At the head of Scenic Ocean Cruises’ expert Culinary Team is the Director of Food & Beverage, Tom Götter. Responsible for developing the menus and culinary inspiration across all of Scenic Eclipse’s luxurious dining spaces, you can rest assured that there will always be something unique, unusual and eloquently executed, thanks to Tom’s experienced culinary craft. Here, we discover what being the Director of Food & Beverage means to Tom:
Hi Tom! Tell us about your career - how did you become a chef?
In Germany, you have these little books in kindergarten that you give to your best friends and they put in their favourite colour, favourite food and what they want to be when they grow up. Well, whenever I got one of these books, I always put in chef or clown. I was very determined! Clown school didn’t really work out, so I went with my next option. I started my chef training when I was 15, which takes three years in Germany - and I’ve just never stopped!
You recently appeared on Top Chef, what was that experience like?
It was a really good experience, I truly loved it! All the pressure and cooking among all these talents from around the world.
Your role as Director of Food & Beverages for Scenic Ocean Cruises must keep you very busy! How does life at sea differ?
Now, these days, I’m kind of a hybrid between a nomad and a pirate. I jump from ship to ship and office to office almost the whole entire year! With the opening of two new vessels this year, I rather see it becoming even wilder than it is already! Honestly speaking, I love it.
You’re responsible for each of the 10 dining options on Scenic Eclipse - from where do you draw your influences?
This is a massive team effort between myself and my kids (my chefs), it takes much more than one great mind to create all of these. This is the spirit and mind of many which make me very proud.
What makes the dining options on Scenic Eclipse unique?
I think the interior of the ship itself gives us a huge advantage here. When you go on a regular cruise ship, you only have a handful of dining venues, and one is usually a buffet. So, it’s easy to get bored. With up to 10 dining experiences onboard, Scenic Eclipse has many more options. They all have different teams and change menus every single day. On top of that, we update menus quite frequently based on what we see in port and the flavours of the regions we sail in.
More than 3,200 recipes feature on Scenic Eclipse’s onboard dining repertoire - which dish would you implore every guest to try?
Come on, you can’t ask me to pick just one! By now, this number is easily above 3,500. The other ones would be jealous. I think Scenic Eclipse is so great because whatever you feel like that day or the next day, it will be available. It’s much more than eating, it's rather a food journey.
Do you have a favourite restaurant onboard? What makes it so special?
Same as above! It’s like asking a mother for her favourite child. Currently, it is the Night Market @ Koko’s. I just love the fact we serve elevated street food on a 6-star luxury expedition vessel. Plus, guests love it!
What sort of experience can guests expect from Chef’s Table @ Elements?
The idea behind Chef’s Table was to develop a unique dining experience, looking at old-school dishes but creating them in a new way. One of the dishes we serve is entirely inspired by mushrooms and is served with mushroom brioche, mushroom dust and mushroom mousse covered with chestnut, all together in a dish that looks like a mushroom. There are also some fun elements, like a foie gras lollipop on candy floss. It’s such a nice feeling when a new dish is created by one of the chefs, then worked to perfection and implemented at Chef’s Table.
Why should guests attend the culinary masterclass, Scenic Épicure?
Usually, on other vessels, you’ll find the good old risotto class. We’re trying to be more approachable and teach cooking techniques instead. We want to open our guest's minds and teach them things that they can use on a daily basis back home.
And lastly, what is your favourite thing about being a chef?
When I was younger, I would have said the different lifestyle. I’ve never really fitted into the regular 8 am to 4 pm life. Now, in the last few years, I’ve realised the importance of my job in inspiring and coaching chefs and guests. I think food has a massive impact on regular life and it's essential in many aspects to talk about its importance as well as awareness towards certain things like the environment, cultures and hazards we should point out to make our world a better place.
Thank you very much for your time, Tom!
