chef position in cruise ship

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Chef Jobs on Cruise Liners

One of the most exciting places to work as an executive chef, sous chef, chef de partie, first cook, or cook trainee among other jobs, is on a cruise liner traveling all over the world.

Here you will learn more about different cultures and tastes from all over the world and the experience is a one in a million, giving you a more mature palate. There are two sections onboard a ship in the galley, and that is the cold galley and the hot galley. Keep in mind, too, that JobMonkey has a detailed section about cruise ship jobs that should be missed. It includes dozens of job descriptions and information the cruise line industry.

Executive Chef: The executive chef is the head of the galley and must have extensive restaurants or hotel chef experience. Most cruise liner companies only offer executive chef positions to chefs with more than 8 years in the industry in a subordinate position. The executive chef will be responsible for the entire galley staff, plan the food, and do quality control. You can earn between $ 4,300.00 and $ 5,200.00 per month as an executive chef onboard a cruise liner.

Assistant Executive Chef or Sous Chef: The assistant executive chef or sous chef is the person in the galley that looks after the rest of the chefs and galley and also makes sure that the day to day running is smooth. The sous chef or assistant executive chef must have 4 to 5 years of cruise liner or restaurant experience and will also help the executive chef to plan meals, assist with quality control, and with the preparation. An assistant executive chef can expect to earn about $3,500.00 to $4,100.00 per month and the sous chef will also be considered for promotion to executive chef.

Chef de Partie: The chef de partie is also in the position of being promoted to executive chef, and must also have 4 to 5 years of experience in the relevant fields. The chef de partie is in charge of preparing all of the sauces and gourmet cuisine in the galley, and also manages the food displays and buffets in the restaurants. The chef de partie will earn between $3,500.00 and $4,100.00 per month.

First Cook: As the first cook in the galley of a cruise ship you will oversee the bakers and pastry chefs and also manage the second cook and third cook. You report directly to the executive chef and can be promoted to assistant executive chef. The first cook must have 2 to 3 years of experience on board in a subordinate position. Your monthly salary as first cook will be between $1,900.00 and $2,200.00.

Second Cook and Third Cook: The second cook will be directly under the first cook as will the third cook. You have the responsibility of supervising the bakers and pastry chefs, and you must also take direction from the first cook and executive chef regarding your food preparation and cooking tasks. You will earn between $1,400.00 and $1,600.00 per month and have the opportunity to be promoted to first cook.

Cook Trainee: The cook trainee is the starting position for many chefs to the cruise liner industry and you must have some experience in restaurants or hotels. You will earn about $700.00 per month and can be promoted to third chef or second chef. The cook trainee will take cooking and preparation directions from the first cook.

Baker Jobs: Bakers have various tasks in the galley and you can work as a baker supervisor, assistant baker supervisor, baker, or baker trainee. You are responsible for baking all of the good on board and as the baker supervisor you must have more than 3 years of experience in the hospitality field. The baker supervisor is responsible for the preparation and baking of all foods in the cold galley and will report and take orders from the executive chef. The baker supervisor will earn a salary of around $1,800.00 to $2,300.00 per month, with the other bakers earning from $1,900.00 to $900.00 per month.

Pastry Chefs: The pastry chefs also work in the cold galley preparing and making all of the desserts, pastries and tasty treats for the guests. The pastry chef supervisor is the head of the pastry chef section and will be in charge of the pastry preparation, production, and all pastry staff. The next cruise liner job in the pastry section is the assistant pastry chef supervisor, pastry man, and finally pastry trainee. These jobs will all involve making and preparing the pastries and all pastry staff will report to the pastry chef supervisor. You will make between $1,900.00 and $2,300.00 per month as a pastry chef supervisor and the other pastry chef positions will offer salaries of $2,100.00 to about $800.00 as the pastry trainee.

Crew Cooks: The crew cook makes all the food that is eaten by the crew. There are various crew cook jobs like crew cook, crew cook assistant and crew cook trainee. You will report and take orders from the First Cook and must have at previous hotel or restaurant industry experience. You can earn between $600.00 and $900.00 per month and there are strong possibilities of being promoted to third cook or second cook.

Other Cruise Liner Galley Jobs: There are lots of other galley positions available that require chefs, cooks or people will a food background, knowledge and passion. You can start off in the cruise line industry as a provision master or storekeeper collecting and keeping tabs on the supplies and ingredients on board. The provision master or storekeeper must have a food and beverage background and will take directions from the executive chef. The provision master or storekeeper must also have accounting knowledge. The crew messman or crew cook utility does not require you to have any experience and is a great place to start if you want to travel the world and also start to gain experience in the kitchen. You will be responsible for cleaning and general maintenance and will be directed by the first cook. You can earn about $600.00 to $900.00 per month.

These are just some of the top chef positions that you can get working as a chef or cook onboard a cruise ship. It is a great opportunity to get promoted and gain valuable experience while traveling the world. Some cruise liners have many restaurants onboard, which means that there are lots of jobs available all the time. If you are tired of working in a land based restaurant or resort or hotel, and want some adventure, then cruise liner chef jobs are just for you.

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Career prospects on board

Grow beyond yourself.

“From salad washer to sous chef” - 3-star chef Kevin Fehling worked his way up to the top of the Galley team on board the EUROPA in just two years. He has been running his own restaurant “The Globe” here since 2019 and is regularly onboard himself. This shows just one career path – and how about your future? Are you committed and passionate about your work? Take the chance to develop yourself further and set a course for your career ! On board a cruise ship, you will gather a lot of impressions and experiences – in a much shorter time than is possible on land. We do everything to support you and help you to pick up speed!

Own promotion pool

If there are superior positions to be filled on board, we prefer to promote our own crew members. As an existing part of our team, you are already familiar with everyday life onboard, you know the processes and the ship. We would like to offer this perspective to all crew members. With a lot of commitment you have the best chances of reaching the next career level.

