Author: Christine Roberti

MSC Cruises adds specialty dining experiences across its fleet

20 May 2025 No Comments

MSC Cruises is bringing greater convenience, value and ease to its specialty restaurant offering worldwide with the launch of the line’s updated specialty restaurant experiences.

The cruise line is introducing updated specialty restaurant menus and packages across its entire fleet, making it easier than ever before for guests to enjoy the range of gastronomic experiences on board and offering a fixed-fee menu for greater value and transparency.

At the core of this new approach is putting guest choice and simplicity first — meaning greater value, variety and ease for guests, creating a seamless dining experience from start to finish.

Highlights of the new specialty dining experience include:

One menu, one price: Guests will now be able to choose from a rich variety of dishes out of the full restaurant menu, for one fixed price. This not only provides greater variety, but also greater value and transparency, making specialty restaurants more accessible to everyone. Menus will allow guests to choose at least one starter, one main and one dessert for a fixed fee. Menus will also offer extra-special dishes, such as Ozaki Wagyu beef, for a small supplement charge.

Flexible, customizable dining packages: Guests can now pre-purchase packages with one to four specialty dining experiences, which are more customizable than ever before. These are fully flexible and can be used to repeat favourite restaurants*, giving guests freedom to create their ideal onboard culinary itinerary.

Greater value with advance purchase: Guests who purchase their specialty dining package before their cruise, can enjoy savings of up to 20% off the price.

Georg Schmickler, senior vice president on-board revenues at MSC Cruises, said: “with increasing demand from our guests for flexibility, transparency, and personalization, this upgrade further strengthens our culinary product, offering today’s cruisers what they expect and deserve.”

Stéphane Franchini, MSC Cruises senior director of food and beverage product commented: 

“Simplified single-price menus mean greater transparency for guests, and customizable packages add flexibility to create a seamless dining experience for our guests.

With these enhancements, MSC Cruises continues to redefine dining at sea, offering guests an unforgettable gastronomic journey with world-class cuisine and ultimate versatility.”

MSC Cruises is known for offering unique and authentic gastronomic experiences on board its modern and glamorous ships. Using quality ingredients, guests can taste traditional favourites and sumptuous new flavours from around the world in a way that suits them – whether it be in the elegant main restaurants, more relaxed buffets or signature specialty restaurants.

The new specialty restaurant packages are available to book now. Further enhancements are also being planned to make the experience even more streamlined and are expected to be announced at a later date.

For more information about MSC Cruises speciality restaurant packages, visit HERE

Michelin Guide Taiwan expands to include seven new cities

16 May 2025 No Comments

The Michelin Guide has announced the expansion of its Taiwan edition to now include seven cities, introducing even more exceptional culinary destinations to international food lovers.

The 2025 edition of the Michelin Guide Taiwan welcomes New Taipei City, Hsinchu County, and Hsinchu City to its prestigious listings, joining the previously featured Taipei, Taichung, Tainan, and Kaohsiung.

With this expansion, the Guide now has its “Lucky 7″—a symbol of good fortune and a nod to the vibrant diversity of Taiwan’s culinary landscape.

A feast for global foodies

Already showcasing more than 350 handpicked restaurants, the MICHELIN Guide Taiwan is renowned for its wide-ranging selections—from haute cuisine and inventive fine dining to authentic local eats. With the addition of these three dynamic cities, food enthusiasts can expect even more frequent updates and discoveries.

Whether you’re a Canadian traveler planning your next foodie adventure or a local with a passion for global cuisine, the expanded Guide is an invitation to explore the hundreds of flavours of Taiwan—a curated journey through the island’s rich gastronomic culture.

Spotlight on sustainability

In addition to the coveted Michelin Stars, the Taiwan edition also features Green Star restaurants, awarded for leading the charge in sustainable gastronomy. Green Star establishments are role models in the industry—championing ethical sourcing, environmental responsibility, and regenerative agricultural practices. These culinary innovators work directly with farmers, avoid food and plastic waste, and support social and educational causes, offering guests eco-conscious dining experiences that inspire.

Proof that exceptional meals don’t have to break the bank, the Bib Gourmand distinction highlights great value eateries that offer high-quality, three-course meals at accessible prices. From bustling bistros and hidden noodle shops to traditional teahouses, these spots serve up flavourful, satisfying meals that represent the heart and soul of Taiwanese dining.

