Author: Christine Roberti

Book a stay at Corona’s very own private island off the coast of Colombia

25 March 2025 No Comments

Corona has officially opened the doors to Corona Island—a natural paradise off the coast of Colombia, now available for booking on major travel platforms. Travellers worldwide can secure their stay directly at livecoronaisland.com or through Airbnb, Expedia, and Booking.com.

As a beer brewed with water and natural ingredients, Corona Island is symbolic of the brand’s dedication to experiencing the natural world. It is more than just a luxury destination; it offers an experience that aims to inspire travelers to fall in love with nature.

Originally debuting in 2021 as an invite-only getaway located 20 km (12 mi), southwest of Cartagena and accessible only by boat, the island offers guests a chance to disconnect from daily life and reconnect with nature through curated daytime activities, and evening experiences.

About Corona Island

Corona Island features ten premium waterfront bungalows, each with its own jacuzzi, nestled among lush tropical forests and pristine beaches. The island offers all-inclusive overnight stays for two people per bungalow, alongside a limited number of all-inclusive day trip passes that are also available for purchase.

The architecture, hospitality and daily operations on Corona Island have been designed with preservation and sustainable practices in mind, featuring:

  • Structures that use solar energy, native plants like guadua and traditional building techniques such as bahareque.
  • The island serves its food with an emphasis on local ingredients, such as baked goods made with fruits native to the region, which are all included in the price of the visit. Also available for guests to enjoy are the full suite of Corona products, including Corona Extra and Corona Cero.

Immersive experiences

Guests can enjoy a variety of relaxing activities in nature, including:

  • Yoga, stand-up paddleboarding and kayaking for a mindful connection to nature.
  • Eco-preservation initiatives such as snorkeling to restore coral reefs, where guests learn how to identify coral bleaching and how to help preserve the coral structures by clearing away competitive algae, and mangrove planting to help promote ecosystem reforestation.

To view rates and book your experience, visit livecoronaisland.com/booking or search for Corona Island on Airbnb, Expedia and Booking.com.

Antigua and Barbuda Culinary Month kicks off in May

20 March 2025 No Comments
The Antigua and Barbuda Tourism Authority introduces Antigua and Barbuda Culinary Month, a new, exciting extension of the island’s annual culinary series that has grown steadily since its launch in 2023.
 
During the month-long celebration in May, food lovers can discover local cuisine through the Eat Like A Local experience and also enjoy a robust schedule of signature dining events with visiting guest chefs exclusively of Caribbean heritage from Canada, the United States, and the United Kingdom who’ll partner with local chefs and restaurants on the island.
 
Also on the month’s schedule is the evolved Food and Art Experience, now theFAB (Food, Art & Beverage) Festival, the Caribbean Food Forum – a regional food and hospitality industry symposium, and themuch-anticipated Restaurant Week, featuring prix fixe menus at over 30 restaurants throughout the island.
 
“We are excited to see the growth of our annual culinary series,” said The Honourable Charles Fernandez, Minister of Tourism, Civil Aviation, Transportation and Investment. “Since launching in 2023, our signature culinary initiative has grown into a beloved and highly anticipated month for food lovers, both locally and from abroad. Antigua and Barbuda Culinary Month will continue to raise the visibility of our culinary excellence in the region and around the world, and we are certain our guests will be thrilled and impressed by the diverse food and cultural offerings. It is an important part of the Antigua and Barbuda Experience, along with other elements of our rich cultural identity to include music, art, and dance!  I invite everyone to join us in Antigua and Barbuda for this exciting month of celebration!”

About Antigua & Barbuda Culinary Month

This year’s lineup of guest chefs welcomes new faces as well as past attendees such as London-based Antiguan Chef Kareem Roberts, British Chef and TV personality Andi Oliver, and cookbook author and Creator behind Metemgee.com, Althea Brown.
 
There are 11 additional guest chefs. For the full roster, click here.
 

