Chefs At Sea

Jam Cruise brings a lineup of eclectic and exciting artists to the ship, and that same ideology is brought to the Chefs at Sea program! Nightly late night buffets are curated by professional chefs hailing from around the country with all different backgrounds. With each chef bringing their unique talents and vision to the kitchen, the Chefs at Sea program offers something new and exciting every night!

Chef Merlin Verrier

Street Feud
Denver, CO

Chef Merlin Verrier is the cofounder of the newly opened Street Feud in Denver, Colorado. Chef Verrier has 26 years of cooking professionally under his belt and has cooked for musicians all across America. While in Chicago, he helped earn 6 Michelin stars over a 4 year period at Graham Elliot, cooked a birthday dinner for President Obama while in office and held the title of culinary director for 10 years at Lollapalooza. Since opening Street Feud in August, Chef Verrier has already been invited to cook multiple times for headliners at the famed Red Rocks in Morrison Colorado.

Chef Bobby Antonetti

Wheatley Hills Golf Club
Long Island, NY

Bobby Antonetti is the Executive Chef at The Wheatley Hills Golf Club, Long Island NY.  His main focus is seasonal American fusion style cuisine. His goal is to create an innovative and memorable dining experience and has a true passion for pleasing others through his vision of food.

Chef Bramwell Trip

Austin, TX

Born in Frederick, MD and raised in Cedar Rapids, IA and Cincinatti, OH, Tripp has been working in restaurants since becoming a busboy at the age of 15. After several years working as a server/bartender, Tripp made the transition to the kitchen at 23. He has previously worked with Italian, Coastal Southern, and Mexican cuisines before jumping into Texas BBQ in 2015. Tripp was previously the executive chef at The Pit Room in Houston, which made Texas Monthly’s Top 50 Best BBQ Joints, before moving to Austin in 2018 to become Pitmaster at Loro.

Chef Elliot Checinski

Louvino Restaurant
Indianapolis, IN

Elliot began his passion for cooking as early as in his teen years, leading him on his path to attend culinary school in Louisville, KY. From there, he began his cooking career with the Belle Noble restaurant group, working his way up to sous chef at Village Anchor, and later, executive sous chef at Le Moo. Elliot became owner of the Louvino Restaurant, opening their second location in Louisville as executive sous chef. After moving to Indianapolis, IN he opened the third and fifth locations as executive chef, currently at the downtown Mass Ave. Louvino location.

Chef Dano Holcomb

Root Down Food Truck
Asheville, NC

Dano Holcomb is an up and coming chef gaining national recognition from his Food Truck, Root Down, which features a New Orleans Soul Food inspired menu in Asheville, NC. An Illinois native, he moved to New Orleans, LA in 2009 to attend culinary school and learn from some of the Crescent City’s finest chefs. During the next few years, Dano worked at some of NOLA’s top spots, learning essential qualities of classic Creole, French and Southern cuisine. In search of community influenced food experience, Dano opened up Root Down in 2013 and moved to Asheville, NC where his culinary offerings have been featured in Southern Living Magazine’s and on CNN.

Chef Chris “Shaggy” Davis

NOLA Crawfish King
New Orleans, LA

Chef Chris “Shaggy” Davis is Jam Cruise resident chef and has been an integral part of heading up the Chefs at Sea program since its inception. Considered royalty of the seafood boil, Chris “Shaggy” Davis is a master of his trade and specializes in South Louisiana cuisine. Whether it’s his famous boiled crawfish or succulent pig cochon de lait, he brings the flavors of Louisiana to you. The Nola Crawfish King has been feeding the masses in New Orleans for almost 20 years including the likes of Bill Clinton, Dave Matthews, Dave Grohl, George Porter, Jr., and Ivan Neville. In 2015 he launched Nola Cochon King.