I’ll argue that Peter Tobler, who over the past eight years has led Windstar’s onboard operations, has the very 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 business, he labored for strains reminiscent of Seabourn and Princess. And this can be 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 truly the person who employed him on board Seabourn, proper? So are you able to inform us somewhat bit about that story so we will join your story with Chris?”
“I spent a quick time period, nearly six months, being the overall supervisor of two inns and 6 impartial eating places in Austria,” Tobler shares in Winds of Change. “And Chris on the time was the assistant common supervisor of one of many inns. I advised Chris, I imply, the man was already a genius again then: ‘In the event you’re ever within the cruise business, 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 Satisfaction. Which is now Windstar’s Star Satisfaction. What a karmic connection!
For this dialog with Tobler, although, we wished to deal with the legacy he’s constructing round Windstar’s meals and beverage applications. 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 up to date method that’s a mirrored image of world delicacies with a deal with components, dishes and drinks from the locations we’re visiting. We’ve expanded current partnerships — with the James Beard Basis and with Gallo’s LUX Wines initiative.
We’ve embraced a extra fashionable, extra up to date method that’s a mirrored image of world delicacies with a deal with components, dishes and drinks from the locations we’re visiting. We’ve expanded current partnerships — with the James Beard Basis and with Gallo’s LUX Wines initiative.
Peter, are you able to give us a fast, high-level have a look at what’s evolving within the culinary area 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, the very 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 couple of left if you wish to enroll!) all characteristic cooks who’ve already been a part of this partnership — and our visitors 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 in no way 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 sort out these one after the other. Inform us about Windstar’s James Beard Basis partnership.
The tenth anniversary is a giant deal for each of us. James Beard Basis consists of the very best cooks within the U.S. By means of this relationship we’ve gained entry to their dishes, and to the cooks themselves, particularly onboard our JBF hosted voyages. I believe what they do is an artwork type, what they do within the culinary scene is really artwork. And I believe what we’re in a position to curate on board is totally spectacular.
This yr we’re additionally co-hosting seven wine cruises and 4 of them are a mixture of James Beard Basis cooks and Gallo’s LUX Wines. As nicely, our visitors have liked 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 influence onboard. Amphora’s menus proceed to characteristic 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 deal with 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 all the things! My favourite, when eating with a bigger desk, is to order sharing plates so we will all style so many alternative dishes. Basil + Bamboo has tapas choices, a uncooked bar and a sushi/sashimi menu. Entrées embody fusion dishes that mix the very 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 up to now has been phenomenal. It’s so common that now we’ve created a second menu as a result of a few of our visitors need to sail back-to-back cruises and we need to make certain they’ve extra selections 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. Will probably be a part of Star Seeker, which is debuting in December 2025 and in the identical month, Star Legend, which can simply be coming from a drydock, will change Cuadro 44 with Basil + Bamboo. Star Satisfaction will get the brand new restaurant in April 2026. And when Star Explorer debuts in December 2026, it would even have Basil + Bamboo. (Editor’s notice: Tobler pronounces basil as bay-sl fairly than just like the identify 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 components, each accompaniments and main components, 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 embody reindeer kielbasa and venison garlic sausage, venison goulash and reindeer chili. There can 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 if you’re a vodka aficionado, you’ll need to strive Alaska’s Denali Fireweed.
And even with this recent method to the delicacies within the area, I believe visitors can be comforted to know that we’ll nonetheless characteristic classics, signature dishes, vegan and vegetarian, and James Beard Basis cooks’ choices on each menu in Amphora.
And yet one more factor: We’ll have one other fabulous new strategy to expertise Alaska in 2026 however I’m not allowed to let you know but.
I’ll hold you posted.
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