Further training onboard

We want to be at your side at all times of your career. That is why we offer a variety of further education, training and development opportunities . We would like to help you to develop your career, but also so that you can develop personally. In addition to professional training on board, you have the chance to work with the best in the sector . Let yourself be inspired by star chefs like Tim Raue, Kevin Fehling or our Culinary Director Fritz Pichler . As part of our World. Class. Team. you will definitely think outside the box!

Get to know new areas

Would you like to change your perspective? With so-called cross training you have the opportunity to get a taste of other areas during your time on board. For example, if you as a cook want to lend a hand in the Entertainment team, our stage technician team will certainly let you look over their shoulder. Would you like to accompany one or the other shore excursion? Some ships and trips even allow you to get a Zodiac driver’s license in Antarctica or to accompany guests through the Amazon. Inquire in advance at the Crew Office and ask the responsible department head.

Language courses

We offer language courses for our international crew members on some ships. Non-German speaking crew members receive German courses at different language levels. In this way they can further improve their qualifications and career opportunities.

apprenticeship as a Cook

Your training. Seven seas - One career ladder. Start your training as a Trainee Galley on board the Mein Schiff  Fleet. In cooperation with the WIFI Tirol we offer an apprenticeship as a Cook - the only program onboard a cruise ship at sea! Within the two year program, you will acquire high-quality culinary skills and complete your final apprenticeship examination in Tyrol. Within two more years, you can qualify as a Sous Chef in various specialised modules - and discover the world along the way! Particularly committed graduates can look forward to the position as a Chef after a further four modules. PS: Lateral entrants are also very welcome!

Career ashore

Did you know that sea chefs is not only your employer on board, but also offers a wide range of job opportunities on land ? If at some point you have travelled all over the world and feel like settling down, as an expert on processes on board you are the perfect candidate for a position in our offices on land. Here you will get to know what is going on “behind the scenes on land” and you will surely meet one or two former colleagues from on board again.

The corporate divisions include food purchasing, logistics and the recruiting of new crew members. Are you curious? You can find all areas in which sea chefs is active here .

Behind the scenes

The possibilities and conditions on board may vary depending on the shipping company or ship. Inquire in advance from the recruiters or on board in the Crew Office about the possibilities on your ship.

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Cruise Ship Culinary Jobs

Cruise ship jobs for kitchen staff: chef de cuisine, sous chef, pastry chef and commis chef.

The Galley on cruise ships is the term used to describe the kitchen . In most ships’ Galleys, the team of kitchen staff is similar to the Escoffier model on land, where you will find an Executive Chef and several Chefs de Cuisine at the top of the Galley organization. Below the Executive Chef and the Chefs de Cuisine, you will find a team of Sous Chefs, Chefs de Partie, Pastry Chefs, Demi Chefs de Partie and an army of utility cleaners.

CHEF DE CUISINE

Pro Sea Staff recruitment agency works with Princess Cruises, Holland America, P&O Australia, Seabourn, Royal Caribbean International, Celebrity and Pullmantur cruise lines to employ cruise ship Chefs de Cuisine for their respective fleet of vessels. The members of the culinary staff provide cooking services for all cruise ship passengers and crew.

PASTRY CHEF

Pro Sea Staff recruitment agency is hiring cruise ship Pastry Chefs for the following cruise line companies: Princess Cruises, Holland America, P&O Australia, Seabourn, Royal Caribbean International, Celebrity and Pullmantur. The members of the cruise ship culinary staff provide cooking services for all cruise ship passengers and crew.

Pro Sea Staff employment agency is recruiting cruise ship Sous Chefs and Chefs de Partie for Princess Cruises, Holland America, P&O Australia, Seabourn, Royal Caribbean International, Celebrity and Pullmantur cruise lines. The members of the onboard culinary staff provide cooking services for all cruise ship passengers and crew.

INFORMATION ABOUT CRUISE SHIP GALLEY JOBS

Are cruise line culinary jobs similar to restaurant jobs.

There are many similarities between culinary jobs in restaurants and cruise line kitchen jobs, but there are also considerable differences. One significant difference is the size of the cruise ship Galley / kitchen. The second one is the volume of food being prepared.

The size of the Galley on cruise ships can vary from 10 cooks on small river cruise lines to up to 300 cooks on large ocean cruise lines. And so, when 300 Chefs work together on a ship, it is expected that they are cooking extremely large amounts of food.

Here are a few examples of the volume of foods being cooked / processed on a 7-day cruise on a large ocean cruise ship with a total population of 6000 passengers and crew:

• 20 000 eggs
• 800 gallons of ice cream
• 1000 pounds of lobster
• 5000 pounds of flour
• 7000 baked potatoes

Faststream is recruiting for an Executive Chef to join an exciting 6* boutique cruise line.

• Permanent employment
• 4:2 months rotation
• New benefits package just updated within the company
• Worked experience managing the galley as an Executive Chef on a cruise ship.
• Experience managing a team of multiple different galleys. 
• Availability to join immediately.

Cruise Ship Jobs

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• Summer reality TV
• Top Chef Wisconsin
• American Ninja Warrior

Top Chef’s finalists sink onboard a cruise ship

The penultimate episode of Top Chef Wisconsin was a weird one for me, and not because the final four chefs really whiffed on their penultimate challenge.

It was weird because I was there—though weeks later. A few days before Christmas, on the day of Survivor 45 ’s finale, my family and I boarded a cruise ship in Miami, with the goal of creating new memories and escaping the familiar Christmas holiday traditions that were so tied to my dad, who died last year.

We were aboard Holland America’s Eurodam, the same ship that’s hosting the Top Chef Wisconsin finale.

On board, we had a lot of great fun together, and for times when I needed to introvert, I found a comfortable, empty bar that didn’t open until 5 p.m. I sat in the chairs and read, and sometimes just stood there, looking out at the ship and ocean.

That was the exact space where Top Chef filmed the tasting and judging for this episode. I literally stood and sat where the judges did, and it’s wild to think that the production was there weeks earlier.

Also weird: I don’t understand how the chefs got from Curaco, a small island just north of Curaçao, to Little San Juan Island, aka Half Moon Cay, Holland America’s “private island,” so quickly. There are hundreds of nautical miles and the islands of Hispaniola and Cuba in between.

