We’re in the home stretch of this 7-day Eastern Caribbean cruise aboard the Carnival Celebration, and the next two days will be spent at sea as we make our way back to Miami. It’s been a great itinerary so far, with port calls in Amber Cove (Dominican Republic), San Juan (Puerto Rico), and St. Thomas (U.S. Virgin Islands), and we lucked out with great weather and smooth sailing between stops.
It’s worth pointing out that not all Eastern Caribbean itineraries are the same. In fact, depending on when you sail and what ship you’re on, the ports of call can vary quite a bit. That’s why it’s always a good idea to double-check the itinerary before booking to make sure the destinations are ones you’re actually excited to visit – just don’t assume “Eastern Caribbean” means specific ports. For example, in a few weeks, I’ll be back aboard this very ship for another 7-day Eastern Caribbean cruise—but this time with a completely different route. That sailing will include Grand Turk, Amber Cove, Nassau, and a stop at Carnival’s brand-new private destination, Celebration Key, set to open in just a couple days. So again—double-check those ports!
One of the standout features of Carnival’s Excel-class ships—Carnival Celebration, Mardi Gras, and Jubilee—is the sheer variety of food available from morning till night. Whether you’re an early riser looking for breakfast, someone who craves a poolside lunch, a fan of multi-course dinners, or a night owl who needs a snack at 1 a.m., you’re covered. And like I mentioned in yesterday’s update, there have been some changes since I last sailed Celebration in November 2024, with several new dining options now onboard—many of them coming with an added charge.
Among the newest are Masala Tiger, offering Indian cuisine at one of the higher price points for quick-service onboard, and Empanada & Pie, a spot serving—you guessed it—savory empanadas and sweet hand pies. While these are great additions, nothing compares to the most premium (and priciest) dining experience you can have on any Carnival ship: The Chef’s Table. That’s what I did tonight, and trust me, it was the highlight of the day—maybe even the entire cruise.
The Chef’s Table on Carnival Cruise Line
The Chef’s Table is an exclusive dining experience priced at $124 per person, plus an 18% gratuity. It’s offered each night of the cruise and is limited to a small number of guests—usually no more than 16, depending on the ship’s class. Due to the length of the experience, there’s only one seating per night, so if it’s something you’re interested in, book early. This is not a grab-and-go meal—it’s a multi-hour, immersive culinary journey that’s equal parts dinner and behind-the-scenes tour.
The evening began at Java Blue Café on Deck 6, where we checked in, completed a health questionnaire, and met our chef host. If you’re wondering why a health form is involved, here’s the reason: part of the experience includes walking through the galley—the working kitchen that serves thousands of meals daily. To protect food safety, it’s vital that no one enters that space carrying any kind of gastrointestinal illness. Just being in there with unwashed hands while sick could contribute to a ship-wide outbreak, like norovirus. So take the form seriously. If you’re not feeling well, reschedule. It’s not worth putting everyone else at risk.
Before entering the galley, we were briefed on safety procedures: be careful of slick floors, keep alert for servers carrying trays, and don’t get in the way—it’s a high-paced environment, especially tonight. This happened to be one of the busiest dinner services of the week—Elegant Night #2, aka Lobster Night—so the kitchen was buzzing with energy.
Once inside the galley, we were led to a designated area to wash our hands thoroughly before being escorted to the private dining room reserved for The Chef’s Table. On this particular evening, there were 11 of us taking part.
The dining room is beautifully designed, with a long table topped with a sparkling chandelier made entirely of champagne flutes. The setup also included a prep station for the service team and large windows looking into the galley so you could see the action without being in the middle of it. While some older ships host The Chef’s Table directly in the galley, the Excel-class ships like Celebration have a more refined, quiet space that still gives you that behind-the-scenes vibe without the chaos of a working kitchen.
Each place setting had a name card and a printed menu for the evening, which is the same across Carnival’s fleet (with updates around twice a year). After a group photo, the chef introduced himself and gave us an overview of the night. We then went around the table to introduce ourselves, and glasses were filled with champagne for our first toast of the night.
