Cruise & cuisine
AT THE CHEF’ S TABLE
We speak with Jason Chaston, traveling executive chef for Azamara Cruises, about cooking at sea, sourcing fresh ingredients and the versatile power of a lemon
Above from left: Chef Jason Chaston; Prime C restaurant; Kotor, Montenegro, one of Azamara’ s destinations; grand staircase on Azamara Pursuit
How did you become a chef? I’ ve loved food and cooking ever since I was young. I was fascinated by how different ingredients come together to create something amazing. This passion led me to culinary school, where I learned the basics and started to develop my own style. After graduating, I worked in various kitchens and, over time, I found my own approach to cooking, focusing on fresh, local ingredients and creative techniques. Eventually, all that hard work paid off and I became an executive chef.
How did you come to work with a cruise line? I’ d always been intrigued by the idea of combining my love for cooking with the adventure of travel. One day, my friend who owns a recruitment agency told me about an opportunity to join a cruise line as a chef and I went for it. Once I got the job, I quickly adapted to the unique challenges of cooking at sea. It’ s been an incredible experience, allowing me to explore new places, meet diverse people and create delicious meals for guests from all over the world.
What does your work with Azamara involve? I’ m in charge of four ships and I oversee all culinary operations across them, ensuring that they maintain the highest standards of food quality and service. This involves planning and designing diverse menus, managing chefs and kitchen staff and ensuring consistency in our culinary offerings. I also source fresh, local ingredients from the various ports we visit. This allows us to showcase regional flavors and specialties adding to the destination immersion focus that Azamara is so well known for.
What dining experiences do you recommend? A highlight is Aqualina, where guests can enjoy Italian dishes made with high-quality ingredients. Another standout is Prime C, our steakhouse that serves perfectly cooked steaks, herb-coated rack of lamb, and Chilean sea bass, all paired with delicious sides. For a truly unique experience, try the Chef’ s Table. This exclusive dining event features a multi-course menu paired with fine wines.
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