Michelin-star chef to join Sea Cloud Spirit Med sailing

Sea Cloud Cruises has named Chef Michael Collantes as a guest chef onboard Sea Cloud Spirit for a sailing from Nice to Barcelona, departing on 5 October 2024.

Collantes is the Head Chef and Owner of Soseki, a one Michelin-star modern omakase restaurant in Winter Park, Florida. He is also chef/owner of Sushi Saint, Central Florida’s first handroll bar experience, soon opening a New York outpost. Collantes will share his skilled culinary craft and storytelling on the week long Mediterranean voyage aboard Sea Cloud Cruises’ largest sailing yacht.

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“Sea Cloud Cruises has a tradition of innovative collaborations with Michelin star chefs and our onboard culinary team is counting the days to welcome Chef Collantes,” said Mirell Reyes, President of Sea Cloud Cruises. “Chef Michael’s charisma as he creates artistic interpretations using fresh ingredients from the region’s local markets will be a delectable treat for everyone.”

The 7-night voyage explores boutique ports of the Mediterranean, including Nice, Calvi and Bastia in Corsica, Sanremo, Marseille, Palamos and Barcelona. The voyage will be limited to a maximum of 136 guests onboard and include lively cooking demonstrations, curated menus and storytelling underneath the Sea Cloud Spirit’s 28 hand-hoisted sails.“I was attracted to the Sea Cloud Spirit immediately, knowing I would have the opportunity to source sustainable fish and produce directly from local purveyors in the morning and prepare that evening onboard the sailing yacht,” Collantes explained. “This central Mediterranean region offers a bounty of delicacies and we look forward to being a part of this evolving lifestyle brand.”

Michael Collantes is a Filipino-American chef and an Orlando native who is driven by the local ingredients of Central Florida and influenced by his impressive repertoire of culinary experiences. Throughout his decades-long career, he has worked under the tutelage of some of the country’s most celebrated chefs, including Wolfgang Puck, Joel Robuchon, Eric Ripert, Masa Takayama, and Jen Carroll.In addition to his Central Florida restaurants Soseki and Sushi Saint, Collantes served as the culinary director for the MM Members Club at Ava Winter Park and Mila Miami and is a chef ambassador for the Edible Education Experience.Meanwhile, Sommelier Benjamin Coutts is a celebrated figure in the wine and hospitality industry, known for his ability to create unforgettable experiences for his guests. In 2023 Coutts was awarded Florida’s “Sommelier of the Year” by the Michelin Guide. His continued success is a testament to his talent, passion, and dedication to his craft.

Coutts was part of the opening team at Soseki Modern Omakase, with over 25 years of experience in beverage and hospitality. His contribution and dedication helped Soseki earn their first Michelin star in 2022. He draws from his studies with The Court Masters of Sommeliers, and Wine & Spirit Education Trust, along with his leadership roles at Augustan Wine Imports, Progress Wine Group, and Team Management Group.