A voyage on an ultra-luxury Discovery Yacht comes with certain expectations when it comes to quality. One of the largest involves dining, which any modern traveler would hope was a world away from the cruise buffets of old.
Fortunately, defying expectations is one of the many talents of Tom Goetter, Scenic’s VP Oceans Hotel Operations.
“I think one of the best skills I have is that I’ve always been flexible and diverse in cuisines and culinary art,” the chef tells The CEO Magazine. “However, this is because I’m open-minded, and I listen enough to learn from anybody and everybody.”
And in his current role, these skills – flexibility and empathy in particular – have served Goetter well.
“To be honest, the main reason I came to Scenic in the first place was to make an impact and showcase the whole concept of ocean dining in a new light,” he says. “My crew and I truly believe we can make a change here.”
Early interest
Born in Germany, Goetter began a three-year chef training course at the age of just 15. It was the start of a lifetime of culinary education.
“Once I became a culinary master in Germany, I was approached by a luxury cruise operator that was partnering with Thomas Keller,” he says. “They offered me training in Thomas Keller restaurants in Napa Valley, and afterwards, asked me to travel from ship to ship to implement the Keller menus. It was an amazing learning curve.”
“How could a cruise ship meal ever equal, or better still, surpass the quality of a meal in a restaurant on land? I saw it as a challenge.”
Despite this early experience, Goetter had doubts about the viability of restaurant-class cuisine on a cruise ship – doubts he knew the general public shared.
“How could a cruise ship meal ever equal, or better still, surpass the quality of a meal in a restaurant on land? I saw it as a challenge, and by now I understand the ins and outs of that challenge. But,” he adds with a grin, “I love a challenge.”
When Scenic came calling, Goetter had hung up his chef’s hat and called time on his career at sea.
“I’d decided to end it because I felt it didn’t really match my free spirit,” he says.
But Scenic offered him a level of freedom that held great appeal.
“They explained there’d be multiple restaurants and exciting new concepts, and I could have a lot of say,” he says. “I flew to Cologne to cook a few dishes for Scenic’s owners and they liked what I did. That was five years ago.”
Feeding the soul
Today, Goetter and his team are behind the myriad meals and flavors on offer on board Scenic’s fleet, including the towering, 6-star Scenic Eclipse ultra-luxury discovery yachts.
From flamed miso cod to mushroom ceviche, Scandinavian beer prawns to burrito cigars, Scenic Eclipse’s range of culinary delights is spread across up to 10 on-board dining experiences. Goetter says that in theory, passengers could be on board for almost two months before they’d tried every dish.
“On a regular cruise ship, there’s only a handful of dining venues, and one is usually a buffet. It’s easy to get bored,” he says.“Scenic Eclipse has many more options, each with different teams and menus that change daily.”
“It’s a never-ending challenge, but I think that’s why I’m still here and why I like it so much.”
On top of that, menus are regularly updated based on the regions in which the ultra-luxury discovery yacht is sailing. No matter how far-flung the route, Goetter and his team make the extra effort to source ingredients from local suppliers.
“You need to plan six-to-eight months in advance,” Goetter says. “Antarctica is especially difficult because it’s at the end of the world. It’s not like being in Italy and you can go and get more parsley if you don’t like what you have. So I need to be extremely organized and accurate with my orders, but I also have to be extremely flexible on the off chance I don’t get everything I asked for.
“It’s a never-ending challenge, but I think that’s why I’m still here and why I like it so much.”
Cruise cuisine
The freedom afforded to Goetter by Scenic means he’s been able to create the exclusive Chef’s Table @ Elements experience. The invitation-only event gives 10 guest the chance to indulge in an 11-course degustation meal paired with premium beverages.
“The idea was to craft old-school dishes in a new way,” he says. “There are also some fun elements such as a foie gras lollipop with candy floss.”
Goetter’s unique approach to cruise cuisine recently landed him a spot on the Food Network’s Top Chef: World All Stars, where he was the first contestant to work on the ocean.
“In everything we do, I want to make sure we’re completely elevated beyond the competition and that the guests feel that without us saying a word.”
“That was a massive motivation for all my chefs,” he says.
There are many naysayers surrounding the cruise industry that claim that dining at sea can’t touch the on-land experience.
“I want to prove them all wrong,” Goetter says.
On board the 6-star Scenic Eclipse and its new sister ship Scenic Eclipse II, Goetter and his crew have done that and more. As is always the case with Scenic’s approach to ultra-luxury, no detail is too small.
“These are the only cruise ships in the world that can provide their own micro herbs,” he says. “In everything we do, I want to make sure we’re completely elevated beyond the competition and that the guests feel that without us saying a word.”
