chef cruise

• Need help? 1-888-751-7804 1-888-751-7804
• Let Us Call You CALL ME
• Drink Packages
• Flights by Celebrity℠
• Hotels by Celebrity
• Manage Reservation
• Shore Excursions
• Upgrade with MoveUp

• My Tier and Points
• Join Captain's Club

Already booked? Sign in or create an account

• South Korea
• New Zealand
• Grand Cayman
• St. Maarten
• U.S Virgin Islands
• New England & Canada
• Pacific Coast
• Antarctic Ocean
• Panama Canal
• Transatlantic
• Transpacific
• Cruise Ports (+300)
• Mediterranean
• Perfect Day at CocoCay
• All Inclusive
• Bucket List Cruises
• Cruise & Land Package
• Groups & Events
• New Cruises
• Popular Cruises
• Specialty Cruises
• Destination Highlights
• Group Excursions
• Private Journeys
• Shore Excursions Overview
• Small Group Discoveries

• 360° Virtual Tours
• Celebrity Apex®
• Celebrity Ascent℠ NEW
• Celebrity Beyond℠
• Celebrity Constellation®
• Celebrity Edge®
• Celebrity Eclipse®
• Celebrity Equinox®
• Celebrity Infinity®
• Celebrity Millennium®
• Celebrity Reflection®
• Celebrity Silhouette®
• Celebrity Solstice®
• Celebrity Summit®
• Celebrity Xcel℠ COMING SOON
• Explore Edge Series

Galapagos Expedition Series

• Celebrity Flora®
• Celebrity Xpedition®
• Celebrity Xploration®
• The Retreat
• All Suites. All Included
• Iconic Suite
• Penthouse Suite
• Reflection Suite
• Royal Suite
• Signature Suite
• Celebrity Suite
• Aqua Sky Suite
• Horizon Suite
• Sunset Suite
• Concierge Class
• Galapagos Accommodations
• Eat & Drink
• Entertainment
• Spa & Wellness

• Cruising 101
• Cruise Fare Options
• Cruise Tips
• First Time on a Cruise
• What is Included on a Cruise
• Future Cruise Vacations
• Accessible Cruising
• Captain's Club Rewards
• Cruise Insurance
• Flights by Celebrity
• Healthy at Sea
• Manage Cruise
• The Celebrity Store
• Travel Documents
• Royal Caribbean International
• Celebrity Cruises

• 75% Off 2nd Guest + Bonus Savings
• 3rd and 4th Guests Sail Free
• Galapagos 20% Savings + Free Flights
• Resident Rates
• Exciting Deals
• View All Offers
• All Included
• Cruise & Land Packages
• Dining Packages
• Photo Packages
• Wi-Fi Packages
• View All Packages
• Captain's Club Overview
• Join the Club
• Loyalty Exclusive Offers
• Tiers & Benefits
• Celebrity Cruises Visa Signature® Card

Enjoy 75% off your second guest’s cruise fare and get bonus savings of up to $150 on the stateroom you want. Plus, additional guests in your stateroom sail free on select sailings.

• Culinary Cruises
• President's Cruise
• Holiday Cruising
• Music & Themed Cruises
• LGBTQ+ Cruises

The Culinary Stars Have Aligned

Our culinary-focused cruises deliver deliciously authentic experiences that are bound to expand your horizons and open your world like never before. Our latest culinary endeavor includes incredible onboard dining events with outstanding menus developed by our new Global Culinary Brand Ambassador, Daniel Boulud. So, step aboard and explore new ways to thrill your palate, master culinary skills, and take your vacation to a new tantalizing level.

Chef Daniel Boulud

With a collection of award-winning restaurants around the world, including the Michelin-starred DANIEL in New York City, Chef Boulud is considered America’s leading culinary authority and a master in the dining scene. Originally from Lyon, France, he has become renowned for a soulful cooking style, which is rooted in French tradition. Now, he’s joining culinary forces with us and our own Michelin-starred chef, Cornelius Gallagher.

Chefs Making Waves

Indulge In A Second Helping!

Thank you for savoring the high seas with us! In case you missed the good news, we're coming back for an even tastier year 2 with a round-trip voyage from Miami to Cozumel, Mexico in May 2025! Sign up for the pre-sale for your chance at securing the best cabin possible.

Savor The Memories!

We had so many delectable moments on board, captured by our photographers Tammy Vega and Rich Johnson. Download them for free at the link below!

• 1-855-932-1711
• My Account Hello Credits My Account Log out

Culinary Cruises

Calling all gourmands! Take an exclusive Culinary Cruise with leading celebrity chefs. Learn to slice, dice and sauté like a master at live cooking demonstrations, attend coffee chats and exclusive chef-hosted dinners*, and taste their signature dishes. Share your passion with other aficionados on board. Return from your journey with new recipes and a new appreciation for a well-crafted meal. Book soon—culinary cruises fill up fast.

* This experience is not included in the cruise fare. The experience must be booked, spaces are strictly limited and charges may apply. Charges will be made in USD to your on board account.

Global Fresh Fish

Vital Choice

Ocean Ships

• Executive Chef
• Chef de Cuisine
• Chef de Partie
• Assistant Chef de Partie
• Assistant Cook
• Chef de Partie Sushi/Asian
• Assistant Baker
• Executive Pastry Chef
• Sous Chef Pastry
• Chef de Partie Pastry
• Assistant Chef de Partie Party
• Pastry Cook
• Assistant Butcher
• Kitchen Steward
• Head Cleaner
• Utility Cleaner

River Ships

• Commis de Cuisine
• Galley trainee

Mississippi Ship

• Executive Sous Chef
• Assistant Chef De Partie / Sushi
• Cook Pastry
• Assistant Chef De Partie/ Sushi
• Assistant Chef de Partie Pastry

Application process: what to expect

Stay up to date with the latest job opportunities.

I left Michelin-starred restaurants to work as a cruise chef. We can feed 10,000 people a day and I'll never leave this job.

• Gary Thomas had never seen a cruise ship before he went to work as a chef on Oasis of the Seas.
• Thomas plans to work for Royal Caribbean until he retires and hates to think of leaving cruising.
• He oversees the meals across all 26 ships and shares why they'll never take prime rib off the menu.

This as-told-to essay is based on a conversation with Gary Thomas, the senior traveling corporate executive chef for Royal Caribbean. This essay has been edited for length and clarity.

I never thought I'd work in the cruise industry. I'd never even seen a cruise ship in person before I rolled up to Oasis of the Seas. It was the first cruise ship I worked on and the biggest ship on the planet when it was being built.

That moment will live with me forever. 

I've been the senior corporate traveling executive chef for 11 years and worked at Royal Caribbean for nearly 15. I oversee the culinary operations and 6,000 chefs across all 26 ships in the Royal Caribbean fleet. From menus and inventory to the day-to-day running of the kitchens in all our ships, I oversee it all. 

I head a corporate team of eight administrators who manage the 52 executive chefs on board the ships. Our team is responsible for making sure each ship can serve as many as 75,000 meals a day, seven days a week.

How I got into the cruise industry

I was always curious about cruises and whether the cooking standards were similar to kitchens on land.

Having spent 15 years working in specialty restaurants — like the luxury hotel restaurants at Claridge's and the London Michelin-starred restaurant Le Gavroche — I decided it was time to satisfy my curiosity.

In the early 2010s, I applied for a four-month contract as an executive chef for Royal Caribbean.

I was coming on board into a high position with no prior cruise experience. I was so nervous, I didn't think I'd last a week. Over a decade later, I'm still with Royal Caribbean. Taking this job was the best choice I ever made. 

What my day is like as an executive chef on board 

Ninety percent of my time is spent on board different vessels in our fleet. I'm usually on the same boat for two to three weeks, and occasionally I work from the Miami or UK offices. I'm based in Liverpool, where my family lives. 

I spend most of my day on calls and answering emails. I average between 1,000 and 2,000 emails a week. 

When I'm on a ship, I do some inspections with my executive chefs, culinary managers, and hotel leaders and offer ad hoc support. In the evenings, I walk around the ship with the executive chef and offer observational feedback.

Life as a chef on a cruise ship versus on land

People always judge the cooking on a ship. 

Our goal is to make sure that everyone's fed and watered — and leaves the ship 10 pounds heavier.

Related stories

We are responsible for feeding guests and crew alike. If our staff have full tummies and are satisfied, that translates positively into the guests' experience. 

As a chef on land, you only focus on your restaurant. But on board the largest ship on the planet, the 1,188-foot-long Wonder of the Seas , we have to feed nearly 10,000 people a day. 

This is the largest ship in our fleet. There are 33 kitchens on board, ranging from high-end specialty restaurants and steak houses to buffet areas, pizzerias, and sandwich shops. We also have a main dining room that seats up to 3,000 people. 

On land, your menus don't change much. Here, they change every day across the fleet. Our only fixed menus are the à la carte specialty-dining menus.

When you finish work at a restaurant or hotel at home, you can go home and switch off. As an executive cruise chef, I manage fleet operations seven days a week, 365 days a year.

I get normal annual leave, but it can be hard to switch off even on land. I'm still observing from afar. I don't mind it, though, because there's a good family spirit on board. 

We'd never mess with Royal Caribbean's signature dishes 

We have a product-development team that works with me and my team to develop menus across the fleet. They look at food trends and consumer insights on our dishes, and I do the culinary development with my team based on that. 

Some dishes might be introduced, some might be archived, and some might be tweaked. I listen to the guests more than I listen to anybody else.

There are a few signature dishes in the main dining rooms across the whole fleet that you just don't touch, like the garlic tiger shrimp, the escargot, and the prime rib, because they're so beloved by passengers. 

We'd be hanged, drawn, and quartered if we changed the prime rib.

How a kitchen on a cruise operates 

Everything we serve guests is produced on board. We butcher our own meat and fish, bake all our bread, and make all our desserts. 

For an Oasis-class ship, which carries up to 7,000 passengers, we load nearly $1 million worth of inventory onto the ship every seven days.

The fridges are a sight to behold. We operate a first-in, first-out system. Our target every seven days is for the fresh-produce fridges to be empty, ready to take on the new loading. 

I'll do this job until I retire

The people I've met while working as a cruise chef have inspired me, given me opportunities, and believed in me. You miss home, but there is a real family spirit on board cruise ships. It's one of the reasons I've stayed for so long.

I've been exposed to many cultures all over the world during my 15-year tenure. I estimate I've circumnavigated the globe over 100 times. These experiences are priceless to me.

I will 1 million percent do this job until I retire. I love my job and can't imagine leaving. 

Thinking about walking off the ship for the last time and knowing that I'm going home for good is scary, but I've got some good years left in me yet.

Watch: Why it costs $1 million a day to run one of the world's biggest cruise ships

• Main content

• Enable Accessibility
• Deutsch Francias 日本語 Portuguese Espanol
• Connect With Us +1-855-623-2642 855-OCEANIA (855-623-2642) Special Offers Request a Brochure Request a Quote
• My Account / Reservation
• Forgot Password
• Create Account

• Find a Cruise
• Special Offers
• Specialty Cruises
• Curated by Condé Nast Traveler
• Request a Brochure
• Solo Traveler Experience
• Inclusive Air
• Request a Quote
• Cruise Destinations
• Find a Shore Excursion
• Explore Land Programs
• Tours, Land and Hotel Programs
• Tropics & Exotics Collection
• 2026 Around The World
• 2025 Collection
• 2025 Around The World
• 2024 Collection
• Explore our Ships
• Introducing Allura
• Wellness: Mind, Body and Soul
• The Finest Cuisine at Sea®
• Blog, Videos and Reviews
• Life On Board
• Amenities & Onboard Packages
• Oceania Club Benefits
• Concierge Level Veranda
• Travel Protection

The Finest Cuisine at Sea®

Gourmet dining experiences.

• I WANT TO GO TO
• Africa Alaska Antarctica Asia Australia & New Zealand Baltic & Scandinavia Bermuda British Isles & Ireland Canada & New England Caribbean French Riviera Grand Voyages Greek Isles & Aegean Greenland & Iceland India Mediterranean Mexico Middle East & Holy Lands Northern Fjords Pacific Coast Panama Canal South America & Amazon South Pacific & Tahiti Transoceanic Voyages World Cruises
• in i want to travel in
• Jan 2024 Feb 2024 Mar 2024 Apr 2024 May 2024 Jun 2024 Jul 2024 Aug 2024 Sep 2024 Oct 2024 Nov 2024 Dec 2024 Jan 2025 Feb 2025 Mar 2025 Apr 2025 May 2025 Jun 2025 Jul 2025 Aug 2025 Sep 2025 Oct 2025 Nov 2025 Dec 2025 Jan 2026 Feb 2026 Mar 2026 Apr 2026 May 2026 Jun 2026 Jul 2026 Aug 2026 Sep 2026 Oct 2026 Nov 2026 Dec 2026
• [] Cruises">Find a Cruise
• Dining Experiences

Culinary Discovery Tours™

• Culinary Center Classes

New Culinary Advisory Board

The next chapter in our epicurean evolution.

Our two Executive Culinary Directors, Chef Alexis Quaretti and Chef Eric Barale, have both been inducted into the prestigious echelons of Maîtres Cuisiniers de France, an exclusive association established in 1951 to support and promote French culinary arts around the world. They, alongside our Brand and Culinary Ambassador and Godmother to our newest ship, Vista, Giada de Laurentiis, and our esteemed Executive Culinary Advisor, Master Chef Jacques Pépin, are at the helm of our new Culinary Advisory Board, formed to reinforce our commitment to serving The Finest Cuisine at Sea®. Their combined expertise and passion chart a clear course for culinary evolution and adventure for Oceania Cruises. These founding members will be drawing on Oceania Cruises’ own culinary stars as well as inviting diverse chefs and artisans from around the world to join the Culinary Advisory Board to advise, create and delight as we develop the next chapter in our foodie story.