The restaurant selection will continuously be updated—promising fresh surprises, culinary storytelling, and a deeper look into Taiwan’s evolving food identity.

As Taiwan continues to emerge as one of Asia’s most exciting food destinations, the expanded Michelin Guide ensures that both seasoned travelers and curious newcomers have a trusted resource to guide their exploration.

“The addition of New Taipei, Hsinchu County, and Hsinchu City to the Michelin Guide Taiwan is a testament to the culinary depth found across the island,” said Sylvia Lee, Director of the Taiwan Tourism Administration’s San Francisco office. “We’re thrilled that more Canadians will have a chance to use this world-renowned guide to find great Taiwanese establishments that express our vibrant food culture.”

Top Chef Canada winner Chanthy Yen joins Emerald Cruises on the Mekong River

15 May 2025 No Comments

Top Chef Canada 2024 (Season 11) winner, Chanthy Yen, will be hosting a memorable Mekong River cruise with Emerald Cruises, sailing from Oct. 3 to 10, 2026.

This will be the brand’s first-ever celebrity chef cruise on the Mekong presenting a perfect balance of immersive cultural exploration and exclusive onboard culinary events, all within the comfort of inclusive luxury. The 13-day Wonder of Cambodia, Vietnam & the Mekong itinerary offers extended land touring options alongside the cruise, where guests can take advantage of special pricing that includes reduced cruise fares and airfare. 

“I’m incredibly excited to collaborate with Emerald Cruises and showcase my heritage through food. Cooking has always been a way for me to connect with my roots, and I found myself drawn to Cambodian cuisine and the cherished memories of cooking with my grandmother,” said Chef Chanthy Yen. “Bringing these flavours to life on such a grand scale is deeply meaningful, and I can’t wait to share this culinary journey with guests on board.”

Exclusive onboard epicurean experiences

Guests aboard the elegant Emerald Harmony Star-Ship will experience immersive cultural and culinary events, including:

  • A multi-course, exclusive gourmet dinner inspired by the bold flavours and rich traditions of Cambodian cuisine, crafted exclusively by Chef Chanthy.
  • A live cooking demonstration showcasing traditional Southeast Asian flavours
  • An interactive Q&A session where Chef Chanthy will share stories from his culinary journey, personal insights, and Cambodian food inspiration.
  • An opportunity to mingle with Chef Chanthy during an exclusive cocktail reception.

Explore more with extended itineraries

Chef Chanthy Yen will be on board for the eight-day cruise portion from Oct. 3 to 10, 2026, with the opportunity for guests to extend their adventure through a variety of cruise and land itinerary combinations, unlocking even deeper cultural experiences across Vietnam, Cambodia, and Laos. For the ultimate experience, Emerald Cruises recommends the 13-day “Wonders of Cambodia, Vietnam & the Mekong” itinerary, departing October 1, 2026, where guests can cruise from $7,845 CAD per person and fly for just $995 CAD per person​. For a limited time, guests can also save an additional $250 per person by using the offer code BONUS when they book by July 31, 2025. 

 

Vibrant Vietnam & Cambodia

Embark on an extraordinary journey along the mighty Mekong River, where every moment is steeped in culture, history, and breathtaking scenery. Glide through the heart of Vietnam and Cambodia, uncovering a vibrant mosaic of customs, ancient wonders, and local life. “We are absolutely delighted to have Chef Chanthy Yen host this special cruise, bringing his deep-rooted connection to Cambodian

culinary traditions to life on board,” said Patricia Wu, Brand Director River, Emerald Cruises Canada. “His expertise and passion for authentic flavours will offer guests a truly immersive dining experience, where every dish tells a story of heritage and craftsmanship and presents a rare opportunity to experience Southeast Asia’s rich gastronomic legacy firsthand.”

Inclusive luxury on the Majestic Mekong River

Enjoy the intimacy of small numbers of no more than 84 guests on board the luxurious Emerald Harmony Star-Ship, offering guests a carefree journey and complete peace of mind. All port fees are included, and guests can indulge in a full dining experience onboard, complete with wine and beer with lunch and dinner. The journey is enhanced with personalized service, an English-speaking crew and immersive tours led by expert local guides, as well as complimentary Wi-Fi and fully covered gratuities, both onboard and during onshore excursions.

