Seabourn Sojourn Launches “Around the World’ Epicurean Event


Seabourn Sojourn Hotel Director Vitor Alves and Executive Chef Graeme Cockburn launched a new“Around the World” epicurean event on deck during the current World Cruise. Tents were set up around the pool, each serving a different culinary specialty represented by a staff member from that region. Guest Services Operator Bruno Duarte represented Portugal with a specialty of breaded goat cheese balls with a raspberry sauce. He tells us it is a typical treat in Portugal that was revved up by Chef Graeme to please our Seabourn guests. At his tent, 120 pieces disappeared in the first 10 minutes. He sent along some pictures of the event and some of the other tents. 

In the Portugal tent is Bruno Costa, head bartender; Bruno Duarte, guest services operator; and Sergio Colares, assistant maitre d’.


                                                                                                                                At the Austrian tent are Suite Stewardesses Andrea Ochsenhoper and Nadine Klug. 

Assistant Cruise Director Sophia Tehrani is all smiles!

Waitresses Diana Salgado and Patricia Espinar are ready to serve some Chilean and Spanish dishes. 


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