Cruise

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.
 

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.

Hurtigruten launches culinary-themed itineraries showcasing Norway

17 April 2025 No Comments

Hurtigruten has announced a new culinary and drink-themed itinerary launching this fall.

The seven-day voyage includes three nights onboard the Original Coastal Express from Bergen to Stamsund, two nights at partner farms in Lofoten and Vesterålen, and one night at a distillery by Lyngen Fjord in northern Norway.

Following widespread acclaim for its Norway’s Coastal Kitchen program, Hurtigruten has curated new small-group departures set for September 21, October 5, October 19, and November 2, 2025.

“More and more foodie travellers are discovering Norway, and Hurtigruten offers some of the freshest produce you can eat on a ship thanks to our 70+ partners along the coastline. So, it was a natural evolution for us to create small group itineraries to run just a few times a year, where our guests can enjoy truly the best of what Norway has to offer when it comes to food and drinks,” said Øistein Nilsen, Hurtigruten’s Culinary Director.

The new voyages deliver a premium gastronomic experience highlighting Norway’s exceptional coastal flavors. Beginning in Bergen, during the first three days, guests will savor a fresh shellfish platter from the local fjords, enjoy a tasting session at the women-owned Feddie Ocean Distillery, a five-course tasting menu featuring fjord and mountain produce, a Trøndelag-inspired lunch, and a four-course Sámi dinner crafted by Sámi Culinary Ambassador Máret Rávdná Buljo. Guests will also sample Hurtigruten’s unique “Bubbles of the Sea” sparkling wine, matured for twelve months deep beneath the Arctic Sea.

n peak season, up to 80% of Hurtigruten’s onboard food is sourced locally along the Norwegian coast, while 60% of 154 drink products year-round, supporting over 70 farms, fisheries, bakeries, butchers, cheesemakers, and distilleries through its Norway’s Coastal Kitchen network.

The new itineraries are available now through Hurtigruten.com or via travel advisors.

Virgin Voyages debuts new Spanish-inspired restaurant on Brilliant Lady

3 April 2025 No Comments

Virgin Voyages is bringing the vibrant flavors of Spain to the high seas with Rojo by Razzle Dazzle, an innovative Spanish-inspired restaurant debuting aboard Brilliant Lady, the newest member of the brand’s rebellious fleet. 

Following the success of Lucky Lotus by Razzle Dazzle – the Chinese-inspired restaurant that

 launched in November aboard Scarlet Lady – this bold culinary innovation promises to have Sailors’ taste buds dancing the flamenco. 

Acclaimed chefs Justin Severino – a four-times James Beard Foundation award nominee – and Nate Hobart will co-helm Rojo by Razzle Dazzle, bringing their ingredient-driven, sharable dining innovations to sea. Co-chefs at Morcilla, the Spanish-style charcuteria taking Pittsburgh by storm, Severino and Hobart are taking their deep passion for Spanish gastronomy straight to Virgin Voyages’ decks. Some of their favorite recipes are also going along for the ride. Rojo’s new menu will feature Morcilla’s legendary Oxtail Montadito with braised oxtail, caramelized onion, mahón cheese and a crostini. 

By day, Razzle’s signature brunch will have a Spanish-American twist served in a casual, laid-back atmosphere. New and exciting dishes include jamon croquettes paired with morning classics like acai bowls, pastries and frittatas. When the sun sets, Rojo transforms into an elevated dining experience pulsing with vibrant Spanish energy. Marked by Razzle Dazzle’s sophisticated-but-warm vibe, the menu features pintxos, tapas, and platos grandes – all pulling inspiration from Spain’s renowned culinary regions. 

Ensuring the cocktails live up to the explosive cuisine, Virgin Voyages partnered with Onada Consulting from Barcelona, bringing an authentic Spanish touch. The brand also sought out iconic bars in Spain’s hottest cities including Barcelona, Madrid and San Sebastian. Cocktails capture the authentic Spanish spirit in every sip with authentic ingredients, flavors and flair. As for Rojo’s grapes, the wine menu spans bold reds like Rioja and Ribera del Duero to refreshing Albariños from Rias Baixas. For brunch, Rojo serves up artisanal vermouths, vibrant sangrias, well-paired sherries and sparkling Provocativo cava spritzes.   

Rojo by Razzle Dazzle isn’t the only refreshed foodie experience coming to the Virgin Voyages fleet. Extra Virgin is pairing existing Sailor favorites with new pastas, arancini, seafood risotto and roasted monkfish, among others. At Gunbae – the only Korean BBQ at sea – new items include kimbap rolls, bulgogi fire meat and bo ssam (whole roasted pork butt with oysters and caviar).  

