Cruise Archives - Culinary Travels

Seabourn Cruise Line Brings Alaska to the Table

22 May 2026

The line's inaugural Alaska season aboard Seabourn Encore arrives with a new culinary program built around the region's wild ingredients, coastal traditions, and Indigenous art.

Seabourn has always taken food seriously. But for its inaugural Alaska season aboard Seabourn Encore, the luxury line built an entire culinary program around the destination, one that unfolds differently across each voyage as the ship navigates narrow fjords and remote coastline between Vancouver and Juneau.

The program launched in May 2026 and runs through September. As Seabourn president Mark Tamis put it: “From the first evening on board through the final days of the voyage, the culinary program is designed to reflect where guests are and deepen their connection to the experience.”

That translates to locally sourced seafood, foraged ingredients, and dining moments timed to the sailing schedule across The Restaurant and The Colonnade.

The lineup spans the full day, which is unusual for this kind of regionally focused offering. It opens with a Surf & Sear Sailaway buffet on the first evening out of Vancouver or Juneau, pairing seafood and steak, with Weathervane Scallops and Chilled Alaskan Crab among the highlights. From there, guests can expect an Alaskan Seafood Boil built around an individual pot of King crab legs, salmon, mussels, bacon-wrapped scallops, and shrimp, served with paper tablecloths, Seabourn-branded bibs, and staff in lumberjack shirts and jeans.

Mid-cruise, Fisherman’s Table offers a shared tableside experience spotlighting salmon and halibut, timed to scenic sailing near Sitka or Misty Fjords depending on the itinerary. The Midnight Sun Dinner in The Restaurant is the more elevated evening, featuring Wild Mushroom Consomme, Alaska King Crab Salad, Olive Oil Poached Black Cod, and Baked Alaska. That dinner also features custom menu artwork created in partnership with Crystal Worl, an Alaskan Native artist whose work explores themes of Indigenous identity, nature, and place.

On the lighter end, there’s an Alaskan Brunch served during a scenic sailing day, with Smoked Copper River Salmon, Alaskan Crab Benedict, and a Foraged Mushroom Omelet on the menu as glaciers pass by outside. Lunch gets its own Alaskan moment with Fish & Chips made from sustainably sourced local fish, served alongside Alaskan Seafood Chowder and local beers.

The beverage program runs alongside all of it, with five specialty cocktails developed for the season. Two of them, the Glacier & Fir and the Inside Passage Punch, are made with Alaskan glacial ice. The others include Midnight Sun No. 20, which opens with anisette and finishes with cocoa and Westland whisky; Denali Bramble, which leans into regional berry flavors; and Aleutian Sunset, described simply as a classic patio pounder.

When the weather cooperates, the program extends to the open decks, where guests can enjoy a caviar event, Gluhwein and hot chocolate service, and Salmon & Corn Chowder with the scenery as a backdrop.

Seabourn Encore made its maiden arrival in Vancouver on May 14, 2026. Between now and September, the ship runs seven to 14-day voyages to ports including Juneau, Ketchikan, and lesser-known stops along the Alaska and Canadian Inside Passage. Every voyage includes glacier viewing, with more opportunities to visit Glacier Bay National Park than any other luxury cruise line currently offers. An Expedition Team of naturalists, historians, and wilderness experts travels on board each sailing, and optional Zodiac, kayaking, and hiking excursions are available through Ventures by Seabourn.

For more information or to book, visit seabourn.com.

A Taste of the Mediterranean with Masterchef Canada Judge Michael Bonacini

12 May 2026

Chef Michael Bonacini on the evolution of cruise dining and hosting a luxury yacht journey with his son.

by Ann Ruppenstein

This summer, renowned chef Michael Bonacini, co-founder of Oliver & Bonacini Restaurants and a prominent MasterChef Canada judge, is taking his culinary skills from land to the Mediterranean Sea on an eight-day culinary journey with Emerald Cruises. He’ll host the luxury yacht voyage through Sardinia, Corsica and the Côte d’Azur alongside his son Oscar, also a chef. Ahead of departure, we caught up with Bonacini to talk about cruise dining, cooking at sea and food-driven travel.

