I’ll argue that Peter Tobler, who during the last eight years has led Windstar’s onboard operations, has one of the best job within the firm. That’s as a result of Tobler, along with overseeing many essential capabilities, together with housekeeping and public areas, is a visionary whose present for the culinary arts has lifted the road with new accomplishments.
In Winds of Change, Windstar’s podcast, Tobler talks about his origins (he grew up in Switzerland and his profession path following within the footsteps — at the very least for a time — of his father, additionally a hotelier). After switching to the cruise trade, he labored for strains reminiscent of Seabourn and Princess. And it is a cool little bit of karma: “I need to join two tales,” says Janet Bava, Windstar’s chief industrial officer and host of Winds of Change. “We’ve interviewed (Windstar president Chris Prelog) and he’s talked about his profession journey and the way you have been really the person who employed him on board Seabourn, proper? So are you able to inform us a bit bit about that story so we are able to join your story with Chris?”
“I spent a quick time period, nearly six months, being the overall supervisor of two accommodations and 6 impartial eating places in Austria,” Tobler shares in Winds of Change. “And Chris on the time was the assistant basic supervisor of one of many accommodations. I advised Chris, I imply, the man was already a genius again then: ‘In case you’re ever within the cruise trade, name me.’”
If Prelog’s tales about his first cruise contract at Seabourn happen aboard Windstar’s now-Star Legend, Tobler’s first ship was Seabourn Delight. Which is now Windstar’s Star Delight. What a karmic connection!
For this dialog with Tobler, although, we wished to concentrate on the legacy he’s constructing round Windstar’s meals and beverage packages. Right here goes.
You’ve been with Windstar for nearly 9 years now. How has its culinary program advanced since then?
We’ve embraced a extra fashionable, extra modern method that’s a mirrored image of world delicacies with a concentrate on substances, dishes and drinks from the locations we’re visiting. We’ve expanded present partnerships — with the James Beard Basis and with Gallo’s LUX Wines initiative.
We’ve embraced a extra fashionable, extra modern method that’s a mirrored image of world delicacies with a concentrate on substances, dishes and drinks from the locations we’re visiting. We’ve expanded present partnerships — with the James Beard Basis and with Gallo’s LUX Wines initiative.
Peter, are you able to give us a fast, high-level take a look at what’s evolving within the culinary house onboard Windstar’s ships this yr and past?
2025 marks the tenth anniversary because the official cruise accomplice of the James Beard Basis and that goes past that includes dishes created by its cooks, one of the best in America, to inviting these cooks to host voyages onboard. This yr, for such a major milestone, our 5 James Beard Basis cruises (there are nonetheless a number of left if you wish to enroll!) all function cooks who’ve already been a part of this partnership — and our friends are thrilled to welcome them again.
We’ve additionally created a relationship with the posh division of Gallo Vineyard, LUX Wines, to supply tastings of superior wines and different academic forays onboard. This yr, we created a brand new specialty restaurant idea, referred to as Basil + Bamboo. And final, however on no account least, Windstar heads again to Alaska in 2026 and we’re busy creating new meals and beverage menus that replicate the area.
It’s been a busy yr.
Let’s deal with these one after the other. Inform us about Windstar’s James Beard Basis partnership.
The tenth anniversary is an enormous deal for each of us. James Beard Basis consists of one of the best cooks within the U.S. Via this relationship we’ve gained entry to their dishes, and to the cooks themselves, particularly onboard our JBF hosted voyages. I feel what they do is an artwork kind, what they do within the culinary scene is actually artwork. And I feel what we’re capable of curate on board is completely spectacular.
This yr we’re additionally co-hosting seven wine cruises and 4 of them are a mix of James Beard Basis cooks and Gallo’s LUX Wines. As nicely, our friends have cherished interacting with these movie star cooks and winemakers and wine ambassadors. They’re such a various group of individuals from all around the world.
And also you don’t must sail on the hosted cruises to really feel the James Beard impression onboard. Amphora’s menus proceed to function dishes with recipes which were created by James Beard cooks; it’s a part of our core providing. These additions to our menus happen each single day on each single crusing.
Basil + Bamboo is Windstar’s first new specialty restaurant shortly. Inform us in regards to the new idea.
We launched our first Basil + Bamboo on Star Breeze in Tahiti this spring. It’s a mixture of Mediterranean and Asian delicacies, and is what we name a MediterrAsian menu. There’s each a concentrate on particular Asian dishes (primarily Japanese with some Indonesian) and naturally Mediterranean-influenced recipes. Different dishes have been created that fuse the 2, like Miso
What ought to we order from the menu?
Something and every little thing! My favourite, when eating with a bigger desk, is to order sharing plates so we are able to all style so many various dishes. Basil + Bamboo has tapas choices, a uncooked bar and a sushi/sashimi menu. Entrées embrace fusion dishes that mix one of the best of each areas; I really like the miso black cod with Spanish jamon, and beef medallions and a creamy parmesan polenta — with ponzu jus.
And the suggestions to this point has been phenomenal. It’s so in style that now we’ve created a second menu as a result of a few of our friends need to sail back-to-back cruises and we need to be sure they’ve extra decisions to pick out from.
Will Basil + Bamboo be working on different ships in Windstar’s fleet?
It’s already launched on Star Breeze, in Tahiti. It will likely be a part of Star Seeker, which is debuting in December 2025 and in the identical month, Star Legend, which is able to simply be coming from a drydock, will change Cuadro 44 with Basil + Bamboo. Star Delight will get the brand new restaurant in April 2026. And when Star Explorer debuts in December 2026, it is going to even have Basil + Bamboo. (Editor’s word: Tobler pronounces basil as bay-sl moderately than just like the title of Switzerland’s Basel.)
Subsequent yr, Windstar is returning to Alaska for the primary time in three years, on the brand new Star Seeker! From a culinary perspective, is Windstar providing a brand new method to the area?
The massive innovation is how a lot we’re specializing in sourcing native foodstuffs, not only for meals but in addition for drinks. As an illustration, our substances, each accompaniments and main substances, replicate the area we’re touring in. We’ll have halibut, rockfish, king and sockeye salmon, steelhead and crab clusters, amongst our seafood choices.
Different dishes will embrace reindeer kielbasa and venison garlic sausage, venison goulash and reindeer chili. There will probably be wild blueberry and lingonberry jams, birched honey, and, for pancakes, birch syrup.
Our focus is on drinks, too. We’ll have Alaskan beers like Husky IPA and Alaskan Amber. And in case you are a vodka aficionado, you’ll need to strive Alaska’s Denali Fireweed.
And even with this contemporary method to the delicacies within the area, I feel friends will probably be comforted to know that we’ll nonetheless function classics, signature dishes, vegan and vegetarian, and James Beard Basis cooks’ choices on each menu in Amphora.
And another factor: We’ll have one other fabulous new technique to expertise Alaska in 2026 however I’m not allowed to let you know but.
I’ll preserve you posted.
