If you’ve ever been to our famous Galley Market lunches, you’ve probably seen some of the magnificent sugary sculptures and beautiful dessert displays created by our pastry teams. Those same teams also create the many delicious desserts you enjoy at the end of each meal. (You’re still thinking about that decadent caramelized banana butterscotch cake with milk chocolate pudding, aren’t you?)
We would like to introduce you to one of our esteemed colleagues, Executive Pastry Chef Tony Fernandes, who is responsible for creating these sweet temptations aboard Seabourn Legend. In fact, we’ll have Seabourn Legend Captain Erik Anderssen tell you about him:
Aboard the Seabourn Legend, we are privileged and honored to have a talented and artistic colleague and long-time Seabourn employee — Executive Pastry Chef Tony Fernandes. His creativity seems to have no limits and borders. Every sweet creation is made with love and patience. As he says, “I love my work, and feel honored and privileged to have the opportunity to share my passion for my handcrafted sugar sculptures, with our guests and fellow crew members.”
Every time his sweet desserts are displayed, our guests seem to be amazed and impressed by their beauty and creativity. Every so often, we hear our guests ask, “Wow, is it possible?” We’re pleased to tell them, “Yes, it is because of Tony and his team.”
Tony possesses a culinary degree and has worked in many five-star hotels in India, as well as in the Kingdom of Saudi Arabia, Kuwait Aviation of Flight catering and other cruise ships.
But we feel very fortunate to have Tony as our executive pastry chef. Wow, aren’t we lucky?
Here are photos of Tony and some of his amazing creations. Aren’t they outstanding?