For information on Virgin Voyages’ bold culinary program and fresh take on dining, visit

www.virginvoyages.com.

Holland America Line expands single barrel whisky program for 2025

1 April 2025 No Comments

Holland America Line is significantly expanding its single barrel whiskey program, distinguishing itself from other cruise lines in the industry.

The onboard program is evolving starting this spring from a single barrel of Buffalo Trace to an impressive collection of nine single barrels, sourced from both world-renowned and emerging distilleries across the country.

Holland America Line’s beverage program has paved the way for introducing exclusive and premium offerings on board. In 2024, the program featured a single barrel select bourbon from Buffalo Trace Distillery, the oldest continuously operating distillery in the United States.

“Get ready for an exclusive whiskey experience crafted specifically for enthusiasts the next time you sail with us,” said Drew Foulk, senior manager, beverage and dining operations & innovation for Holland America Line. “With this collection of rare and unique spirits, we’re not only providing access to sought-after single barrel bourbons but also creating an experience that can’t easily be replicated anywhere else.”

Extraordinary lineup of single barrel whiskeys and bourbons

Each whiskey and bourbon, featured in the Ocean Bar across the fleet, will have its own unique story and flavor profile. These offerings include:

  • Weller: Holland America Line secured two barrels of Weller bourbon in two distinct expressions from Buffalo Trace Distillery in Frankfort, Kentucky.
    • Weller Full Proof: This bourbon features strong vanilla and oak notes, with a rich mouthfeel and a balanced finish.
    • Weller Antique 107: This bourbon has notes of dark cherry and vanilla with bold heat up front and a smooth, rich finish. It’s perfect for both bourbon connoisseurs and casual drinkers, offering a bold yet elegant palate experience.
  • Angel’s Envy: This year, Holland America Line selected three unique barrels from Angel’s Envy in Louisville, Kentucky. These single barrel flagship bourbons, aged 5 to 6 years, are known for their port cask finishes after initial maturation in new American oak.
     
    • Barrel #1: Port barrel-finished, with notes of anise, nutmeg and brown sugar, exceptionally well-balanced.
    • Barrel #2: Madeira barrel-finished, with notes of ginger, leather and caramel, ending with a smooth lasting finish.
    • Barrel #3: Port barrel-finished, with notes of butterscotch, malt, hickory and maple.
  • Uncle Nearest 1884 Single Barrel: Holland America Line is proud to feature a single barrel from Uncle Nearest, a rising whiskey brand from Shelbyville, Tennessee. This barrel offers a balanced heat, with toffee and caramel notes on the finish, complemented by warming spices and notes of sarsaparilla.
  • Woodford Reserve: The collection will include a single barrel flagship bourbon from Woodford Reserve in Versailles, Kentucky. This single barrel has a bolder flavor than the flagship, with notes of stone fruit, biscuit, toffee, caramel, and a slight peppery spice on the finish.
  • WhistlePig 15-Year Rye: Bottled at 100 proof, this 15-year-old whiskey features rich, earthy notes with subtle floral undertones. This is a blend of straight and malted rye, offering a complex yet delicate finish.
  • Westland American Single Malt: Holland America Line is strengthening its relationship with Westland Distillery in Seattle. With American single malt recently recognized as an official whiskey category, the distillery will celebrate with a port-finished American single malt whiskey. This whiskey offers notes of toffee, stone fruit, toasted marshmallow, and finishes with smoke and peat.

Additionally, Holland America Line will feature a peated single barrel from Westland for its “PNW Penicillin” cocktail created by acclaimed bartender Sam Ross. In 2024, Ross created a menu of exclusive cocktails that are featured in the bars on all Alaska ships. He was the 2011 “U.S. Bartender of the Year,” and his flagship bar, Attaboy, won the 2022 award for “Best Bar in the U.S.” by The World’s 50 Best Bars. Ross is credited with creating two of the most famous modern classic cocktails: Penicillin and Paper Plane.

Guests can expect to see these single-barrel whiskeys on ships starting this spring, and they will be fully available across the fleet by May 2025, while supplies last.

For more information about Holland America Line, consult a travel advisor, call 1-877-SAIL HAL (877-724-5425) or visit hollandamerica.com.

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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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.

Aqua Expeditions adds three chef-hosted departures for 2025

11 February 2025

Aqua Expeditions has revealed three exclusive chef-hosted departures, with two renowned gastronomic masterminds: Australian chef and restaurateur Benjamin Cross (on Aqua Blu in East Indonesia) and Peruvian legend chef Pedro Miguel (on Aqua Nera in the Peruvian Amazon).