Here’s what it’s like to do a whiskey tour at the Jameson Distillery in Dublin, Ireland

13 May 2025 No Comments

I’m not a beer drinker.

When I went to Ireland, I was the elderflower-gin-and-tonic-served-in-a-fishbowl in pubs overflowing with Guinness pints.

But I do love a good whiskey, so when I found myself in Dublin, it was an easy pick between visiting the famous Guinness Storehouse or the legendary Jameson Whiskey Distillery on Bow St.—the two are a mere 20-minute walk apart, for those looking to do both.

The birthplace of the brand itself, Dublin’s brush with Jameson began in 1780, when Scottish businessman, John Jameson, opened a distillery. For more than two centuries, the triple distilled Irish whiskey has been made using the same refined process—malted and unmalted barley grown in Ireland is blended with water fresh from the nearby ​​Dungourney river. From there, in order to be truly classified as Irish whiskey, the liquor must age in wooden barrels for a minimum of three years on the island. 

Since the very first batch was made 244 years ago, Jameson has crafted a series of blends, from its aged variations, like the Jameson 18 Year Old, to its Vintage Reserve collection, which can sell for into the hundreds. The iconic green bottle is exported to more than 130 countries and every year, thousands of Jameson fans travel from all over the world to see where it all began.

From tours to premium whiskey tastings, cocktail classes to deep dive blending experiences, the Jameson Distillery at Bow St. engages guests through multiple offerings—different experience journeys, all fully hosted by knowledgeable brand storytellers. Now a visitor’s centre and museum, whiskey production ceased at the Bow St. location in 1970 and in 1975, moved to the Midleton Distillery in County Cork, Ireland, where it is produced to this day. 

Tours typically run for 40 minutes and include a drink on the house at the Distillery’s sprawling bar. Inside a private tasting room, I was met with three empty Glencairn glasses and an eyedropper. Shortly after, a Jameson ambassador informed me that I’d be tasting three blends: Jameson Original, the Jameson Crested, and the Jameson Black Barrel—in that order. 

Much like wine tasting, there’s a bit of an artform to sampling whiskey—first, give it a good sniff. 

Next, the ambassador told me to swirl the glass and examine the writer’s tears. A confused writer myself, I scanned the room, trying to see who was sobbing into their sample. But as it turns out, just like wine droplets on the inside of a glass are called “legs”, whiskey droplets are called “writer’s tears”, because as the saying goes, many great Irish writers enjoyed the drink while pining over their pages back in the day. 

“We’re a little poetic in Ireland,” said John Carroll, marketing manager, Jameson Distillery Bow St. Dublin. “While it’s not set-in-stone nor an exact science, generally thin, fast-moving tears suggest a light-bodied whiskey, and thicker, slow-moving tears suggest an oilier and more full-bodied whiskey, with a higher Alcohol by Volume (ABV).” For reference and comparison, Jameson Original is a medium bodied whiskey, because it’s a blend of pot still and column still spirit.

For many, Jameson Original is an introductory drink into the wild world of whiskey. It’s floral, very smooth and packs notes of sweet cherry and a hint of vanilla, which makes for relatively easy drinking.

“They say to study the classics is to understand how we got to where we are,” said Carroll, explaining our starting choice.

Next, we nose and taste the Jameson Crested. “This one is a tribute to the first drops bottled from Bow Street back in 1963,” Carroll said. “Prior to this, we sold casks directly to licensed ‘bonders’ who bottled and sold the whiskey themselves. The Crested blend uses a greater proportion of Sherry cask whiskey, giving it much more in the way of sherry cask influence.” This one, which picks up notes of toffee and malt, isn’t currently available for purchase in Canada, making the experience extra exclusive. 

Finally, I tasted the elusive Jameson Black Barrel, which Carroll says is one of the most complex whiskeys produced by the Distillery, and one which is currently enjoying tremendous popularity around the world. This one smelled almost like a cereal, and tasted a bit spicier (but still held its sweet notes) than the first two.

“What makes this whiskey unique is the enhanced contribution of double-charred ex-Bourbon casks; this elevates the oak influence and magnifies the sweetness,” he said. 

