Cruise

Oceania Cruises appoints Food & Wine Best Chefs as godparents to Allura

16 June 2025 No Comments

Oceania Cruises will team up with a selection of Food & Wine Best New Chefs alumni who will serve as Godparents of its newest ship, Oceania Allura, debuting in July 2025. 

Oceania Allura will be christened not by one godmother, but by a group of Food &  Wine Best New Chefs alumni. The announcement was unveiled on June 21, 2025, at the Food &  Wine Classic in Aspen, one of the industry’s most prestigious culinary festivals, a fitting backdrop for celebrating the chefs shaping the future of dining. 

“The soul of Oceania Cruises has always been deeply rooted in extraordinary cuisine,” said  Jason Montague, Chief Luxury Officer of Oceania Cruises. “By naming Food & Wine Best New  Chefs alumni as the godparents of Oceania Allura, we’re paying homage to the future of food and the creative forces driving it forward. It’s a celebration of passion, talent, and the global  language of gastronomy.” 

Since 1988, Food & Wine Best New Chefs program has honoured more than 400 rising culinary stars who are redefining how we cook, eat, and connect through food. The alumni include some of the most influential figures in modern cuisine. Now, in a first for the cruise industry, a group of these culinary innovators will serve as the ceremonial godparents of Oceania Allura,  marking the first time this prestigious title has been awarded to a group of chefs.  

“Food & Wine Best New Chefs have helped shape the future of dining through their creativity, innovation, and bold ideas for more than three decades,” said Hunter Lewis, Editor in Chief of  Food & Wine.  “Oceania Cruises shares that same spirit of discovery, creativity, and excellence, making this a meaningful opportunity to honor the lasting impact these chefs have had on the culinary world. We’re thrilled to team up with Oceania Cruises in this unprecedented tribute to  the visionaries behind today’s most exciting cuisine.” 

Oceania Allura, Oceania Cruises’ newest 1,200-guest ship, promises an elevated onboard experience defined by exceptional personalized service, an elegantly relaxed ambience, and The  Finest Cuisine at Sea®.  

With more than 270 brand-new recipes, an expansive hands-on Culinary Center and accompanying Chef’s Studio, the return of Oceania Cruises’ signature French restaurant Jacques and new inventive Nikkei dishes recently announced as additions to the menu in its popular pan-Asian venue, Red Ginger, Oceania Allura embodies the cruise line’s culinary excellence while pushing the boundaries of innovation. Her glistening christening and naming ceremony will take place on November 13, 2025, in Miami, Florida.  

With this announcement, Oceania Cruises not only redefines the traditional role of a ship’s  godparent, it reaffirms its status as the cruise line created by foodies for foodies. Beyond Oceania  Allura, guests can share an incredible Alaskan journey with 2023 Food & Wine Best New Chef  Aisha Ibrahim aboard Oceania Cruises’ first-ever Best New Chefs Cruise on August 18 – 28,  2025.  

On this 10-day sailing from Seattle to Seattle on Oceania Riviera™, food lovers will experience special menus, cooking demonstrations, and fabulous pairings among the many epicurean discoveries at sea and on land aboard the only true foodie ship sailing in the region. Two  additional Best New Chefs Cruises will debut on Oceania Allura in 2026, with more details to be  announced later this year. 

A full overview of Oceania Allura’s 2025 and 2026 itineraries can be found at OceaniaCruises.com. 

Seabourn adds new menus, concepts, and immersive dining experiences

12 June 2025 No Comments

Seabourn is expanding its culinary program to deepen guests’ connection to the destinations they explore. From elevated menus inspired by global flavours to expanded chef-led shore excursions and reimagined onboard dining concepts, these enhancements reflect Seabourn’s commitment to creating authentic and immersive dining experiences at sea.

At the heart of the enhancements is a renewed focus on regional authenticity and fresh, locally sourced ingredients. Executive chefs across Seabourn’s fleet dedicate time ashore forging relationships with small purveyors and markets to secure the best regional ingredients, which are reflected in the onboard offerings and experiences. The result is a destination-inspired dining experience where the dishes tell a story of the people, places and cultures behind them.

“Seabourn has long set the standard in culinary excellence, and these enhancements reflect our ongoing commitment to destination-driven experiences,” said Mark Tamis, president of Seabourn. “After traveling across the fleet and listening closely to our guests, onboard teams, and travel partners, we’re exploring even more ways to spotlight regional flavors and locally sourced ingredients, with freshness and flavor at the heart of every dish. When it comes to sourcing locally, we believe more is more, and there’s more to come.”

 

Local Sourcing Elevates Onboard Dining

With a deep commitment to source the freshest local ingredients and to elevate onboard dining experiences to the highest levels, Seabourn is increasing and elevating its regional cuisine offerings to continue to celebrate the authentic flavours of the world.

Seabourn’s regional menus feature even more destination-specific dishes, such as locally and sustainably sourced wild Alaskan salmon. Guests might sip a boutique wine sourced that same morning or enjoy a honey pairing curated from a local farm. Signature moments include a fresh seafood tasting following a wildlife tour in Wrangell, Alaska.

More fresh seafood, more often

Fresh-caught seafood will be featured prominently across all dining venues, with rotating Chef’s Specials at The Restaurant, and grill events at The Patio. In addition, culinary shore excursions will also be offered, including:

Live cooking demo and hands-on seafood preparation with a local chef to experience Alaska’s flavors, such as fresh crab and salmon in Alaska, oyster shucking at a farm in Prince Edward Island, Canada, and fresh lobster tastings in Bar Harbor, Maine

New dinner menus for The Restaurant

Seabourn will introduce new dinner menus for The Restaurant, with 24 new appetizers and main courses inspired by local cuisines and featuring fresh seafood. Stepping Out with Seabourn Chefs

Seabourn is also expanding its signature complimentary “Shopping with the Chef” program, offering more opportunities for guests to join the ship’s executive chef on visits to local markets at various ports of call. Guests can discover regional ingredients and culinary traditions alongside the experts who bring them to life on board. Examples of new ports where the experience will be offered include:

  • Ho Chi Minh City, Vietnam
    Penang, Malaysia
  • Nagasaki, Japan
  • Quebec City, Canada
  • Late-night night market tours in Bangkok, Thailand, and Kanazawa, Japan, and more.

For more details about Seabourn, visit www.seabourn.com.

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

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.

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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