Culinary Masterpieces

It’s the finest at sea because we select only the best ingredients and the most talented chefs from around the globe. From Castilla-La Mancha saffron to French flour custom-milled to our specifications, our artisanal ingredients echo the dedication poured into every dish. In galleys evoking those in Michelin-starred restaurants, our gifted chefs create absolute culinary masterpieces. Come aboard and savor cuisine renowned as the finest at sea.

Alexis Quaretti

Executive culinary director.

Born in Fontainebleau, France, Alexis Quaretti began showing a particular interest in cooking from an early age when cooking with his grandmother. At the age of 16, he had developed his passion for food to such a level that he knew he had found his vocation. A graduate of the hotel school in Reunion Island, he started his career at the 1-Michelin-star Château de Marçay in Chinon, France, a member of the prestigious Relais & Châteaux Association. In 2001, Chef Alex then joined Alain Passard at the famous 3-Michelin-star restaurant L’Arpège. It was there where he not only discovered but also refined his knowledge and appreciation for vegetable-based cuisine. Thereafter, Chef Alex left for Vienna, near Lyon, to join Patrick Henriroux and his team at the 2-Michelin-star restaurant La Pyramide.

The year 2003 kickstarted his global career in London, where he joined forces with an internationally renowned chef at a Mediterranean restaurant. In 2004, he joined the Oceania Cruises team, and in 2008, he was promoted to Executive Chef at the young age of 27. In 2010, Chef Alex joined an Asian mogul to travel and cook between Saint-Tropez and Hong Kong before rejoining Oceania Cruises in 2012 as Executive Chef. Two years later in 2014, Chef Alex was promoted to Senior Executive Chef, overseeing a brigade of 140 chefs on board.

In 2017, Chef Alex pursued an opportunity to spread his culinary wings and expand his career knowledge and creativity, and he returned to Oceania Cruises as the line’s Director of Culinary Programs & Development in 2022. In 2024, he became our Executive Culinary Director alongside Eric Barale. Chef Alex oversees all aspects of culinary operations across the brand’s seven acclaimed ships and 12 restaurants and dining outlets, including the development, introduction, and implementation of new concepts to continually elevate the most awarded dining experiences at sea.

From the earliest days of his interest in cooking, his culinary philosophy and passion have been driven by his love and respect for a true “Cuisine du Marche,” where one respects nature, and with that, the changing seasons, ensuring the freshest and most flavorful ingredients are sourced and respectfully prepared. It’s this very same philosophy that has driven Oceania Cruises’ mantra for culinary excellence that is The Finest Cuisine at Sea® and drew Chef Alex back to lead the finest team of culinary professionals in the world.

During his leisure time, Chef Alex enjoys cooking for friends and family and making use of his “show kitchen” at home. He enjoys trail running, which he says, “is a great way to relieve some of the daily pressure and I get to see different landscapes while pushing my very own limits in nature.”

Eric Barale

Eric Barale was born in Toulouse in southwest France. In 1980, at just 16 years old, he began his studies at a culinary school in Toulouse where he earned his first culinary diploma after two years. Immediately after, he left for Paris and began working at the luxury Hotel Concorde La Fayette. Over the next 10 years, Chef Eric continued honing his skills by working in several luxury Relais & Châteaux hotels as well as famous restaurants in France, Monaco, Switzerland and Italy, most of which held coveted Michelin star ratings.

In 1990, Chef Eric began teaching culinary techniques to young French students and at the same time, he resumed his studies, obtaining a master's degree in culinary and various other certifications in new cooking technology like sous vide and food safety.

He left France in 1999 to bring his culinary skills to sea aboard a luxury cruise line where soon he was promoted to Executive Chef. In 2003, Chef Eric joined the Oceania Cruises team as Executive Chef for the launch of the cruise line’s first ship, Regatta, followed by the launch of Insignia a year later and then Nautica. He is incredibly proud and honored to have been part of this fantastic adventure.

In September 2005, he was promoted to Corporate Executive Chef, overseeing the entire culinary operation of Oceania Cruises and, in January 2009, was promoted to Culinary Director with the addition of Oceania Cruises’ sister company, Regent Seven Seas Cruises.

Chef Eric's passion for elevating and perfecting the finest cuisine is reflected in his commitment to continually source the best ingredients, the best method and the best technique to bring innovation to Oceania Cruises, which has garnered numerous awards for its exquisite cuisine.

He is a proud member of the association Maître Cuisiniers de France (Master Chefs of France), USA delegation, and was inducted into the prestigious program in 2010.

In 2024, Chef Eric became our Executive Culinary Director alongside Alexis Quaretti and oversees all culinary operations.

Jacques Pépin

Executive culinary advisor.

As Oceania Cruises’ Executive Culinary Advisor and founding father of our culinary philosophy, Master Chef Jacques Pépin has long inspired our award-winning culinary program, which is renowned for The Finest Cuisine at Sea®. Master Chef Pépin is an internationally renowned chef, author of more than 30 cookbooks, and host of 13 PBS television series. He has served as personal chef to three French heads of state, including Charles de Gaulle, and is also the recipient of countless awards, including the American Public Television’s Lifetime Achievement Award and La Légion d’Honneur, France’s highest civilian honor. In 2016, Master Chef Pépin and his closest family founded the Jacques Pépin Foundation to share Jacques’ passion for cooking and mastery of technique with economically disadvantaged individuals in order to encourage them to seek pathways of success through culinary professionalism. An American Masters film chronicling his life, Jacques Pépin: The Art of Craft, debuted on PBS in May of 2017.

Executive Chefs

Our distinguished chefs are culled from the world’s best restaurants, such as Four Seasons Hotel Milano and Relais & Châteaux, and have worked under culinary legends like Paul Bocuse and Alain Passard. These culinary maestros bring their high-caliber expertise to our galleys and are the true masters behind the magic of our cuisine. Every recipe has been proudly crafted by our chefs, and each dish is a study in culinary technique and tradition.

Heiko Baller

Senior executive chef.

Born in the Black Forest region of Germany, Chef Heiko Baller was destined to have a culinary career. His family ran a hotel where he helped in the kitchen after school from a young age. Chef Heiko graduated with a diploma in the culinary arts and began working in hotels in Switzerland, Austria, Egypt and Australia. As he worked to perfect his craft, he even cooked for royalty and celebrities. He joined his first cruise ship in 2000, and over the past two decades has had the opportunity to share his passion for food. One of Chef Heiko’s favorite events on board is the Chef’s Market Dinner, where he sources local ingredients to create a truly memorable culinary experience for guests. When not on board, he enjoys the outdoors and long-haul motorcycle adventures.

Executive Chef

Born in Renfew, Scotland, just outside of Glasgow, Executive Chef Colin Barr inherited his passion for cooking from his mother and grandmother. After earning a City & Guilds culinary degree, he began his career with Trusthouse Forte Hotels. Chef Colin continued to develop his skills working at several fine hotels and restaurants, during which time he received numerous awards. He was chef proprietor of OKO restaurants in Glasgow, which he opened with a friend – they were the first to open conveyor-belt sushi restaurants outside of London. He also served as a private caterer for celebrities and members of royalty. Chef Colin is proud to be working with the talented culinary team to serve you The Finest Cuisine at Sea®.

Frederic Camonin

Born in France, Executive Chef Frederic Camonin has been surrounded by cooking for as long as he can remember. Embracing his family’s experience as catering business owners, he attended a culinary school in Verdun. After graduating, Chef Frederic began to work in French restaurants and brasseries as well as for catering businesses. After seven years, he felt the sea calling and began working for cruise lines. Chef Frederic has now been traveling the world as a chef at sea for more than 20 years and is proud to be part of the Oceania Cruises family. He is very passionate about the innovative culinary vision that inspires The Finest Cuisine at Sea® and the many adventures that have yet to come.

Simon Hockley

Executive Chef Simon Hockley developed a love for the kitchen while in the Merchant Navy, which inspired him to enroll in a City & Guilds cookery course at Westminster College. Afterwards, he worked at a restaurant in the Dordogne region of France and several hotels in England including one in his hometown of Colchester, Essex. He continued to refine his skills as a head chef at various venues in between living in Suriname and a place he always dreamed of moving to, Valparaiso, Chile. His desire to return to the sea led him to the cruise industry, ultimately joining Oceania Cruises in 2014. Chef Simon prides himself on elevating the innovation of The Finest Cuisine at Sea® and ensuring our valued guests enjoy a superlative culinary experience.

Michal Antoni Jagielski

Born in Torun, Poland, Executive Chef Michal Antoni Jagielski had an early passion for cooking and attended the culinary academy in his hometown at age 15. He later joined Accor Hotels Group to hone his craft, eventually moving to England where he ran his own restaurant. After five years in England, Chef Michal began his adventure on cruise ships and once was part of a start-up team for one of the biggest ships in the world. He happily joined Oceania Cruises in 2016 and some of his favorite ports of call are in New Zealand. When Chef Michal is not on board creating The Finest Cuisine at Sea®, he loves spending time with his son and traveling in Asia.

Born in South Africa, Executive Chef Justin Nel developed a love and passion for food at a young age. It was while working in restaurants part-time on weekends that he realized he wanted to pursue a culinary career. He attended culinary school in Cape Town and began working at various hotels and restaurants in South Africa. After five years, Chef Justin combined his desire to travel with work and embarked on a culinary career at sea. He joined Oceania Cruises in 2010 as an Assistant Chef de Cuisine and over the past 12 years has worked his way up to Executive Chef. He is immensely passionate about the innovative culinary vision that inspires The Finest Cuisine at Sea® and the many adventures that have yet to come.

Raffaele Saia

Born in Ancona, Italy, Chef Raffaele Saia developed a love for cooking at his grandmother’s restaurant in his hometown. Recognizing his passion, he joined a culinary school and began working at a local hotel kitchen. After graduating, Chef Raffaele joined the culinary team at one of Ancona’s best restaurants, meeting several great Italian chefs during his tenure. In 2002, he moved to London to expand his culinary horizons in one of the great food cities of the world. There, Chef Raffaele professionally matured by working as Head Chef at several restaurants. In 2010, he combined his three loves – travel, cooking and the sea – when he joined Oceania Cruises. Since then, he has cooked on every ship, happily bringing you The Finest Cuisine at Sea®.

Mario Santoro

Born in Genoa, Italy to a Sicilian family, Executive Chef Mario Santoro followed in his father’s footsteps to study at the Culinary Institute in Sicily. After graduating, he refined his culinary talents by specializing in fish and meat, gaining valuable experience from working at several top restaurants. Chef Mario then decided to travel the world to gain skills and knowledge to further advance in his culinary career. He first worked in Germany and then later gained invaluable experience at a two-star Michelin restaurant in London, eventually becoming the owner of an Italian restaurant in England for nine years. With this breadth of expertise, Chef Mario joined the Oceania Cruises culinary team to bring you cuisine renowned as the finest at sea.

Ronald Smith

Born in Discovery Bay, Jamaica, Executive Chef Ronald Smith began his culinary arts apprenticeship upon graduating high school and soon after attended the Culinary Arts Institute of Jamaica. Chef Ronald later worked at several hotels in Jamaica and won multiple culinary arts carving competitions. He began his career at sea in 1999 and joined Oceania Cruises in 2004. Chef Ronald is very proud to a part of the Oceania Cruises family, which is filled with passion and creativity. He considers it a great milestone in his career to be able to work with the best chefs in the industry. During his vacations, Chef Ronald also coordinates culinary seminars and does lectures to motivate high school students interested in culinary careers.

The Culinary Center Team

Our Chef Instructors at The Culinary Center have a genuine passion for experiencing the world’s cultures through the lens of food and cooking – and for sharing it with you in destinations around the globe. Whether you spend a day at sea discovering the secrets of fish cookery or join one of our popular Culinary Discovery Tours™ ashore, our team at The Culinary Center is here to offer expert instruction while bringing the local culture to life.

Chef Kathryn Kelly

Executive chef & director of culinary enrichment.

Since joining Oceania Cruises in 2011, Chef Kathryn Kelly’s passion for adult learning has been the driving force behind The Culinary Center. While overseeing a faculty of dedicated Chef Instructors, she is the chief architect of more than 100 unique culinary classes as well as our popular Culinary Discovery Tours™, which are immersive chef-led excursions offered in more than 40 destinations worldwide.

In close collaboration with Oceania Cruises’ Executive Culinary Director, Master Chef Jacques Pépin, Chef Kelly ensures that the first hands-on cooking schools at sea balance enrichment and culinary technique with the joy of learning about the world through food and wine. There is not a corner of the globe that she has not explored – which is evident in the uncompromising authenticity of Chef Kelly’s culinary classes and Culinary Discovery Tours™.

Chef Kelly completed her doctoral studies in epidemiology at the Johns Hopkins Bloomberg School of Public Health and holds two master’s degrees in community medicine and biostatistics. After a fulfilling career in health care, she pursued her lifelong dream of becoming a chef, graduating with honors from The Culinary Institute of America in the fifth decade of her life. Chef Kelly resides on Amelia Island, Florida, and in Austin, Texas. She is an avid golfer and the proud grandmother of Kate, Luke and Jack – who spend cherished hours with their ”YaYa” grilling, cooking and baking for their grateful family.

Noelle Barille

Senior chef instructor.