As for the eyedropper, Carroll said adding water is a personal preference—by adding a few drops it will slightly bring down the strength, opening up the whiskey and allowing more compounds to be released – particularly esters and fruity compounds, which are trapped within the alcohol.



Atlantis Paradise Island shares new restaurants, pop-ups and dining experiences

13 May 2025 No Comments

Vibrant new restaurants, exclusive pop-ups, and elevated culinary offerings will launch this spring at Atlantis Paradise Island, featuring the debut of two highly anticipated restaurants, a limited-time summer pop-up with an internationally recognized chef, and several enhanced beachside services.

This exciting new lineup complements Atlantis Paradise Island’s extensive collection of restaurants and diverse dining experiences. With more Michelin-starred and James Beard Award-winning chefs than any other destination in the region, Atlantis Paradise Island continues to set the standard for culinary excellence.

Claudio’s | May 2025 

Claudio’s Bahamas, the sister-restaurant to the beloved Greenport, New York waterfront restaurant and bar, makes its vibrant Bahamian debut located above the Water’s Edge Lagoon. Marking Claudio’s first ever location outside of New York, the new restaurant will offer diners indoor and outdoor seating, with sweeping panoramas of Atlantis’ famed Royal Towers, crystal blue waters and white sand beaches. The nautical decor features colorful sailboats suspended from the ceiling. Made of fiberglass, each sailboat is named after a Caribbean cocktail and molded from the original, award-winning wooden Bahamian Class E sailboat that placed second in the Andros Island 2018 Mangrove Cay Regatta CUP.

Claudio’s will feature a family-friendly menu rooted in fresh seafood and dockside charm. Open from breakfast to late night, guests can enjoy signature dishes such as the Cracked Lobster; Conch Fritters; Cracked Conch Sliders; and Tuna Tartare Nachos; which are exclusive items available only at the Bahamas location. Refreshing cocktails include Coral Sands; Junkanoo Punch; and Mudslide. 

Cocodrilo | Now Open

Now open, Cocodrilo is Atlantis’ new Cantina-style restaurant, located between The Coral and The Royal at the Lagoon Bar & Grill. The vibrant eatery blends a lively atmosphere with beachy relaxation and coastal Mexican cuisine.

Kò Sà-Wăn | May 2025

This limited-time Thai dinner pop-up from acclaimed Chef Ian Kittichai brings bold Bangkok flavours to The Cove’s Perch restaurant. A global culinary star known for Issaya Siamese Club and regular appearances on Iron Chef USA, MasterChef Thailand, and Hell’s Kitchen Thailand, Chef Kittichai presents a curated menu honuoring his Thai heritage. 

Sunset Point
Now Open

Sunset Point is the relaxed, outdoor dining destination at Harborside Resort, offering spectacular views of Nassau Harbor and the perfect spot to watch a beautiful Bahamian sunset. Open for breakfast, lunch, and dinner, Sunset Point provides a laid-back atmosphere to savour the flavours of the Bahamas, making it the perfect spot to unwind and enjoy a casual meal by the water.

The Edge Beach Reserve and The Beach Bar | Now Open

The Edge Beach Reserve offers Atlantis guests and day visitors exclusive access to a prime stretch of beach with breathtaking views of crystal-clear Caribbean waters and pristine white sands. Tucked away in a secluded corner of Atlantis Beach, guests enjoy a dedicated beach lounge chaise with Bimini shade or a covered daybed for two, along with personalized beachside service from The Beach Bar. Signature island-style cocktails, such as the Coconut Monkey served in a whole coconut with Bacardi Coconut rum, crème de banana, cream of coconut, and chocolate liquor, and frozen tropical drinks, such as the Guava Daiquiri with Bacardi Gold, are available, alongside refreshing, seasonal bites. Reservations are recommended. The Edge Beach Reserve is open daily from 10 a.m. to 5 p.m.

From fine dining to beachfront bites, Atlantis Paradise Island is the ultimate destination for foodies and food lovers seeking unforgettable culinary experiences in the Bahamas. For more information, visit atlantisbahamas.com. 

Culinary tourism in Italy projected to reach $44,883.60 million USD by 2026

8 May 2025 No Comments

The culinary tourism industry in Italy is poised to reach a value of USD 44,883.6 million in 2024 and evolve at a CAGR of 13.1% to acquire USD 153,714.1 million by 2034.

