Travel advisors with foodie clients who are hungry for gastronomic-themed cruises can look to a flight of culinary sailings from Norwegian Cruise Line, Sea Cloud Cruises, Oceania Cruises and Windstar Cruises. These cruises range from a full-blown food festival to intimate encounters with international chefs.
Chefs Making Waves
Chefs Making Waves, a food, wine and spirits festival at sea, will take place onboard Norwegian Cruise Line’s Norwegian Pearl from March 25-29, 2024. The lineup of chefs and food industry talent set to attend includes Michael Symon, Robert Irvine, Aaron Sanchez, Scott Conant, Marc Murphy, Buddy Valastro, Andrew Zimmern, Anne Burrell, Marcus Samuelsson, Maneet Chauhan, Gio Gutierrez, Gabe Urrutia, Ana Quincoces, Alex Meyer, Luciana Giangrandi, Eileen Andrade and Lauren Noblitt.
The four-night roundtrip sailing from Miami will feature tastings, cooking demos, celebrity chef curated dinners, evening parties, brunches, lunches, mixology experiences and more, including the following specific sessions and events:
- Imagine the Pastabilities pasta presentation with Scott Conant and Giorgio Rapicavoli
- Global Grubs demo with Marcus Samuelson and Andrew Zimmern
- Bake Like a Boss demo with Cake Boss Buddy Valastro
- Beachside barbecue buffet hosted by Andrew Zimmern and Marc Murphy
- Dessert Disco nighttime event with Buddy Valastro
- International Street Eats late-night party with Aaron Sanchez and Maneet Chauhan
- ChopsFit CrossFit-style workout class with Giorgio Rapicavoli
- Bloody Mary Bingo hosted by Anne Burrell and Marc Murphy
- The Newly-Flame Game hosted by Ana Quincoces
Plus, each night’s curated dinner will showcase culinary collaborations from Maneet Chauhan and Robert Irvine (night one), Anne Burrell and Aaron Sanchez (night two), Scott Conant and Marcus Samuelson (night three), and Michael Symon and Marc Murphy (night four).
Sea Cloud Cruises Special Chef Sailing
During Sea Cloud Cruises’ Natural Wonders & Engineering Marvels itinerary, which runs Feb. 5-16, 2024, chef Cindy Hutson will host culinary experiences onboard Sea Cloud Spirit while clients explore Costa Rica and Panama. The South Florida chef of Coral Gables-based Ortanique on the Mile will offer onboard cooking demonstrations, custom menus, a special dinner, interactive lectures and other storytelling.
"This February, chef Hutson will showcase her ‘Cuisine of the Sun,’ tapping into the bounty of local Central American ingredients as Sea Cloud Spirit calls on a quartet of Costa Rican and Panamanian ports, including a Panama Canal transit,” said Mirell Reyes, president of Sea Cloud Cruises.
Hutson is also known for starting her career at Norma’s on the Beach, which she opened with her partner, Delius Shirley, and named after Delius’ mother, Norma Shirley — known as the “Julia Child of the Caribbean.” Hutson’s accolades further include being named Best Female Chef by the American Chef Association and developing her “Cuisine of the Sun” approach to cooking “everything under the sun” using Caribbean- and seasonally inspired ingredients and flavors.
James Beard Foundation on Windstar Cruises
Windstar Cruises — a longtime partner with the James Beard Foundation — is highlighting female guest chef departures next year.
On May 28, 2024, chef Tanya Holland will join the line’s nine-day Cuisines & Cultures of Spain, Portugal & France itinerary onboard Star Legend. She is the executive chef and owner of the internationally renowned Brown Sugar Kitchen based in Oakland, California, and she competed on season 15 of Bravo’s “Top Chef.” Holland is a frequent writer and chef contributor to the James Beard Foundation, as well as chair of the James Beard Awards Committee and a member of the James Beard Foundation's Board of Trustees.
On Aug. 28, 2024, chef Loryn Nalic will embark the brand’s eight-day Adriatic Archipelagos & Greek Goddesses sailing onboard Wind Surf. She and her husband, Edo, own Balkan Treat Box, a St. Louis, Missouri, restaurant serving Balkan-inspired cuisine. The eatery was nominated as one of America’s Best New Restaurants in 2019 by Bon Appetit. Nalic has also been honored with two semifinalist nominations from the James Beard Foundation for Best Chef - Midwest.
“I’m always blown away by the epicurean superstars — all selected by the esteemed James Beard Foundation — that make up our yearly roster of culinary-themed cruises,” said Christopher Prelog, president of Windstar Cruises. “These cruises are not just about the food and wine; they're also about getting to know the chefs on a personal level and seeing the destination through their eyes. It’s this difference that makes our culinary-themed cruises so unique and, as we say at Windstar, 180 degrees from ordinary.”
Culinary Masters on Oceania Cruises
Oceania Cruises is launching the line’s first-annual Culinary Masters’ Cruise on Oct. 16, 2024 onboard Marina. The brand already known for some of the finest cuisine at sea will feature its two Master Chefs of France: Alexis Quaretti and Eric Barale.
“Oceania Cruises is a cruise line built by foodies, run by foodies, for foodies,” said Frank A. Del Rio, president of Oceania Cruises. “Since our launch 20 years ago, we have put food at the heart of everything we do, so hosting our first-ever Culinary Masters’ Cruise is a natural evolution for us. This special sailing gives us the chance to show our immense pride in being the only cruise line to have two of its chefs inducted into the prestigious echelons of the Maitres Cuisiniers de France and the opportunity to share their wisdom, creative talent and fantastic culinary connections with our guests.”
The chef hosts and Oceania culinary team will be featured in panel discussions and there will be live cooking demonstrations from Chef Alex, Oceania’s senior culinary director, and Chef Eric, vice president of culinary, as well as their respective special guests. Also offered on the sailing is a signature gala seafood brunch, which is usually reserved for ship launches, plus Chef’s Market Dinners in The Terrace Cafe highlighting local ingredients.
Cruisers will also be able to purchase voyage-exclusive culinary shore excursions, interactive cooking classes, wine tastings and a seat at a private dinner event.
The itinerary will depart from Valletta, Malta, and visit Kotor, Montenegro; Dubrovnik and Split, Croatia; Bari, Naples and Rome, Italy; and Corfu and Katakolon, Greece.
