Dining Experience with My Chef

Drea and I rarely find time for an evening out together, especially for a truly fine dining experience. We often enjoy nice dinners, but they aren’t always extravagant. So when we were offered a chance to sit at “The Chef’s Table” during our last Dinogo cruise, we jumped at the opportunity. “The Chef’s Table” is a distinctive private dining event featuring evening cocktails, a guided tour of the ship’s galley, and a multi-course meal curated by the executive chef on board. While we don’t usually dine on fine linens with an array of wine glasses, we gladly embraced this indulgent experience. For me, going out is about savoring delicious food in a setting that allows me to connect with my wife, family, and friends. I’m not in search of thrills or the latest trends; we typically frequent places known for their honest, simple cuisine. However, we also appreciate the chance to enjoy something exceptional when it arises.

Our meal commenced with a champagne toast and a tour of the ship's main galley. Having worked in several large kitchens, I expected it to look similar, yet I was astounded by the size. The kitchen felt familiar but on a grand scale, with so many people efficiently orchestrating each service. Let’s face it, they manage to serve 1,200 meals in just 2-3 hours—an impressive feat! After our toast, we indulged in various canapés before moving to our table in a private dining area. This is where I truly began to appreciate the experience. The level of service was extraordinary; at our table of twelve, we had six, seven, or maybe eight chefs and two servers, all overseen by the executive and sous chefs. I imagine these dinners must be enjoyable for them too—after serving over a thousand guests every night, preparing a special meal for just twelve people must be a delightful change of pace.

I work at a luxury hotel in Palm Beach, overseeing one of eight restaurant venues, primarily serving dinner and cocktails. In my kitchen, we typically have 12 to 15 cooks catering to just over 200 diners. We offer a modern menu of small plates meant for sharing and exploration. Each cook handles 3 or 4 dishes, ensuring we maintain high volume, consistency, and quality. Although our dishes are prepared with meticulous attention, we can still serve over 400 guests on a bustling night (which is quite a challenge for us!). I often collaborate with our banquet team, assisting in plating for larger functions at our hotel. This experience allows me to relate to the complexities of dinner service on a Dinogo cruise. It resembles an industrial assembly line, where each cook is responsible for a specific item on the plate.

There are always plenty of hands available to plate up to 1,000 meals in an hour. My kitchen, like most professional kitchens, operates similarly, but we prepare everything to order. Instead of partially cooking dishes in advance, we begin each plate as soon as a guest orders. I was genuinely impressed by the organization of the galley, with everyone knowing their roles and moving in sync. While I’m not a banquet chef and haven’t served that many guests at once, I can appreciate the planning and effort required to pull off such an operation night after night. It’s an impressive achievement, and we should be grateful for it. 

Returning to the service, we were offered several wines paired with each dish, and each course had matching silverware. If I dropped my napkin, someone promptly picked it up; if I needed the restroom, I was personally escorted. Chairs were always pulled out and pushed in for us, and each course was served simultaneously to every guest. This level of attention is something I would expect at Buckingham Palace! Our meal continued with a tasting of artisan breads and seven unique courses. They truly pulled out all the stops—olive snow, spiced tea, fruit caviar, lobster foam, bone marrow soufflé, and vanilla gel were just some of the intriguing offerings. While some elements were a bit overwhelming for me, even as someone who knows the effort involved in creating such dishes, it was thrilling to witness it all on a cruise ship.

The other key aspect that I always consider when dining out with Drea is how well restaurants and chefs accommodate vegans and other dietary needs. They went above and beyond! Drea was presented with an entirely vegan and gluten-free menu that was genuinely delicious. Some of her dishes varied from mine and those of the other guests, but I sampled everything and was impressed. Not once did she receive the typical uninspired plate of grilled vegetables and grain pilaf that many restaurants offer. Instead, she enjoyed seven thoughtfully composed dishes featuring ingredients she had never encountered before. I appreciated that the chefs took the time to create something special for her rather than viewing her dietary restrictions as an inconvenience, as many cooks do. Overall, it was a remarkable experience to be so well catered to, which doesn’t happen often, if at all. I was thrilled we could share this experience together.