Rajat Adhikary

Sr. Manager Culinary | Hotel Compliance | Operations

I was originally attracted to Seabourn by its “quest for excellence.” This is a place where excellence is a way of life, so perfection in your job is what we call meeting expectations. Working here has given me a sense of pride and satisfaction in the way my career has shaped until now. Seabourn has been my second home. People on Seabourn are top-notch professionals and being a part of the team and standing shoulder to shoulder with them is an amazing feeling.

I have had the privilege to collaborate with “Three Michelin Star” Chef Thomas Keller since 2015, bringing the Seabourn brand to the highest level of Culinary Affairs. I have traveled to more than 80 countries and excel in world cuisine - from “Sushi to Barbecue,” “Fried Rice to Risotto,” or “Pesto to Chimichurri”. Since I joined Seabourn in 2001 as a level trainee, I have been very fortunate and evolved with rich Seabourn heritage, including the launch of all seven vessels (Odyssey 2009, Sojourn 2010, Quest 2011, Encore 2017, Ovation 2018, Venture 2022 & Pursuit 2023. 

Seabourn represents the pinnacle of ultra-luxury travel. Our all-inclusive boutique ships offer all-suite accommodations with oceanfront views; award-winning dining; complimentary premium spirits and fine wines available at all times; renowned service provided by an industry-leading crew; a relaxed, sociable atmosphere that makes guests feel at home; a pedigree in expedition travel through the Ventures by Seabourn Expedition program. Seabourn takes travelers to every continent on the globe travel with more than 400 ports, including marquee cities and lesser-known ports and hideaways. The line is also the official cruise partner of UNESCO World Heritage.