Event schedule

The month’s exciting schedule of events includes:
  • May 4: FAB (Food, Art & Beverage) Fest – Location TBA. The venue will be transformed into a food and art village where attendees can sample local food, be the first to collect Restaurant Week passports, taste bites from participating restaurants and guest chefs, and explore art from local artists and makers. This signature events marks the official launch of Antigua & Barbuda Culinary Month.
  • May 8: Collaboration dinner with Chef Andi Oliver and Chef Claude Lewis, both of Antiguan heritage, who will cook at Blue Waters Resort & Spa.
  • May 9: Multi-course cocktail party and dinner with London-based Chefs Kerth Gumbs and Kareem Roberts alongside the Rocks Group team at the newly reopened Rokuni at Sugar Ridge. 
  • May 11: Roti making demonstration and Mother’s Day brunch with Cookbook Author and personality behind metemgee.com, Althea Brown and the culinary team at Blue Waters Resort & Spa. 
  • May 13: Caribbean Food Forum presented by Grace Foods. This regional food and hospitality industry conference at the John E. St. Luce Finance and Conference Centre will feature hospitality professionals, industry leaders and food systems experts from the Caribbean. This is a hybrid event with virtual and in-person attendance options. 
  • May 16: ‘Flavour in the Garden’, a progressive Caribbean food and beverage experience with live music at Bay Gardens, an island-style village mall with local artists, restaurants and more. The evening will feature welcome drinks from Kaffeine and Antilles Stillhouse, passed appetizers from Dawne’s Soleil Kafé, a family-style dinner from guest chef Kareem Roberts at Canvas, chocolate tasting and dessert from Antigua House of Chocolate and after dinner drinks from Door 78 Lounge. 
  • May 17: Baylay: A Roti Making experience with Cookbook Author and personality behind metemgee.com, Althea Brown. This intimate 14-person class will be followed by lunch prepared by Althea at the historic Weatherhills Estate, a restored 17th century colonial mansion.
  • May 18: Korean BBQ on the beach with Chef Angel Barreto at Antigua’s newest beach bar and restaurant, The Hut, Little Jumby.
  • May 23: Collaboration dinner with Chef Digby Stridiron and Chef/Owner Sylvain Hervochon of Casa Roots. 
  • May 30: Culinary Month Finale: Reggae Night and Caribbean Cookout Beach Party at Salt Plage at Siboney Beach Club with Chef Shorne Benjamin and Chef Suzanne Barr.
 
Back for a third year is the “Eat Like A Local” experience, which highlights a carefully selected list of casual island cookshops from Antiguan and Barbudan restaurant owners and cooks. The Antigua and Barbuda Tourism Authority encourages visitors to sample pepperpot and fungee, national dishes that are beloved on the island, as well as goat water, ducana, saltfish and more. An interactive map can be found here.
 
In addition, Antigua & Barbuda Restaurant Week will be held between May 4 and 22, where over 30 local restaurants, and counting, will offer prix fixe menus at three price points: $25, $55 and $75.
 
For the latest information, list of participating restaurants, and details on special events hosted during Antigua & Barbuda Culinary Month, visit www.antiguabarbudaculinarymonth.com.

Air Canada Café opens at Montréal-Trudeau International Airport

18 March 2025 No Comments

Air Canada is introducing its newest Air Canada Café at the Montréal-Trudeau International Airport, offering a seamless, premium grab and go experience for eligible domestic travellers.

Designed for convenience and comfort, this new addition, located near Gate A2, marks the third Air Canada Café location, reinforcing the airline’s commitment to improving premium lounge offerings at its Montréal hub.

Blending local flavours with modern amenities, the Air Canada Café features a curated menu of iconic Montréal snacks, a selection of self-serve beverages, and power at each of the 58 seats. To access the lounge, eligible customers need only scan their boarding pass at the eGates at the Air Canada Café’s entrance. This opening is part of Air Canada’s broader investment in new, upgraded and expanded lounges planned for 2025 and beyond, further elevating the airport experience for its premium travellers.

“We’ve created a premium experience tailored to the needs of our busiest customers, while celebrating the essence of Montréal’s vibrant café culture,” said Jacqueline Harkness, Managing Director, Product & Services at Air Canada. “Every detail of the Air Canada Café is designed for productivity and comfort, bringing together efficiency with the warmth and energy that make it a beloved product amongst our customers.

Key cafe features

Curated food and beverage offerings

  • Grab and go food selections include warm pistachio cream croissants, mini cheese boards, vegetarian wraps and fresh salads
  • Montréal-inspired bagel and smoked meat sandwiches
  • Menu selections accommodate a variety of dietary needs, with clear ingredient and allergen labelling accessible via QR code
  • Self-serve beverage station featuring all Montréal-brewed beer, cider and non-alcoholic options, including locally brewed Gutsy Kombucha
  • Lavazza specialty coffees and nitro cold brew coffee

Amenities and space

  • 58 seats across 2,700-square-foot (250-square-metre) premium space
  • Productivity-style seating for working and taking calls
  • Power at every seat, including USB-C ports with wattage to charge a laptop
  • Accessible entrance for customers and staff

Signature design

  • Created in collaboration with Montréal-based design firm Provencher Roy, influenced by the city’s “third wave” coffee culture
  • Custom abstract artwork by Montréal-born artist Melanie Authier
  • Hanging light fixtures in the Air Canada Café are designed and manufactured in Québec

Eligibility for Air Canada Café access

The Air Canada Café at Montréal-Trudeau International Airport is available to Air Canada customers travelling on a business class ticket, Aeroplan 50K, 75K, or Aeroplan Super Elite Status Members, Star Alliance Gold customers and Aeroplan premium co-brand cardholders.

