Celeb Chefs Reveal the Secret to Creating a Signature Dish, Just in Time for Thanksgiving

Celebrity chefs know it's not easy cooking up a memorable feast for guests, but there is a key to creating a signature dish.

Ahead of the holiday season, several alums of Food & Wine’s Best New Chefs franchise shared their secrets to leaving a personal touch on their culinary creations.

Chefs Tavel Bristol-Joseph, Katie Button, Calvin Eng, Aisha Ibrahim, George Mendes, and Lawrence "LT" Smith were part of a christening ceremony for Oceania Cruises’s newest ship Oceania Allura on Nov. 13 in Miami. 

The luxury cruise line previously announced that the Best New Chefs collection is the official godparent of the ship – marking the first time the godparent title has been given to a culinary brand rather than an individual.

The awarded culinary experts broke a champagne bottle across the ship’s bow as a sign of good fortune and participated in a panel moderated by Food & Wine’s associate editorial director of food Breana Killeen. 

While discussing the creation of signature dishes, Button, who was named Best New Chef in 2015, said, "It’s a balance."

"When we’re thinking about changing our menu, it’s always about keeping a certain core set of things consistent," the Cúrate founder said. "People come back in and they want the same thing they had the last time. And they want it to be as good or better as the last time they had it."

Eng, who earned the title in 2022 and owns the Cantonese American restaurant Bonnie's in N.Y.C., added that "all great food has a story." As for his personal approach to his restaurant’s menu, he said, "I think all our dishes and all our food are so unique to us and our personal stories."

Ibrahim, awarded Best New Chef in 2023, compared building a perfect menu to the experience of listening to music. "I am always listening to music and inspired by [music]," she said. One of the things I love about the cadence and the rhythm of a thoughtfully curated menu is, you've got that point in the middle where everything's peaking. And also, by the end of the meal, you're not feeling lethargic. You feel cared for."

"There's a sense of walking away from something and not thinking, 'The chef is full of herself making this interesting food, but I'm not full at all. I’d like a burger right now.' That's the worst feeling in the world. I love when I can create something that feels thoughtful all the way through," the chef said. 

Ibrahim added that a good meal leaves the guest "feeling nurtured, which is at the end of the day, a massive part of why we eat, why we share food and share these experiences with one another."

The christening event had a starry guest list, including chefs Giada De Laurentiis and Claudine Pépin, who are respectively godparents of Oceania Vista and Oceania Sirena ships. 

"We couldn’t be more thrilled to officially welcome Oceania Allura to our fleet," Jason Montague, chief luxury officer of Oceania Cruises, said in a statement. "We are deeply honored to celebrate this momentous occasion alongside her distinguished godparents, marking a new chapter in our historic collaboration with Food & Wine."

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As for the ship, Oceania Allura is a 1,200-guest ship that features immersive destinations and fine dining experiences. The ship contains its signature Grand Dining Room and French restaurant, Jacques. Other dining experiences include pan-Asian Red Ginger, Italian Toscana, the Polo Grill steakhouse, a brand-new crêperie and more.