Q&A With Chef Michael Schwartz of the Cruise Ship Anthem of the Seas

We caught up with Miami-based chef Michael Schwartz, James Beard Award winner and the owner of Michael’s Genuine Food and Drink, on the night before Royal Caribbean’s Anthem of the Seas was christened in Southampton in the U.K.

Chef Michael Schwartz discusses the challenges and triumphs of opening a restaurant on a ship. (Photo: Michael’s Genuine Food and Drink)

What made you choose not to put a Michael’s Genuine onboard?

It’s too difficult. There’s no wood-burning capability, so half of the menu wouldn’t be able to be translated! The menu is local, farm-to-table. We do it at 150 Central Park (on Oasis of the Seas and Allure of the Seas), but we do it on a limited scale with farmers from South Florida. We knew this ship was going to be sailing internationally, and this is a concept that’s difficult to do even in another part of the country.

What made you decide to go with the gastropub concept?

The pub captured some of the great elements. We felt it captured the concept of artisan products as opposed to perishable produce. We did use some items from the cocktail program and the craft beer program.

How do you describe this eatery?

It’s a pub. It looks more like a pub than Michael’s Genuine. The design process was pretty far along when we sealed our deal. But this is a big leap of faith for Royal Caribbean. They have a brand and a pub and something they’re comfortable with and used to. But the big challenge with that is that none of those pubs serve food or have a galley. It’s a logistical question whether we could retrofit or dry-dock [on the older ships].

How was the opening different than on land?

I wanted to put another fryer in, but it was too late. The ridiculous cost of getting something retrofit after the design was done… The number was astronomical. I’m in the restaurant business; we swap out equipment. But the logistics are different here.

Related: 10 Reasons Why Royal Caribbean’s Anthem of the Seas Is Awesome

Schwartz, Quantum of the Seas’ experience adviser for culinary, is now bringing his talents to Anthem of the Seas. (Photo: Royal Caribbean International)

Tell us a little more about what it’s like to open a restaurant … on a ship.

It’s like opening one of 20-something restaurants, in a hotel, in a foreign country. If you can imagine the cultural differences and understanding and how your vision translates … it’s interesting.

What worked and what didn’t when the pub first launched on Quantum of the Seas in November?

Everything worked. We had already been working with Royal Caribbean for two-plus years, so we knew how to navigate the supply chain. If anything didn’t work, it was a direct result of making changes on a ship. It doesn’t mean it’s not going to work, but it’s going to take time for the people on the ship to get used to. But the Royal Caribbean food and beverage team made that a clear challenge throughout the ship. Everything was up for discussion — even something as simple as squeezing fresh juices for the bar. All our juices are fresh, and that’s not typical. We have fresh watermelon juice … everything.

What surprised you about the response from passengers?

I thought people would like the crispy hominy. It’s a signature dish for us. It never took off. Broke my heart.

What else surprised you about the experience?

Actually, it’s an unlikely partnership that we really enjoy. We were able to influence the supply chain in ways that make us happy, make our famers happy.

Onion dip from Michael’s Genuine Pub. (Photo: Michael’s Genuine Pub)

What had to be tweaked for the British market when you discovered Anthem of the Seas would launch in the U.K.?

The obvious things are the things the British people want to see: bangers and mash, for example. We tried to incorporate thing they expected, and we took away some of the salads, like the Greek faro salad. We offered some large plates, so instead of snacks there are entrée plates. Royal Caribbean wanted to promote this more as a dining venue. But we won’t know for months what’s working.

Did you change the bar menu for the U.K.?

We didn’t change the temperature of the beer; we’ll see how that goes. I’m more interested to see what they migrate to: The beer program is more local to England now, with fewer American craft breweries. We supplemented with British craft beer and spirits. We did a great trip and looked at pubs and what people expect and tried to offer some of that.

You’re also doing some room-service dishes onboard, right?

You can order the chili chicken wings, bangers and mash, and the scotch egg [all from the restaurant menu] for a fee.

Related: You Won’t Believe How Much Food Gets Made on a Cruise

Do you get onboard the ships often?

A lot. When we started with Oasis, we changed the menu four times a year. I would come on to test, and later to implement, so I was on eight times a year. Now my staff comes on. We menu-plan and taste in Miami and then we send it to the chefs, who practice before we come on. But now we have restaurants on four ships.

I thought Quantum was amazing. I had only been on one Holland America ship before this partnership. Allure and Oasis are amazing, but Quantum and Anthem are the next level.

Do you ever host anything with passengers, say, cooking classes or market visits?

We talk about it. We talked about brewers coming on for Quantum and Anthem; they’re in talks, but nothing has happened yet.

Will you do a nonworking cruise at some point?

I’m excited for my kids to come onboard for vacation. They’re 12, 15, and 18.

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