The culinary tourism ecosystem in Italy presents an exquisite mixture of history, culture, and advancements, making it a desirable destination for food fanatics globally. Popular for its rich culinary heritage, Italy offers an assortment of local cuisines, each well-known for its distinct flavors and methods.

From the diverse pasta of Emilia-Romagna to the seafood of the Amalfi Coast and the delectable pizzas of Naples, Italy’s culinary environment is in competition with its striking landscapes. Culinary travelers make a move towards Italy to taste authentic cuisines made of local farm fresh ingredients, combined with traditional recipes conveyed generation after generation.

An escalating global interest in food culture and cooking amplified the upsurge of cooking tourism in Italy. Tourists look for immersive experiences beyond just dining but also hands-on cookery lessons, visits to food markets, and farm-to-table experiences.

The culinary tourism sector in Italy is stimulated by its globally recognized wine industry. Vinophiles tour the vineyards of Piedmont, Tuscany, and Sicily, sampling vintage wines along with acquiring knowledge on winemaking traditions in historical periods.

An ever-evolving culinary scene

The culinary tourism infrastructure in Italy is ever-evolving, with an amplifying number of culinary tours, food festivals, and gourmet events satisfying insightful tourists. The schemes promoting eco-friendly and responsible gourmet cuisines have gained popularity. They focus on the significance of safeguarding the culinary heritage of Italy and encouraging local producers.

As people desire authentic and indelible experiences, Italy’s cooking treasures lure the taste buds and creativity of visitors globally. This warrants that Italy sustains its position as a prominent destination for culinary tours.

The culinary tourism sector in Italy has emerged as a strong infrastructure to encourage culinary tourism. This includes comprehensive tour operators, cooking institutions, food festivals, and agritourism schemes. Such resources simply travel for people and enjoy culinary experiences. These factors bolster the growth of the culinary tourism industry in Italy.

Culinary tourism perfectly associates itself with the broader trend toward immersive travel, where profound engagement prevails above material possessions. Taking part in cooking classes, food tours, and organic dining helps travellers engage better with Italian cuisine, thriving the culinary tourism adoption in Italy.

The culinary tourism sector in Italy is significantly decentralized, with various offerings spread across diverse regions. The culinary tourism providers in Italy encounter logistical roadblocks in collaborative activities, procuring ingredients, and ensuring consistent quality, especially if they operate in different places. This inhibits the growth of the culinary tourism ecosystem in Italy.

Challenges that hinder culinary growth

Language barriers are a huge roadblock for culinary tourism vendors in Italy serving international tourists, specifically in places where English expertise is constrained. The cultural variability in culinary etiquette and choices requires businesses to tailor their portfolio to align with the inclination of a varied consumer base. Such factors impede the adoption of culinary tourism in Italy.

Expansive tourism trends, like seasonal shifts in traveler alternatives, negatively impact the culinary tourism industry in Italy. Culinary tourism providers in Italy must remain informed about the trends and adjust their offerings to remain motivated and benefit from developing opportunities.

Prominent culinary tourism companies in Italy offer immersive participation like conducted tours to popular food festivals and hands-on cookery classes set in significant parts of the country. Culinary tourism providers of Italy focus on exhibiting the gastronomic delights of Italy as well as providing authentic culinary processes and societal dynamics to tourists.

By using social media platforms and devoted internet sites, culinary tourism providers in Italy skillfully advertise their portfolio to international viewers, attracting travellers with intriguing visuals and pleasing content. By designing memorable experiences and employing digital channels efficiently, the culinary tourism vendors aid Italy’s recognition as a pre-eminent destination for cooking experts looking for immersive and refining experiences.

Holland America Line announces “Culinary Ambassador” cruises with top chefs

6 May 2025 No Comments
 Holland America Line is blending world-class travel and exceptional culinary experiences  with new “Culinary Ambassador” cruises in 2025 and 2026.    
 
These special sailings on segments of Grand Voyages and other select cruises will feature exclusive experiences hosted by one of Holland America Line’s Culinary Ambassadors — a collection of world-renowned chefs, beverage experts and culinary visionaries who enrich the onboard dining and beverage offerings fleetwide through signature dishes and cocktail recipes.
 