An intrepid traveler, Chef Noelle Barille brings her extensive knowledge of world cuisines to The Culinary Center. As one of the founding chef faculty members of Oceania Cruises’ hands-on culinary program, she has left a discernible imprint on our popular cooking classes and Culinary Discovery Tours™. Her culinary perspective is informed by her extensive travels; whether trekking in Patagonia, on safari in Botswana, practicing yoga at an Umbrian spa, cooking for the homeless during the COVID-19 pandemic or foraging for morels in the Hudson Valley, she is constantly honing her exquisite teaching skills. As a graduate of The Culinary Institute of America, Chef Barille believes a healthy kitchen and clean ingredients promote a healthy life, and she imparts this vision in her classes. When she is not on board or traveling, Chef Barille calls Madison, Wisconsin, home.

Leah Caplan

Chef instructor.

A world traveler since age five, Chef Leah Caplan is passionate about connecting guests to their destinations through the international language of food and wine. With a deep understanding of the science of food, she was the culinary mastermind behind products ranging from DiGiorno pizza to Death’s Door Spirits and an early leader in the Slow Food and farm to-table movements. Chef Caplan has spent the past decade guiding world-class food programs at tech giants including Google and Amazon. She’s been featured in the media as an expert on local and sustainable food and wine. Her cuisine has garnered praise from The New York Times, Condé Nast Traveler and Southern Living. A graduate of The Culinary Institute of America, her excitement for learning has never waned. When not sailing the high seas, Chef Caplan can be found kayaking near her home on Puget Sound.

Karlis Celms

Currently residing between Seattle and Riga, Chef Karlis Celms is revered for his adventurous spirit, a genuine reverence for authenticity in any cuisine he teaches and his tireless commitment to his craft. Chef Celms came to Oceania Cruises as a Chef Instructor after dazzling guests on a Culinary Discovery Tour. He hosted a walk through the stunning farmers market in Riga followed by a hands-on cooking class in a neighboring restaurant. His approachable style charmed so many of our guests that Chef Kelly pursued him relentlessly to come teach on board. He joined the teaching faculty in 2015 and continues to enrich our program with his pursuit of the latest culinary trends amongst his generation of no-nonsense chefs. A charismatic and enthusiastic teacher, Chef Celms credits his family’s Swedish and Latvian roots as the genesis of his passion for quality ingredients and authentic, uncomplicated food.

Kellie Evans

Not many chefs can claim they hung up their dancing shoes to pursue a career in the culinary arts – but Chef Kellie Evans can. As an aspiring performer, she was living in New York City when she came upon the idea of marrying her love of entertainment and cooking. After graduating from the former French Culinary Institute, she launched a career in catering and eventually became the executive chef for television productions including “Sesame Street” and “30 Rock.” Her career took another interesting turn when she joined Saveur magazine as food editor. Crafting unique recipes and editing award-winning culinary articles instilled in Chef Evans a desire to experience global cuisine firsthand, which brought her to The Culinary Center as an engaging and inspiring Chef Instructor.

Stephanie Hersh

Currently residing between Florida and New Zealand, Chef Stephanie Hersh is a legend in the culinary world having served as Julia Child’s Executive Personal Assistant for 15 years. She boasts stellar culinary credentials of her own – she holds a master’s degree from Boston University’s prestigious Gastronomy program and is a graduate of The Culinary Institute of America in Hyde Park, New York. An engaging public speaker, Chef Hersh has traveled the world as a highly sought-after lecturer on gastronomy and food history. She is revered for her animated and heart-warming “fireside chats” on the decades she spent working alongside both Jacques Pépin and Julia Child. A passionate teacher and culinary instructor, we are thrilled that she has been a member of The Culinary Center faculty for the past five years.

Shannon Kinsella

We are delighted to welcome Chef Shannon Kinsella as a recent addition to The Culinary Center’s faculty. She credits her grandmother – a master baker – as her earliest inspiration. A graduate of Le Cordon Bleu, Chef Kinsella’s culinary perspective is informed by her extensive travels, most notably her love of Italian, French and Mexican cuisines. An accomplished food stylist and culinary writer, Chef Kinsella’s influence within the culinary industry is legendary. Her television work includes over 100 shows as Kitchen Director for Rick Bayless, and her 2016 cookbook on gluten-free baking remains a bestseller. When not on board, Chef Kinsella resides in the Chicago area where she volunteers for myriad organizations including the Girl Scouts. A talented singer, she can also be found on the risers singing in her church choir.

Linda Miller

Chef Linda Miller is a graduate of the Culinary Institute of America and hails from Washington, D.C. Her enthusiasm for teaching home cooks is evident in her background, from recipe testing for Cooks Illustrated to teaching adult culinary classes. While practicing law and before attending culinary school, Chef Miller was an avid home cook, often entertaining friends and family and experimenting with new recipes. Her calling has always been cooking and like others of our culinary faculty, she decided to trade her briefcase for a knife kit and chef toque mid-career. Chef Miller also spent several months in Asia, where she had the opportunity to study various Asian cuisines and work at the Singapore campus of the Culinary Institute of America. When not teaching on board, she can often be found in her local farmers’ markets planning delicious meals around what’s in season.

David Shalleck

Chef David Shalleck is known in the culinary world as “Mr. Mediterranean.” The multi-lingual Chef Shalleck is author of Mediterranean Summer, an enchanting memoir recounting his time as a young chef on board a private Italian sailing yacht. A summer season of glorious backdrops, colorful open-air markets, and cooking authentic meals for the VIP owners and their guests, Chef Shalleck’s book is a must-read for anyone who appreciates a glimpse of life below deck. He’s an inspired storyteller and gregarious instructor; guests love joining his classes and culinary tours. Chef Shalleck and his charming wife reside in an architectural gem overlooking the San Francisco Bay. His passion project for several years, the Shallecks’ home is a lovingly restored masterpiece with a stunning chef’s heritage garden where he entertains family and friends with healthy Mediterranean-inspired meals – and always perfectly paired wines.

John Stephano

A native of Philadelphia, Chef John Stephano recalls watching his mother and grandmother cook when he was young, which he credits as his earliest inspiration to spend his life in the kitchen. He built a lucrative career in finance before leaving that field to follow his passion for cooking. After graduating with honors from The Culinary Institute of America, he expanded his encyclopedic culinary knowledge as a specialty food importer bringing high-end ingredients to esteemed chefs and boutique retailers. Now a dynamic teacher, Chef Stephano believes that cooking unlocks sensory memories of childhood, travel and joyful times around the table, and he leads a kitchen classroom that becomes in itself a memorable culinary destination.

Culinary Experiences

The Grand Dining Room

An elegant setting.

The Grand Dining Room is a study in stateliness, a tribute to the spirit of Europe’s marquee five-star hotel restaurants that inspired its dignified yet convivial ambiance. Handsomely decorated in rich woods, designer tapestry fabrics and oversized armchairs, the expansive dining area exudes classic splendor. This signature dining experience has always offered a bevy of delicious Continental dishes, and now a fresh and new array of options brings you even more exciting choices, as well as an incredible spectrum of global flavors and an all new Executive Chef’s Tasting Menu. As variety is essential to your satisfaction, menus change daily with an expansive choice of at least 10 appetizers, soups and salads and 10 dinner entrées, along with healthy options such as Aquamar Vitality Cuisine, gourmet vegetarian selections and the most extensive array of plant-based dishes at sea.

Open for breakfast, lunch and dinner. No reservations required.

Specialty Restaurants

Fine dining.

Boldly claiming to serve cuisine renowned as the finest at sea might seem to be an overstatement. But we wouldn't make such an immodest assertion if not for the tremendous contribution of the legendary Master Chef Jacques Pépin. As our Executive Culinary Director, he inspires our chefs to perform feats of gastronomic wizardry. Memorable dining begins with open-seating, as it allows you to dine when you are ready and with whomever you choose.

Authentic Italian

Toscana means Tuscan, and just as Tuscan cuisine evolved from rich family traditions, many of our recipes originated with the mothers and grandmothers of our own Italian culinary staff. Presented on elegant, custom-designed Versace china, masterfully prepared dishes exemplify the essence of Tuscany and celebrate Italy’s culinary passion.

Perhaps the evening begins with the octopus carpaccio with Champagne vinaigrette or the artichoke and Parmesan cheese timbale with black truffle sauce. Classic dishes from other regions of Northern Italy are featured as well, such as the minestrone alla Genovese, lasagna alforno alla Bolognese and osso buco alla Milanese.

Open for dinner on board Regatta, Insignia, Nautica, Marina, Riviera & Vista. Reservations required.

A Classic Steakhouse

Polo Grill embodies all the elements of a classic steakhouse, expressing them with timeless reverence. Mindful of tradition, the decor features crisp, white linen tablecloths, dark wood furnishings and supple, high-back, burgundy leather chairs.

Each course stands as the very definition of time-honored favorites, most notably the beef dishes, all of which are certified Black Angus USDA Prime and dry aged to enhance tenderness and flavor. Succulent seafood dishes such as grilled swordfish and whole Maine lobster gratinée are also classics in their own right. The classic Caesar salad, too, is prepared according to tradition, tableside and with gusto.

Elegant American Traditions

When the fuel of classic American dishes meets the fire of culinary masters in a sophisticated setting reminiscent of a Napa or Sonoma tasting room, Ember is the glorious result. A celebration of influences from the world’s great chefs such as our own Executive Culinary Director, Jacques Pépin, Ember is heartland innovation in relentless pursuit of a Michelin star rating. Begin with the sweet heat of a blackened crab cake with fresh corn salsa and acidic roasted tomato sauce or dive into the salty delights of a roasted beetroot salad with tangy goat cheese, delicate shallots, seared green beans and toasted hazelnuts. Savor a succulent steak prepared to your liking, relishing the umami of a porcini-dusted bone-in ribeye with an unctuous foie gras-truffle demi-glace and the seasoned crunch of breadcrumb-crusted tomato Provençale. For dessert, a roasted apple tart with nutty notes served with Humphry Slocombe sweet summer corn ice cream is a novel nod to the evolving complexity of American farm-to-table cuisine.

Open for dinner on board Vista. Reservations required.

A Passion for French Cuisine

Exquisitely decorated with heirloom antiques, pickled wood furnishings and art from Jacques Pépin’s personal collection, Jacques was modeled after a Parisian bistro. Comfortable and eclectic, the ambiance is pure French, as is the cosmopolitan yet wonderfully embraceable cuisine.

Luscious aromas waft from the gleaming show rotisserie, where chicken, duck, pork, beef and veal roasts slowly turn. Each dish is a classic, ingeniously reinterpreted by Master Chef Pépin. Rotisserie-roasted chicken falls off the bone, bursting with flavor, while his sea bass fillet pairs exquisitely with beurre blanc.

Open for dinner on board Marina & Riviera. Reservations required.

Bold Asian Cuisine

With a nod to feng shui, Red Ginger radiates harmony and tranquility. The interior simply glows with ebony woods, a soothing waterfall wall and striking, modern Asian artworks. To complement the stunning decor, Red Ginger’s chefs have created contemporary interpretations of Asian classics.

Begin with a salad of spicy roast duck and watermelon with cashews, mint and Thai basil. Savor a Malaysian beef penaeng with coconut rice and paratha roti. Or try Thai vegetable curry with sweet potatoes, aubergine, mushrooms and basil in green curry sauce. In Red Ginger, the gustatory pleasures are as striking as the visual ones.

Open for dinner on board Marina, Riviera, Sirena & Vista. Reservations required.

Tuscan Steak

Inspired by polo grill & toscana.

Tuscan Steak, our signature specialty restaurant on board Sirena, exudes the warmth and Italian flair of Toscana while preserving the classic appeal of Polo Grill. Featuring glossy wood paneling with platinum and silver accents, the elegantly appointed interior of Tuscan Steak aptly reflects its modern take on the traditional steakhouse.

The innovative and diverse menu features the best of both worlds, so you can savor filet mignon and our signature Tuscan porterhouse cooked to perfection, along with rustic Italian favorites such as hand-rolled potato gnocchi. Seafood lovers will delight in savory dishes such as steamed whole Maine lobster and linguine cioppino.

Open for dinner on board Sirena. Reservations required.

Terrace Café

Informal dining.

Informal and carefree, the Terrace Café is wonderfully inviting any time of day. During breakfast, the room is infused with natural sunlight from the floor-to-ceiling windows, stimulating the appetite for the sumptuous selections.

Come lunch, the expansive menu of internationally inspired dishes changes entirely, complemented by flavorful roasted and rotisserie meats and the magic of the pizzeria’s oven. Dine inside or alfresco at one of the shaded teak tables on the terrace.

During the evenings, the cuisine takes on a more sophisticated flair, with lobster tails, chops and fresh fish prepared to order, and freshly made hand-cut sushi and sashimi. In addition, a diverse selection of bold and flavorful plant-based dishes are available at breakfast, lunch and dinner.

Waves Grill

Alfresco dining.

Sometimes, the ultimate luxury is casual dining on all-American favorites, a laid-back style Waves Grill epitomizes. Located in a spacious, shaded area steps from the swimming pool, Waves Grill offers an extensive and mouthwatering menu.

Watch the chefs grill gourmet burgers, succulent seafood and sandwiches to order in the open galley, accompanying them with sides like fresh salads, coleslaw and crispy, hand-cut fries. Then try a decadent dessert such as a homemade sorbet, a made-to-order hot fudge sundae or a thick, hand-dipped milkshake.

Raw Juice & Smoothie Bar The only cold-pressed Raw Juice & Smoothie Bar at sea serves up tasty raw juices, vegan smoothies and energy bowls at Waves Grill during breakfast on board Marina, Riviera & Vista.