Elevating the airport experience

Air Canada continues to invest in modernizing and expanding its lounge network, focusing on customer care, convenience, and comfort. By the end of 2025, the airline will have added over 500 additional lounge seats worldwide, ensuring more space for travellers.

This expansion builds on recent lounge upgrades, featuring elevated design, modern seating, and enhanced power access in select locations.

More than 800 restaurants participating in China’s Restaurant Week Spring 2025

13 March 2025 No Comments

Restaurant Week Spring 2025 , jointly launched by UnionPay International and DiningCity, runs from March 6 to April 27.

Featuring more than 800 high-end restaurants across 16 major Chinese cities, the event offers set menus starting at ¥78 (approximately US$10), allowing diners to experience everything from Michelin and Black Pearl eateries to award-winning hotel restaurants.

From the northern heritage of Beijing and Tianjin to the modern sophistication of Shanghai and Hangzhou, and the southern flavours of Guangzhou and Shenzhen, each city showcases its unique gastronomic identity. Diners can enjoy Beijing roast duck, Cantonese dim sum, contemporary fusion dishes, and spicy Sichuan fare. This diverse selection caters to travellers eager to explore both classic and innovative cuisine, with exclusive pricing made possible through UnionPay’s support.

By embracing fresh seasonal ingredients, star chefs transform each meal into a celebration of taste and artistry. Whether it’s a classic home-style dish or a modern culinary innovation, China’s wide-ranging gastronomic culture ensures there is always something new to discover.

About Restaurant Week Spring 2025

During Restaurant Week Spring 2025, participating venues range from Michelin-starred establishments to up-and-coming hotspots led by visionary young chefs, offering a glimpse into Shanghai’s ever-evolving culinary landscape.

To secure a reservation for Restaurant Week Spring 2025, travellers may access here. select “Restaurant Week Spring 2025,” then choose a restaurant and time slot.

At the restaurant, simply present your booking confirmation and pay with your UnionPay card.

As China continues to attract international visitors and business travelers, UnionPay International and DiningCity aim to make Restaurant Week Spring 2025 a memorable and immersive culinary experience.

From savouring regional delicacies to exploring cultural landmarks, participants can enjoy effortless booking and seamless payment solutions for an unforgettable journey.

New study reveals top menus, flavours to watch for in 2025

11 March 2025 No Comments

Unilever Food Solutions (UFS) has launched its third annual Future Menus, highlighting four key food service trends for this year. In depth research shows Asian flavours are overtaking traditional European culinary strongholds like France and Italy.

Chinese and Japanese cuisines now rank in the top five global favourites across all age groups, while Korean and Mexican flavours are also increasing in demand.

The big culinary shift from West to East and North to South is influencing this year’s four distinct global menu trends:

Street food couture

Traditional street foods are being elevated to gourmet offerings with chef expertise in every food service channel, including fine dining. Gen Z is a major driver of this trend, with 65 per cent seeking value for money when it comes to food and dining experiences.

Mexican, Indian, Korean, and Filipino street foods are surging, with Filipino cuisine gaining the most traction in the U.S. and Asia.

 

Borderless cuisine

Globalization and migration are blending diverse food traditions as chefs honour their multicultural origins. Travellers eager to expand their palates are driving this trend—76 per cent of tourists are keen to explore local food cultures. The growing integration of Eastern flavours into Western cuisine is being enabled by key ingredients.

This helps chefs blend traditional flavours to create something unique. For example, bringing Southeast Asian spice to classics like pasta, stews and burgers.

Culinary roots

Chefs are reviving culinary heritage by uncovering lesser-known and forgotten recipes, ingredients and hyperlocal cuisines like Hunan, Emirati, Basque, and Oaxacan. 

Diner designed

Growing demand for personalised and immersive dining experiences is driving this trend, with 47 per cent of people now preferring to spend money on experiences over material goods.

Nobu Hospitality brings iconic brand to the Netherlands with Nobu Restaurant Amsterdam

6 March 2025 No Comments

Nobu Hospitality, the global luxury lifestyle and iconic hotel, dining, and residence brand, is making its debut in the Netherlands with the Nobu Restaurant Amsterdam and the Nobu Residences Park Meadows Amsterdam.

Developed in partnership with Dutch real estate firm Breevast, this exclusive project will bring Nobu’s signature style to the heart of Amsterdam’s most coveted neighborhood, Oud-Zuid.

The Nobu Residences Park Meadows Amsterdam will feature branded residences, combining the prestige of ownership with elevated services of a luxury hospitality experience. Offering both private residences for purchase and serviced luxury residences available for extended stays, this exceptional development caters to those seeking a seamless blend of residential comfort with Nobu’s renowned hospitality.

Stepping into the spotlight as only a legendary culinary brand can, the Nobu Restaurant Amsterdam will set a new standard for destination dining at the Nobu Residences, with the serene Beatrixpark as its backdrop. The Nobu restaurant and lounge bar will serve as a vibrant gathering place, welcoming both the local community and international travelers to experience its signature blend of innovation and tradition.

