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Chef's Corner

The ship's cuisine is as important to the THE QUEEN MARY's^SM experience as its authentic art deco furnishings. Our food and beverage team and Executive Chef seek to honor her culinary traditions every day and help guests appreciate them too.

Back in her sailing days, it took 24 to 48 hours just to load up provisions for a one-way voyage on THE QUEEN MARY. The perishable items included 40,000 pounds of vegetables and 24,250 pints of milk. It's a good thing the ship is large enough to store all this food.

In preparation for Thanksgiving Day aboard THE QUEEN MARY, Chef Larry and the culinary team prepared meals for three restaurants (Sir Winston's, Chelsea Chowder House, Promenade Cafe) and a full Champagne Brunch. Here's the list of ingredients and quantities:

2,300 pounds - Turkey
600 pounds - Potatoes
330 pounds - Yams
60 gallons - Autumn Squash Soup
90 gallons - Turkey Gravy
120 pounds - Fresh Cranberries
130 each - Pumpkin Pies
2,100 each - Dinner Rolls

View the Chef's latest recipes