Open for lunch and afternoon dining only. No reservations required. Raw juices and energy bowls available on board Marina, Riviera & Vista only.

Aquamar Kitchen

Wellness-inspired indulgence.

Aquamar Kitchen presents a decidedly fresh perspective on dining and the pursuit of wellness. Whether you are a dedicated flexitarian or a die-hard foodie, Aquamar Kitchen offers an abundance of indulgence with none of the guilt. At breakfast, the smoothies, cold-pressed juices and energy bowls shine, while at lunch the avocado toast selections and globally inspired salads and wraps are incredibly flavorful and satisfying. Heartier options include an Impossible™ burger, yellowfin tuna tacos and a crunchy chicken sandwich among several others. To reflect the wellness-inspired dishes, the beverage menu will feature a selection of premium, award-winning non-alcoholic wines, Pierre Zero from France as well as a refreshing collection of mocktails crafted with Lyre’s non-alcoholic spirits.

Open for breakfast and lunch on board Vista. No reservations required.

Afternoon Tea

Teatime is a celebratory daily event at four o’clock. As a classical string quartet plays softly, our staff presents bountiful four-tiered pastry carts filled with freshly made finger sandwiches, petits fours, scones and sinful desserts. Of course, a selection of traditional and artisanal teas is the centerpiece of this splendid afternoon pastime.

Daily at 4pm. No reservations required.

Specialty Coffee

This delightful coffee bar is a favorite stop for java lovers. Enjoy complimentary illy ® espressos, cappuccinos and lattes prepared by our master baristas, as well as the delicious pastries, finger sandwiches and homemade biscotti that draw so many to Baristas throughout the day.

Open daily until early evening. No reservations required.

La Reserve by Wine Spectator

Perfect pairings.

• The Odyssey
• La Cuisine Bourgeoise
• Dom Pérignon Experience

The most inspired achievements are born of legendary partnerships, and at Oceania Cruises we are proud of our brilliant union with Wine Spectator , the foremost magazine for wine connoisseurs, and our exceptional relationship with France’s premier Champagne house, Moët & Chandon. Along with these illustrious partners, we are pleased to present a variety of differing but equally extraordinary pairing dinners. Developed with Moët & Chandon’s Executive Chef Marco Fadiga, the six-course Dom Pérignon Experience is a spirited Champagne pairing dinner blending playful Dom Pérignon vintages and refreshing gastronomic surprises such as Sakura Tea “Geisha Flower” Ice Cream and Lemon Caviar. The seven-course La Cuisine Bourgeoise wine pairing dinner celebrates the rituals of the table and links masterfully curated wine selections with dishes such as Filet de Boeuf Rôti Richelieu, one of many recipes Oceania Cruises’ Master Chef and Executive Culinary Director Jacques Pépin has enjoyed since his childhood. Coupled with wine seminars and vintage tastings, La Reserve by Wine Spectator is an unabashedly glorious celebration of the pleasures of the palate.

The Dom Pérignon Experience

Champagne defines the most jubilant moments of our lives and in a magnificent stroke of brilliance, we have partnered with France’s esteemed Moët & Chandon to create the Dom Pérignon Experience at La Reserve by Wine Spectator , an exuberant six-course gustatory indulgence that pairs each course with a special Dom Pérignon vintage. Champagne is effortlessly matched with dishes which are thoughtfully crafted to bring out the nuances of the grapes and the ratio of the blend, playing off every aspect from subtle, effervescent nose to lively, satisfying finish. From Brittany Blue Lobster in Yellow Curry Broth with Coco Foam to Sashimi-Style Seared Wagyu Beef with Sautéed Arugula, Blood Orange-Soya Jus and Caviar Perlita, each beguiling bite is a celebration of the finer things in life. While the Dom Pérignon Experience is the perfect complement to any joyous occasion, it transcends even this lofty role. In true French spirit, it becomes the culinary manifestation of joie de vivre.

Open for dinner on board  Marina  &  Riviera  only. Reservations required. Wine or Champagne experience surcharge applies.

A Private Party

• Polo Grill Dinner
• Polo Grill Dessert
• Toscana Dinner
• Toscana Dessert
• Toscana Olive Oil

Host a private party for up to 10 privileged guests in our most exclusive onboard dining venue, Privée. Witness culinary magic presented on a custom-built table designed by the famed Dakota Jackson and illuminated by a golden Venini chandelier. The exquisite setting is adorned with Baroque millwork and Ferrari-red carpeting. The cuisine is equally superb. Choose from several different gourmet menus to create a decadent and unforgettable occasion. Within the sanctum of Privée, dining engages all of the senses, leaving you and your guests immensely fulfilled.

Available on board Marina & Riviera only.  Reservations required. A room reservation surcharge applies. 

Wine Pairing Experiences

Food, wine & joie de vivre.

Is there really any substitute for great food, wine and laughter? Across our small and luxurious ships, our wine pairing experiences offer the perfect blend of exactly that. Indulgent, fun and memorable, each has been designed to entice both connoisseurs and novices. The experiences focus on menus featuring delectable dishes paired with premium, and often rare, wines curated by our talented chefs and sommeliers. There are an array of inspired pairing experiences to choose from, such as sommelier-led pairing lunches, a one-of-a-kind six-course Champagne dinner and more. Each wine pairing experience invites good company and great conversation, leaving you with memories worth savoring. More than anything else, these experiences are tableside joie de vivre

Immersive Mixology Experiences

When you join us aboard Vista, enjoying a drink will be an experience unto itself – from the beauty of watching a skilled bartender smoke an Old Fashioned to the tableside preparation of a Manhattan. Our new onboard bar program has been designed to mirror the elevated quality and innovation The Finest Cuisine at Sea has come to represent. The latest cocktail-crafting trends and techniques have inspired an array of experiences, drinks and beverage offerings such cocktails topped by flavored smoke bubbles, Negronis aged in wooden barrels, delightfully entertaining rum mixology experiences, the ultimate in wine pairings, unique specialty beverage cart experiences and more.

Mediterranean

Culinary discovery tours.

From discovering nonna’s secret to homemade pasta in Portofino to sampling sun-ripened produce fresh from the fields of Provence, immerse yourself in the enchanting Mediterranean through the lens of local cuisine. Tour local markets, enjoy wine-tasting at world-renowned vineyards and sample the best of the local cuisine accompanied by local chefs and culinary experts. Come aboard and taste the true flavors of the Mediterranean with us.

Argostoli, Greece

Foraging tour & greek cooking class.

Join your Culinary Center chef for a walking and foraging tour through the charming town of Argostoli. Stop by the local produce market and purchase fresh tomatoes to make the traditional Dakos of Greece – a traditional shepherds’ dish in which grated tomatoes are placed on barley rusks and topped with feta cheese and extra virgin olive oil. Visit local bakeries to purchase breads and confections, and enjoy a sampling of Greek mezze at a seaside taverna that you will later replicate back on board at The Culinary Center.

Barcelona, Spain

Chef's gastronomy tour & tapas lunch.

Bilbao, Spain

Chef's gastronomy tour & tapas cooking class.

Cádiz, Spain

Chef's tour of cádiz market and tapas lunch.

Catania, Sicily

Chef market tour & cannoli lunch.

Corfu, Greece

Market-to-tablet chef tour & cooking class.

Venice, Italy

Venetian master cooking class & market.

Take a water taxi for a picturesque cruise along the canals of Venice to the centuries-old Rialto Market. Browse countless stalls filled with fresh produce and seafood such as blood oranges, baby octopus and soft-shelled crab. At a Venetian master chef’s private villa, enjoy a cooking demonstration of iconic dishes prepared with traditional ingredients. Afterward, savor a sumptuous and authentic luncheon in this quintessential Venetian home. For dessert, stop for fresh gelato during your stroll back to the ship.

Malaga, Spain

Ataranza market, tapas & spanish wines.

Marseille, France

Michelin chef reine sammut & aix market.

Immerse yourself in the cuisine of Provence in this chef-centered tour designed for food and wine enthusiasts. Travel to a colorful market in Aix-en-Provence with your chef where you will discover unique and seasonal products as locals do their daily shopping. Then travel to the cookery school of Reine Sammut, one of the few Michelin starred female chefs in France. Enjoy a cooking demonstration with Chef Sammut and lunch at the charming Auberge La Fenière before returning to the ship for a special tasting of local specialties, including the unforgettable Provence rosé.

Northern Europe

Whether you’re uncovering the vibrant Nordic culinary scene in Helsinki or sampling Latvian specialties at Riga Central Market, you’ll be surprised and delighted by the innovative and diverse culinary landscape of the Baltic, Scandinavia and Northern Europe. Explore traditional markets, learn about local farm-to-table cooking and savor the bounty of this thriving region. Come aboard and taste the true flavors of the Northern Europe with us.

Cork (Cobh), Ireland

Ballymaloe cooking school.

Join your Culinary Center chef and enjoy the day at one of the top culinary destinations of Ireland – Ballymaloe, a country estate converted into a world-renowned cooking school for professionals and amateurs. Situated in the heart of a sprawling 100-acre organic farm, tour the unique and often photographed culinary and herb gardens, wander about the free-range poultry farm and watch an enlightening cooking demonstration at Ballymaloe House. Top off the experience with a food tasting during which you are certain to notice the vibrant flavors of organic ingredients.

Helsinki, Finland

Chef market tour & nordic cooking class.

Gain insight into the cuisine of Helsinki by touring the unique and historic local kauppahallo (covered market) and kauppatori (open market) where you will find cured moose meats, reindeer sausage, cured fish and the savory Lapland cheeses, along with fresh seasonal berries and vegetables. After browsing the markets and gathering the ingredients for your private cooking class, depart on a relaxing panoramic tour of Helsinki. Back on board, learn techniques for preparing gravlax – the cornerstone of Nordic cuisine – along with other delicacies. You will also partake in a festive tasting of Finlandia vodka.

Koper, SLovenia

Chef tour: trending culinary scene.

Designed for the intrepid gourmand, this tour invites you to uncover why Slovenia is emerging as a premier culinary destination. Tour the revered Fonda fish farm in Piran Bay with your Culinary Center chef and meet the family who created the gold standard in aquaculture. Sample Fonda branzino accompanied by local wine before traveling to a picturesque hillside restaurant with beautiful views of the Slovenian countryside and sea. Learn about Slovenia’s artisanal olive oil and salt from experts, and enjoy a delicious tasting lunch of regional dishes paired perfectly with local wines.

Riga, Latvia

Chef's market tour & latvian cooking lesson.

Discover Europe’s largest market and bazaar, Riga Central Market, with a local Latvian chef and your Culinary Center chef. Taste local specialties, shop for ingredients for your Latvian cooking class, and take in the unique atmosphere and architecture of this bustling UNESCO World Heritage site. Enjoy a panoramic tour of the city of charming Riga as you travel to and from the market. Back on board at The Culinary Center, experience true farm-to-table cooking as you prepare fresh and seasonal dishes, and later enjoy a delicious lunch paired with artisanal Latvian beers.

Tallinn, Stonia

Fish workshop & tallinn's old town.

Accompanied by your Culinary Center chef, visit a restored Estonian fishing village for a culinary workshop on fish and fish cookery from a local fish expert. Then travel Tallinn’s upper Old Town for a short guided tour that includes a photo stop, offering a panoramic view of this enchanting old city. At a local restaurant, sample traditional Estonian cake and try Vana Tallinn, the famous liqueur of the area, along with honey beer. Afterward, explore Old Town even further on your own, perhaps enjoying the local shops or the nearby fragrant flower market.

Freshly caught stone crabs and conch, exotic tropical fruit, aromatic spices and herbs – there’s something magical about the cuisine of the tropics. Our immersive, chef-led tours take you to colorful market stalls, into the fields of biodynamic island farms, inside beachfront restaurants, behind the scenes at cacao factories, into the kitchen with local chefs and much more. Come aboard and taste the true flavors of the Caribbean with us.

Castries, St. Lucia

Spices cooking studio.

Discover the subtleties of authentic St. Lucian cuisine during a hands-on cooking class using fresh and seasonal ingredients. As you learn how to prepare several traditional St. Lucian dishes, perhaps including the national dish of green fig and salt fish salad, gain insight on the cuisine’s Creole, French and West Indies influences. Savor your lunch alfresco with beautiful views of the sea before visiting the famous open-air Castries Market where many of the local ingredients can be found.

Cozumel, Mexico

Chef market tour & mayan cooking class.

Fascinating for the true culinary explorer, this tour invites you to search for exotic Yucatecan fruits and vegetables such as chayote squash, pitahaya cactus and saramuyo at the local market and taste flavorful regional specialties, all accompanied by a local master chef. Your immersion into Yucatecan cuisine and Mayan chocolate continues back on board with a delicious lunch of traditional dishes and hands-on cooking class during which our local chef will share secrets of revered recipes that have survived thousands of years.

South America

The food and wine of South America  is nothing short of a palate explosion. Rich in heritage, big on flavor and all about the dining experience, it’s certainly cuisine worth traveling for. Take part in a traditional Uruguayan barbecue, learn the art of perfect grilling, tour boutique vineyards, sample savory Argentine specialties, get a chef’s look at the local markets and more. Come aboard and taste the true flavors of South America.

Roatan, Honduras

Honduran farm & ocean-to-table experience.