Just moments from the world-famous museums, luxury boutiques and the financial Zuidas district, residents will enjoy a refined living experience designed with Nobu’s signature Japanese minimalism. Residents will have exclusive access to a Nobu restaurant, in-residence dining, state-of-the-art wellness center, and a dedicated experience team for unparalleled access to the city.

Eight must-try foods for visitors to Canada’s spectacular Northwest Territories

4 March 2025 No Comments

When people think of the Northwest Territories, the term ‘culinary hotbed’ may not be the first thing that jumps to mind.

But with some of the purest waters and least spoiled lands left on the planet, this vast territory is host to fresh plants and wild game that have inspired countless traditional recipes and many innovative chefs.

From caught-that-day fish to only-in-the North herbs and delicacies, here’s why the Northwest Territories should be on the list of destinations for any serious foodie.

Bannock

This really is the comfort food of the Northwest Territories. At its most basic, bannock is flour, water, baking soda and lard. Recipes will vary by community, by family, and by available ingredients. You can mix in berries, smother it in butter and jam, or load it with salt or sugar. Bannock can be haute cuisine, or whipped together in a pinch, and eaten any time of the day.

Fresh fish

Whitefish, Burbot, Walleye, Lake Trout, Northern Pike, Arctic Grayling or Arctic Char: all of these species can be found in the waters of the Northwest Territories.Fresh fish is also on the menu of most restaurants. Guests to the Northwest Territories can book a tour with local fishing guides, who will treat them to their own special shore lunch—the unofficial meal of the NWT.

Dry fish

Another bounty from the lakes and rivers. But this time, the fish is cleaned and then cut into strips or cubes that hang on the skin and slowly dry over a smoking fire. Dryfish is a true Northern delicacy.

Arctic cranberries

Walk around some towns in late August or early September and you might think they were deserted. The truth is, some communities in the Northwest Territories will nearly empty out as residents head out with bags, buckets and baskets to their top-secret cranberry picking spots.

Northerners take berry-picking very seriously, so consider it a show of trust or friendship if you are invited out to join someone at their tried-and-true berry troves.

Aqpik

Aqpik (also called cloudberries or bakeapple, depending upon where you live in Canada) are plump, peach-coloured berries that are ripe for picking in late summer. Once you collect a basketful, aqpik can be boiled down into tasty jams or tart-and-sweet toppings for cakes or other baked goods.

Muktuk

Muktuk, an Inuvialuit treat, encompasses the skin and blubber of the beluga whale. Muktuk is highly sought after along the Arctic Coast, as a food rich in Vitamins C and D—nutrients otherwise in short supply in the High Arctic diet. With an oily texture and a fishy taste, it can be eaten raw, boiled or dried.

Spruce tips

For a couple of weeks in May, lime-green sprouts shoot out of the ends of the spruce tree’s branches. These spruce tips are sought out by the culinary-minded because the pine-tasting tips pack a real punch. They can be eaten on their own, or used as a garnish to spruce up fish and meat dishes. Spruce tips are also pickled, or they can be used to flavour anything from scones and breads to syrups, tinctures, salad dressing, cooking oils and even beer.

Birch syrup

Birch tapping is a springtime art that has been passed down by family members through generations in the NWT. The product, a bitter-yet-sweet caramel-tasting syrup, can be used in anything from puddings to meat glazes—or on your Saturday morning pancakes.

Atlas Ocean Voyages reveals exciting chef lineup for 2025 Epicurean Expeditions

27 February 2025 No Comments

Atlas Ocean Voyages has announced an impressive lineup of chefs and culinary experts for its upcoming 2025 Epicurean Expeditions.

Guests exploring Europe will be immersed in each destination’s culture, cuisine, and wines aboard an intimate yacht under 200 guests. Visiting boutique and iconic ports across the region, culinary demonstrations and tastings onboard will be led by guest chefs and experts. Ashore, local guides will showcase farmers’ markets, sample regional cuisine, and discover the culinary culture of ports firsthand.

Exclusively on Epicurean Expeditions, guests will indulge in the Josper Grill Dining Experience at 7Aft Grill, a Yachtsman Cookoff challenge, culinary presentations, wine tastings and more. Select expeditions will feature events hosted by a Taste & Traditions Expert, providing insights into cultural heritage. Culinary Experts for the 2025 season include:

CHEF PAULETTE MITCHELL

Expeditions:  World Traveller: April 15, 2025

Chef Paulette Mitchell, author of 14 cookbooks, is internationally renowned for her series “The 15-Minute Gourmet.” Several of her books have received prestigious Gourmand World Media Awards. She is a culinary instructor, food and travel writer, photographer and recipe developer for websites and various publications. Aboard our Epicurean Expedition, she will engage explorers with culinary presentations including the Mediterranean diet as a way of life, showcasing fresh and natural ingredients sourced from local markets. Her cooking demonstrations will also highlight regional use of herbs, spices, and distinctive flavorings in traditional Italian dishes and easy-to-prepare recipes for typical Greek cuisine you can replicate at home.