Each chef-hosted sailing will include opportunities to personally connect with Schiaffino or Cross, to learn about the creation of their destination-specific menus, and to attend guided market tours where travelers gain a deeper understanding of local flavours.

Chef Pedro Miguel Schiaffino on Aqua Nera 

  • Destination: Peruvian Amazon 
  • Dates: June 3-7, 2025; September 30- October 4, 2025 

The pioneer of rainforest-to-table cuisine, chef Pedro Miguel Schiaffino creates wildly original menus that are steeped in Peruvian tradition when it comes to techniques and ingredients (some 70 percent used on board are sourced within Amazonia). Schiaffino’s razor focus is on locally sourced produce — from the rainforest straight to the dining table — and his talent for transforming unusual ingredients into authentic dishes is echoed in Aqua Nera’s culinary offerings. Menu highlights include grilled tiger catfish wrapped in bijao leaf, causa with shrimp cocktail, and paiche fish ceviche with sweet potatoes and fresh corn.  

Chef Schiaffino has always been trailblazer and deeply inspiring personality at the intersection of gastronomy and conservation, and his partnership with Aqua Expeditions extends far beyond the kitchen. Meaningful collaborations include conservation projects, such as the protection and rehabilitation of native paiche fish population, as well as work with local river communities to foster sustainably sourced produce in the Amazon take centre stage. For gourmands, aspiring chefs and travellers interested in connecting the dots between food, conservationism and sustainability, these two special sailings are not to be missed. Rates start from US$6,560 per person based on double cabin occupancy.  

Chef Benjamin Cross on Aqua Blu 

  • Destination: Komodo National Park, East Indonesia 
  • Dates: August 23 – 30, 2025 

 A region’s soul is captured not only in its landscapes and waterways but in its cuisine. In the nutmeg- and Pandan-infused dishes of Aqua Blu, guests find stories of ancient spice routes across the islands of Indonesia — over which wars were fought and kingdoms rose and fell. Aboard Aqua Blu, East Indonesia’s first resident long-range ocean explorer yacht, each meal is an adventure of its own. Guests will experience remarkable cuisine curated by chef Benjamin Cross, whose menus draw inspiration from Indonesian, European, and Mediterranean palettes. (Originally from New South Wales, Cross got his start in some of Sydney’s most acclaimed eateries before moving and settling down in Bali in 2008; he’s been a consulting chef for Aqua Blu since 2019).  

With over 160 recipes crafted exclusively for Aqua Blu’s Indonesian expeditions, chef Cross presents highlights including the 48-hour beef short rib rendang, Balinese suckling pig with bumbu Bali (Balinese spices) and organic Javanese prawns marinated in fragrant oil and lime. His personal favorite? Fresh, handline-caught fish grilled with Balinese sambal. Incorporating a variety of the region’s signature spices and flavors, the onboard menus allow explorers to embark on a multi-sensory journey of this incredible archipelago. Rates start from US$9,800 per person based on double cabin occupancy.  

 

Holland America Line is now offering pasta-making classes

6 February 2025

Holland America Line is known for serving fresh, local ingredients on board, with a focus on dishes that highlight regional flavours.

In addition to its Global Fresh Fish program that offers more than 80 varieties of fresh fish sourced locally, Holland America Line is highlighting “Made Fresh Daily” handcrafted breads, pastas and regionally inspired desserts.

Guests can now enjoy an array of freshly made selections at all dining venues — from just-out-of-the-oven baguettes to perfectly prepared spaghetti. To enhance the onboard options featuring fresh ingredients, Chef Ethan Stowell has curated an Italian-inspired menu of pasta dishes, along with a made-to-order pizza with freshly baked crust. In addition to handmade pasta and bread, Holland America Line also serves freshly made daily gelato, waffle cones, regionally inspired desserts and additional pastries.

New signature eats

In summer 2025, Holland America Line will be launching a signature bread: a flavourful sourdough raisin loaf with pumpkin seeds. The item will be available fleetwide in Pinnacle Grill every night and in the Dining Room on dressy nights.

Guests looking to indulge in Chef Stowell’s fresh pasta in Lido Market can choose from tortiglioni with basil pesto, haricot vert and baby potatoes; paccheri with spicy tomato, shrimp and parsley; spaghetti with beef and ricotta meatballs, basil and tomato; casarecce with beef short rib bolognaise; and basked conchiglie with mozzarella and tomato basil. At New York Pizza, Chef Stowell created the “Primo” with salami, pickled peppers and red onion, all atop a freshly made pizza crust.