An authentic and eco-friendly culinary experience, this tour immerses you in Roatan’s unique gastronomic scene, marked by a fusion of rich influences from Africa, Spain and Central America. Visit the Blue Harbor Tropical Arboretum for insider access to the indigenous gardens and hydroponic greenhouse, plus learn all about seasonal exotic fruit such as nispero and coco plum and the harvesting of local cashews. Back on board at The Culinary Center, partake in a cooking class with a well-known local chef to master a few special recipes featuring the famed Roatan pink shrimp, and enjoy an island-fresh lunch and dessert cocktail.

The Culinary Center

Our Chef Instructors at The Culinary Center have a genuine passion for experiencing the world’s cultures through the lens of food and cooking – and for sharing it with you in destinations around the globe. Whether you spend a day at sea discovering the secrets of fish cookery or join one of our popular Culinary Discovery Tours™ ashore, our team at The Culinary Center is here to offer expert instruction while bringing the local culture to life.

Sample Culinary Center Classes

In order to truly master a new skill, you have to get your hands a little dirty. Oceania Cruises invites you to do just that at The Culinary Center, the first hands-on cooking school at sea on Marina & Riviera. Under the tutelage of master chefs, you can participate in a wide variety of cooking classes in which you actually prepare the recipes yourself in our state-of-the-art culinary center. Spend a delightful day at sea learning how to make fresh pasta, discovering all about the fundamentals of French cooking or immersing yourself in one of the many other popular cooking classes.

ANCIENT CUISINES

Based on the travels of Executive Chef Kelly in Morocco and Turkey, this class explores the trending culinary traditions and recipes of two ancient and revered cuisines. Learn the basics of tagine cookery and gain an appreciation for how the foods of these two great countries have influenced modern world gastronomy. Learn how to make nut milks and preserved lemons – prized in the Arab region and around the world. These cuisines are favorites amongst our chefs, and the recipes are beyond delicious.

IF IT SWIMS…

As we all balance our diets for diversity, fish is one protein that consistently intimidates even the most experienced of home cooks. In this popular technique-driven class, you’ll master the basics of fish cookery: searing, baking, shallow poaching, deep poaching and curing. When you finish this class, you will know how to purchase and store fish and how to prepare it in a diverse number of ways. This class also shares the passion and practices in the worldwide chef community for sustainable fishing and responsible aquaculture.

In The Kitchen with Jacques

Help us celebrate the glorious career of our Executive Culinary Director, Jacques Pépin. Regarded in the chef community as the master of technique, Jacques has demonstrated a lifelong passion for culinary technique that inspired this class. Brush up on your knife skills and master the emulsion – the secret to perfect salad dressings. Prepare a collection of delicious dishes while practicing the basic techniques that chefs have learned from Jacques over the past six decades.

Greek Tonight

Greek cuisine is so popular with our faculty that we asked them to nominate their favorite recipes from our top destinations in Greece: Santorini, Rhodes, Crete, Corfu and Athens. Travel with us across Greece and learn the secrets for perfect grilling, warming spices, preparing seasonal vegetables and using the key ingredient – extra virgin olive oil. If you are a fan of healthy food with lots of flavor, this class is a must for your culinary bucket list.

Most Requested Red Ginger

Our famed restaurant Red Ginger is the inspiration for our class devoted to Asian cuisine. In this class you will explore two diverse cuisines: Chinese and Thai. You will master classic Asian ingredients as well as fundamental cooking techniques such as knife skills, mise en place and high-heat cooking. You also will learn how to work with rice paper and pad Thai noodles.

PUCKER UP: LOVE AND LEMONS

As a favorite ingredient of most chefs, lemons bring zest and flavor to whatever dish they adorn. Celebrate the diversity and splendor of the lemon from the Amalfi Coast of Italy and throughout the Mediterranean. Master the art of the famed northern Italian risotto, prepare a Roman-inspired lemon chicken scaloppine and make limoncello from scratch. You also will enjoy one of our most requested desserts – drunken limoncello cakes.

RETHINK THE CRÊPE

While most people may think of the crêpe as French cuisine, this little envelope of love is popular everywhere and enjoyed in many variations the world over. From authentic buckwheat galettes to sweet crêpes Suzette, the recipes in this class will renew your passion for crêpes and their luscious fillings and toppings. Sweet, savory and everything in between – prepare to be amazed by the world of crêpes.

THE NORDIC KITCHEN

Delight in the delectable cuisine of Scandinavia and Northern Europe as you take a culinary voyage around the Baltic, discovering the secrets of delicacies from both land and sea. Savor regional specialties such as Estonian fish soup, Nordic salmon rillettes, gravlax cured in the traditional Scandinavian spirit and hearty meatballs with a Swedish flair.

THE SICILIAN KITCHEN

Enhanced over the centuries by Greek, Italian, Arab, French and Spanish culinary influences, Sicilian cuisine exemplifies the inventive use of local and seasonal ingredients. Join in a celebration of pasta, fish and rice dishes from the home kitchens of our Sicilian faculty. You also will learn what makes Sicilian olive oil and wines so popular.

VIVA ESPAÑA

In recent years Spanish cuisine has transformed the culinary world. While the modernist gastronomy movement was being born in Catalonia, a resurgence of traditional tapas and pintxos swept through Spain beginning in San Sebastián. From paella to patatas bravas, this class celebrates the rich history of Spanish cuisine as well as the modern dishes that have evolved from this flavorful mosaic.

• 855-OCEANIA (855-623-2642) or your travel advisor
• Sign Up for Special Offers
• Chat With Us
• Frequently Asked Questions

By clicking "Submit", I agree to the Terms and Conditions

• Connect with Us
• Like us on Facebook
• Follow us on Twitter

Cruise Ship Chef & Cooking Careers

If you have a passion for cooking the most delicious meals, and for travel and adventure, perhaps applying for cruise ship chef jobs is exactly what you need. Perhaps you are looking for a fresh start, or perhaps you need to gain some experience. When you are deciding to hop aboard a cruise ship as an executive chef, sous chef, galley chef, food and beverage manager, or as part of the kitchen staff, you will be glad to know that there are so many positions open and hundreds of cruise liners to apply to for cruise ship employment.

Overview of Cruise Ship Chef Jobs

As a chef working in any restaurant or hotel you have to master the art of preparing menus, preparing the meals, organizing the ingredients and stock, and cooking the meals. Everything that you would normally do in a top restaurant or hotel, you will also do on a cruise liner, whether you work inside the cruise ship restaurants, or in the galley cooking for the crew members. You can apply easily and find many interesting cruise liners to choose from when you become a member!

There are a large number of chefs and positions that will be needed on a cruise liner. The main ones are:

• Cruise ship executive chef
• Cruise ship sous chef
• Cruise ship pastry chef
• Cruise ship kitchen staff
• Cruise ship food and beverage manager
• Cruise ship galley chef
• Cruise ship baker
• Cruise ship chef de partie

For most of these chef jobs you will need to have a degree or qualification from a cooking school, usually with a few years of experience working in a restaurant or hotel of high standards. If you want to learn more about the kitchen and being a chef, but you have no qualifications or experience, you can apply for a cruise ship kitchen staff position. Here, you will wash and clean dishes, keep the kitchen hygienic, keep the chef's stations cleaned and stocked before shifts, help with the food preparation including the cutting and peeling.

Tips for Traveling and Working as a Cruise Ship Chef

Working away from home for lengthy periods of time can be tough, but as a cruise ship chef you will be pretty busy in the galley or restaurants on board for all the meals of the day. You will work in shifts and usually get a day off per week which you can spend on land excursions at whichever ports are on the cruise liner itinerary, or you can enjoy the many facilities on board the cruise ship. Learn more about working on a cruise ship and travelling all over the world when you join as a member.

Details of Cruise Liner Chef Jobs

Cruise Ship Executive Chef: The executive chef on a cruise liner is responsible for the administration aspects and cooking of all the meals. The executive chef is the person in charge of the kitchen and all the other chefs and kitchen staff.

Cruise Ship Sous Chef: The sous chef is the second in command of the kitchen and will work closely with the executive chef. The sous chef will make sure that all the food going out to the guests is of the best standard, and also prepare food as delegated by the executive chef.

Cruise Ship Chef de Partie: The chef de partie is in charge of preparing the gourmet cuisine and sauces. This is a specialty position and requires creativity and expert knowledge on international cuisine.

Cruise Ship Baker: The baker supervisor must make all of the bread and other baked goods that are required by the restaurants, galley, and shops for the duration of the journey. The baker will also need to keep an accurate record of all the ingredients and stock needed and used.

Cruise Ship Food and Beverage Manager: This position is one of the most important on the ship. The food and beverage manager is responsible for all of the areas that deal with food and beverage, and will manage the stocks, budgets, standards, health and hygiene and more.

Cruise Ship Pastry Chef: The pastry chef is responsible for preparing and making all of the pastries and desserts on board the ship for the guests and crew, as well as for the various gift shops.

You can learn much more when you become a member and find tons of jobs on our job board. You can choose the specific cruise liners that you want to travel on, specific destinations you want to travel to and the type of chef jobs that most interest you. Join today to access the best cruise liner chef jobs!

• Search Thousands of Jobs
• Cruise Industry Career Tips and Proven Strategies to Get Hired!
• Create a Personal Profile
• Use our Advanced Job Search
• Accounting - Finance (233)
• Activities - Fitness (51)
• Administration - Clerical (54)
• Administration - Management (8)
• Advertising - Marketing - PR (121)
• Casino (13)
• Cruise Line - General (651)
• Culinary - Chef - Cook (1,118)
• Deck & Engine (8)
• Engineering (397)
• Entertainment (22)
• Food & Beverage - Restaurant (536)
• Front Desk - Concierge (1)
• Guest Services (147)
• Housekeeping (29)
• HR - Payroll - Training (115)
• IT - Internet (20)
• Landscaping - Grounds (6)
• Mechanic - Maintenance (341)
• Other (243)
• Procurement - Purchasing (28)
• Resort - General (274)
• Retail - Merchandising (24)
• Sales - Reservations (34)
• Salon - Spa (257)
• Security - Surveillance (81)
• Shore Excursion (2)
• Travel - Tourism (23)

• All Dining Options

The Chef's Table

AVAILABLE ON:

• All Ships Current Element Number 1 of 1

COMING SOON TO:

• Carnival Firenze Current Element Number 1 of 1

* Coming Soon

Treat your taste buds to the experience of a lifetime, culminating in a sumptuous multicourse dinner hosted by the Master Executive Chef. Your VIP experience starts with a champagne toast and hors d’oeuvres for a select group of 12-16, followed by a tour to see the galley in operation. The evening concludes with a mind-blowing full-service dinner of amazing appetizers, entrées and desserts not found on our regular dining menus.

Tip: Reserve early because this once-in-a-lifetime experience has limited seating. Reservations can be made online after booking your cruise.

The Details:

If you like this, you'll love these....

• Environment
• Real Estate
• Beer & Wine

Cocktails & Spirits

Openings & closings.

• Restaurant Guide
• Restaurant Reviews
• Top 100 Bars
• Top 100 Restaurants
• Concert Calendar
• Local Music
• Music Festivals
• New Times Pizza Week
• New Times Out to Brunch
• New Times Tacolandia
• Vote Now: Best of 2024 Readers' Choice Poll
• Arts & Entertainment
• Eat & Drink
• Shopping & Services
• Sports & Recreation
• Readers' Choice
• Best of Miami Party
• Classifieds
• Advertise with Us
• Flipbook Archive
• Newsletters
• Promotions & Free Stuff
• Where To Find Miami New Times In Print
• Sign Up/Sign In

Savor at Sea: Culinary-Themed Cruise Taps Celebrity Talent

Newsletter Sign Up

Enter your name, zip code, and email, sign up for our newsletters.

Food & Drink News

New coral gables publix approved despite community pushback.

By Nicole Lopez-Alvar

Coyo Taco Brings Back Choco Taco for 4/20

By Rachel Costa

Oceanfront Rooftop Bar Nubé Opens on Fort Lauderdale Beach

25 Miami Restaurants Recognized for Exceptional Wine Lists

By Cindy Ferreiro

• View This Week's Print Issue
• Food & Drink
• Arts & Culture
• Things To Do
• New Times Events
• Advertise With Us
• Privacy Policy
• Terms of Use
• Voice Media Group
• Dallas Observer
• Denver Westword
• New Times Broward-Palm Beach
• Phoenix New Times
• V Audience Labs
• V Digital Services

Chefs Making Waves Cruise – Miami, FL

March 25 - March 29

Prepare to indulge in an exceptional array of culinary excellence with Chefs Making Waves’ remarkable lineup up of award winning chefs and renowned culinary personalities who constantly reshape the American food scene. We will be joined by Michael Symon, Robert Irvine, Aarón Sánchez, Andrew Zimmern, Marcus Samuelsson, Scott Conant, Anne Burrell, Buddy Valastro, Marc Murphy, and Maneet Chauhan.

NIGHTLY CURATED DINNERS BY RENOWNED CELEBRITY CHEFS

Savor the delights of four meticulously designed sit-down dinners, personally curated by our talented chefs, and enjoy the luxurious ambiance of our beautiful dining rooms each evening.

YOUR CULINARY ITINERARY

Between interactive cooking demos with your favorite chefs, in-depth masterclasses, culinary panels, and so much more, there isn’t a dull moment on the ship!

AN ALL-INCLUSIVE VACATION

In addition to your nightly curated dinners enjoy unlimited top shelf drinks with the included premium plus beverage package. Along with the beverage package check out the other amenities the Norwegian Pearl offers.

4-NIGHT ROUND TRIP VOYAGE

Cruise from Miami to the stunning ports of Great Stirrup Cay and Nassau, Bahamas, on Norwegian Pearl all while learning from your favorite chefs and experiencing meals you’ll remember forever!