We hear you are off to the Mediterranean this summer to host a culinary journey with your son Oscar. What are you most excited about? Which destination are you most interested in seeing and why?

I’m incredibly excited for this journey, especially as I’ll be experiencing it alongside my son, it makes it all the more special. Emerald Yacht Cruises’ Riviera Rendezvous itinerary is a fantastic mix of destinations, from Nice to Bonifacio and Marseille, but I’m especially looking forward to visiting Corsica. It’s a place I’ve long wanted to explore, and I’m eager to experience its unique blend of French and Italian influences, rich history, and local cuisine while spending time on such a beautiful Mediterranean island.

What’s it like working with your son? Do you collaborate well, or do you tend to get competitive in the kitchen?

It’s incredibly special to work side by side with my son. Any parent would be excited for that opportunity, and I’m no different. We’ve collaborated before and get along really well. There’s always a bit of healthy competition in the kitchen, but it’s all positive – pushing each other to do things better, faster, and with precision.

At the same time, we collaborate closely. We’ll talk through ideas, locations, and the overall vision for the menu, sharing notes and refining things as we go. It’s about creating dishes that reflect the entire journey and drawing inspiration from the diverse culinary traditions across the regions we’re visiting and celebrating the richness and depth of Europe’s food culture in a meaningful way.

In your opinion, how is cruise food evolving? Tell us what guests can expect from the experience?

Cruise dining has evolved into a refined, all-day culinary experience, with guests enjoying exceptional quality and variety from morning through to late evening. Onboard Emerald Yacht Cruises, the focus is on fresh, locally inspired cuisine that reflects the destinations visited, paired with an elegant mix of open-air dining and a more intimate, relaxed atmosphere. Behind the scenes, the kitchens operate like finely tuned machines, running nearly around the clock to deliver consistently high standards for both guests and crew.

As with other hosted sailings I’ve been part of with Emerald Cruises, what truly sets this experience apart is the attention to detail and strong sense of place. Menus often feature regional ingredients sourced along the journey, creating dishes that feel authentic and connected to each destination. There’s also a constant focus on elevating quality and consistency, which is essential to delivering an exceptional onboard experience. The result is a refined yet approachable dining experience that rivals top restaurants on land. I’m especially thrilled for guests joining us to experience what we have planned.

How does cooking at sea creatively differ from running restaurants on land? What are the biggest challenges or opportunities in executing high-end cuisine in a shipboard kitchen?

Creatively, there’s little difference between cooking at sea and on land, the inspiration and ideas flow just as naturally, often even more so when you’re travelling and drawing from each destination. One of the unique advantages is the opportunity to visit local markets at different ports, sourcing fresh, regional ingredients that enhance the authenticity and overall culinary experience for guests.

While sourcing on a moving ship can present challenges, it also encourages thoughtful planning, close collaboration with the onboard culinary team, and a high level of flexibility. Menus may evolve based on what’s available, but that adaptability often leads to unexpected creations, sometimes even better than originally imagined.

Do you already have ideas for what you will be cooking on the trip? What inspired the process? How will the destinations on your itinerary influence your menus or ingredients?

We do have a menu prepared, along with a few backup dishes in case any adjustments are needed. The menu really reflects the region we’re travelling through, the season, and the diverse culinary influences of each port.

There’s also an element of storytelling to it – we’re looking forward to sharing that with guests throughout the cruise. The final piece is working with the onboard sommelier to pair the wines, which is always an enjoyable process. It’s a menu we’re really excited about, and we can’t wait to bring it to life onboard.

Why do you think food-driven travel continues to resonate with Canadian travellers?

Food and travel have always gone hand in hand; it’s one of the most natural and engaging ways to connect with a destination. Conversations often come back to meals, memories, and traditions, because food is something everyone can relate to.

For Canadian travellers, it’s about discovery – tasting local flavours, exploring markets, and experiencing everything from street food to fine dining. There’s also a growing demand for more focused, themed travel, with culinary-driven cruises and journeys offering deeper dives into regional cuisines and global flavours.

