on is to cook for guests on Silversea’s Silver Shadow on a one-off nine-night cruise.

He will be cooking a four-course meal for guests onboard the Hong Kong for Singapore trip departing on November 25 this year.?

Atherton is known for signature dishes including Scallop Sashimi “trip to Japan 2012” and “PBJ” jelly, jam and peanut.

He began his career working under chefs including Pierre Koffmann, Nico Ladenis and Marco Pierre White before joining the Gordon Ramsay Group in 2001 at Verre in Dubai. Atherton then opened one of London’s most successful restaurants, maze in Grosvenor Square, before replicating the concept in cities around the world.

In 2010, Jason left to launch his own restaurant group and now owns Michelin-starred Pollen Street Social in London, Pollen in Singapore, Table No. 1 in Shanghai, 22 Ships in Hong Kong and tapas bar Esquina in Singapore. In Spring 2013, he will open the Social Eating House bar and bistro in London’s Soho.

On top of cooking he will be a guest speaker during the voyage and host a group of guests on a tour to one of the fresh food markets in Ha Long Bay, Vietnam.

Silversea general manager - UK, Ireland & Middle East Mike Bonner said: “Jason Atherton is one of the finest chefs of his generation. He is producing high-quality, much sought-after world-class food at his restaurants in Europe and Asia and we are delighted to welcome him on Silver Shadow to cook for our guests. This voyage will be the ultimate in fine dining in 2013.”

Atherton added: “I am very excited to be boarding my first ever sea journey.

It will not only be a first for me but also a great challenge to deliver Michelin-star cuisine on board one of Silversea’s ships.

The market trip will provide me with the opportunity to pass on years of experience to the guests who join me, from cooking tips to choosing fresh fish as well as menu