• Google Calendar
• Outlook 365
• Outlook Live

Share This!

Event navigation.

• Meet & Greet Bottle Signing with Celebrity Chef Robert Irvine – Fort Hamilton, NY
• Meet & Greet Bottle Signing with Celebrity Chef Robert Irvine – Delray Beach, FL

Subscribe to the Newsletter

© 2024 – robert irvine/r mission inc. | all rights reserved, privacy overview.

Previewing: Promo Dashboard Campaigns

• Favorites & Watchlist Find a Cruise Cruise Deals Cruise Ships Destinations Manage My Cruise​ FAQ Perfect Day at CocoCay Weekend Cruises Crown & Anchor Society Cruising Guides Gift Cards Contact Us Royal Caribbean Group
• Back to Main Menu
• Search Cruises " id="rciHeaderSideNavSubmenu-2-1" class="headerSidenav__link" href="/cruises" target="_self"> Search Cruises
• Cruise Deals
• Weekend Cruises
• Last Minute Cruises
• Family Cruises​
• 2024-2025 Cruises
• All Cruise Ships " id="rciHeaderSideNavSubmenu-4-1" class="headerSidenav__link" href="/cruise-ships" target="_self"> All Cruise Ships
• Cruise Dining
• Onboard Activities
• Cruise Rooms
• The Cruise Experience
• All Cruise Destinations " id="rciHeaderSideNavSubmenu-5-1" class="headerSidenav__link" href="/cruise-destinations" target="_self"> All Cruise Destinations
• Cruise Ports
• Shore Excursions
• Perfect Day at CocoCay
• Caribbean Cruises
• Bahamas Cruises​
• Alaska Cruises
• European Cruises​
• Mediterranean Cruises​
• Cruise Planner
• Book a Flight
• Book a Hotel
• Check-In for My Cruise
• Required Travel Documents
• Make a Payment
• Redeem Cruise Credit
• Update Guest Information
• Beverage Packages​
• Dining Packages​
• Shore Excursions​
• Transportation
• Royal Gifts
• All FAQs " id="rciHeaderSideNavSubmenu-7-1" class="headerSidenav__link" href="/faq" target="_self"> All FAQs
• Boarding Requirements
• Future Cruise Credit​
• Travel Documents​
• Check-in​ & Boarding Pass
• Transportation​
• Perfect Day at CocoCay​
• Post-Cruise Inquiries
• Royal Caribbean
• Celebrity Cruises

Chef's Table

{{dresscode }}

Restrictions

{{experience.ageRestriction}}

{{experience.heightRestriction}}

{{experience.weightRestriction}}

{{experience.ageRange}}

How to reserve

{{experience.howToReserve}}

How to purchase

{{experience.howToPurchase}}

{{info.title}}

{{info.body}}

My Personas

Code: ∅.

• Get the Job
• Resumes and CVs
• Applications
• Cover Letters
• Professional References

Professional Licenses and Exams

• Get a Promotion
• Negotiation
• Professional Ethics
• Professionalism
• Dealing with Coworkers
• Dealing with Bosses

Communication Skills

Managing the office, disabilities, harassment and discrimination, unemployment.

• Career Paths
• Compare Careers
• Switching Careers
• Training and Certifications
• Start a Company
• Internships and Apprenticeships
• Entry Level Jobs
• College Degrees

Growth Trends for Related Jobs

How to become a chef on a cruise ship.

Cruise ship lines look for chefs who have culinary degrees, practical experience and the flexibility to spend weeks or months away from home. Although each line has its own hiring process for chefs, several common factors play a role in the hiring process.

Culinary Education

Cruise lines set high standards for chefs and usually require a degree from an accredited culinary school. Cruise ship managers look for candidates who have a comprehensive education that includes everything from knife skills to whipping up sauces to creating pastries. In addition to basic kitchen skills, a culinary arts program that includes coursework in kitchen management, accounting practices and inventory management provide skills that can be helpful when working in a ship’s galley. Your school’s placement office can help prepare you for your interview, and placement staff may even learn about cooking opportunities on cruise ships before they’re announced to the public. Services are usually offered to current students and graduates.

Typical Positions

Cruise ships offer numerous dining rooms, buffets, and fast food and specialty restaurants, and they need a large number of chefs and cooks to adequately staff these facilities. Typical positions include executive chefs; executive sous chefs; sous chefs; first, second and third cooks; crew cooks; bakers, pastry chefs and trainees. The Franco Lania website notes that ship galleys are similar to hotel kitchens and feature hot and cold sections. If you accept a job in the hot section, you will cook grilled foods, fish, soups, pastas, vegetables, meats and side dishes. Chefs who work on the cold side of the galley are in charge of baking and pastries, salads, ice carvings and cold food items. They also prepare foods for buffets.

Practical Experience and Personal Considerations

Experience in a restaurant -- preferably a high-volume facility -- is required for chef positions. This requirement varies depending on the job, although three to five years of experience is generally preferred. In addition to cooking experience, the position may require previous experience supervising staff or computer skills. Chefs must be in good physical condition and must pass a physical examination and drug test before being hired. If you have trouble maintaining your balance, have a health condition that requires constant monitoring or are prone to seasickness, working on a moving cruise ship might not be a good idea.

How to Find a Job

You can apply for restaurant positions on each cruise line's website. Check websites frequently, as needs can change quickly. Although cruise lines recruit directly, Franco Lania notes that you might have better luck if you work with an agency that recruits chefs for cruise lines; they also advise that reputable agencies never charge applicants for recruiting services. During an interview, explain how your education and experience qualify you for a job on a cruise ship. For example, if you’ve worked in the kitchen of a hotel that hosted banquets or conferences, mention that you have experience creating menus and cooking for large groups.

Related Articles

The average salary of a cruise line chef →.

Restaurant Steward Job Description →

Pastry Chef Job Description →

Pay & Work Conditions for Pastry Chefs →

What Education Do I Need to Become a Pastry Chef? →

The Job Description of a Chef →

• Franco Lania: Cooking at Sea! – Employment of Cruise Line Chefs
• Carnival: Food and Beverage
• Cruise Ship Jobs: Culinary Jobs on Cruise Ships

Working at a humane society allowed Jill Leviticus to combine her business management experience with her love of animals. Leviticus has a journalism degree from Lock Haven University, has written for Nonprofit Management Report, Volunteer Management Report and Healthy Pet, and has worked in the healthcare field.

jacoblund/iStock/GettyImages

• Job Descriptions
• Law Enforcement Job Descriptions
• Administrative Job Descriptions
• Healthcare Job Descriptions
• Sales Job Descriptions
• Fashion Job Descriptions
• Education Job Descriptions
• Salary Insights
• Journalism Salaries
• Healthcare Salaries
• Military Salaries
• Engineering Salaries
• Teaching Salaries
• Accessibility
• Privacy Notice
• Cookie Notice
• Copyright Policy
• Contact Us
• Find a Job
• Manage Preferences
• California Notice of Collection
• Terms of Use

• Press Releases
• Executive Bios
• Infographics
• Celebrity Apex
• Celebrity Ascent
• Celebrity Beyond
• Celebrity Constellation
• Celebrity Eclipse
• Celebrity Edge
• Celebrity Equinox
• Celebrity Flora
• Celebrity Infinity
• Celebrity Millennium
• Celebrity Reflection
• Celebrity Silhouette
• Celebrity Solstice
• Celebrity Summit
• Celebrity Xcel
• Celebrity Xpedition
• Celebrity Xploration
• Meet Our CEO
• Press Requests

Login to access downloadable video and image content (for Accredited Press Only)

'Top Chef: The Cruise' Adds New Chef'testants And Announces First Onboard Activities

The recently announced "Top Chef: The Cruise" is gaining momentum with the addition of four new chef'testants to an already impressive roster of Top Chef Alums.  "Top Chef All Stars" winner Richard Blais, "Top Chef Just Desserts" season one winner Yigit Pura, "Top Chef: Texas" winner Paul Qui, and "Fan Favorite" winner Fabio Viviani join hosts Tom Colicchio and Gail Simmons, along with 11 previously announced Alums, on this first-ever culinary journey setting sail April 11, 2013 from Miami, Florida.  For sneak peek of the cruise visit: http://www.bravotv.com/top-chef/season-9/videos/all-chefs-on-deck   During the voyage, guests will have a chance to participate in interactive events and onboard activities.   Guests will have the ultimate "Top Chef" experience with behind-the-scenes kitchen tours, and a chance to experience what it's like to be on the hit competition series by watching and participating in live "Quickfire" challenges.  Fans will also have the chance to ask their burning questions to the judges, Masters and chef'testants, who will participate in a Q&A session.  Additionally, DJ and Top Chef Master, Hubert Keller will host an evening dance party, and passengers can put their taste buds to the test with an exclusive "Dining in the Dark" experience that will surely enlighten the senses.    Last month, Bravo Media, Celebrity Cruises, Magical Elves and Rose Tours announced the inaugural launch of "Top Chef: The Cruise" aboard the modern, luxurious Celebrity Constellation .  Taking place from April 11-15, 2013, the one-of-a-kind culinary vacation experience invites fans of the Emmy-winning "Top Chef" reality competition series the chance to break bread and rub elbows with the show's judges and chefs.    Blais, Pura, Qui and Viviani join previously announced hosts, Colicchio and Simmons, and past chef'testants of "Top Chef," "Top Chef Masters" and "Top Chef Just Desserts," Hubert Keller, Tim Love, Jennifer Carroll, Tiffany Derry, Chris Hanmer, Michael Isabella, Spike Mendelsohn, Hosea Rosenberg, Angelo Sosa and Casey Thompson.  With the most recent chef additions, fans of the franchise will be treated to the entire cast of Bravo's upcoming docu-series "Life After Top Chef," Blais, Carroll, Mendelsohn and Viviani, premiering October 3 at 10pm ET/PT, who will be onboard the cruise.    The culinary journey aboard the Celebrity Constellation sails roundtrip from Miami, Florida, with stops in Key West, Florida and Cozumel, Mexico.  Staterooms are on sale at www.topchefthecruise.com . Additional information can also be found at the site.   ### About Bravo: Bravo is a program service of NBCUniversal Cable Entertainment, a division of NBCUniversal, one of the world's leading media and entertainment companies in the development, production, and marketing of entertainment, news, and information to a global audience. Bravo has been an NBCUniversal cable network since December 2002 and was the first television service dedicated to film and the performing arts when it launched in December 1980.  For more information, visit www.BravoTV.com . Follow us on Twitter at https://twitter.com/BravoPR .   About Celebrity Cruises: Celebrity Cruises ' iconic "X" is the mark of modern luxury, with its cool, contemporary design and warm spaces; dining experiences where the design of the venues is as important as the cuisine; and the amazing service that only Celebrity can provide, all created to provide an unmatchable experience for vacationers' precious time. One of the fastest-growing cruise lines, Celebrity offers vacations visiting all continents. Celebrity's fleet currently consists of 10 ships, with an additional Solstice Class ship, Celebrity Reflection, scheduled to join the fleet in fall 2012. For more information, visit www.celebritycruises.com or www.facebook.com/celebritycruises .   About Magical Elves: Magical Elves is the production team behind some of the highest quality reality programming on television. Since the company was founded in 2001, Dan Cutforth and Jane Lipsitz have been nominated for numerous Emmys, culminating in a win in 2010 for Outstanding Reality Program or Competition for "Top Chef." Current Elves series include "Top Chef Masters," "Around the World in 80 Plates" and "Gallery Girls" for Bravo, "Braxton Family Values" for WEtv, "The Real L-Word" for Showtime, "3" for CBS, and "Fashion Star" for NBC. Other notable credits include the major motion picture releases 'Justin Bieber: Never Say Never" and "Katy Perry: Part of Me."   About Rose Tours Rose Tours is a leader in Entertainment Cruises, striving to bring fans closer to the entertainers they love in an intimate and exclusive environment.  Producing events for artists including New Kids on the Block, Backstreet Boys, Rick Springfield, Boyz II Men and many more; Rose Tours provides a once in a lifetime experience for fans.  

Media contacts:

Bravo – Ashley Kline, 818.840.3903, [email protected]

Celebrity Cruises – Tavia Robb, 305.539.6721, [email protected]

Magical Elves - Christian Muirhead, 310.285.9000,  [email protected]

Rose Tours - Jeannie Gearhart, 215.663.8800, [email protected]

Sign up for news alerts

• Subscribers
• Which Are The Top US Cities To Celebrate St. Patrick’s Day?
• Best Under-The-Radar Things To Do In St. Croix, US Virgin Islands
• Spend Time In Magical Marrakech In Morocco In 2024
• Spanish Ski Resort Sierra Nevada Offers New Activities This Winter
• Top Places To Visit In 2024 According To Travel + Leisure
• Airbnb Reveals Top Solo Travel Destinations For Women
• Miami Beach, Florida Snags Two Wins At World Travel Awards 2023
• 3 Most-Visited Countries In The World According to UNWTO
• Visit Bergamo: Italy’s Top Cultural Destination For 2023
• Visit Antalya: Popular Beach & Historic Location in Türkiye

Norwegian Cruise Line Hosts 2024 ‘Chefs Making Waves’ Festival

Norwegian Cruise Line hosts ‘Chefs Making Waves’ on Norwegian Pearl

Sixthman has partnered with EBC and Agency 21 Consulting to host the first-ever “Chefs Making Waves” festival on the Norwegian Pearl. Setting sail from the Port of Miami on March 25, 2024, the four-night, all-inclusive culinary cruise will feature top celebrity chefs, wine and spirit producers and more. Moreover, the Norwegian Pearl will stop over at Norwegian’s private island, Great Stirrup Cay for a beach barbeque, before returning to port on March 29, 2024.