We know that this filmed in November because Danny told us he ran the New York City marathon and came back to Top Chef , as the marathon was on Nov. 5.

According to this Holland America guide , the only November 2023 Eurodam sailing that stopped in Curaçao left Nov. 8. Its itinerary had the ship stopping at Half Moon Cay on Nov. 9, arriving in Curaçao on Nov. 13.

So I’d bet they boarded the ship earlier (maybe even when it set sail from Ft. Lauderdale on Nov. 8?), and the editing just suggested the private island trip was after the quickfire, when in fact it was days earlier, and the chefs had to haul out their suitcases and pretend they were not already unpacked in their cabins.

If that happened, that’s not a monumental betrayal of our trust, just interesting. That’d also explain why there appeared to be a city through the windows during service, while the ship was clearly sailing following the judging, as the ship departed Curaçao that night.

Okay, I’ve gone down memory lane and delayed the disaster long enough: let’s talk about these two challenges.

Blue Curaçao drinks in hand, the final four chefs—Dan, Danny, Laura, and Savannah—learned their final Quickfire was to cook with lionfish, an invasive species we learned destroy reefs and have too much fish sex.

They also have 18 venomous spines, but Kristen said they’d get prepared fish, as “we’re not going to take any chances.” Dan said, “That’d be a great way to eliminate one of us,” and I bet Dan will be on the challenge team next year.

Oh, they also had to include cheese: gouda, which is part of a traditional dish, keshi yena, that Savannah knew. “Savannah, you’ve done your research,” Gail said.

They cooked on the dock, and their creativity failed them. Savannah and Laura both made a crudo with crispy gouda on top, while Dan also made frico; Danny did a croquette. Is there just nothing else fine dining chefs known how to make with cheese?

Dan won his first quickfire, and got $10,000. And the others didn’t have to worry; Kristen said the quickfire wouldn’t affect the elimination challenge.

For that, the chefs had to prepare an eight-course fresh fish tasting menu, serving two courses each. They had to use eight different fish, with eight different preparations (raw, steamed, mousse, poached, fried, roasted, smoked, and blackened).

Savannah got her pick of the fish and preparations as her prize for winning the previous challenge. While they had a pantry on board, they also had $100 at spend at a Venezuelan market, and 10 whole minutes.

After some funky editing—the camera went up the stairs in the middle of the ship’s main dining room and ended up at Tamarind, which is nowhere near the dining room—the chefs met Masaharu Morimoto.

Morimoto, who we learned is Holland America’s global fresh fish ambassador , prepared dinner for them, and caused the final four to forget who they were because they were in the presence of a celebrity chef. Dan even asked Morimoto to sign his list of fish.

For the elimination challenge:

• Savannah prepared raw salmon and fried striped bass
• Dan poached dorade and blackened snapper
• Laura steamed black bass and roasted grouper
• Danny made a mouse from sea bream and smoked trout

And I think it’s fair to say most of them fucked up most of what they cooked.

Ed Lee, Top Chef 9 alumnus and The Mind of a Chef star, was the guest judge, and they dined along with Holland America reps, including the Eurodam’s captain Mark Trembling, who I never saw but recognized his voice from his daily announcements, and sweet Christmas Even updates about Santa. The judges learned that there are 141 chefs on board and volunteered to work a shift.

The tasting and judging did not go well. Savannah got dinged for her grainy sauce by Tom; Laura’s banana leaves were bitter and dirty; Danny’s steamed mousse didn’t set; Dan’s poached fish had “clunky, greasy thing,” as Gail said, because he double-fried his fritter. “Dan said he hasn’t cooked durade since 2005. He still hasn’t cooked it,” Tom joked.

That was a rare moment of levity for our head judge, who repeatedly made the face he’s made all season that suggests he’d rather be stung by lionfish than eating whatever is on his plate. After getting a lot of under- and poorly-cooked fish in this meal, I cannot blame him!

Savannah said, “this isn’t my best showing” before her second dish. But the judges thought it was the best fish so far, but Tom said, “Savannah’s playing it safe here.” Laura’s grouper was “not cooked right,” Kristen said. Danny’s smoked dish was better, while Dan’s blackened fish was “my favorite dish of the whole meal,” Ed said.

Danny won and received both $10,000 and a cruise. Dan and Savannah were also safe, sending Laura out of the competition for a second time.

“They’ve all cooked so much—so much better,” Kristen said mid-meal, and Tom said, “it looks like they’re cooking scared.”

So the judges gave them a pep talk. Kristen told the final three: “Have fun with it. Like, this is going to be the one time in your life you get to do it. It’s fucking awesome,” she said, and tearing up, added, “It’s a fantastic moment you’re going to remember forever.” Tom gave her a warm pat on the shoulder.

I’m not sure I’ll remember this season forever, beyond it being Kristen’s first season as a fantastic host, though I will remember this episode for its bizarre connection to my life. Can’t wait to see if they have the chefs cook their final dishes in my room during the finale.

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About the writer

Andy Dehnart is the creator of reality blurred and a writer and teacher who obsessively and critically covers reality TV and unscripted entertainment, focusing on how it’s made and what it means.

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Happy discussing!

Tuesday 18th of June 2024

I enjoyed your back story and review so much. You made me laugh out loud as I read your recounting of the events as it happened. Very detailed and accurate regarding what the contestants went through and judges comments. I found out last year after watching Master Chef Junior that it had been filmed 4 years earlier. I must have Googled one of the kids to see what she was up to and she was 4 years older than when it showed. We saw that on TOC 5 when the news of Darnell Ferguson broke in March or April and TOC has edited him out and viewers felt it was a rush to judgment, not knowing that the show had already been filmed Oct 2023. I truly appreciate the time and effort you put in, for those of us who enjoy the same shows.

Saturday 15th of June 2024

One of them, Dan or Danny keeps saying,”Let’s go.” It’s become mind numbing.

