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The Boston Globe


A cruise’s coveted seat is now at the chef’s table

As long buffet lines give way to more individualized dining experiences in smaller, specialty restaurants on ships, a growing number of cruise lines are adding chef’s tables as one more appetizing option.

The term “chef’s table” suggests exclusivity — the ingredients, menu, setting, and intimacy of small group dining — as well as the expectation of doting attention from the chef and servers.

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