There’s no shortage of ways to experience this, from restaurants and farmers’ markets to local producers, shops, and food artisans. It becomes a way of truly connecting with a place, almost like being a culinary archeologist – discovering new flavours, traditions, and specialties to savour and take home.

What other culinary trends are you noticing in the Canadian market?

One of the biggest trends in the Canadian market is the growing demand for more intimate, experience-driven travel, particularly on smaller, luxury ships and yachts. Travellers are drawn to the sense of exclusivity, comfort, and access to less-travelled destinations, which makes the journey feel more unique and personal.

On the culinary side, there’s a clear shift toward more curated and diverse dining experiences. Rather than one large dining setting, guests are looking for variety, whether that’s intimate tasting menus, small-group dining, or more personalized, made-to-order experiences. I recently attended the launch of Scenic Cruises’ new Discovery Yacht, Scenic Ikon (sister brand to Emerald Yacht Cruises) which will feature 15 distinct, all-inclusive dining venues, some with as few as 20 seats. It’s a brilliant concept, offering guests a choice beyond a single dining room, from intimate tasting menus to a variety of cuisines.

These layered, highly personalized options bring a new level of innovation and excitement to the journey, ultimately creating meaningful moments and memories. People will often forget what you say, what you did, but they’ll never forget how you made them feel. And I think that is how you capture people when it comes to culinary experiences.

Let’s go back in time, tell us a little about how you first discovered your interest in cooking? Were you whipping up meals for your family at a young age?

It’s an easy answer for me. I was lucky to know from a young age exactly what I wanted to do. I was drawn to three things: forestry, driving a truck and becoming a chef, and in many ways, I’ve been able to experience all three.

My passion for food came from growing up immersed in it. My family was deeply connected to farming and hospitality – we had kitchen gardens, raised livestock, and were always surrounded by fresh, homegrown ingredients. Cooking and food were simply part of everyday life. With a sister, uncle, and extended family in the culinary world and my parents in the hotel business, it felt like a natural path.

I followed that passion to culinary school and went on to work in some incredible places, from London to across Europe and North America. And back at our country home in Caledon, we’ve planted thousands of trees – ticking the forestry box – while I’ve happily swapped driving a truck for a tractor. Looking back, it all started with those early experiences around food, and I wouldn’t change a thing.

What is your favourite meal to eat… or to make?

My favourite meal to eat is quite simple, a perfectly roasted whole chicken. I’ve always loved it, and over time I’ve come to appreciate just how special it is. When my wife Valerie makes it, the aroma alone is incredible, it fills the house, and I know exactly what’s waiting when I come home. I also love that nothing goes to waste; I’ll use the leftovers to make stocks, soups, or risottos.

As for my favourite meal to make, I always come back to a humble pasta. It’s versatile, quick, and can be as simple or as thoughtful as you like. With just a few good ingredients, you can create something truly delicious – that’s what makes it such a favourite for me.

Are you seeing increased demand for chef-led or culinary immersion cruises from Canadian travellers?

Yes, absolutely, I’m seeing a growing appetite among Canadian travellers for experiences that go beyond traditional dining, blending food with storytelling, culture, and connection. I’ve seen this firsthand through the success of our hosted culinary journeys with Emerald Cruises, both on river and ocean, where guests really value that personal interaction and culinary insight with us.

What’s especially exciting is how this continues to evolve through hands-on experiences, cuisine-focused itineraries, and curated dining ashore with local chefs. It adds a deeper, more immersive layer to travel, and it’s a trend I only see continuing to grow.

I’m told that Canadian travellers are more adventurous and want to try food from the regions they are visiting while travelling compared to some other travellers who often want the creature comforts of home. Have you noticed this as well?

I’d like to think that’s true. Canadians do seem to be very open-minded when it comes to trying new foods while travelling. And really, that’s such an important part of the experience. Food is one of the most direct ways to connect with a destination.

