I had a lot of onboard credit to use on Regal Princess. As soon as I boarded I tracked down the location to sign up for the Chef’s Table.

It turned out to be Sabatini’s Restaurant across from Guest Services. There I was able to get on a waiting list for the Chef’s Table. It was $110 without wine or $130 with wine. I’m not a big wine drinker but I went with wine just in case that extra $20 made a difference between me and someone else getting a seat at the table.

On the morning of Day 4 I got an invite under my door.

I also received a telephone verification of my reservation.

The Chef’s Table was on our last port night which was Mahogany Bay on day 6.

We were supposed to meet at Alfredo’s at 6:30. I arrived 10 minutes early and waited for five minutes. Finally someone who knew what was going on took me to the actualy waiting area which is a private section of Alfredo’s. 

Apparently I missed the memo that you need to be there 20 minutes early. Everyone was there and it left no room for me. They tried to squeeze me into this corner. I was just hoping this wasn’t the actual Chef’s Table.

We were served champagne and hors d’oeuvres.

At 6:40 The Director of Restaurant Operations, Francisco came over to introduce himself and escort us to the galley.

The restaurant manger is handing out wash cloths. He knows me from the dining room and said it was nice to see me.

The Executive Chef is John Covey from Ireland.

I don’t know if you were allowed to take pictures in the galley or not. I know on Carnival they told us we couldn’t. I didn’t hear the subject addressed here so I’m going to sneak a few as I can.

Creme Brulee 

Shrimp Cocktail

Cheesecake

We are heading into the dining room.

This table was built specifically for the Chef’s Table. The blown glass in the middle is Murano from Italy.

We are in the middle of the dining room but they have curtains that close.

This is the menu so you can follow along. We didn’t actually get the menu until the end.

These are the hors d’oeuvres.

We were given a selection of breadsticks.

Tomato soup

We were given a selection of breads. I recommend going easy on the bread because this is a lot of food.

Risotto and veal with a cheese cracker

Sorbet with vodka as a palate cleanser. 

They are now serving the main course.

Now they are serving dessert.

We took individual pictures with the Executive Chef and Director of Restaurant Operations during the meal and were presented a folder with the picture and menu at the end.

I have now done the Chef’s Table on Carnival Magic and Regal Princess.

On Carnival it was slightly cheaper (though they just recently raised their prices so they are more in line with Princess). Carnival was made to be more of an experience. We had a table in the galley. We got to meet the entire team of chefs that worked on it. We got a better tour of the galley during dinner service. On one of our breaks we had a demonstration from a pastry chef. On another break we had a magician doing close up magic.

I felt like Princess was fancier with this special table. We had higher level people on Princess. The Executive Chef and Director of Restaurant Operations were there the entire time. On Carnival it was run by a Sous Chef. The Executive Chef only stopped by for pictures. On Princess we had individual pictures where on Carnival we just had a group picture. The food was slightly higher level on Princess with lobster instead of sea bass.

It definitely seemed to be more of a big event on Princess. The next day everyone who saw me with the Chef’s Table group was asking me about it. The dining room hostess, my waiter, the restaurant manager. I didn’t get any of that on Carnival.

While they were different, I did think it was a good experience on both and I would recommend it on both ships. But if I had to pick one, I would pick Princess.