SEA CLOUD CRUISES: Michelin Star Chef Headlines Wine and Culinary Cruise

New York, NY, June 20, 2018 --(PR.com)-- SEA CLOUD CRUISES, the Hamburg operator of small, fine sailing cruises is offering a wine and culinary cruise in October 2018, featuring Michelin star chef Thomas Martin and Sommelier Dirk Wasilewski. Chef Martin will enchant SEA CLOUD guests with an interactive programme with the guests, as well as preparing a special 5-course gala dinner. Professional wine sommelier Dirk Wasilewski, a European wine retailer, that promotes and distributes wines from organic vineyards, will also be onboard, choosing the complimentary French and Spanish wines that will be offered for lunches and dinners on the cruise, as well as hosting wine tastings for guests. The sailing sample stops along the route include Barcelona, Menorca, Palma de Mallorca, Ibiza and Valencia.

Thomas Martin has been the head chef at "Jacobs Restaurant" at the 5-star Hotel Louis C. Jacob in Hamburg since 1997, and has been cooking for over 3 decades. The five-star property is part of the "Leading Hotels of the World,” and is right on the famous Elbchaussee, with a wide view over the Elbe river and into the green countryside. In the two Michelin-starred "Jacobs Restaurant," guests are able to experience "simplicity at its best."

Chef Martin interprets original French haute cuisine in his own inimitable way. "I like to offer fascinating products in uncompromising quality," explains Chef Martin. His cuisine isn’t about abstract art, but about the ingredients’ original taste. Guests don’t experience showy fare on or around their plates, but sophisticated simplicity as an authentic Hanseatic experience. One of his signature dishes is a velvet Lobster soup, which is seasoned with champagne. His achievements include 2 Michelin Stars; 17 of 20 points given by Gault Millau; 4.5 of 5 wooden spoons by Aral Schlemmeratlas; 4 of 5 chefs’ hats by Varta; 4 of 5 chefs’ hats by Bertelsmann Restaurant and Hotel Guide and Chef of the Year 2002.

Sailing Dates: Oct 23-30, 2018, Barcelona/Spain to Valencia/Spain, from €3.395 ($4,755) per person, based on double occupancy/cruise only.

Launched in 1931, SEA CLOUD is a legendary windjammer that brings back the glamour of a bygone age. The yacht's original owners were Marjorie Merriweather Post and her husband Edward Hutton. Sister ship SEA CLOUD II was built in 2001. SEA CLOUD, welcoming 64 guests on board and the SEA CLOUD II, with 94 guests.

SEA CLOUD CRUISES’ ships have some of the most spectacular public rooms and cabins at sea. Days onboard are relaxing and the port of calls in the Caribbean or Europe are unique, and usually not frequented by a dozen other ships. Food and service are also top-notch. Unlike the modern, electronically operated sailing ships in the industry, all sailing is done by hand on board the SEA CLOUD CRUISES sailing yachts, SEA CLOUD and SEA CLOUD II.

Reservations: Guests, as well as travel agencies, can book with SEA CLOUD CRUISES at +49 40 30959250 or send a booking request to info@seacloud.com.

United States & Canada: Information can be requested via the call center: 1-888-732-2568

For more information on Sea Cloud Cruises exciting destinations and itineraries, visit www.seacloud.com.

A virtual 2019 brochure can be found at: http://www.seacloud.com/en/virtual-catalogues/

Since 1979, SEA CLOUD CRUISES has been one of the top names in the world of cruises. The almost 87-year-old four-master Barque SEA CLOUD and her younger sister SEA CLOUD II are regularly elected amongst the top five in the boutique ships category by the Berlitz Cruise Guide.

What’s included in SEA CLOUD CRUISES: Beautifully appointed cabin in selected category, welcoming bottle of champagne, all meals from early-bird breakfast to the exquisite 4-course dinner menu with choice of starter and main course, 5-course gala dinner during the cruise, all soft drinks, juices and water throughout the cruise, all alcohol-free coffee and tea specialties, selected wines and beers thoughtfully chosen to complement lunch and dinner, bottled water on the excursions, fresh fruit basket in your cabin (replenished daily), and use of water sports facilities.