To kick off the culinary adventure, we were served four appetizers that were small in size but huge in creativity and flavor:
- Duck Cigar – Duck, cranberry, fig, and brie wrapped in pastry dough, finished with mushroom “ash.”
- Tuna Crudo – A crispy netted wafer with gari (pickled ginger), fresh tuna, a dollop of wasabi, and a pop of caviar.
- Avocado Popper – A creamy mix of avocado and provolone rolled into a bite-sized sphere, topped with beet mayo.
- Land & Sea – A smoked, double-cooked lamb bite, delivered in a dome filled with applewood smoke.
Each course came with paired red and white wines, and our glasses were kept full the entire night.
After the appetizers, we took a short trip back into the galley for a fun pastry demonstration. One of Carnival’s pastry chefs walked us through the process of making the Chocolate Melting Cake—a guest favorite that sees over 2,500 servings made per day! While we didn’t get to eat the demo cake, we got a behind-the-scenes look at just how simple yet precise the recipe is.
Back in the dining room, the table had been reset for the main event: an eight-course meal that leaned heavily into creative presentation and fine dining flair.
Things started off with:
Lobster Our Way – A piece of sweet lobster placed atop ravioli, with a saffron beurre blanc sauce and artistic touches like squid ink mashed potatoes, lobster jelly, and cognac pearls that transformed into a savory broth with the addition of consommé.
Next was:
Chef’s Sampler – A trio of smoked bites presented in a glass box: beet-cured salmon, a beef carpaccio “air pillow,” and crab topped with translucent grape slices.
Then came:
Dover Sole – Served with a delicate foam, heirloom baby carrot, and a dense purple potato pastry. This was accompanied by razor clams dressed in a leche de tigre sauce and topped with caviar.
After that, the room filled with the scent of smoke as we were presented with:
Cheese Kataifi with Smoked Squash, followed by Hickory-Smoked Venison topped with a beet and port wine jus. Everyone at the table was surprised at how flavorful and tender the venison was, with no hint of the usual “gamey” taste.
To cleanse the palate before the next course, we were served a house-made sorbet.
Then came the final savory course:
Braised Wagyu Beef, served fork-tender with a burgundy shallot and creamy celeriac mash.
After the plates were cleared, we had a surprise visit from the ship’s magician, who entertained us with close-up tricks that had us scratching our heads—and maybe blaming the wine for how easily fooled we were!
The dessert portion of the evening came in two acts. First:
Chocolate Forest – A dramatic dome of chocolate that melted when warm cherry sauce was poured on top, revealing a fudge core beneath. The “forest” surrounding it included edible moss, meringue mushrooms, and micro sponge.
Then, to close it all out:
A clear box containing a cheesecake sphere and a thank-you note—a small but thoughtful touch to end the night on a high note.
The entire experience ran from 5:45 p.m. to 8:30 p.m., making it a nearly three-hour event. Was it worth it? Absolutely. Not only do you get an incredible, multi-course meal with unlimited wine, but you also enjoy a truly unique, intimate evening that goes far beyond your typical cruise dinner.
One more thing—the wine served during The Chef’s Table doesn’t count toward your 15-alcoholic-drinks-per-day limit under the Cheers! package. So if you’ve got the package, you can enjoy your pours without worrying about maxing out (though always drink responsibly!).
Photos and videos are welcome throughout the evening, so bring your camera or phone and capture the memories.
For those wondering what the main dining room was serving for tonight’s Elegant Night “Feast,” here’s a look at the menu:
We’ve got one more sea day before this journey comes to an end, and tomorrow I’ll be sharing my overall thoughts on this cruise—from the ship to the service to the ports. Be sure to check back for the final chapter of this Eastern Caribbean adventure aboard Carnival Celebration!
FunTimes for June 27, 2025:
The Funtimes for June 27, 2025 is available as a PDF and can be downloaded by clicking here.