Monday 17th of June 2024

@SJU, Oh man, this has become my biggest pet peeve! It's not just on Top Chef, it's everywhere in all the reality TV I watch it seems. I keep waiting for it to go away, but it's not. Ugh.

Betsy Lenke

One more reason you are the perfect person putting all this effort into bringing us your wonderful content, and honoring your father's memory.

Susan Purtlebaugh

It’s time for Tom and Gail to retire. They have become jaded more every season. I am rooting for Dan they are always biased against the hometown chef. Danny gets more criticism but always wins. The same way with Savannah.

Thursday 13th of June 2024

I was on that cruise. They told us that they were filming commercials but some cruisers said they saw Top Chef people. The cruise was a 10-Day Southern Caribbean Seafarer that departed Ft. Lauderdale on Nov 8th and returned on Nov 18th. I'm interested in seeing if the last episode is still on the ship. After Curacao, we stopped in Bonaire and Aruba, then had 2 days at sea. I felt bad for the production crew. They lined the hallway outside of BB Kings all day when at break or eating. Often sitting on the floor. They didn't seem to have a place to go when not actively filming.

Andy Dehnart

Wow, Thanks for this insight, Theresa! Fascinating—and hilarious they tried to pass it off as a commercial (though I guess that's technically true).

Based on the press photos from next week, they did indeed stay on the ship, and looks like they picked sous chefs by the private cabanas, and then used the Main Dining Room for the final service, and they may have used B.B. King's for the final judges' table, though I'm not quite sure since it's just a wall visible.

• Cruise News

Top Chef: Season Finale Sets Sail on Holland America Cruise Ship

Andrea Santillan

• June 11, 2024

For the first time, the popular TV show Top Chef hosted its season finale aboard a cruise ship in the Caribbean. The episode featured Holland America Line’s (HAL) Fresh Fish Ambassador, Chef Masaharu Morimoto, and the Signature-class vessel MS Eurodam.

The upcoming episode will show the final four chefs being whittled down as they compete for the coveted Top Chef title, a $10,000 cash prize, and a 10-day Holland America cruise. 

Chef Morimoto will make a surprise guest appearance before the contestants cook an eight-course fish-tasting menu for the judges. During the show, the renowned “ Iron Chef ” will whip up a meal for the finalists, including the Halibut XO, his signature dish available across the fleet.

You can catch the Finale 21 episode on Bravo on June 12 at 9 p.m. ET/PT. Meanwhile, Peacock subscribers can stream it on June 13.

Featuring the Global Fresh Fish Program

HAL partnered with the producers of “Top Chef” season 21 to highlight its Global Fresh Fish Program , an initiative that serves 80 types of sustainably sourced fish from 60 ports around the world. Launched in September 2023, the cruise line boasts a port-to-table experience that takes less than 48 hours.

HAL President Gus Antorcha said the season-ender allowed the company to highlight its cruises and culinary offerings.

Foodies who want to sample Chef Morimoto’s creations personally can dine at Morimoto By Sea, a specialty restaurant that can only be found on Nieuw Amsterdam . Pop-up stalls in Tamarind and Pinnacle Grill also showcase his dishes. These temporary outlets are available once per cruise across HAL voyages.

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'Top Chef: Wisconsin' Episode 13 recap: The chefs set sail in Curaçao in first finale episode

Warning: Spoilers ahead for "Top Chef" Season 21, Episode 13, which aired June 12, 2024.       

Ahoy, “Top Chef” fans! It’s come down to this: Tonight, we learned who will be the top three contestants vying for the title of Top Chef. 

It was the first of two finale episodes filmed aboard the Holland America Eurodam cruise ship, which set sail from beautiful Curaçao.  

While I missed seeing Wisconsin shine on the small screen, it’s been a brutal season for the chefs, and they’ve more than earned a Caribbean getaway. But it’s not all fruity cocktails and beach excursions. The top four chefs had one final, frazzled Elimination Challenge before the last episode. 

It wasn’t pretty. We know how talented Dan, Danny, Laura and Savannah are, and the first cruise-line cook showed some cracks. But there were a couple standout dishes, and three of the chefs will have time to rebound in the final episode of “Top Chef: Wisconsin,” which airs next week. 

Need a break? Play the USA TODAY Daily Crossword Puzzle.

What in MKE did we see?: Nothing! “Top Chef” wrapped its time in Wisconsin with Episode 12 . The finals are set aboard Holland America’s Eurodam cruise ship . 

Celebrity sightings: Chef/author Helmi Smeulders , Holland America Line President Gus Antorcha, Holland America Line Captain Mark Trembling, superstar Iron Chef Masaharu Morimoto , Holland America Line Fleet Executive Chef Sinu Pillai, “Top Chef: Texas” contestant Ed Lee , Holland America Line Director of Dining and Beverage Operations Marisa Christenson. 

Where was the challenge set? Holland America’s Eurodam cruise ship 

How did Dan do? Major spoiler! It was a bit of an up-down-up episode, but ... he did good enough to make it to the “Top Chef” finale! After a middling first course, he redeemed himself with a beautiful blackened snapper that impressed the judges and punched his ticket to the finale. He also won the Quickfire Challenge this week — his first Quickfire win of the season. 

Best Milwaukee-related quote: “I’m on the cusp of being the next Top Chef. I’m happy to represent my city of Milwaukee, I’m happy to represent the state of Wisconsin. Let’s go.” —Dan Jacobs 

Sure, Milwaukee has some pretty spectacular water views of its own, but when the episode opened to punchy-colored buildings nestled by glimmering cerulean waters, it was clear “Top Chef” had bid adieu to the Midwest for the season. 

“We’re not in Milwaukee anymore,” Dan said as he arrived at the marina in Curaçao. 

Weeks after the final episode filmed in Milwaukee, the top four chefs (Dan, Danny, Laura and Savannah) reconvened with host Kristen Kish and judges Tom Colicchio and Gail Simmons in sunny Curaçao, an island just north of Venezuela. 

