The 9-night, 8-day luxury Silver Spirit Cruise from Venice to Rome is specially priced at $4,635 per person from now until October 31, 2016
Next summer, venture out on a once-in-a-lifetime journey with Legendary Chef and Founding Father of Southwestern Cuisine Stephan Pyles and American cheese making Pioneer and Founder of Dallas’ Mozzarella Company Paula Lambert through Italy onboard the Silversea’s intimate luxury ship the Silver Spirit from July 17 – July 26, 2017. The nine night, eight day cruise includes a Mediterranean tour from Venice to Rome filled with culinary and cooking demonstrations, dinners and a special shore event developed by Pyles and Lambert. The Silversea offers personalized service-nearly one crew member for every guest-and butler service in every suite. Special pricing is available for those who book now until October 31, 2016, by calling 800-374-3740.
Pyles is a fifth-generation Texas chef whose life was changed after a trip to France during college where he experienced haute cuisine for the very first time. A few years later he was invited to The Great Chefs of France Cooking School at the Mondavi Winery where he served as Chef’s Assistant and worked with Michelin 3-star chefs of the day such as Michel Guerard, Jean and Pierre Troigros, Alain Chapel, Paul Bocuse and Gaston LeNotre. In 1982, he met and worked closely with Julia Child and continued a warm friendship with her until her passing.
These experiences shaped Pyles’ career trajectory and he is credited with putting Texas on the global culinary map by Texas Monthly when he opened Routh Street Café in 1983. He was the first chef in Texas who took local ingredients and prepared them using classical French cooking techniques that wowed critics and fans alike. This year, Pyles returns to some of his seminal influences with the opening of Flora Street Café featuring Elevated Texas cuisine in the Dallas Arts District.
All of his restaurants have benefited from Pyles’ healthy appetite for international travel and culinary experiences around the world. In 2015, Pyles led a sold-out, first-ever culinary tour through Cuba. The tour will commence and have stops in:
- Venice, Italy
- Ravenna, Italy
- Sibenik, Croatia
- Dubrovnik, Croatia
- Kotor, Montenegro
- Corfu, Greece
- Taormina, Italy
- Capri, Italy
- Sorrento, Italy
- Rome (Civitavecchia)
Stephan Pyles, a fifth generation Texan, is a celebrated chef, restaurateur, cookbook author, philanthropist, and educator. He has created 22 restaurants in 5 cities over the past 30 years, including Routh Street Café, Baby Routh, Star Canyon, Stephan Pyles, and Stampede 66.
Bon Appetit has credited Pyles with “almost single-handedly changing the cooking scene in Texas” while The New York Times called him “an absolute genius in the kitchen.” Chef Pyles was named Esquire Magazine’s Chef of the Year for 2006, and Texas Monthly named him one of the 20 most influential Texans of the year. He has authored four highly successful cookbooks and hosted two seasons of the Emmy Award-winning PBS series New Tastes from Texas.
The undisputed founding father of Modern Texas Cuisine, he was the first person in the Southwest to win a James Beard Award for Best Chef and was the first Texan inducted into Who’s Who of Food and Wine in America. He has cooked for dignitaries and celebrities world-wide including five American presidents. Pyles won Best New Restaurant in Esquire for Stampede 66 in 2013 and Outstanding Chef of the Year in The Dallas Morning News in 2015.
Paula Lambert founded Dallas’ Mozzarella Company in 1982. Today her company has grown from making a few pounds of fresh mozzarella to producing over 30 artisanal cheeses, all of which Paula has created and developed. Paula’s cheeses have won hundreds of awards and accolades and are known far and wide for their excellence. The cheeses are sold throughout the USA to fine restaurants and stores. Applauded as one of America’s pioneer artisanal cheesemakers, Paula is the author of two cookbooks. Paula takes an active role in many professional organizations including The American Cheese Society, Les Dames d’Escoffier, The Culinary Trust, AIWF, WCR, and NASFT. Her accolades include: James Beard Foundation’s Who’s Who of Food and Beverage in America, the Career Achievement Award from Mary Baldwin College, the Award of Excellence from the IACP as Entrepreneur of the Year and from the Dallas Historical Society for Creative Arts. She is a past-president of the IACP.
A frequent radio and television guest, Paula travels extensively, speaking before groups and teaching cooking classes throughout the USA as well as in Italy and France. She recently founded a new company, Viaggi Deliziosi, and enjoys taking small groups of food lovers to Italy to explore the culture, cuisine and countryside in depth.