Cruises featuring a Culinary Ambassador will offer exciting activities where the experts share their knowledge, techniques and tips. For the chef ambassadors, guests can attend a live cooking demonstration led by the chef, join a coffee chat to learn more about them, and dine at an intimate reservation-only dinner with a curated menu hosted by the chef. The beverage experts will offer tastings, special events and host a pairing dinner in a specialty restaurant.  
 
“Dining has become an essential part of how people explore the world, and our Culinary Ambassador program allows us to offer something truly special — an experience that goes beyond the plate,” said Michael Stendebach, vice president of food, beverage and rooms division for Holland America Line. “Through the Culinary Ambassador cruises, we can bring some of the world’s most celebrated experts on board to elevate the journey. It’s not just about eating well for our guests — it’s about learning, tasting something new, having fun and perhaps getting some tips to use in their own kitchens.”
 
Holland America Line Culinary Ambassador chefs include David Burke, Masaharu Morimoto, Ethan Stowell and Jacques Torres. Culinary Ambassador beverage experts, who created regionally inspired cocktails for the cruise line’s bars and menus, include Sam Ross (Alaska), Ivy Mix (Mexico), Tess Posthumus (Northern Europe), and David Wondrich and Jeff Berry (Caribbean). Master Tea Blender Steve Schwartz also will join a Culinary Ambassador cruise in Asia.
 
2025 and 2026 Culinary Ambassador Cruises:
  • Zuiderdam, Voyage of the Vikings, Chef Burke will be on board a segment of the cruise Aug. 7-12, 2025, from Dublin, Ireland, to Reykjavik, Iceland.
  • Nieuw Amsterdam, 7-Day Baja Peninsula, Bartender Ivy Mix will be on board Nov. 15-22, 2025, sailing roundtrip from San Diego.
  • Volendam, 2026 Grand World Voyage, Master Tea Blender Schwartz will be on board March 25-30, 2026, from Singapore to Halong Bay (Hanoi), Vietnam.
  • Volendam, 2026 Grand World Voyage, Chef Morimoto will be on board while the ship is in Japan, dates to be announced.
  • Volendam, 2026 Grand World Voyage, Chef Stowell will be on board April 29 – May 3, 2026, from Seattle, Washington, to San Diego, California.
 
About Holland America Line Culinary Ambassador Cruise Hosts
Chef David Burke enhances the menu at Pinnacle Grill, adding contemporary flavors and signature recipes. Currently, Burke and his David Burke Hospitality Management team operate or orchestrate the culinary component of 18 restaurants, a historic event venue and a bakery. They also oversee a growing roster of David Burke-branded products, including cookware, bakeware, steak sauce, cutlery and wine. He has been featured on “Top Chef Masters,” “Every Day with Rachael Ray” and NBC’s “TODAY.”
 
Chef Ethan Stowell incorporates the flavors of the Pacific Northwest on ships sailing in that region, using fresh, sustainably sourced Alaska seafood. His fare also is featured at New York Pizza and Lido Market across the fleet, using pasta and pizza crust made fresh on board. Stowell is founder and CEO of ESR with an impressive roster of highly acclaimed restaurants. He was named one of the Best New Chefs in America by Food & Wine magazine and one of the Best New Chef All-Stars.
 
Chef Masaharu Morimoto is Holland America Line’s Global Fresh Fish Ambassador, bringing his signature style to dishes in the Dining Room and at Morimoto By Sea. This exclusive restaurant is featured on Nieuw Amsterdam and as a pop-up across the rest of the fleet. Additionally, a Morimoto By Sea sushi counter is available within the Tamarind Restaurant on Pinnacle- and Signature-class ships. Chef Morimoto — known to millions as the star of “Iron Chef” and “Iron Chef America” and executive producer and head judge for Roku’s “Sushi Master” — has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients. He has restaurants around the world, is a cookbook author and the recipient of numerous awards.
 
Bartender Ivy Mix’s cocktails are featured on cruises to Mexico and South America, where her unique knowledge of the agave spirits field shines through. In 2015, she co-opened her bar, Leyenda, with Julie Reiner in Brooklyn, New York, as well as her bottle shop Fiasco! Wine + Spirits. She is the author of “Spirits of Latin America” and the recipient of numerous awards. Mix is the co-founder of Speed Rack, a woman-only, high-speed bartending competition that has raised more than $1 million for breast cancer research.
 