What can guests expect from the culinary cruise?

Passengers on the Norwegian Pearl who want to sharpen their culinary skills can attend one of the many cooking demos onboard. Among the demos on offer, guests can learn to bake like an expert, make pasta like an Italian pro, and get to taste international cuisine.

Meanwhile, the Pool Deck and Garden Café onboard will host late-night takeover events. Moreover, passengers can enjoy the sounds of the 70s at the Dessert disco. Other treats include Mexican street tacos, savory samosas and more at International Street Eats, before heading to Cabana Cubana to enjoy the dance, cuisine and culture of Cuba .

Starting the day right on Norwegian Pearl

After a night of wining and dining, passengers can start the day with one of the cruise ship’s fitness classes, including pickleball and morning yoga. Follow this up with freshly squeezed juices and a delicious breakfast.

When the evening comes again, passengers can enjoy chef collaborations each night in the dining room. These are followed up with post-dinner events, including food-inspired movie screenings and interactive culinary games. What makes these events so much fun is that they are mostly led by culinary and mixology experts.

What is included with the price of a stateroom?

Find out more about the culinary event on the Chefs Making Waves website here .

5 Best National Parks To Visit In Italy For Beautiful Nature

Artificial Intelligence Selects The Most Picturesque Towns In Andalucía, Spain

Riviera River Cruises Offers Back-To-Back & Solo Cruise Itineraries

Universal Orlando Resort’s Halloween Horror Nights Start Early In 2024

MSC Cruises’ Latest Venture Is The ‘World’s Greatest Bars’ Program

Dark Skies: Best Stargazing Locations In The US Besides The Eclipse

• Central America
• United Arab Emirates
• United States
• Travel Tips
• Robyn & AM 2024 Itinerary

Welcome, Login to your account.

Recover your password.

A password will be e-mailed to you.

9 Cruise Lines With the Best Food

T aking a cruise vacation transports you to coveted destinations in places around the world. For many people, though, it's all about the culinary experience, especially for those who return time and again to dine at their favorite onboard venues – many of which rival the best restaurants you'll find on land. While most cruise lines still offer all-you-can-eat buffet-style venues, some also feature next-level culinary experiences with world-renowned chefs at the helm, menus curated by Michelin-starred chefs, and immersive food and beverage programs.

If you're a foodie looking for the cruise lines with the best food, U.S. News has compiled this list of cruise lines focused on delivering an extraordinary dining experience, based on expert opinion and reviews. We've also highlighted two of the venues on each line that receive accolades for outstanding food and service.

Category Navigation Box Enhancement : Table of Contents - Travel - Cruise Lines with the Best Food

Raw HTML : GTS form Travel

Luxury cruise lines

Oceania cruises.

Oceania Cruises' culinary program has long been regarded as one of the best of any cruise line – and the company has even trademarked the term "The Finest Cuisine at Sea." Jacques Pépin, the renowned French master chef, has been the executive culinary director since 2003; he has inspired the menus and cuisine on board the line's seven small luxury ships since that time, including the newest vessel, Vista . Oceania is also committed to sourcing the best ingredients from destinations around the world. In addition, the line has a high ratio of culinary staff to guests, and the ship's galleys are outfitted with equipment you'd typically see in Michelin-starred restaurants.

Guests can book exclusive Culinary Discovery Tours on two of the ships, Marina and Riviera . Hone your culinary skills or learn to prepare new types of cuisine at The Culinary Center, found on Marina, Riviera and Vista. You'll also find special wine-tasting and Champagne events in partnership with La Reserve by Wine Spectator. In addition, the line has just announced its first Culinary Masters' Cruise featuring Oceania's two French master chefs aboard Marina in October 2024.

Most of the dining venues are complimentary on Oceania Cruises (except for Privée and La Reserve), and options run the gamut from French and Asian cuisine to Italian fare and steakhouse specialties. There are also new culinary concepts on board Vista – including Ember, which features American classics, as well as Aquamar Kitchen, a venue focused on healthy Mediterranean-inspired cuisine.

Here are two of Oceania's best restaurants:

• Red Ginger: Red Ginger's colorful red and gold interiors, designed with feng shui in mind, draw guests in when they enter the restaurant, but it's the bold Asian flavors that keep them coming back for more. With Vietnamese, Thai and Japanese specialties to choose from, diners will enjoy selections such as caramelized tiger prawns, crispy ginger calamari, red and green curries, and bulgogi rib-eye steak. Red Ginger is available on Marina, Riviera, Sirena and Vista.
• Toscana: The hearty cuisine inspired by Tuscan and northern Italian flavors at Toscana is served on Versace china that's custom designed for the restaurant. Diners should come with an appetite to enjoy several courses before the main event, including a hot or cold antipasti or soup, a selection of pastas, and a classic version of Caesar salad prepared tableside. Traditional main dish favorites include osso buco alla Milanese, veal scaloppini, lobster fra diavolo and Dover sole. Toscana is available on Regatta, Insignia, Nautica, Marina, Riviera and Vista.

Book an  Oceania Cruises  itinerary on GoToSea, a service of U.S. News.

Silversea Cruises

Silversea is another cruise line known for its culinary excellence. Guests will find a selection of international venues featuring Italian, Asian and French cuisine on board the line's fleet of 12 ships.

S.A.L.T., an immersive dining experience that stands for "Sea and Land Taste," is available on Silver Nova , Silver Moon and Silver Dawn . The S.A.L.T. program was created by Adam Sachs, former editor-in-chief of Saveur magazine and three-time James Beard journalism award winner. The innovative program invites guests to experience the destination and local food culture through on-board hands-on activities, including making local recipes in the S.A.L.T. Lab. You can also attend cooking demonstrations and lectures, or book in-depth culinary excursions to working organic farms, Sicilian pasticcerias (where you'll learn how to make pastries) and vineyards in destinations around the world.

The all-inclusive luxury line's restaurant venues are complimentary with the following exceptions: French fine dining restaurant La Dame; the S.A.L.T. Chef's Table experience available on Silver Nova; Seishin Restaurant, which serves Asian fusion dishes on Silver Spirit; and Kaiseki, the Japanese, sushi and teppanyaki venue available on five Silversea ships.

These are two standout dining venues on Silversea:

• S.A.L.T. Kitchen: S.A.L.T. Kitchen's menu changes daily inspired by the destination, but diners will also find a "Voyage" menu that reflects the influences from the overall region of the itinerary. The daily "Terrain" menu in Italy might include dishes likes prawns cooked in a cherry tomato sauce with garlic, white wine and parsley or a classic risotto with clams topped with a pan-fried filet of sole. The "Voyage" menu on an Eastern Mediterranean sailing would feature dishes from Greece, Croatia and Italy. The immersive dining experience is available on Silver Ray, Moon, Dawn and Nova.
• La Dame: The curated menu at La Dame was created by Silversea's top chefs and is served in an elegant contemporary space with white-glove table service. The cuisine pays homage to classic French gastronomy along with modern techniques and flair. Guests can expect to dine on traditional French dishes such as seared duck foie gras, French onion soup, lobster bisque, Dover sole and souffles for dessert. La Dame is available on all the line's ships, except for Silver Origin.

Find a  Silversea Cruise  on GoToSea.

Explora Journeys

MSC Group's new luxury brand, Explora Journeys, features a top-notch culinary program with a team of international chefs at the helm. Acclaimed chef Franck Garanger, the line's head of culinary, has been recognized as a French master chef since 2008; he has also overseen the culinary programs for both Silversea and Oceania cruises before joining Explora.

According to Garanger, Explora Journeys has one of the highest chef-to-guest ratios and food costs of any cruise line, which is why you'll see offerings like freshly shucked oysters on the half shell, ceviche, free range and organic chicken, made-to-order grilled fish, and other freshly prepared items in Emporium Marketplace, Explora's globally inspired all-day dining venue. There's also a large focus on plant-based dishes, wellness and healthy menu selections in venues across the ship.

The first of six 922-guest superyacht-style vessels, Explora I, offers guests a choice of six restaurant venues, including the French-inspired Fil Rouge; Marble & Co. Grill, an elegant European steakhouse; and Med Yacht Club, which features delightful Mediterranean cuisine. Guests will also enjoy boutique international and regional wines; try a glass of Moët & Chandon, Explora's "house" Champagne.

During your "journey," you can also attend cooking classes at the Chef's Kitchen, a private dining and culinary school with lead enrichment chef Jean-Louis Dumonet at the helm. Another world-class chef, Dumonet received the distinction of becoming a French master chef in 1994 and has had a very successful culinary career, including achieving his first Michelin star at age 28.

Explore these standouts in Explora's culinary program:

• Sakura: This beautiful Pan-Asian restaurant is open for lunch and dinner. The bright and airy design features cherry blossoms suspended from the ceilings and Asian-inspired decor. The authentic dining experience also boasts an open kitchen and a sushi bar with many ingredients sourced from Japan, and the venue has outdoor seating and indoor tables with floor-to-ceiling ocean views. Begin your evening with an Asian-inspired cocktail and a starter of crispy duck leg confit, wagyu beef tataki or soft-shell crab tempura. Main dish highlights include a miso black cod fillet, 72-hour slow-cooked short rib beef panang and an addictive lobster pad Thai.
• Anthology: The innovative concept at Anthology "is imagined as a unique culinary stage showcasing global cooking talents and cuisines, provenance and rare ingredients along with wines by highly coveted winemakers." The tasting menus are curated by a rotation of top chefs that changes throughout the year. The first chef who opened the new ship, Mauro Uliassi, has a three-Michelin-starred restaurant in the coastal town of Senigallia, Italy. The second chef (through April 2024) is Swedish-born Emma Bengtsson, executive chef at the two-Michelin-starred Aquavit in New York. Anthology is the only dining venue on Explora I that comes at an additional cost. There's also an optional wine pairing.

Compare  Explora Journeys  cruises on GoToSea.

Regent Seven Seas

Regent Seven Seas' culinary program, "Epicurean Indulgence," features top-notch dining experiences on board the luxury line's six ships. Guests will also find educational hands-on cooking classes in the Culinary Arts Kitchen and Epicurean Explorer tours focused on the wines, spirits and regional foods in destinations around the world. Regents' all-inclusive cruise fares include as many as seven dining venues (depending on the ship), that feature French, Italian, Pan-Asian and steakhouse restaurants as well as 24-hour in-suite room service. You can also enjoy fine wines and spirits in all the restaurants, bar and lounges.

Regent Seven Seas boasts a variety of excellent restaurants, but here are two top options:

• Pacific Rim: The entrance to Pacific Rim is just as impressive as its food with the floor-to-ceiling bronze Tibetan Buddhist prayer wheel that sits just outside the venue. Inside, your evening experience in this beautiful zen-like space begins with a signature cocktail and a difficult decision of which Thai, Japanese, Korean, Chinese or Vietnamese dishes to order for dinner. Begin your meal with a selection of sushi and sashimi, then sample pork and shrimp siu mai or thom kha gai soup. For a main dish, don't miss elevated dishes like miso black cod, Canadian lobster tempura or aromatic duck.
• Compass Rose: Compass Rose is the largest specialty restaurant on Regent's ships, and you'll find the elegant venue across the fleet. The menu features classic favorites and dishes that are always available, including foie gras, escargot, Alaskan crab salad, black Angus cuts of beef, New Zealand lamb chops and a daily choice of pasta. The additional chef's gourmet menu changes daily. If you prefer lighter fare, choose one of the healthy Serene Spa & Wellness selections. Guests can also customize their dining preferences and order from any of the menus.

Explore  Regent Seven Seas  deals on GoToSea.

Raw HTML : Tips on Trips and Expert Picks

Viking's nine 930-guest and adults-only ocean-going ships offer destination-focused dining highlighting regional cuisine and local specialties. In addition, cruisers will find their favorite classic dishes (some with a twist), such as a Norwegian baby shrimp cocktail, beef tenderloin and linguine with clams in The Restaurant, Viking's main dining venue.

Other dining options include an open kitchen and international fare at World Café, which also has a large alfresco dining area called Aquavit Terrace. For more casual fare, head to Mamsen's, a favorite spot for Norwegian specialties, or stop by the Pool Grill, where you'll find made-to-order burgers and light bites. All of these venues – plus two specialty restaurants, Manfredi's and The Chef's Table – are included in the cruise fare.

Guests on board Viking's ships are also treated to a daily afternoon tea in the Wintergarden, a Scandinavian-inspired, light-filled space located next to the main pool. If you're interested in learning more about destination-focused cuisine, reserve a spot in one of the hands-on cooking classes at The Kitchen Table to learn how to prepare some of the local dishes. These special excursions and culinary classes begin with a visit to a local market and end with an evening of cooking (or watching the dinner preparation) – plus multiple courses of food and wine pairings. There is a fee for the class.

The two specialty restaurants provide an exceptional experience with Viking :

• Manfredi's: Plan to make a reservation at Manfredi's, Viking's Italian restaurant. It features an impressive menu of Italian specialties, including dishes with influence from Tuscany and Rome. Start the evening with a selection of antipasti for two and pasta e fagioli or crème of porcini soup. Then, choose between traditional offerings like osso bucco alla Milanese, rosemary parmesan-crusted lamb or the Tuscan favorite dish bistecca Fiorentina (Florentine-style steak). There are also wonderful fresh pasta dishes and several types of risotto.
• The Chef's Table: The Chef's Table menu changes several times throughout the cruise, allowing guests to sample a variety of multicourse tasting menus that highlight international and regional specialties. The beautiful venue is perfect for a special evening and a "food journey" where you'll savor a selection of Asian, Norwegian, French or other cuisines paired with wines by the ship's master sommelier.