We learned that Danny had just run the New York City Marathon (We saw him running around Milwaukee a lot this season, but how did he manage to train during the competition?!) And Savannah had big news of her own: she got engaged during her time at home (like, right when she got home. “I got off the plane and it happened,” she said.) 

But even from 2,000 miles away, chef Dan hadn’t forgotten about his hometown. 

“Winning ‘Top Chef’ changes everybody’s life. Beyond what it’s gonna do for my business, I think about what it could do for the state of Wisconsin or the city of Milwaukee,” he said. 

He’s not there yet, but the first of his cooks to determine whether he’ll claim the title was just ahead. 

The Quickfire Challenge: Lionfish and cheese are a gouda pairing 

Kish, Colicchio and Simmons were waiting for the chefs by the marina and welcomed them to Curaçao with an azure-hued cocktail featuring, of course, blue Curaçao liqueur. 

“OK, chefs, are you ready to take a stab at your final Quickfire Challenge?” Kish asked. 

She pointed toward the display of spiney lionfish just to her left, an easy tip-off to the main ingredient of this week’s challenge, which none of the chefs had cooked with before. 

But local chef, cookbook author and lionfish hunter Helmi Smeulders was there to help. She explained that lionfish are an invasive species, and chefs in the area are encouraged to hunt and cook the fish to cut down on the population. 

With 18 venomous spines, lionfish are intimidating little suckers, but although the chefs would be cooking them, they wouldn’t have to break them down themselves. Phew!  

“Well, I mean, that’d be a great way to eliminate one of us, too,” Dan said, joking (but at this point in the competition, there could have been a kernel of truth there). 

The chefs wouldn’t only be cooking with lionfish. A second ingredient, gouda, is prevalent in Curaçao, brought to the island by the Dutch in the 17th century. 

“Just because we left Wisconsin doesn’t mean we’re gonna leave all the cheese behind,” Kish said. (Smart woman!) 

The chefs would have the "sacrilegious” task of incorporating the lionfish and gouda in one dish, attempting to balance the mildness of the fish with the gouda’s strong flavor. 

They’d have just 30 minutes to figure out how. 

It was like the reverse of the infamous cheese festival challenge : Three of the chefs made some sort of light tartare or crudo while Danny opted for a fried croquette. 

Dan’s tartare was tossed in a little Kewpie mayo and served with orange and fresno aguachile and gouda frico. Laura’s crudo came with guava sauce and gouda crunch. Savannah’s crudo had chili oil and a sauce inspired by Curaçao’s national dish (keshi yena). Danny’s croquette had gouda sauce and red cabbage slaw. 

After the quick cook, Dan’s lionfish tartare was the winning dish. Simmons said the Kewpie mayo he used in the dish was a smart bridge between the light fish and gouda. 

It was the first-ever Quickfire win for Dan, a last-minute victory for a known hater of the speedy mini challenges. He took home $10,000, his first cash prize since winning Restaurant Wars . 

The Elimination Challenge reveal: There’s plenty of fish in the sea 

We saw a lot of heartland-favorite ingredients pop up in the Wisconsin challenges this season, but when you’re surrounded by the sea, one ingredient comes to mind: fresh fish. 

For the Elimination Challenge, the chefs would work together to present an eight-course meal featuring eight different fish with eight different preparations: raw, steamed, mousse, poached, fried, roasted, smoked and blackened. 

Each chef would present two dishes to the judges’ table aboard the Holland America Eurodam line. 

The ship would provide a pantry of ingredients, but the chefs could supplement it at the floating market nearby, where they’d have 10 minutes and $100 to shop for fresh produce.  

Without knowing what type of fish they’d be working with yet, the chefs navigated the market selecting ingredients that could be used broadly or those that showed off the region’s local flavor. 

On cook day, they’d have two-and-a-half hours to prep and cook their dishes to serve to a table of eight judges aboard the ship. 

The chefs unwind with a special dinner and stingray excursion 

But the chefs would have a little time to unwind before one of the most stressful cooks of the season. 

Once aboard the Eurodam, they met at restaurant Tamarind, where an iconic celebrity chef was working behind the sushi bar. 

It was Masaharo Morimoto, star of long-running cooking competition show “Iron Chef,” and a restaurateur who owns more than 20 restaurants around the world, including one aboard one of Holland America’s fleet. He also happens to be the fresh fish ambassador to Holland America. 

He prepared a multi-course menu for the contestants, who sat slack-jawed in awe of the superstar chef the whole time. 

“Chef Morimoto’s just going to cook for me and these three goons? This is crazy,” said a wide-eyed Dan. 

“I feel so honored to be here in this moment,” Savannah said.

Before leaving, Morimoto presented a list of the fish the chefs could choose from for the next day’s cook. But before he went, he left a poignant autograph for each chef, inscribing the words ichigo ichie on their menus, which means “the one-time chance” in Japanese. 

Because Savannah won last week’s Elimination Challenge, she had first pick of the fish and preparation (raw Atlantic salmon and fried striped bass). The divvying up went pretty smoothly for the rest of the chefs, too, aside from a brief moment where Dan and Laura both aimed to claim snapper. 

It seemed like the long-squashed beef between them had returned, but Laura offered the snapper to Dan and settled for grouper.  

She also chose steamed black bass. Danny chose sea bream mousse and smoked rainbow trout. 

Dan ended up with poached dorade and blackened snapper. 

The next day, the chefs unwound with a beach-day getaway to Half Moon Cay, where they relaxed on a beachfront deck, sipped drinks and swam with stingrays (much to nature-averse Danny’s chagrin). 

“The stingrays, they come and give you warm hugs, but also they can also sting,” Laura said. “Like the chefs in the competition almost.” 

And making it this far, whoever got the chop this week would feel the sting extra hard. 

The Elimination Challenge: Rough waters in the kitchen at sea 

The chill beach-day vibes screeched to a halt when the chefs entered the Tamarind kitchen the following day. 

They’d cooly selected their fish and courses, but their confidence was shaken as their dishes took shape. 

Dan’s yucca fritters came out from the frier mushy — another dunk in the oil helped crisp them up, but added an extra layer of grease. Danny’s steamed mousse didn’t souffle as he intended. And Savannah scrambled throughout her time in the kitchen, her vision for both dishes getting completely lost in the shuffle. 