ANNA WILAMOWSKA

Expeditions:  World Navigator:  April 20, 2025

Pastry Chef Anna Wilamowska is a talented French pastry chef, chocolatier and has trained in Michelin-starred restaurants and French pastry boutiques. Her passion for pastry is evident in every bite of her delectable creations. Chef Wilamowska collaborates with local artists and sculptors, bringing an artistic flair to her desserts. Her commitment to quality is unwavering, and she only uses the finest ingredients and caters to those with dietary restrictions, offering delicious vegan and gluten-free desserts. 

CHEF IPPY AIONA

Expedition: World Voyager: May 27, 2025

Chef Philip “Ippy” Aiona hails from “The Big Island” with a heritage of Italian American and Native Hawaiian. His cuisine is deeply rooted in the traditions of both his Italian heritage and Hawaiian upbringing, masterfully blending this cultural richness with playful creativity and flair for an exquisite experience from start to finish. A culinary prodigy, he graduated top of his class from Le Cordon Bleu, San Francisco, and at 23 years old, he gained national acclaim as the youngest finalist on Food Network’s “Food Network Star,” followed by a feature in Forbes Magazine’s Food & Wine “30 under 30.”

MARA PAPATHEODOROU

Expeditions: World Navigator: June 7, July 20, 28 (President’s Cruise), 2025;  World Voyager May 27, 2025, September 1, 2025

Master Foodie™ Mara Papatheodorou is a nationally established entertaining specialist. As a culinary specialist and historian, she highlights the diverse stories and connections of cuisine and culture worldwide through facts, flavors, flair and folklore. As a 12-year editor at Bon Appétit Magazine, Mara scouted and produced the “Entertaining with Style” section that highlighted how real people entertain around the world. She was the producer of their award-winning annual international Special Collector’s Editions that highlight Italy, France, Greece, Spain, Mediterranean Islands and the British Isles. She works as a Tastes & Traditions expert with food companies and Master Chefs developing recipes, menus and promotional consumer campaigns.

CHEF JEFF DURHAM

Expeditions:  World Navigator: June 7, 14, 2025

Jeff’s winemaking journey began in his family’s vineyard in the Oak Knoll District of Napa Valley, learning the art of grape growing on their 22-acre plot. His hospitality roots grew deeper as he worked as a busboy in local valley restaurants.  A true Napa Valley native, he balances their wine endeavors with community involvement, including six years serving on the Yountville Town Council. His connection to hospitality and design shines through at the Gentleman Farmer Bungalow, where he transforms family heirlooms and unique pieces into treasures throughout their wine and hospitality space. When he’s not sharing his hospitality expertise or entertaining guests, you’ll find him practicing his newest pursuit — learning the clarinet.

ATTIMO WINERY CEO JON SCHLEGEL

Expedition: World Navigator: July 12, 2025; World Voyager October 11, 2025

Jon Schlegel completed his first dream of opening a restaurant by age 30 when he founded Snooze, an A.M Eatery where the motto was, “It only takes a moment to make a difference.” He then moved onto his second dream – living abroad before he turned 40. He and his family moved to Monforte d’Alba in Piemonte, Italy, in 2013 and settled on the Ginestra Hill with their own small Barolo vineyard. There, Jon worked and learned from wine producing families with generations of experience.

CHEF LUCIANA BERRY

Expeditions: World Navigator: July 12, 20, 2025

Luciana Berry, “Top Chef Brazil 2020,” showcases the exotic flavors and ingredients that are integral to Brazilian cuisine. She is an ambassador of Brazilian cuisine and culture in UK. Mixing modern and classic cooking techniques to deliver impressive yet subtle tastes from a country which until now few other chefs have successfully exploited. Luciana travels to many countries with Brazilian Fruit Association to the biggest Fruit Shows in the world to showcase the best Brazilian tropical fruits.

CHEF BOBBY MARCOTTE

Expeditions: World Navigator: July 28, 2025 (Presidents Cruise)

Chef Bobby Marcotte is the creator of the award-winning Hop + Grind, Rise + Grind, and Barn at Merry Hill. His restaurants have appeared on “Diners, Drive-Ins and Dives,” and he has competed on “Tournament of Champions” and “Fire Masters Canada.” Since becoming Executive Chef of The Tuckaway Tavern & Butchery in 2013, he has led the restaurant to earn multiple accolades, including recognition as one of Food Network’s “Best Steakhouses in America.” Starting as a dishwasher at 14, he advanced to sous chef within three years and became head chef by 21.

