Nicky Shillan

Seabourn created a partnership with world-renowned American chef Thomas Keller, A culinary genius behind a trio of Michelin starred restaurants. As part of the chef team selected to launch Thomas Keller’s menus on Seabourn I trained under Keller and his Chef de Cuisine in Napa Valley. As part of training, I worked in Keller’s Michelin starred restaurant Bouchon in Yountville, California.I was then responsible for the on-board training of all the chefs and sourcing the chefs with the right skills to be involved in the Thomas Keller project. I traveled around the various ships of Seabourn to train the chefs in the Thomas Keller Menu.

Thereafter promoted to Chef de Cuisine of the Thomas Keller Grill a chophouse featuring Keller's farm-to-table approach to cuisine. The menu focuses on iconic dishes but gives them a little facelift when it comes to preparation and presentation. Preparation of dishes such as a classic Caesar salad tableside create a unique charm to the guest experience.

Reporting back to Thomas Keller team daily on service. Precision in following recipes. Ordering and budgeting. Guest interaction. Controlling service. Training of chefs.