Often, it’s just about being willing to step outside your comfort zone. Some of the most memorable experiences come from trying something unexpected, dishes you might not have chosen otherwise, but end up loving. Those moments stay with you. At the end of the day, that sense of curiosity and adventure is what makes travel so rewarding, and I do think many Canadian travellers embrace that in a meaningful way.

What’s great with Emerald Yacht Cruises is that this mindset is fully supported. The relaxed luxury style, overnight stays, and thoughtfully curated itineraries give guests the freedom to explore and dine at their own pace, whether that’s discovering local restaurants, or enjoying the culinary experiences woven into each destination.

Are there any Canadian culinary influences you’re especially proud to showcase internationally?

What we’re thrilled to bring to this cruise is our distinctly Canadian approach. My son and I are proud Canadian chefs, and that comes through in our attitude and cooking: being humble, approachable, and genuinely passionate about sharing what we create. It’s not just about the food; it’s about the overall experience. Through our dinners, cocktail reception, cooking demo, and Q&A session, we’re able to connect with guests, share stories, and create a relaxed, welcoming atmosphere. That sense of openness and authenticity is something I think reflects Canada very well.

See Chef Bonacini’s recipe for Spanish Ajo Blanco soup, perfect for summer hosting.

Recipe: Ajo Blanco, Courtesy of Chef Michael Bonacini

12 May 2026

Ajo Blanco is a beautifully simple, chilled Spanish soup that’s perfect for summer. Here's Chef and Masterchef Canada Judge Michael Bonacini's go-to recipe.

Leña’s Ajo Blanco (Serves 4)

Ingredients:

250g blanched almonds. We use a combination of blanched, peeled as well as Marcona 50-50% is a nice ratio. (The Almonds will process more easily if soaked for 2 plus hours refrigerated. If doing so, use the liquid** you are using for the recipe; you will use this soaking liquid as well. This promotes an exceptional, rounded flavour and a finer texture).
125g of soaked and squeezed sourdough bread (soaked in water 30 minutes)
600g ice-cold water or a 50/50 water-milk or almond milk combination**
10g garlic cloves, slivered
50g sweet/tart apple (granny or honey crisp) peeled and roughly chopped
225g Quality Picual or Arbequeña olive oil, plus a little extra to garnish
45g Quality Sherry Vinegar
15g Kosher salt
Optional: Seedless grapes, ground Espelette pepper, minced coriander, chive flowers, chervil or tarragon

Instructions

Strain the soaked almonds.
Add the strained liquid from the almonds to the liquid that has been recipe’d for the soup. You want a total of 600g liquid.
Put the almonds, garlic, apple and the bread into a blender or food processor.
Add 1/3 of the liquid and process for a minute or so until fairly finely ground. With the motor running, slowly add the remaining liquid, followed by the vinegar and finally the olive oil in a slow, steady stream. Blend until it is very smooth for at least 2-3 minutes, season with salt to taste.
Sieve the mixture, then chill for at least two hours.
Double check seasoning and texture. Adjust as desired.
Ensure it’s very, very chilled before serving.
Divide the soup between shallow bowls, garnish with some coarsely chopped Marconi Almonds, peeled, seedless grapes(traditional) and a splash of very good olive oil. Some ground Espelette pepper is a nice addition, as well as some minced coriander, chive flowers, chervil or tarragon – if you want some added pop as a garnish.

Holland America Line Introduces Tea-Focused Culinary Program

14 April 2026

Guests can explore tea traditions through tastings, seminars and curated shore excursions.

Holland America Line is putting tea at the centre of its culinary experience. The cruise line has introduced a new tea-focused program in collaboration with Art of Tea founder Steve Schwartz, who joined its Grand World Voyage as a Culinary Ambassador. The initiative brings a more structured and immersive approach to tea onboard. It’s one that goes beyond traditional service and into storytelling, technique and cultural context.

Programming ranges from guided tastings and small-group seminars to an elevated afternoon tea experience in the dining room. Throughout, the focus is on helping guests better understand tea, from how it’s sourced, prepared and appreciated across different cultures.

