Perhaps you’ve caught him at sea or on your TV. Chef Tom Goetter, vice president, Hotel Operations, Scenic Group, which includes Scenic Luxury Cruises & Tours and Emerald Cruises, can be found worldwide aboard Scenic ocean vessels or by binge-watching the first season of Top Chef Germany.

Born and raised in Mainz, Germany, Goetter trained at Hyatt Hotels and Steinberger Academy, receiving a Masters in Culinary Arts. He even studied under Thomas Keller and team in Napa Valley. Goetter imbues his extensive travels into his international cuisine, working at Michelin-starred restaurants, high-end hotels and, of course, on luxury cruise ships.

He knows his way around a ship as well as a kitchen, serving as executive chef on Scenic Eclipse and director of Food & Beverage Ocean before his current position.

Which food is your guilty pleasure? And on the opposite end of the spectrum, what is one ingredient or food you hate to use?
I am absolutely in love with fresh bread. My last meal would definitely include a good, freshly baked sourdough paired with cheese and cold cuts. The technique and artistry involved in breadmaking are incredibly impressive; it takes years of experience to master it.

I honestly can’t say I hate any ingredient. Every ingredient has its place and time in the culinary world. I am passionate about the diverse ingredients the world offers and believe each one brings something unique to the table. I couldn’t imagine excluding any of them entirely.

What dishes would you serve at a private dinner party?
I usually don’t plan specific dishes for private occasions. When I meet with friends or family, I enjoy being surprised. We have a game where everyone brings two ingredients of their choice without discussing it beforehand, and then I create a meal out of them. It’s a fun way to keep things creative. Aside from that, I love to cook big meals with several dishes and sides we share at the table. This can range from Asian to Mediterranean to Middle Eastern cuisine, depending on my mood and the season.

What was the first meal you ever prepared on your own?
I’m not sure, to be honest. During culinary school, we rotated through different stations to learn various skills. One of my mentors used to say creating a dish is a long process. First, you master each aspect, such as making a sauce, preparing proteins and properly cooking sides. The real art and expression of your personality come when you combine these elements to create a complete dish.

If you could describe your personal style in one dish, which dish would it be and why?
My culinary style is modern and playful. I love creating new versions of simple dishes or street food, elevating them to new heights and incorporating the stories behind them. I believe a dish’s history and story are just as important as its taste. A great example is the Burrito Cigar from our chef’s table. On the surface, it’s just a beef burrito, but in reality it’s a delicate and time- consuming dish presented as a cigar, inspired by a story from my past when I had a burrito on the streets of Mexico made by an elderly man. True culinary art isn’t just about using fancy ingredients, which is easy because high-end products are already recognized by guests. Instead, it’s about using humble ingredients to create a masterpiece.

Which culinary trend would you like to disappear?
Culinary trends don’t interest me much. Like fashion, they always exist and come back with a twist. Every trend has its roots in the past, often originating from street food. However, if there’s one trend I never understood, it’s “surf and turf.” I don’t see the point of combining a high-end beef cut, usually tenderloin, with a high-end seafood product, typically lobster, in one dish. It seems like a fancy idea to make food look more expensive but not necessarily better. These ingredients can be appreciated much more when separated, showcasing their unique qualities.

SCENIC GROUP
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