CHEF PETER CAMPELL

Expeditions: World Navigator: July 28, 2025 (Presidents Cruise)

Chef Peter Campbell, a master pizza chef, has appeared on shows like “Diners, Drive-ins, and Dives” and “Guy’s Grocery Games.” In 2021, he launched an interactive cooking class, Pizza with Pete, to connect with pizza enthusiasts. He started Red Wagon Pizza Company in Minneapolis in 2012 as a mobile pizzeria, and opened a stand-alone restaurant in 2014. Now, Red Wagon Pizza Company ships bake-at-home pizzas nationwide, sharing his family tradition across the US.

CHEF MASSIMO CAPRA

Expedition: World Navigator: September 1, 2025

Canadian celebrity Chef Massimo Capra is best known for his roles as host on his own television series “Gourmet Escapes,” judge on “Chopped Canada” and chef-host of “Restaurant Makeover” – the last two both popular on the Food Network. He is the owner of Massimo’s Italian at the Sheraton on the Falls Hotel and Boccone at the Toronto Pearson International Airport, as well as his namesake restaurant, Capra’s Kitchen, in his hometown of Mississauga, Ontario. Chef Capra is the author of “One Pot Italian” and “3 Chefs: The Kitchen Men,” which received the gold Canadian Culinary Book Award in 2011.

CHEF STEPHAN PYLES

Expedition: World Navigator:  September 27, 2025

Stephan Pyles, 2-time James Beard award winner, celebrated chef and founding father of Southwestern Cuisine, shares his culinary legacy and passion for hospitality. He is a 4-time cookbook author and host of the Emmy-award winning PBS cooking series “New Tastes from Texas.” He has cooked for 6 American presidents, 7 First Ladies, Mikhail Gorbachev, and Her Majesty, Queen Elizabeth II. With a remarkable career spanning over four decades and numerous prestigious awards, Chef Pyles brings a wealth of experience and expertise to the dining experiences aboard Atlas Ocean Voyages.

CHEF PAULA LAMBERT

Expedition: World Navigator:  September 27, 2025

Join Chef Paula Lambert, a pioneering artisanal cheesemaker and founder of Dallas Mozzarella Company, which has been crafting cheese for over 40 years. Named one of the Top 50 Cheesemakers in America by Food & Wine Magazine in 2022, her company produces over 30 artisanal cheeses. She is the author of “The Cheese Lover’s Cookbook and Guide” and “Cheese, Glorious Cheese!” Her accolades include being featured in the James Beard Foundation’s Who’s Who of Food and Beverage in America and receiving the Career Achievement Award from Mary Baldwin University. She also conducts cooking classes across the US and Europe.

CHEF PLUM

Expedition: World Navigator:  October 22, 2025

Chef Plum is the executive producer and host of the PBS series “Restaurant Road Trip,” which has received three New England Emmy nominations. He also produces the acclaimed video series “On the Road” with Edible Magazine, highlighting the origins of food with a comedic twist. Additionally, he hosts “Plumluvfoods Live,” a popular podcast in iTunes’ top 200 food category, featuring over 300 episodes, and regularly contributes to Fox Business and Great Day CT.

CHEF CHRISTY ROST

Expedition: World Navigator:  October 11, 2025

Chef Christy Rost is the nationally televised host of the cooking and lifestyle series At Home with Christy Rost on Amazon Fire, Apple TV+, Roku, and other platforms. Her one-hour holiday production A Home for Christy Rost: Thanksgiving has been featured on PBS and CREATE TV since 2009, reaching 91 percent of U.S. households. Christy was mentored by Master Chef Martin Yan of Yan Can Cook (PBS) and her early career garnered the guidance of Julia Child. Christy has lived in Paris and her menus are influenced by her travels and conversations with farmers, vintners, distillers, and culinary artisans. Her cookbooks and TV productions are a testament to her passion for celebrating each day around the table.

For information and reservations, call a travel advisor or 1.844.44.ATLAS or visit www.AtlasOceanVoyages.com.

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Recipes with roots: Chef Stephanie Baryluk on sharing Teetl’it Gwich’in teachings in cuisine

25 February 2025

What is Indigenous food?

It’s a question Stephanie Baryluk has been asking herself a lot these days. 

Growing up in the Teetl’it Gwich’in community of Fort McPherson in the Inuvik region of the Northwest Territories, the Red Seal chef has early memories of harvesting berries, moose and caribou alongside her mother and grandmother in their tight knit hamlet of just under 700 residents.

“As hard as it was growing up in a remote community, it wasn’t until I left that I really appreciated that sense of community and having family close by,” said Baryluk, who left Fort McPherson after finishing highschool to study culinary arts at the Vancouver Community College. “After leaving everything I knew, there was a really big disconnect to who I am, because I grew up with such a strong Indigenous culture, and how I found it again was through cooking and sharing meals.”