A custom tea blend, developed with Holland America Line, adds a signature element to the offering, reinforcing the cruise line’s broader push toward more curated, experience-driven dining.

The concept extends ashore as well. In ports across Asia, guests can take part in tea-focused excursions, from visiting traditional teahouses to exploring regional preparation techniques. The goal is to connect what’s happening onboard with the destinations themselves.

It’s a subtle shift, but a notable one. As culinary travel continues to evolve, experiences like this reflect a growing interest in depth over variety – where a single ingredient or tradition can anchor the entire journey.

Seabourn Refreshes Its Culinary Experience Across the Fleet

2 March 2026

The luxury cruise line is rolling out refreshed menus, live cooking stations and a more relaxed café culture across its fleet.

On a Seabourn cruise, the day often begins with coffee in hand, ocean unfurling beyond the windows, plans forming for the next port. It’s a ritual regular guests know well. Now, the ultra-luxury cruise line is refining that experience with a fleetwide refresh of its culinary program.

The updates centre on two of the ship’s most frequented daytime venues: Seabourn Square and The Colonnade. The changes are being introduced in phases across the fleet and are expected to be complete by mid-2026, marking the next step in Seabourn’s ongoing investment in destination-driven dining at sea.

A European café at sea

Often described as the social heart of the ship, Seabourn Square has long functioned as an all-day gathering space – part café, part lounge, part concierge hub. Now, it feels even more like a sophisticated European café transplanted onto the open ocean.

The refreshed menu expands beyond the beloved pastries and light bites guests already know. In the morning, breakfast sandwiches and savoury quiche join the lineup. Later in the day, Roman-style pizza and toasted classics such as Monte Cristo and Croque Monsieur add a more substantial option for those returning from shore excursions or skipping the formal dining room.

Coffee remains central to the experience. Beans are freshly roasted on board, and guests can pre-order their favourite drinks through the Seabourn Source app for seamless pickup. Presentation has been elevated as well, reinforcing the café atmosphere rather than a simple grab-and-go counter.

And then there’s the gelato: handmade, artisanal and crafted by chefs trained at Italy’s renowned Gelato University. It’s a small but telling detail – indulgent without being ostentatious, and perfectly in step with Seabourn’s quietly polished aesthetic.

Operationally, Seabourn Square now runs with two distinct service periods: a full breakfast menu in the early morning, followed by an all-day offering that carries guests through the afternoon. The flexibility feels deliberate. On a ship where itineraries stretch across continents, not every day follows a neat dining schedule.

The Colonnade, reimagined

If Seabourn Square captures a relaxed café culture, The Colonnade has traditionally been the ship’s airy, buffet-style dining venue. With the refresh, it leans more decisively into a chef-driven, interactive format.

Breakfast and lunch menus have been fully reimagined around freshness, seasonality and regional influence. Multiple live cooking stations now take centre stage, offering made-to-order omelets, carving options, a daily fresh-fish station, fresh-pressed juices and rotating regional specialties inspired by the destinations on the itinerary.

On select ships, including Seabourn Encore and Seabourn Ovation, additional bistro-style seating adds intimacy to the space, softening the feel of a traditional cruise buffet. The revitalized Colonnade experience is already complete across the fleet.

These updates build on Seabourn’s longstanding culinary philosophy: fresh ingredients, global inspiration and an approach that connects dining to destination. Chefs draw from the traditions and flavours of the regions the ships visit, incorporating locally sourced ingredients whenever possible.

Across venues – from The Restaurant and Sushi to Solis, The Patio, The Colonnade and now the enhanced Seabourn Square – the all-inclusive model remains intact. Guests can dine where, when and with whom they wish, without additional charges for specialty venues.

In an industry where cruise lines increasingly compete on splashy dining partnerships and celebrity-chef theatrics, Seabourn’s evolution feels more restrained. The emphasis is on craftsmanship, comfort and refinement – elevating everyday rituals rather than reinventing them entirely.

Holland America Line Unveils Caribbean-Inspired Menus and Cocktails

28 October 2025

New island-themed dishes and drinks debut across the cruise fleet this winter.