It seemed like nerves were getting to the chefs, and with good reason. This was one of the most important cooks of their lives to that point, with just one service between them and the finale. 

They would serve a table of eight: Kish, Collichio, Simmons, Antorcha and Trembling, Pillai, Lee and Christenson.

Savannah was up first. She presented a sake-cured salmon roll with salmon tartare, twice-fried plantain and ginger dressing. A fine dish, but a very simple way to show off salmon, the judges said. 

Next was Laura, who made a black bass recado negro with squash and fried plantain wrapped in a banana leaf. A fun idea, given the tropical locale, but Kish didn’t think the banana leaves were properly cleaned, creating a dirty musk that overwhelmed the dish. 

Danny was never able to revive his sea bream mousse, which he served with a fines herbes salad and scotch bonnet and green garlic spheres. 

In true Danny fashion, it was technical and stunning on the plate, but the mousse was so off it detracted from creativity of the spheres. 

“Something went wrong,” Collichio said. 

Something was wrong with Dan’s poached dorade, too. He told the judges he hadn’t cooked dorade in almost 20 years. He walked away feeling pretty confident that the judges loved his dish, but Tom swooped in with a real zinger after he’d left the room. 

“Dan said he hasn’t cooked dorade since 2005. He still hasn’t cooked it,” he said. OUCH. His fish was raw. 

Manny went home last week for serving raw fish, saving Dan from being eliminated just before the finals. 

Although Dan’s fish wasn’t poached correctly, the judges did like the flavor of the coconut-turmeric sauce along with the grilled pumpkin and chili-garlic crisp. But Simmons mentioned those twice-fried fritters felt heavy and clunky alongside the rest of the dish’s bright Caribbean flavors. 

Savannah's second dish was a bit of a flop, too. Her fried striped bass with pepper kosho and aji amarillo aioli was executed beautifully, but her choice to serve it on a too-large baguette made the dish feel dry. She should’ve cut the fish larger to fit, the judges said. 

It was a big whiff for Laura’s grouper. It, too, was undercooked, and when she explained how she prepared it, she described baking the fish, not roasting, which was the preparation she was assigned.  

And the guajillo pepper glaze, guajillo-xo emulsion and pineapple broth seemed to curdle in the bowl, an off-putting sight for any dish. 

By that point, the judges were feeling a little awkward about their final four chefs. 

“They’ve all cooked so much better,” Kish assured the guest judges. It was clear to everyone that the lackluster showing across the board meant the intensity of the competition was getting to them. 

“They feel like they’re afraid,” Colicchio said. 

Those fears were assuaged when Danny presented his second dish, a smoked rainbow trout with plantain pumpkin puree and a hazelnut lemon relish.  

Smoked fish will always be dry, Lee said, but Danny’s smart decision to top his with a smoked rainbow trout foam infused it with moisture.  

And the judges were wild about his hazelnut lemon relish, the lemon adding brightness and the hazelnut acting as a natural through line for the smokiness of the fish. 

You could sense the relief in the room as the judges discussed his dish. 

That relief lingered as Dan “brought up the caboose,” as he said, with the final course: blackened snapper, a preparation he’d never done but a dish his dad always enjoyed. He served it with butter-poached potatoes, a mandarin butter sauce and dill oil. 

“This is my favorite dish of the whole meal,” Lee said. “Just comforting, it just made me feel good.” 

With a big smile, Kish said Dan’s snapper was the juiciest piece of fish served all day. 

After dinner, as the chefs debriefed, Dan was quiet as the rest of the chefs shared where they thought they had failed. He thought he nailed both dishes, but ending on that bright note gave him an extra boost of confidence going in to the judges’ critiques. 

Who won ‘Top Chef: Wisconsin’ Episode 13? 

Dan was half right. When Colicchio revealed that his poached fish, among others’, was served raw, Dan’s face fell. 

“It flaked!” he said, uncredulous. He was shocked he’d misjudged the doneness of his dish. 

But his smile returned when the judges praised his moist and flavorful blackened snapper. 

“If everyone made blackened fish the way you did, that fish would not have died in the ‘90s,” Lee said. 

Everyone got pretty high-low critiques for the day, for the most part. The judges said they could tell Savannah’s creativity just wasn’t there, and Laura had some major mishaps, including the dirty banana leaves and undercooked grouper. 

They were totally turned off by Danny’s failed mousse, but he managed to save himself with his final dish, his unexpected smoked rainbow trout brightened beautifully by the lemon hazelnut relish. 

“That dish, for me, was nearly perfect,” Kish said. 

And that dish is what ultimately secured the win — and the first spot in the finale — for Danny. 

Aside from advancing to the finale, Danny won $10,000 and a 10-day cruise for two anywhere in the world Holland America sails. 

“I’m going to the finale, I got $53,000 and I’m going on a cruise?” he said. “This feels really good.” 

I bet so, Danny! 

Who was sent home on ‘Top Chef: Wisconsin’ Episode 13? 

Who would be the next chef to join Danny in the finale? 

Thank goodness for that “caboose” dish, which saved Dan and secured his spot in the finale, too. 

“I’ve wanted to be in this position forever,” he said to the judges. “And I’m just happy you guys have given me this opportunity.” 

That brought it down to Savannah and Laura, two talented chefs who’ve been on a hot streak the past few episodes, but lost their footing at the end. 

This week, Savannah’s dishes were uninspired and Laura’s just had too many flaws. 

For Laura, who’d won her way back into the competition from Last Chance Kitchen, her journey on “Top Chef” would end. 

“I feel good to be part of this,” she said after Kish asked her to pack her knives and go. “To have an opportunity to work with amazing chefs, to learn from other people, to get feedback from Kristen and from Tom and from Gail. To see the evolution of me as a chef.” 

Savannah would join Danny and Dan in the finale. 

But the energy had been sucked from the room. The chefs had reached a major milestone, but their subpar dishes had shaken their confidence and stripped away any sense of celebration they’d earned. 

