Luxury cruise line taps Four Seasons veteran to helm ambitious food and beverage evolution
The art of dining at sea looks set to be refined. Silversea, the ultra-luxury cruise brand synonymous with intimate voyages and impeccable service, has appointed Gianluca Sparacino as its Global Head of Food and Beverage – a move that signals the line’s intention to enhance culinary excellence aboard its fleet of 12 boutique ships.
Sparacino, who assumes his role on August 18, brings more than three decades of hospitality mastery to Silversea’s dining program. His impressive tenure includes most recently serving as Vice President of Food and Beverage at Four Seasons Resorts, where he oversaw operations across the Americas and previously across Europe, the Middle East, and Africa.
A culinary journey across continents
Born in Rome and educated at Switzerland’s prestigious Les Roches hotel management school, Sparacino’s career reads like a passport filled with the world’s most coveted culinary destinations. From Singapore’s hawker-inspired fine dining to Hong Kong’s dim sum temples, from Dubai’s gold-dusted extravagance to Geneva’s precision-driven cuisine, and Miami’s vibrant Latin tastes – his global perspective promises to infuse Silversea’s menus with authentic regional inspirations.
Perhaps most impressive is his collaboration with more than a dozen Michelin-starred establishments, experience that positions him perfectly to elevate Silversea’s already sophisticated dining offerings to new heights.
The S.A.L.T. revolution continues
Silversea’s innovative S.A.L.T. (Sea and Land Taste) program has already transformed cruise dining from routine buffets to destination-immersive culinary journeys. Under Sparacino’s guidance, guests can expect this program to evolve further, creating deeper connections between plate and place as ships navigate from the Mediterranean’s sun-soaked shores to Antarctica’s pristine wilderness.
Beyond S.A.L.T., Silversea’s diverse dining portfolio spans refined French cuisine, vibrant Asian specialties, comfortable Italian trattorias, and international palate pleasers – each restaurant thoughtfully designed for the line’s intimate ship atmosphere where guest-to-crew ratios ensure bespoke attention.
A powerhouse culinary team
Sparacino joins an increasingly formidable food and beverage leadership team. Earlier this year, Silversea welcomed Anthony Maubossin as Director of Culinary Operations & Innovation, whose recent induction into the prestigious Académie Culinaire de France speaks to the caliber of talent the line attracts. Jordan Bernstein, the new Director of Food and Beverage Operations, brings nearly 20 years of experience in elevating onboard hospitality standards.
This triumvirate of culinary expertise arrives at a pivotal moment for experiential luxury travel, as discerning cruisers increasingly seek authentic, locally-inspired dining that rivals the world’s finest restaurants – but with ever-changing ocean views.
The future of dining at sea
For the sophisticated globetrotter who views dining as an essential component of any journey, Silversea’s investment in culinary leadership promises extraordinary experiences ahead. Whether relishing locally-sourced ingredients in the Galápagos, enjoying expertly-paired wines while cruising Norway’s fjords, or discovering regional specialties throughout Asia, guests can anticipate dining adventures that transcend traditional cruise fare.
As Sparacino notes, the opportunity to craft memorable culinary experiences that reflect “authenticity, innovation, and the soulful pleasure of travel” perfectly encapsulates what discerning passengers seek from their luxury cruise experiences – the chance to explore the world one exceptional meal at a time.
For more information about Silversea’s culinary offerings, visit silversea.com
About the Author: Jason Kerr
