Princess Cruises elevates F & B options on its newest ship
Here Comes The Sun by MELISSA DOWLING
Princess Cruises elevates F & B options on its newest ship
Princess Cruises is the OG of the modern cruise industry . Not only did it launch nearly 60 years ago , its star rose sharply in the late 1970s when its Pacific Princess ship was cast in the television show The Love Boat . The popular series , which ran from 1977 to 1986 , introduced new generations to the world of cruising and to the Princess brand .
The Santa Clarita , CA-based company today boasts 16 ships across the fleet that carry millions of guests each year to 330 destinations around the globe . It ’ s charting a new course with its latest and largest ship , the Sun Princess .
The 177,882−ton , 4,300−guest Sun Princess , which launched in the Mediterranean this past February , is the first in the line ’ s Sphere class ship and billed as a “ next-level Love Boat .” In addition to its size and revamped aesthetics , Princess has stepped up its food and beverage program with the Sun .
The ship offers 30 new and signature dining and lounge options including celebrity collaborators , high-end ingredients and unique culinary experiences . “ Sun Princess is the greatest foodie destination at sea ,” boasts Sami Kohen , the cruise line ’ s vice president of food and beverage .
For instance , Good Spirits at Sea with Rob Floyd offers destination-inspired cocktail creations from celebrity mixologist Rob Floyd . The Catch by Rudi is an elegant dinner concept specializing in seafood from renowned Chef Rudi Sodamin , who serves as head of culinary arts for Princess .
The Butcher ’ s Block by Dario is a specialty meat-centric pop-up restaurant from famed butcher Dario Cecchini , while Makoto Ocean by Chef Makoto Okuwa takes a creative approach to traditional sushi .
The beverage program has been upgraded as well . “ We have more than 218 cocktails on board , which were just introduced for the Sun Princess ,” says Carlos Justina , the ship ’ s director of food and beverage . Every different venue has its own cocktails , “ and the designs of the drinks , the garnishes , are all about high-level quality ,” he notes .
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