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Farm-to-table dining, seasonal foods and craft brews on the high seas

Chef-restaurateur Michael Schwartz poses outside Michael’s Genuine Pub onboard Quantum of the Seas.
Chef-restaurateur Michael Schwartz poses outside Michael’s Genuine Pub onboard Quantum of the Seas.PHOTO: ROYAL CARIBBEAN
PHOTO: ROYAL CARIBBEAN
PHOTO: ROYAL CARIBBEAN
PHOTO: ROYAL CARIBBEAN
PHOTO: ROYAL CARIBBEAN

Over at Miami, the culinary scene is on the cutting edge, ever-evolving, and filled with variety, thanks to highly-acclaimed chef-restaurateurs who took a liking to the beach city and decided to open their flagship restaurants there.

One such individual is Michael Schwartz of The Genuine Hospitality Group, known for his use of seasonal produce and insistence on working directly with farmers.

Schwartz is not content with just serving in Miami however. 

He has now partnered with the largest cruise operator in the world - Royal Caribbean - to bring his brand of sustainably-sourced foods to every passenger the ships welcome aboard.

Since 2011, Schwartz’s farm-to-table concept restaurants, named 150 Central Park, have been on Royal Caribbean’s Oasis of the Seas and Allure of the Seas vessels, with another in the pipeline slated to open in 2016 aboard another Oasis-class ship.

That’s not all. For those who prefer a well-crafted brew rather than a more common pint, Schwartz’s latest take on at-sea dining comes in the form of Michael’s Genuine Pub aboard the Quantum of the Seas and Anthem of the Seas ships. 

The destination pub serves up Schwartz’s selection of food and beverage pairings as well as his signature Michael’s Genuine Home Brew American ale.

Such attention to dining variety and insistence on seasonally available ingredients may have been unheard of before on a cruise vessel due to supply chain difficulties, but Schwartz has stuck to his principle that good food is simple, pure and fresh, even on the high seas.

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