Food & Drinks
On board of the Scenic Lines cruise ship with Chef Tom Goetter
We are proud to share our interview with German Chef Tom Goetter on the luxury expedition Scenic Lines.
Vivamost: You work as a Chef on the expedition cruise Scenic Lines, was it always a dream of yours to work on a ship?
Tom Goetter: That’s a funny question since I never wanted to stay longer than a single contract on a ship ( 4 months) just to try how it would be. Before I joined the ship, I travelled already a lot and lived in a few places all around the world. Somehow, I changed my mind and start to love it from the bottom of my heart.
Tom Goetter and his crew on board of the Scenic Line – credit Tom Goetter
Vivamost: Can you tell our readers a bit more about the ship? What destinations do you go to?
Tom Goetter: Scenic Eclipse is designed as an Explorer Privat Yacht, perfect in size to reach destinations other ships can’t. Mostly through the year we are in a “luxury expedition mode” for only up to a max. of 220 guests. The ship is designed from the insight with the highest luxury. 10 food outlets, a huge spa and lots of toys around the ship, like 2 helicopters, a submarine and lots of kayaks and boats we can bring guests close as possible to wildlife and nature in destinations like the Antarctic without missing luxury in any sense.
Vivamost: How long has you worked for Scenic Lines?
Tom Goetter: I got hired when they built the ship, starting in March 2018. So, I’m pretty much from the first steps of Scenic Eclipse involved and very proud of it, to see where it is already and how it looks like.
At the executive chefs table Tom is using a cold smoker to smoke burrito cigars -credit photo Tom Goetter
Vivamost: Why did you choose a ship instead of a restaurant on a the main land?
Tom Goetter:I always thought mainland is the “real deal” while ships have the huge negative input that often you need to relay on producing different around the globe so quality is sometimes the main challenge. On the other hands restaurants on land can choose suppliers and also suppliers are able to focus on exact wishes . That’s changed now, with the size of the ship and the many rather smaller outlets I am very flexible and able to order local from port to port. That’s way is more challenging as it would be on land, but it´s much more fun from the chef’s perspective! You see local producers from all around the globe you would never find in this quality on one place in the world. As a chef I feel you grow a lot and your product knowledge with it!
Vivamost: Please tell us one of your most memorable experiences on the ship?
Tom Goetter: There are many very challenging and “crazy” stories are happening on ships. You see stunning wildlife you could never have imagined having a chance to see with your own eyes. I really get inspired a lot by nature, so these moments are really a key reason too to work on an expedition ship.
I think one of the greatest was when the Scenic Eclipse drove the first time right into a massive ice floe and we were able to just walk out of the ship in the middle of the ocean and we walked around of it. We saw there the very first King Penguin as well, I guess I will never forget this truly magical moment.
Penguins in the South Georgia island on the Antarctic – credit photo Tom Goetter
Vivamost: And what about one of the funniest?
Tom Goetter: I was outside with a friend in a Tuk-tuk in Cambodia driving around with a coconut in our hands. On a street corner an Elephant passed the Tuk-tuk and slightly crushed into us. My phone fall on the ground and of course the Elephant stepped on it. The Elephant “driver” climbed down the elephant saw what was happening and walked right to me. He apologized and gave me an Elephant Magnet for free. Something I will not forget to fast anymore.
Vivamost: What is the biggest challenge on working as a Chef on a ship?
Tom Goetter: The biggest challenge on working on a cruise ship is, that especially in a management position you can’t really have a “bad day” or an even moody day. Firstly, you need to lead by example but also guests see you 24/7. This also doesn’t allow any of your employees to “poker face” because latest after a few weeks you explore everybody’s real personality and you need to learn to work and live with every individual.
Korean chocolate tree with yuzu gel by Tom Goetter and his crew on the Scenic Lines – credit photoTom Goetter
Vivamost: How is a typical day?
Tom Goetter: HA! A typical day on a cruise ship doesn´t not exist. Every day is something else you can not really plan a “perfect” day on a cruise ship, which is especially for a Chef a big headache. However, every challenge makes you more confident and flexible. That’s also what I love on being on ships, it never gets boring
Vivamost: Who are the guests on the ship, any known personalities?
Tom Gotter: Our guests are from all over the world, actress Helen Mirren served as godmother for our beautiful ship as an example.
Vivamost: How would you characterize your life in one sentence?
Tom Goetter: I usually answer this question with: A modern life as a pirate with some more rules, responsibilities, chef knifes instead and internet on board.
About Tom Goetter:
He was born and raised in a small village in Germany in a wine region. After his education in a Hyatt hotel he moved through some Michelin restaurants and 5-star hotels from Berlin, Spain, Austria, Australia and Canada. After a few years collecting moments and experience around the globe, he made his culinary master in Germany and decided to try some more Ocean cruising. After a few years with Seabourn and the partnership Thomas Keller he decided to leave after a few years and went to Top Chef Germany. He has been working since March 2018 for Scenic Lines and is proud to say that by now he is the Corporate Chef for Scenic Ocean.