The bulk of Baryluk’s culinary training emphasized French cooking techniques, which largely contradicted her own culinary upbringing. “Indigenous cooking teaches us to never waste anything, and all of a sudden, I was learning about the best cuts and the best products,” Baryluk said. 

Now living and working in Vancouver, BC, Baryluk says that it was that strong sense of community and culture that ultimately drove her to pass on her knowledge of Indigenous recipes.

“There are a lot of people who lost their culture, their history, and who they were as people,” Baryluk said. “Even me, I’m still learning things about who we are as Gwich’in people. When I’m creating recipes and dishes, it’s definitely a fusion because I’m relearning and trying to figure out a way to tell that story.”

In March 2023, Baryluk created and founded the Rooted program at Simon Fraser University, which aims to showcase Indigenous recipes, flavours and ingredients. In collaboration with the university, Baryluk introduced a roster of recipes which are rotated twice weekly and offered on campus at SFU’s Dining Common area.

Each recipe includes a QR code which allows students to learn more about traditional Indigenous ingredients. Duck tacos with charred corn salsa and a blueberry BBQ salmon bowl, for example, are just a few of the popular dishes. Since its launch, the program has expanded to include a catering component.

And while the feedback from students and faculty has been overwhelmingly positive, Baryluk notes that serving Indigenous cuisine comes with its own set of unique challenges.

“I can’t serve moose or caribou in Vancouver, because I don’t have a reputable supplier,” she explained. Finding items that are available year round on the island in large quantities is another factor she must be mindful of. Salmon, for example, is a hearty staple in BC, much like whitefish sustained the community in Baryluk’s hometown in the Northwest Territories. 

Beyond her efforts with SFU, Baryluk continues to give back to the Indigenous community by offering private cooking lessons in the Northwest Territories.

“Even though I live away now, this work is for our people. And when I get to go back to the community, cooking is something I’ll always make the time for,” said Baryluk, noting that she’s held workshops for persons aged four through 70. “It’s nice to see other Indigenous people who are excited that our food and our stories are being shared,” she said. 

Recently, Baryluk’s niece finished her first year of culinary school—further validation that the work she’s doing is making a difference.

“At the beginning of my culinary career, I didn’t see a future in Indigenous cuisine, because it was just something that wasn’t done,” Baryluk said. “I think there’s a lot of reconciliation that’s trying to happen within Canada right now, so having this as a career option isn’t just important work; it’s so fulfilling as an Indigenous woman. It started as a way to build a connection back to my home, but now it’s just something I do everyday, and I love it.”

Oceania Cruises adds 12 gourmet excursions for 2025

18 February 2025

Oceania Cruises has expanded its signature range of immersive Culinary Discovery Tours with the addition of 12 new gourmet excursions for 2025.

The new chef-led tours are in diverse locations spanning the globe from Europe and the UK with new excursions in Amsterdam, Belfast, Invergordon, Valencia, and Valletta; to Asia with three new options for Japan sailings in Kobe, Kochi, and Shimizu, plus Busan in South Korea; and North America where new tours are available in Halifax, Quebec City, and Victoria.

The additions mean Oceania Cruises now offers a total of 46 Culinary Discovery Tours, available on its four larger ships, Marina,  ships, Marina, Riviera, Vista, and Allura, which debuts July 2025.

About the Culinary Discovery Tours

The Culinary Discovery Tours are an integral part of the line’s renowned food-focused enrichment program, which includes The Culinary Center, the first-ever hands-on cooking school at sea, offering unparalleled experiences for gourmands wanting to learn and to explore cultures through food.

Limited to 18 guests and led by Oceania Cruises’ team of expert Chef Instructors, each of the Culinary Discovery Tours goes beyond traditional sightseeing, providing access to local markets, acclaimed restaurants, and hands-on cooking classes, both on board and ashore.

From foraging for wild sea herbs on Belfast’s rugged coast to indulging in a plant-to-plate luncheon inside an Amsterdam greenhouse where ingredients are harvested moments before they reach a guest’s fork, these tours give travellers an intimate look at local life through the lens of food and its impact on the culture and community.

In Japan, witness the precision of traditional knife-making in Kobe before a teppanyaki feast of wagyu beef, or master the art of searing bonito over an open flame in Kochi. Uncover the secrets of authentic paella on a boat ride through Valencia’s rice fields, or explore South Korea’s famed seafood markets.

Jason Montague, Chief Luxury Officer, Oceania Cruises said: “Our guests seek more than just incredible cuisine – they crave authentic connections with food, culture, and people. The Culinary Discovery Tours are true behind-the-scenes experiences, guided by top chefs who bring each destination to life and are eager to share epicurean secrets, one bite at a time. These unique excursions allow travelers to savor the essence of destinations in a way that only Oceania Cruises can deliver.”

