Crystal Cruises
Navigating Kitchens Around the World
During my time aboard Crystal Cruises, I was fortunate to sail along various routes that allowed me to discover iconic cities and fascinating cultures worldwide.
From the Mediterranean coasts to the exotic ports of Southeast Asia, each destination brought a fresh perspective to my passion for gastronomy.
In Europe, I had the opportunity to explore the rich culinary traditions of cities like Barcelona, Rome, Athens, Istanbul, Bordeaux, Venice, and more. The local markets and culinary customs inspired me to reinvent classic Mediterranean dishes, such as seafood risotto and Valencian paella, giving them a contemporary twist for our guests onboard.
It was truly one of the best experiences of my life, and I am deeply grateful for it.
Nunca, nunca dejes de Viajar...
My journeys through Asia, from Hong Kong to Vietnam and Thailand, opened my palate to new techniques and ingredients. It was in these destinations where I discovered the importance of balance in Asian cuisine, from the umami of Japanese miso to the unique fragrance of Thai lemongrass. I learned to incorporate these ingredients into dishes like tuna tartare with ponzu sauce or seafood ramen, blending the best of both culinary cultures.
Additionally, my stops in South America allowed me to rediscover my Latin roots. In cities like Buenos Aires, Rio de Janeiro, Santiago de Chile, Lima, and many other ports, I had the opportunity to work with native ingredients, inspiring me to create more refined versions of iconic dishes such as Argentine asado or Peruvian ceviche. I also mastered the art of South American grilling, where precise cooking times are key to highlighting the authentic flavors of the meats.
Each port, each city, not only gave me the chance to discover new ingredients but also to perfect my culinary technique. The cultural exchange with local chefs and the experiences in food markets helped me better understand the impact that cuisine has on the identity of each place. Every new dish I learned to prepare, from Chinese dumplings to Italian cannelloni, enriched my repertoire, expanding my vision of global cuisine.
Without a doubt, these years sailing the oceans left an indelible mark on my career—not only through the experience of leading the kitchens on board but through the chance to connect with people from different cultures and bring them the best of international cuisine, all while honing my skills as a chef. It was a period where the sea became my inspiration, and each destination, an opportunity to learn something new.
Never stop traveling.
Crystal Cruises | Astrid y Gastón | Zazil | Jardín | Suspiro