“You should feel good about this,” Colicchio said. “And I know why you don’t: You didn’t do your best work today. I get it, but you have an opportunity to make it up.” 

Kish, who'd stood in their chef's coats on “Top Chef” before, urged the chefs to relish the position they were in. 

“It’s a fantastic moment that you are going to remember forever,” she said through tears. “So have fun with it, truly. It’s really amazing.” 

The whole room got emotional as the weight of the moment sank in. 

Next week, Dan, Danny and Savannah will compete in the “Top Chef: Wisconsin” finale, one of them taking home the title for the season. 

They’ll be joined by six eliminated contestants: Amanda, Michelle, Soo, Manny, Laura and Kaleena, who will partner with the top three as sous chefs, helping them cook a multi-course meal that will determine who will win the competition. 

This is the point where I need to chime in and say I am a giant fan of all three contestants. Danny’s talent and artistry have been awe-inspiring from the start. And I’ve loved cheering on “underdog” Savannah as she’s risen and proven herself as an exceptional chef. 

But, c’mon. I live in Milwaukee. Of course I’m going to be a homer. 

Dan all the way, baby! He’s been such a fantastic representative for our city and state and it’s been so exciting to watch our hometown chef realize his yearslong dream. 

“I’m on the cusp of being the next Top Chef,” he said as the credits rolled. “I’m happy to represent my city of Milwaukee, I’m happy to represent the state of Wisconsin. Let’s go.” 

How to watch 'Top Chef: Wisconsin': TV channel, streaming    

Viewers can watch live on Bravo on Wednesday nights at 8 p.m. or stream the next day on Peacock , BravoTV.com or the Bravo app.  

Cruise ship with Broadway stars to steam off to Mexico in spring 2025

by: MARK KENNEDY, Associated Press

Posted: Jun 18, 2024 / 07:13 AM PDT

Updated: Jun 18, 2024 / 07:13 AM PDT

NEW YORK (AP) — A cruise ship with some of Broadway’s biggest names — including Tony Award-winner Laura Benanti and Emmy-winner Wayne Brady — will sail from Florida to Mexico next spring.

The Broadway Cruise — heading roundtrip from Miami to Cozumel, from March 31-April 4, 2025 — will also feature Tony nominees Shoshana Bean, Eva Noblezada and Alex Brightman, as well as Broadway favorites Corey Cott, Caissie Levy and Solea Pfeiffer.

Tony-winning director and choreographer Jerry Mitchell, behind such shows as “Kinky Boots” and “La Cage au Folles,” will discuss creating a show and teach dance classes, while Tony-winning producer Jeffrey Seller — behind such hits as “Hamilton,” “Rent” and “Avenue Q” — will discuss producing hits on Broadway. Will Van Dyke will be the musical director for the cruise.

Producers promise “intimate and grand scale shows and cabarets from Broadway’s coolest talent. You will gain tips and techniques from some of the best and brightest creative talent working today.” There will also be celebrity meet-and-greets and Broadway karaoke.

This will be the third Broadway Cruise, which borrows the Norwegian Gem for its themed trips. Patrons can see performances at everything from the 850-seat Stardust Theater to the Pool Deck Stage, which fits 2,000 or the Atrium Stage, which fits 300.

“With two incredibly successful trips under our belt, The Broadway Cruise is now an annual tradition,” Scott Zeiger, executive producer for EBG Solutions, said in a statement. “If you love Broadway, there is no vacation more fulfilling and exciting than being on our complete ship takeover with today’s biggest talent”.

Mark Kennedy is at http://twitter.com/KennedyTwits

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Go Behind the Scenes of Top Chef 's First-Ever Caribbean Cruise Ship Challenge During the Semifinals (Exclusive)

PEOPLE stepped aboard Holland America Line's MS Eurodam as the Bravo series took its season 21 semifinalists away from Wisconsin for a history-making cook

Dave Quinn is a Senior Editor for PEOPLE. He has been working at the brand since 2016, and is the author of the No. 1 New York Times best-selling book, Not All Diamonds and Rosé: The Inside Story of the Real Housewives from the People Who Lived It.

David Moir/Bravo

• Bravo's Top Chef went below deck for its first challenge aboard a cruise ship in the Caribbean
• Exclusive backstage access was given to PEOPLE aboard Holland America Line's vessel to document the history-making event
• Kristin Kish , Tom Colicchio and Gail Simmons will name the next Top Chef in the season finale on Wednesday, June 19

Top Chef: Wisconsin told its season 21 semifinalists to please pack their knives and go — to the Caribbean!

The Emmy-winning Bravo series moved its food competition from the Midwest to Curaçao for the June 12 episode. There they staged the final Quickfire Challenge in the streets of the Dutch Caribbean island before stepping onboard Holland America Line's MS Eurodam for an intense Elimination Challenge. (Read former champ Buddha Lo's full recap here .)

PEOPLE was on board to witness the filming of the penultimate episode back in November 2023, getting exclusive behind-the-scenes access to the making of the critically-acclaimed series.

"This is the first time we've been on a cruise in the Caribbean in 18 years of making this show," Gail Simmons, 48, told PEOPLE, noting that cheftestants in season 10 went on an Alaskan cruise in their semifinal episode.

"It's a fascinating, enormous undertaking to cook on a cruse," she added. "You're cooking on a floating city in the middle of the sea. Most of us have seen enough professional kitchens now to know what that's like. This is sort of that on steroids. All the things that go into being a great chef, you have to do that while also thinking about feeding people and giving them great hospitality. So it's really fun to put the chefs in a situation that is so far out of the comfort zone. It's just another way to test their mettle."

Never miss a story — sign up for PEOPLE's free daily newsletter to stay up-to-date on the best of what PEOPLE has to offer​​, from celebrity news to compelling human interest stories. 

The semifinals also turned out to be a great way to celebrate Holland America Line's new Global Fresh Fish Program . The pioneering initiative allows the company to utilize a network of 60 ports around the world to source and serve 80 types of fresh fish to its diners eating at the ship's restaurants — with a promise of moving the fish from port to plate in less than 48 hours.