Master Tea Blender Steve Schwartz is founder of Art of Tea. He is known by many authoritative figures in the tea industry as a Master Tea Blender. He has blended award-winning teas under the Art of Tea brand, and his blends are offered under the company’s private-label program for tea companies around the world. Schwartz will host a tea tasting experience, a “Rituals of Tea” seminar and an exclusive High Tea with Art of Tea event on his Culinary Ambassador cruise.  
 
For more information about Holland America Line, consult a travel advisor, call 1-877-SAIL HAL (877-724-5425) or visit hollandamerica.com.
 

Coconut Bay Beach Resort & Spa introduces new vegan & vegetarian dining experience

1 May 2025 No Comments

Coconut Bay Beach Resort & Spa in Saint Lucia has opened Seasons Veggie Bistro, an all-new vegetarian and vegan à la carte restaurant.

While the resort has long offered plant-based menu items, Seasons Veggie Bistro is its first restaurant created exclusively for this in-demand cuisine, offering an elevated farm-to-table experience with bold flavours, wholesome non-processed ingredients, and a commitment to sustainability.

Coconut Bay Beach Resort & Spa continues to expand its healthy dining offerings to meet the evolving preferences of its guests.

According to Mark Adams, President and CEO of Coconut Bay Beach Resort & Spa, “Our travel partners can now confidently offer their clients an all-inclusive getaway that not only caters to vegan and vegetarian preferences but does so with exceptional flavor and quality. Seasons Veggie Bistro represents our continued commitment to sustainability, with 82% of our organic ingredients sourced from within a 10-mile radius of the resort, including produce from our two on-site greenhouses.”

At Seasons Veggie Bistro, every dish is crafted with the freshest seasonal ingredients, celebrating the vibrant flavours of the island while supporting local farmers. Guests will enjoy a unique and interactive dining experience, beginning their meal by preparing their own fresh hummus tableside with a mortar and pestle, blending chickpeas, lemon, garlic, and dipping it all with freshly baked pita bread. The carefully curated menu features a variety of innovative dishes designed to elevate plant-based dining.

With the addition of Seasons Veggie Bistro, Coconut Bay Beach Resort & Spa now features nine dining venues, ensuring that every guest, regardless of dietary preference including gluten free, can enjoy an unforgettable culinary experience. The resort remains dedicated to its farm-to-table and ocean-to-table philosophy, working closely with local farmers, fishermen, and small businesses to bring the freshest flavours of Saint Lucia to every table.

In addition to the addition of Seasons Veggie Bistro, a multi-million-dollar investment in a complete transformation of its guest rooms is also in progress, with 50% of the resort’s rooms scheduled for completion by the summer of 2025.

The remaining 125 rooms are scheduled for completion by the end of 2026. These renovations go beyond cosmetic updates—every room is being rebuilt from the ground up, replacing electrical and plumbing systems, ceilings, and flooring. Guests will enjoy brand-new bathrooms, featuring bathtubs in the Splash wing and spacious showers in the Harmony wing. Modern fixtures, attractive new furniture, energy-efficient air conditioners, and fresh soft furnishings complete the transformation, reinforcing Coconut Bay’s commitment to providing an exceptional vacation experience.

HX Expeditions & Inunnguaq Hegelund partner to develop Greenlandic cuisine experience

29 April 2025 No Comments

HX Expeditions has announced a new partnership with renowned Greenlandic chef, Inunnguaq Hegelund, to develop a distinctive culinary program that showcases the rich and diverse flavors of Greenlandic cuisine. The program will feature specially curated menus, collaborative recipes, and culinary lectures led by Hegelund and other top chefs from Greenland.

“It’s an honour to collaborate with HX on this new culinary program and to share the flavors of Greenland with travelers from around the world,” said Hegelund. “Greenlandic cuisine is deeply connected to nature, tradition, and sustainability, and this initiative allows us to tell these stories through food. I’m excited to work with an incredible team of chefs and suppliers to bring this vision to life.” 
 

