship Oasis of the Seas since 2011.
"Royal Caribbean continually looks to deliver WOWs to our guests through innovative and diverse dining concepts featuring the freshest possible ingredients," said Lisa Lutoff-Perlo, executive vice president Operations, Royal Caribbean International. "We are thrilled to be able to grow our relationship with a respected hometown partner like Chef Michael Schwartz and offer his locally-sourced menus at both our 150 Central Park locations."
Since the program began on Oasis of the Seas, the cruise line has received positive feedback from guests on Schwartz’ approach to fine dining. What began with hydro naturally-grown baby beets, carrots and other produce from Swank Specialty Produce in Loxahatchee Groves Florida, grew to a portfolio of produce, poultry and meats – from Poulet Rouge chicken from North Carolina’s Joyce Farms to grass-fed beef from White Oak Pastures in Georgia.
“I am thrilled about the opportunity this program has offered my favorite farmers to grow and improve their operations,” says chef Michael Schwartz. “Royal Caribbean has been a willing and enthusiastic partner in this program, and the collaboration has worked because of their commitment to the sustainable philosophies I care so much about. Adding Allure to the line-up offers economies of scale with benefits for everyone involved.”
Each Royal Caribbean chef de cuisine at the helm of the 150 Central Park galley has had the opportunity to train in the Michael’s Genuine Food & Drink kitchen and visit the farms. Completing the gastronomic experience at 150 Central Park is the wine pairing program, Royal Pairings, created with each seasonal menu change under the direction of The Genuine Hospitality Group Wine Director, Eric Larkee.
For more information, visit www.michaelsgenuine.com/TGHG.