“We are highly focused on providing our guests with exceptional culinary experiences, and teaming up with Bravo’s Top Chef is an incredible opportunity to not only bring attention to our Global Fresh Fish Program, but to give a glimpse into cruising," Holland America Line President Gus Antorcha said in a statement.

Antorcha was one of the diners who had the opportunity to taste the food prepared by Top Chef's final four chefs:  Danny Garcia , Dan Jacobs , Savannah Miller and Laura Ozyilmaz .

For the Elimination Challenge, the group was tasked by Kish, Colicchio and Simmons at working together to make an eight course fish tasting menu. Each course had to utilize a different fish and a different preparation — from raw, steamed, mousse and poached to fried, roasted, smoked, and blackened.

Prior to their cook, the foursome went shopping at Curaçao's famed floating market, where Venezuelan merchants come to sell their fresh produce.

It's one of the many destinations tourists flock to when visiting the island, known for its colorful houses, exclusive beaches and expansive coral reefs rich with marine life.

Danny, Dan, Savannah and Laura spent time in Curaçao, where they were challenged in their Quickfire to make a dish made up of gouda cheese and lionfish, an invasive species (with venomous spikes) that chefs in Curaçao are encouraged to cook with to help lower the population. It was a task modeled after Curaçao's national dish Keshi Yena, or spiced meat stuffed in a cheap rind, traditionally either baked or steamed.

Preparing their options for local chef Helmi Smeulders , the semifinalists went to work as locals and tourists looked on from Curaçao's swinging Queen Emma Bridge. A handful of other Top Chef season 21 contenders — Soo Ahn , Manny Barella , Kaleena Bliss , Amanda Turner and Michelle Wallace — also cooked alongside them, as to not spoil the identities of the top four.

After wrapping the Quickfire (which Dan won) and shopping, the team all boarded the MS Eurodam . Holland America’s first Signature Class ship, the 936-ft. long vessel can hold up to 2,104 guests. It features a number of luxurious amenities including world class entertainment offerings, multiple pools, bars, a casino, top-level decks to play pickleball, and a spa and salon with all the treatments.

Most importantly, there’s restaurants of all varieties, offering everything from casual burgers, hot dogs and pizza to authentic Italian and Asian cuisine to upscale steak and seafood dishes (and all one could want in-between). A team of 141 chefs and cooks aboard prepare the food, said Sinu Pillai, Holland America Line's fleet executive chef.

Top Chef' s semifinalists didn't waste time getting food. Once checked into their staterooms, they headed to dinner at Nami Sushi, a sushi bar within the ocean-front Tamarind restaurant. There, they were surprised by award-winning chef Masaharu Morimoto, who collaborated with Holland America Line on their Global Fresh Fish Program and is serving as the brand's fresh fish ambassador.

Morimoto's presence left the chefs speechless — so much so that those watching in the show's "video village," which was set up in the other room, wondered if they had recognized him. "Is this really Morimoto? I never thought this would be someone I met in person, he's an icon," Savannah said, as Laura said, "I cannot believe he's in front of me."

The group was able to dine on Morimoto's food, including the Halibut XO — a dish he created especially for Holland America Line that is available fleetwide on the dining room menu. Those who want the full Morimoto experience can dine at Morimoto By Sea, the chef’s namesake specialty restaurant aboard Holland America Line's Nieuw Amsterdam, or one of the pop-up experiences on the remainder of the fleets.

Sadly, Morimoto didn't stay for the Elimination Challenge dinner but he did give the chefs advice, encouraging them to cook from the bottom of their hearts every single time and signing their menus with a motto that translates to "only one time chance."

"We only have this one opportunity to win Top Chef and for me, this is what this about today," said Savannah.

Going into the Elimination Challenge — which had a prize of $10,000 as well as a 10-day cruise anywhere Holland America Line sails to — the chefs seemed organized and prime to do well. But it was an off-day cooking for all of them.

"It's disappointing," Simmons told PEOPLE after the meal. "On days like this, you go into judging with high expectations because you know what they're capable of. And when they perform below that, you're upset for them because you know they're harder on themselves than we're ever going to be — even though we seem pretty hard."

Was it the setting that changed this? "No," Simmons said. "Today wasn't so much about being on a cruise ship as it was about being at this point in the competition."

"Stress is high, the stakes are high, and there are four big personalities who have spent a lot of intense time together," the cookbook author continued. "They got a bit of a break, and now they're back and they want to come in guns blazing, so to speak, because there's no time to waste. And sometimes, that just gets the better of them."

Added Simmons: "We can all see there's energy and emotion at play, and it just didn't necessarily translate to great food today."

Ultimately, it was Danny's night to be triumphant, the judges (including guest judge chef Ed Lee) and diners — Pillai, Marisa Christenson (Holland America Line's director of dining and beverage operations) and Mark Trembling (Captain, Holland America Line) — praising his "brilliant," "nearly-perfect" smoked trout with pumpkin and plantain purée dish.

Going home was Laura, though she did with her head held high.

"I wish this is not the way I was leaving the competition but I feel good to be a a part of this, to have the opportunity to work with amazing chefs [and] to learn from other people," she said, expressing her gratitude for being in the competition. "I want to make sure I'm cooking food that's delicious and that brings people together and is not separating people. That's what it's all about."

Danny, Dan and Savannah will now battle it out for the title of Top Chef in the finale, which will feature those former cheftestants (including Laura) returning to help the final three cook their last dishes for the judges and guest Emeril Lagasse .

But before cameras went down, Kish — who won Top Chef back in season 10 — gave the remaining trio an emotional pep talk. "Have fun with it. This is going to be the one time in your life you get to do it. It's f---ing awesome," she said, choking up. "It's a fantastic moment that you are going to remember for forever, so have fun with it, truly. It's really amazing."

The Top Chef season 21 finale will air Wednesday, June 19 (at 9 p.m. ET) on Bravo. Previous episodes can be streamed on Peacock.

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