Chef Kathryn Kelly, Oceania Cruises’ Director of Culinary Enrichment, is the founder and driving force behind The Culinary Center and the chief architect of the robust range of Culinary Discovery Tours.

She commented: “Food has the power to connect people to places in meaningful ways and our fabulous Culinary Discovery Tours provide an insider’s look at local markets, artisans, and traditions, allowing guests to take a piece of the destination home with them – not just in their memories, but in the skills and recipes they acquire along the way.”

 

New Culinary Discovery Tour highlights

KOBE: NEW CHEF-LED CULINARY JOURNEY THROUGH KOBE (6 hours):
Discover how traditional Japanese kitchen knives are masterfully crafted and watch chefs use these precision tools to expertly prepare dinner. Artisans forge the knives in different shapes and sizes depending on their specialized uses. For instance, a santoku blade is considered an ideal general-purpose knife while the sujihiki may be the best for slicing meats such as beef. Following this immersion into knife-making, dine at Teppan Grill Keyaki, an 18th-floor restaurant that overlooks medieval Osaka Castle.

BUSAN: CHEF-LED BUSAN MARKETS TOUR (4 hours):
To prepare traditional Korean dishes during the onboard cooking class, the Chef Instructor will lead guests through two local markets to forage for ingredients. First stop is the legendary Jagalchi Fish Market. Widely heralded as “the ultimate place to see seafood,” this sprawling waterfront market is the largest of its kind in Korea. As travelers browse the seemingly endless stalls, they can expect to find every imaginable marine creature, including live eels, sea squirts, and skates, which are similar to stingrays. Using a “seafood treasure map,” guests will identify and check off these unique local specimens. After touring the seafood market, stop in at the Gukje Market, known for its international selection of gourmet ingredients before returning to the ship to create authentic Korean dishes.

BELFAST: CHEF-LED TOUR OF COASTAL FLAVORS OF COUNTY DOWN (4 1⁄2 hours):
Join local chef Paul Cunningham – a competitor on the BBC cooking series “Great British Menu” – along the shore to learn about locally sourced ingredients while sampling mussels and oysters and dining on a bowl of his seafood chowder at a nearby restaurant. A pint of Guinness or another stout will be perfectly paired to complement the meal. Afterwards, pause for photos at the atmospheric ruins of Dundrum Castle, a landmark since the 13th century.

HALIFAX: CHEF-LED TOUR CIDER & CHOWDER: AUTHENTIC NOVA SCOTIA (3 hours):
Learn about the “chowder trail” and artesian cider trends that define the modern culinary scene in Nova Scotia. Guests will leave the ship and meet a local foodie guide for the first stop at the taproom of an artisanal cider maker where they will be served a flight of four vastly different hard ciders. These may be seasonal pours, year-round favorites, or mixed into cocktails such as the Apple Spice, a concoction of spiced cider, ginger kombucha, and cinnamon liqueur. Other possibilities include a non-alcoholic cranberry cider and a watermelon cider mimosa. A short walk will bring guests to a famed local restaurant, a “fixture” in the trendy Dartmouth neighborhood, where they can watch the chefs preparing various dishes from their reserved seating area.

INVERGORDON: CHEF-LED FORAGING & ONBOARD SCOTTISH COOKING CLASS (4 hours):
Shop in Invergordon for ingredients traditionally found in a classic Scottish chowder and learn to prepare it in a hands-on cooking class onboard. The soup Cullen Skink is named for the nearby village of Cullen and skink, a term for the beef from the front legs of a cow. While shopping for haddock and other items at George Cockburn & Son, guests will sample the butcher’s award-winning haggis, another classic Scottish dish. Select the vegetables for the soup at Black Isle, an organic brewery that also grows organic produce, before meeting back onboard and learning to prepare the soup.

VALLETTA: CHEF-LED TOUR ARTISANAL MALTA TREASURES (3 hours):
This carefully curated, small-group experience introduces guests to Maltese cuisine while sampling artisanal foods in a stunning grotto that was transformed into a restaurant decades ago. A short but scenic drive inland brings travelers to Rabat, where they will first visit a bakery that has been in the same family for generations. While showing how traditional Maltese breads are made, the baker will invite guests to help prepare a loaf and sample another bread straight from the oven. Indulge in more local specialties in the Grotto Tavern, which occupies a cave once used as a bomb shelter in World War II. In this unusual setting, guests will watch the chef prepare pastizzi – a flaky pastry stuffed with ricotta cheese or curried peas – and then enjoy samples. As an accompaniment, local cheeses such as gbejna and a special tomato paste to slather on bread will be offered. Maltese wines that may include a ruby-red melqart will also be served.

For additional information on Oceania Cruises’ small-ship luxury, exquisitely crafted cuisine, and expertly refined travel experiences, visit OceaniaCruises.com, call 855-OCEANIA, or speak with a professional travel advisor.