This winter, Holland America Line is transforming its Caribbean sailings into full-fledged culinary journeys. From October 2025 through April 2026, six ships will feature new regionally inspired menus and cocktails celebrating the vibrant flavours of the Caribbean — all crafted with the cruise line’s hallmark focus on fine dining at sea.

Guests can expect fresh, locally sourced ingredients and authentic island flavours through port-to-plate dishes, themed cocktails, and special dining experiences, many created by Holland America’s renowned Culinary Ambassadors — chefs David Burke, Masaharu Morimoto, Ethan Stowell, and Jacques Torres.

Menu highlights include:

Chef Masaharu Morimoto’s trio of island-inspired dishes: Crispy Fried Market Whole Fish, Yuzu Butter Grilled Lobster Tails, and Fresh Catch Grouper with Braised Baby Bok Choy.
Chef David Burke’s 15-ounce Boneless Rib Eye and Chef Ethan Stowell’s Spaghetti with Confit Lobster.
Chef Jacques Torres’s signature Chocolate-Dipped Cheesecake.
New Caribbean Seafood Boil in Lido Market (for a $35 supplement) featuring local shellfish, lobster, and rum cake for dessert.
Poolside dinners spotlighting regional favourites paired with tropical cocktails crafted from island spirits like rum, ginger, pineapple and chili.

Beyond the plate, the line is also adding new shore-excursion cooking classes, rum-pairing workshops, and guided tastings, giving guests a hands-on connection to Caribbean culinary traditions.

“Every bite and sip is designed to transport guests to the heart of the Caribbean,” says Michael Stendebach, Holland America Line’s vice-president of food, beverage and rooms. “Beyond the plate, we aim to create moments that celebrate the region’s lively culture and make each journey unforgettable.”

The expanded menus and experiences are part of Holland America Line’s ongoing commitment to showcasing local ingredients and authentic regional cuisine on board and ashore.

Star Chefs Set Sail on Oceania’s Allura

14 October 2025

Six Food & Wine Best New Chefs christen Oceania’s newest ship, bringing serious culinary prestige to the high seas.

When Oceania Cruises says it’s a food-forward cruise line, they mean it. The brand’s newest ship, Oceania Allura, is setting sail in July 2025 — and will be officially christened this November in Miami by none other than six acclaimed Food & Wine Best New Chefs alumni: Tavel Bristol-Joseph, Katie Button, Calvin Eng, Aisha Ibrahim, George Mendes, and Lawrence “LT” Smith.

Each of these chefs brings a distinctive perspective to the table — from Austin’s Caribbean-inflected sweets to Lisbon’s refined seafood traditions — representing the global, exploratory spirit that defines Oceania’s culinary identity. It’s the first time Food & Wine’s celebrated “Best New Chefs” title has ever been tied to a cruise ship, underscoring how far Oceania has gone to elevate dining at sea.

According to Oceania Cruises President Jason Montague, Allura embodies the brand’s “commitment to culinary excellence, creativity, and discovery.” That dedication shines through across the ship’s 11 restaurants and bars, including a return of the signature French venue Jacques (named after Jacques Pépin), as well as new Mediterranean and Pan-Asian concepts, immersive Chef’s Studio experiences, and hands-on cooking classes at the onboard Culinary Centre.

For food-minded travellers, Allura promises more than just great meals — it’s a floating celebration of flavour, artistry, and innovation. In true Oceania style, guests can expect a voyage where the journey tastes just as good as the destination.

Atlas Ocean Voyages Just Announced an Impressive New Dining Experience

30 September 2025

Atlas Ocean Voyages is raising the bar on culinary travel with a newly enhanced dining program designed to immerse guests in the flavours and traditions of the destinations they explore.

Under the leadership of Corporate Executive Chef René Afleñzer, who recently returned from a sourcing journey across Argentina, the luxury cruise line has unveiled menus that spotlight locally inspired dishes and seasonal ingredients sourced directly from regional farmers, vintners and artisans.

