PHOTOS: © CELEBRITY CRUISES
Sidney Semedo became corporate executive chef for Celebrity Cruises in 2022, bringing a diverse background and refined culinary skill to the role. Born in Cabo Verde, an island nation off Africa’s west coast, he moved to Boston in 2003 and found his voice through food. His early life and heritage continue to influence his cooking, while his professional training and experience have shaped a modern approach to hospitality and menu development.
Trained in classical French technique, Chef Semedo worked in some of Boston’s finest kitchens, including Beacon Grille and the Harvard Club. He later expanded his experience as executive chef and director of restaurant operations for several Marriott Hotels across three states, and he led culinary operations at Wynn Resorts’ Encore Boston Harbor. Now overseeing culinary strategy across Celebrity’s 15-ship fleet, he directs onboard dining concepts, beverage programs and interactive culinary workshops that elevate the guest experience at sea.
WHICH FOOD IS YOUR GUILTY PLEASURE? I love cooking fish. It’s often overlooked and underrated, yet it demands precision and respect. Properly cooked fish connects me to the ingredient and rewards careful technique.
WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY? For a private dinner, I start with shared small bites to encourage conversation and community. Favorites include oysters with saffron escabeche, chicken liver mousse on crispy brioche, and slow-roasted dry-aged New York strip with pearl onion jam. For a light main course, I might serve tuna sashimi with basil emulsion, pickled radishes and organic frisée; scallops with a curry potato crisp, pork belly and brown butter orange sauce; or lamb roulade with sunchoke purée, local baby vegetables and a sherry wine reduction. A simple cheese course finishes the meal—aged Gouda with house-made fig jam and pickled kumquats, paired with a vintage port.
WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN? My mother, Fatinha, inspired my work ethic and love for the kitchen. Growing up in Praia, Cabo Verde, I helped with daily prep for our food at the port and ate local dishes like fried fish, bacalhau and katchupa. I remember cooking my first solo meal at seven: fried fish with white rice and black-eyed peas.
IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY? My style is rooted in classical French training and a commitment to simplicity. I focus on excellent ingredients and minimal interference—let quality produce and careful technique shine without masking flavors.
WHICH CULINARY TREND WOULD YOU LIKE TO DISAPPEAR? I would like to see the charcoal-infused “black food” trend fade. It often obscures the natural colors and flavors that make a dish appealing.
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