Michael Schwartz to Create Menus for Royal Caribbean's Oasis of the Seas

Jackie Sayet, The Genuine Hospitality Group

​Royal Caribbean has selected Michael Schwartz to create new menus for 150 Central Park, the upscale dining room on their Oasis of the Seas cruise ship.

150 Central Park is part of the Central Park complex, which is the centerpiece of Oasis of the Seas, a wonderland in the middle of the ship which includes 12,000 plants and high-end retail shops like Coach.

Chef Schwartz will create new dishes, as well as seasoned favorites from his restaurants in Miami and Grand Cayman and debut cookbook, Michael's Genuine Food: Down-to-Earth Cooking for People Who Love to Eat, such as Jumbo Lump Crab Cake with Carrot Butter Sauce and Mahogany Black Cod with Whipped Parsnip, Baby Bak Choy and Mustard Sauce, and Slow Roasted and Grilled Harris Ranch Beef Short Rib with Roasted Cippolini Onions, Swank Farms Cress and Romesco Sauce.
Chef Schwartz has hand-picked Chef de Cuisine James Seyba, from Michael's Genuine Food & Drink, to oversee the execution of the new menu and to engage with guests daily. This is a true departure for chef Seyba, who will make the Oasis of the Seas his home, while being the eyes and ears of chef Schwartz while onboard.

Chef Michael Schwartz is known for using the freshest locally-sourced product in his restaurants, and he'll bring that concept to Oasis of the Seas whenever possible.  Schwartz will focus on procuring produce from Swank Farms in Miami.  Product will come on Saturdays from Fresh Point when the ship docks in port in Ft. Lauderdale and will last the whole sailing. Schwartz will also look into sourcing local fruits and product from ports.

If you're thinking that Schwartz has about a million things on his plate with MGFD, Harry's Pizza, and the Raleigh Hotel gig, rest assured that chef has everything under control.

According to Jackie Sayet, Brand Manager for The Genuine Hospitality Group, the Royal Caribbean project began more than a year ago, and other projects like Harry's and The Raleigh came about long after the wheels were in motion for 150 Central Park by Chef Michael Schwartz.