Onboard Culinary Trends to Watch

The tasting menu, once the default for charter chefs, is giving way to something looser and more conversational — dishes built around a guest's own history and preferences rather than a fixed seasonal concept. Provisioning has changed too. Chefs increasingly source directly from small producers at each port of call, building the week's menu around what's landed that morning rather than a plan set before departure. For guests, the result is a menu that feels less like a restaurant experience and more like a reflection of the itinerary itself — a shift our advisors now factor into every crew briefing.