Pasta making classes at sea

Stemming from a November 2024 collaboration, Holland America Line is teaming up again with Sur La Table for cooking classes offered at Sur La Table locations nationwide. The recipes are inspired by the cruise line’s Destination Dining program and give participants the opportunity to prepare and create pasta made from scratch, guided by one of Sur La Table’s professional chefs, and using top-of- the-line Sur La Table tools.

Starting in March 2025, consumers can sign up for the “Made from Scratch Ravioli with Holland America Line” class to learn how to make pasta dough, smoked salmon ravioli with vodka cream sauce, Swiss chard and ricotta ravioli with lemon brown butter, and, as a nod to the cruise line’s Dutch roots, stroopwafel apple crumble. The class features step-by-step instructions on the ravioli making – from rolling and cutting dough to filling and cooking.

“Our initial class on fresh fish with Sur La Table was fantastic, and we are excited to expand the partnership by having consumers prepare and cook a menu that is carefully crafted by both brands connecting to the more than 140 ports we call at across Europe,” said Kacy Cole, chief marketing officer for Holland America Line. “Sur La Table and Holland America Line share a vision that cuisine is a door to different cultures, and this new class will introduce participants to more of our global flavors, while benefitting from Sur La Table’s culinary authority and expertise.”

At Sur La Table’s 58 stores nationwide, guests have access to top chefs and expert advice from the leading culinary retailer and largest recreational cooking school in the nation. Through its culinary program, Sur La Table annually teaches over 425,000 students and offers 40,000 classes — from date nights and kids’ series to global flavor, baking and more —inspiring customers to bring their cooking dreams to life.  All Sur La Table culinary classes are 100% hands-on, so guests know that they will truly experience the culinary lesson, rather than simply observing.

Classes can be booked at www.surlatable.com/cooking-classes/ or at local Sur La Table stores.

For more information about Holland America Line, consult a travel advisor, call 1-877-SAIL HAL (877-724-5425) or visit hollandamerica.com.

Oceania unveils revamped fine dining menus on Allura

30 January 2025

Oceania Cruises has revamped its The Grand Dining Room menus, debuting aboard the line’s newest 1,200-guest ship, Allura, launching in July 2025.

The reimagined menus introduce more than 270 brand-new recipes across all three meal services, distinguished by refined flavours, modern techniques, and elegant presentations.

The open-seating Grand Dining Room is found aboard each of the line’s eight small, luxurious ships and forms the heart of the Oceania Cruises culinary experience.

New features include a Signature Eggs Benedict section of the breakfast menu and a lunch menu inspired by chic French bistro dishes.

Its dinner menu showcases reimagined much-loved classics, such as beef wellington served with a Shiraz red wine sauce, sautéed spinach, and truffle mashed potatoes; and chermoula butter-roasted Maine lobster with risotto primavera and bisque jus.

“We are renowned for The Finest Cuisine at Sea and this is not just a tagline; it is a philosophy which guides everything we do. Dining is the cornerstone of the Oceania Cruises experience, and the new menus for The Grand Dining Room are a shining example of the culinary artistry of our talented team, led by chefs Alexis Quaretti and Eric Barale, our executive culinary directors and resident master chefs of France,” said Frank A. Del Rio, president of Oceania Cruises. “Every dish reflects craftsmanship, passion, and unparalleled quality perfectly aligning with the warmth and elegance of the onboard experience and service that our guests cherish.”

About Allura

Allura is the eighth vessel in Oceania Cruises’ fleet and is the line’s second 1,200-guest Allura Class ship. She follows her sister ship, Vista, which launched to great global acclaim in May 2023.

  • One chef for every 10 guests, meaning half of the onboard crew is dedicated to culinary experiences
  • A selection of always-included specialty dining venues, including the line’s signature French restaurant, Jacques, and its wellness-inspired venue, Aquamar Kitchen
  • Attentive, intuitive service: 1,200 guests served by 800 crew members means two crew members for every three guests
  • The most spacious standard staterooms at sea, at 291 square feet
  • Hundreds of immersive small group shore excursions and tours to choose from on each sailing
  • Onboard enrichment, including art classes at Oceania Cruises’ much-loved Artist Loft and numerous guest speakers
  • An expansive hands-on Culinary Center and accompanying Chef’s Studio, where epicurean secrets will be shared by the talented onboard Chef Instructors
  • Food and wine pairing experiences, including demonstrations during exclusive Sommelier’s Choice and Cellar Master’s Classic Wine Pairing Luncheons
  • A luxurious new library, featuring walls of floor-to-ceiling glass, oversized chairs, and plush residential furnishings

For more information on Oceania Cruises’ small-ship luxury, exquisitely crafted cuisine, and expertly curated travel experiences, visit OceaniaCruises.com.