About the new culinary initiative

The new culinary initiative will officially launch on May 24, 2025, aboard MS Fridtjof Nansen.
 
Throughout the season from May – September, Hegelund will be joined by a rotating team of esteemed Greenlandic chefs, each bringing their own expertise and creative interpretations of local cuisine. This collaboration will ensure an ever evolving and authentic dining experience for guests.
 
“We are incredibly proud to be working alongside Inunnguaq and other local chefs to bring the tastes of Greenland to our guests,” said Stefan Engl, VP of Hotel Operations at HX Expeditions. “This partnership is not just about food; it’s about sharing Greenland’s deep cultural heritage through its flavors. By sourcing ingredients locally and collaborating with community suppliers, we’re creating a truly authentic culinary experience that highlights the unique beauty of Greenland.”
 
Chefs Joining Hegelund’s Greenlandic Culinary Program:
 
As part of the program, a rotating selection of Greenlandic chefs will join HX voyages, each contributing their unique skills and perspectives to the onboard dining experience.
 

Laasi Biilmann (31 May – 15 August 2025, aboard MS Fridtjof Nansen)

  • An award-winning chef and recipient of Greenland’s Chef of the Year and Innovator Award, Laasi is known for his modern take on traditional Greenlandic cuisine. His approach blends heritage ingredients with contemporary techniques, offering guests an exciting and refined culinary experience

Eli Nuka Johansson (31 August – 27 September 2025, aboard MS Fram)

  • A rising talent in the Greenlandic culinary scene, Eli is recognized for his creative fusion of native Greenlandic flavors with global influences. His time aboard MS Fram will showcase inventive takes on classic dishes using locally sourced ingredients.

Jørgine Tobiassen (29 July – 11 August 2025, aboard MS Spitsbergen)

  • With a strong focus on sustainability and ethical sourcing, Jørgine is passionate about using locally grown produce and responsibly harvested seafood. Guests aboard MS Spitsbergen will experience her fresh, environmentally conscious approach to Greenlandic cuisine.

 

As part of the Greenland culinary program, HX is committed to sourcing 30 per cent of its food products from local and regional suppliers. This includes a selection of meats, seafood, fish, microgreens, and beer from Greenland. By prioritizing regional sourcing, HX ensures guests experience fresh, authentic products while supporting local agriculture and sustainability.

Barbados Food & Rum Festival is back from November 6-9

29 April 2025 No Comments
Barbados recently made an unforgettable impression at the Toronto Food and Drink Festival, where the island’s rich culinary heritage and bold, contemporary flair captivated crowds and set foodies abuzz.
 
The Barbados Tourism Marketing Inc. (BTMI) in collaboration with Export Barbados, brought the vibrant spirit of the island to life through a world-class culinary showcase led by two of the country’s most celebrated talents: award-winning Chef Javon Cummins and renowned mixologist Alex Chandler.
 
Over the course of the three-day festival, thousands of attendees were treated to a full sensory immersion in Bajan flavor. Chef Cummins served up artful bites that fused traditional Barbadian ingredients with global techniques. Mixologist Alex Chandler dazzled with craft cocktails rooted in island botanicals and bold Caribbean spirits, turning each sip into an invitation to Barbados itself.
 
This activation aligned with Barbados’ strategic push into the Canadian market, positioning the island not just as a beach destination, but as a cultural and culinary powerhouse.
 
“We’re seeing an incredible surge in demand for Barbados out of Canada, and food is proving to be one of the most powerful ways to connect with our audience,” said Eusi Skeete, Director for BTMI Canada. “Barbados is more than a vacation, it’s a lifestyle. The energy at this show was electric, and we were thrilled to see so many guests expressing increased interest in Barbados getaways and received a very positive response to our exclusive offers in partnership with Redtag.ca. This is what happens when you blend cultural storytelling with strategic tourism promotions, it converts.”
 
Barbados has announced the official dates for its signature Food and Rum Festival returning November 6–9, 2025.
 
The Barbados Food and Rum Festival is a mecca for foodies all over the world, where Barbados’ finest culinary talent is celebrated. Held by the Barbados Tourism Marketing Inc, each year the Festival transforms the month of October into a culinary escapade and  has become one of the most sought-after festivals featuring local and international chefs, renowned rum producers and culinary personalities.