Michelin-star chef Nobuyuki (Nobu) Matsuhisa spoke to TTG about the highs and lows of working with the luxury cruise line as it celebrates its 35th anniversary.
Nobu Matsuhisa has been working with Crystal Cruises since 2003
When and why did you become involved with Crystal?
My relationship with Crystal started more than 30 years ago. Crystal is very high-end and a lot of my regular customers come here.
They’re looking for quality food and service. Even me, the first time I came onboard a ship, I saw it was very luxurious, very comfortable, and the team and staff were very friendly. I brought my family, including my daughters.
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