Book a  Viking Ocean Cruises  itinerary on GoToSea.

Mainstream cruise lines

Holland america line.

Holland America's master chef and creative culinary artist, Rudi Sodamin, has been with the line for around 20 years. He also heads up the Culinary Council, a group of well-known chefs who will be on board for culinary cruises scheduled throughout the year. During these special voyages, guests can attend cooking demonstrations and coffee chats and make reservations for exclusive chef-hosted dinners and events throughout the cruise.

Holland America also has a new initiative with Fresh Fish Ambassador, chef and TV personality Masaharu Morimoto (you'll recognize him from "Iron Chef"). The Global Fresh Fish program affords the line the ability to source more than 80 varieties of fresh fish in destinations around the world. In addition, you'll find certified sustainable Alaskan seafood on the menu during Alaska cruises .

Wine aficionados can look for wine tastings and wine blending sessions on board the ship and excursions to wine regions ashore, some in partnership with Food & Wine magazine. Rudi's Sel De Mer is an excellent choice for a fine dining evening, but the French brasserie-inspired venue is only available on three ships.

Here are two of Holland America's top specialty restaurants:

• Pinnacle Grill: Pinnacle Grill, an upscale steakhouse, is a specialty restaurant (with an additional fee) that's available on all of the line's 11 ships. It's a favorite spot for couples to enjoy a romantic evening and features classic dishes like shrimp cocktail, jumbo lump crab cakes, lobster bisque, filet mignon, surf and turf, and grilled lamb chops. Seafood lovers will also find Alaskan king salmon and halibut. Be sure to save room for a twist on a timeless dessert – the not-so-classic baked Alaska with Ben & Jerry's Cherry Garcia ice cream.
• Tamarind: Tamarind's elegant atmosphere and flavorful Pan-Asian cuisine make this another top pick for Holland American cruisers. The specialty restaurant is available on four ships (for an additional fee) and features dishes from Thailand, Japan, Indonesia and other Asian countries. Appetizers include specialties like crispy duck with a steamed bao bun, shrimp tempura and Chinese five-spice baby back ribs. For the main course, choose from several types of curries, sample Mongolian barbecue lamb chops, or feast on wok-seared shrimp and lobster. Plan to come early to Tamarind Bar to enjoy a cocktail such as a saketini while watching the sunset over the ocean.

Find a  Holland America  cruise on GoToSea.

Disney Cruise Line

Disney Cruise Line offers excellent family-friendly dining options with over-the-top Disney- and movie-themed venues with live character performances and shows. The ships also have upscale adults-only lounges, bars and restaurants that are perfect for a romantic date night. Disney Cruise Line 's unique rotational family dining concept allows guests to experience three different restaurants while having the same dedicated servers every one of those evenings, so the service is personalized throughout your voyage.

Guests on board Disney Wish can dine in the fictional kingdom of Arendelle at Arendelle: A Frozen Dining Adventure. The "Frozen"-themed evening includes Nordic-inspired dishes, musical performances by the characters and even singalongs for the audience. On Disney Wonder , guests are treated to a night filled with New Orleans-style jazz and street parties plus Southern-influenced fare at Tiana's Place. You can also meet Princess Tiana from Disney's animated feature "The Princess and the Frog."

Other top dining venues on Disney Cruise Line include:

Palo: This adults-only Venetian-inspired venue is an upscale spot ideal for a quiet evening without the kids (who will be very happy to spend time at the onboard kids club). The fine dining experience features northern Italian cuisine and floor-to-ceiling windows offering views from nearly every perspective. The specialty restaurant also serves brunch on longer cruises. The prix fixe (or "prezzo fisso") menu includes four courses, or you can opt to choose from the regular menu with a selection of appetizers, salads, pizza, pasta and main dishes that are individually priced. Guests will find Palo on Disney Magic, Wonder, Dream and Fantasy.

On Disney Wish, there's an updated version of the dining concept, Palo Steakhouse. The modern steakhouse and Italian restaurant – inspired by Cogsworth, the enchanted clock from "Beauty and the Beast" – offers cuts of Australian wagyu, Japanese Kobe and Miyazaki beef as well as delightful Italian cuisine and spectacular ocean views. Be sure to splurge on a cocktail at The Rose before dinner if you're dining at Palo Steakhouse. Note that meals at Palo and Palo Steakhouse come with an additional charge.

Remy: The exquisite dining experience at Remy is a collaboration between French chef Arnaud Lallement from l'Assiette Champenoise (a three-Michelin-starred restaurant in France) and Walt Disney World Resort 's chef Scott Hunnel from the renowned restaurant Victoria & Albert's. Your leisurely evening of fine wines and a tasting menu of French fare begins with a signature Taittinger Champagne cocktail prepared tableside.

Special touches in the "Ratatouille"-inspired venue include Frette linens, Christofle silverware, exclusive Bernadaud china made for Remy, Riedel glassware, tableside international cheese service and decanting stations for wines. A Champagne brunch is served on sea days and select port days. There is an additional charge to dine at the restaurant, which is available on Disney Dream and Fantasy.

Explore  Disney Cruise Line  deals on GoToSea.

Virgin Voyages

Virgin Voyages' creative approach to cruising can be found in nearly every aspect of the line's three ships, including its adults-only vibe and fresh approach to dining. Virgin Voyages does not have a traditional main dining room – and there's no onboard buffet or large dining halls. What you will find is more than 20 eateries with menus created by Michelin-starred chefs that are included in the cruise fare. These smaller and more intimate venues include The Galley, a food court-style spot for casual and grab-and-go fare like bento boxes, tacos, salads, sushi, burgers, noodle bowls and desserts.

Meat lovers and vegetarians will love the veggie-forward dishes and indulgent pork or chicken specialties at boldly designed Razzle Dazzle. At Extra Virgin, sample trattoria-style Italian fare like crispy artichokes, seafood pasta, grilled Mediterranean sea bass and a special tableside preparation of affogato for dessert. For a Korean barbecue experience, head over to Gunbae, a fun spot where your evening begins with a shot of soju – Korea's national drink and the best-selling liquor in the world. The Wake is the largest venue on board and the closest restaurant to a main dining room; it sits at the back of the ship and features a raw bar in addition to a selection of steaks and seafood (some offerings come with an upcharge).

There are many excellent options for dinner, but these are two cruiser-favorite venues:

• The Test Kitchen: Inspired by Auguste Escoffier's "Ma Cuisine," The Test Kitchen is a favorite spot for its laboratory-like eatery and cooking school. The interior decor features metal furniture, beakers and test tubes to get diners in the mood for the exploratory culinary evening. Menus at this innovative venue are presented as a list of ingredients, and guests get to watch the chef combine the selected ingredients of the day for the six-course tasting menu. The upscale experience takes about 2.5 hours. Wine, beer or cocktail pairings come at an additional fee.
• Pink Agave: Virgin's stylish Mexican dining venue, Pink Agave, was inspired by the vibrant streets of Mexico City – and the restaurant features what the line calls the most extensive selection of mezcal and tequila at sea. The menu offerings include small, medium and large plates plus desserts. To begin the evening, order a few small bites to share, including esquites (a grilled corn dish) and aguachile, which is a ceviche made with raw tuna, avocado and jicama. Then, for the main course, choose between options like roasted duck or chicken, achiote marinated pork, or a vegetarian stuffed poblano pepper.

Compare  Virgin Voyages  cruises on GoToSea.

Celebrity Cruises

Celebrity's selection and quality of restaurant venues – and attentive service – have made the line a favorite for food-focused cruisers for many years. If you're sailing on one of the Celebrity Edge-class ships ( Ascent , Beyond , Apex or Edge ), you'll have up to 32 restaurants to choose from with globally inspired menus created by Michelin-starred chef Cornelius Gallagher.

You can also look for special culinary cruises and onboard events designed in partnership with renowned Michelin-star French chef Daniel Boulud, the line's global culinary brand ambassador. Some of the onboard programs include wine-blending classes, whiskey and scotch tastings, mixology classes, and food and wine pairing workshops.

With so many complimentary dining and specialty options on Celebrity ships (making it hard to choose where to dine), here are two of the unique experiences not to be missed:

• Le Voyage by Daniel Boulud: Daniel Boulud's first signature restaurant at sea is inspired by the chef's global travels. The interior of the specialty restaurant, designed by the Parisian architect-design team of Jouin Manku, is as much of an experience as the meal with its intimate decor and banquette seating. Guests can choose between a standard dinner menu, a regular five-course tasting menu or a plant-based tasting menu. Le Voyage is available on the new Celebrity Ascent and Celebrity Beyond and costs an additional fee.
• Le Petit Chef: The innovative and fantastical 3D dining experience at Le Petit Chef is one of the most unique ways to spend an evening at sea. The immersive meal, which is either served in the quirky Qsine restaurant or Le Grand Bistro, depending on the ship, will delight cruisers of all ages, especially younger children. The tiny, animated chef (think about the size of your hand) entertains guests while preparing each dish. You may see him firing up a grill to sear a steak, picking fresh vegetables from a garden or even going on a fishing adventure in search of lobster. After each dish is prepared by "the chef," waiters will arrive with the actual dish. The 1.5-hour-long experience is an additional cost.

Explore  Celebrity Cruises  deals on GoToSea.

Why Trust U.S. News Travel

Gwen Pratesi has been an avid cruiser since her early 20s. She has sailed on nearly every type of cruise ship built, including the newest megaships, paddle-wheelers on the Mississippi River, and an 18-stateroom river ship on the Mekong River in Vietnam and Cambodia. She has also cruised on a traditional masted sailing ship and on a small luxury expedition vessel in Antarctica crossing the notorious Drake Passage twice. She covers the travel and culinary industries for major publications including U.S. News & World Report.

You might also be interested in:

• Cruise Drink Packages: Your Options by Cruise Line
• All-Inclusive Resorts With the Best Food
• The Best Food Cities in the U.S.
• Cruise Packing List Essentials
• The Best Cruise Insurance Plans

Copyright 2024 U.S. News & World Report

Vacationing woman killed when shuttle bus crashes into group of people near cruise port

HONOLULU ( KHNL/KGMB/ Gray News) - A woman on vacation was killed when a shuttle bus dropping passengers off near a cruise port in Hawaii crashed into a group of people.

Dianna Cricelli, 68, from Pocahontas, Illinois, was taken to a hospital in critical condition where she later died, according to police traffic investigators.

She was reportedly with family celebrating her 46th wedding anniversary. Her husband, 66-year-old Frank Cricelli, was also seriously injured in the crash.

“The family is mourning the loss of Dianna. They are asking for privacy during this difficult time,” Frank Cricelli said in a message relayed by the Visitor Aloha Society of Hawaii.

Three others, including a 67-year-old woman, a 55-year-old woman, and a 58-year-old man, were also seriously injured in the crash, according to officials.

Additionally, a man in his 70s was taken to the hospital in stable condition while six other adults, ranging in age from their 40s to their 70s, suffered minor injuries and declined transport.

The crash happened at about 10:20 a.m. Friday in a private parking lot near a cruise ship port in Honolulu. Honolulu police reported the 57-year-old driver of the shuttle bus was dropping passengers off and picking others up when he was notified that the vehicle was moving forward.

According to police, the driver jumped into the driver’s seat in order to stop the bus but pressed the gas pedal instead of the brakes.

“Somebody screamed, and then I looked over and the bus hit into the crowd,” Janet Lightfoot, an ER nurse from Florida, said.

Lightfoot and her mother had been on a cruise and just disembarked Friday morning to go shopping. They were waiting for a shuttle when they saw a bus with a Hilo Hatties logo heading toward a crowd of people.

“It just kept going and my daughter yells out, ‘There’s nobody driving the bus.’ And then poof, it hits the wall,” Linda Reck, who was vacationing from Florida, said.

Police said the bus crashed into a group of people, pinning several against concrete barriers.

“It just kept going until it hit the wall there. Big, cement block was pushed out and the bus hit into the wall,” Lightfoot said. “I ran over and kind of started triaging people and trying to help.”

Bystanders said the chaotic scene unfolded in seconds.

“It was shocking,” witness Mike Frost said.

Lightfoot said she’s accustomed to seeing traumatic injuries, but that witnessing this crash felt different.

“We’re on vacation. The husband of one of the family members was there and just sad,” she said.

The Visitor Aloha Society of Hawaii said those who were seriously injured were all from Illinois and that they are being offered assistance.

Carnival Miracle issued a statement following the crash, reporting that nine of the people hit by the shuttle bus were guests on their cruise.

“Members of the Carnival Care Team are assisting the guests,” the statement said in part. “Our thoughts are with the guests affected and their loved ones.”

They reported the ship was on a 15-day trip that departed from Long Beach, California on April 6.

Honolulu police said it’s unknown if drugs or alcohol were factors in the crash.

Copyright 2024 KHNL/KGMB via Gray Media Group, Inc. All rights reserved.

Celebration Pointe files for bankruptcy

Solar eclipse to pass over North Central Florida

Chef stabbed during kitchen brawl at Japanese restaurant in Gainesville

Deputies identify slain Newberry High School student

Marion County woman sentenced to life in prison for mistaken identity murder

Latest news.

1-year-old boy dies in dog attack at babysitter’s house, police say

'This is a tragedy': Interim police chief speaks after 1-year-old killed by dogs

PCSO finds body in a creek in Palatka, deputies investigating

Dixie County deputies participate in search and rescue training in Citrus County

Former Florida governor dies at the age of 87