“Food is an integral part of exploration,” said Chef Afleñzer. “Guests deserve a culinary journey as rich and inspiring as the destinations we visit. Our menus are designed to surprise and delight, blending creative presentation, exceptional quality and fresh regional flavours.”

A Taste of the World on Board

Guests can now enjoy Chef Afleñzer’s creations across all dining venues, including the elegant main restaurant, the alfresco 7Aft Grill, casual Paula’s Pantry, and 24-hour room service. Highlights range from raw Hamachi with soya-parsley and dill salad, to lobster ravioli with garlic butter sauce, to plant-based options such as roasted white onion with wild mushroom ragout and hazelnut cream.

The curated menus also include a standout dessert program featuring treats like infinity chocolate peanut butter cake and pistachio caramel sauce crumble. Beverage pairings, sommelier-led wine tastings and market-to-table dinners round out the expanded offering, creating a holistic dining experience designed to connect travellers to the culinary traditions of the regions they visit.

Expanding the Epicurean Experiences

Atlas Ocean Voyages has also announced the return of its popular Epicurean Expeditions for 2026 and 2027, sailing the Mediterranean with a line-up of guest chefs, wine pairings, market-to-table excursions and shoreside tastings.

“As one of the cornerstones of the Atlas experience, our culinary program continues to evolve,” said James A. Rodriguez, President & CEO of Atlas Ocean Voyages. “Our guests’ feedback and strong ratings confirm that dining with Atlas is truly exceptional.”

With its expanded menus, expert-led experiences and commitment to sourcing sustainably, Atlas Ocean Voyages is charting a course to make dining at sea as memorable as the destinations themselves.

The World’s Best Female Chef Was Named Godmother of This Cruise Ship

15 September 2025

Cruise ships are no strangers to star power — but usually it comes in the form of Broadway-style productions or celebrity guest speakers. Celebrity Cruises is taking a different tack with the launch of its newest ship, Celebrity Xcel. The line has tapped Janaina Torres, named World’s Best Female Chef 2024 by The World’s 50 Best Restaurants, to serve as the ship’s godmother, a role steeped in maritime tradition and symbolism.

For those less familiar with the practice, a ship’s godmother is more than a ceremonial title. Historically, the godmother blesses and christens the vessel, embodying its spirit and values as it begins its journeys. In Torres, Celebrity Cruises has chosen a figure whose career is defined by hospitality, generosity, and cultural celebration — qualities that echo the brand’s own positioning at sea.

Torres is best known for her work at A Casa do Porco in São Paulo, a restaurant she co-founded with her husband, chef Jefferson Rueda. The restaurant, which pays homage to Brazilian pork cookery in inventive and democratic ways, has become a destination in its own right and is frequently ranked among the world’s best. What sets Torres apart isn’t only her culinary prowess but also her commitment to accessibility: fine dining that welcomes everyone, not just the privileged few. That philosophy resonates with Celebrity Cruises’ ambition to blend sophistication with inclusivity across its fleet.

The naming ceremony of Celebrity Xcel will, of course, involve the traditional champagne bottle-breaking moment, but the symbolism extends further. By aligning with one of the world’s most celebrated chefs, Celebrity underscores its focus on dining as a central part of the travel experience. It’s not just about feeding passengers — it’s about turning meals into defining memories of a voyage.

Food has always been a major differentiator in the cruise industry, but this announcement feels like a declaration of intent. With Torres as godmother, travelers can expect food and beverage programming that reflects her influence — whether through chef collaborations, menu inspiration, or culinary events at sea. While details remain under wraps, the partnership hints at a future where dining on board is as destination-worthy as the ports of call.

As Celebrity Xcel prepares to set sail, Torres’s presence ensures it will carry not just passengers, but also a culinary legacy rooted in warmth, creativity, and connection. It’s a reminder that on the open sea, food is more than sustenance — it’s the heartbeat of the journey.

CroisiEurope’s Wine Cruise Lets You Sip Through France’s Most Iconic Vineyards

5 August 2025

If your idea of a perfect getaway includes swirling a glass of Beaujolais on a sun-drenched terrace, CroisiEurope’s latest itinerary is your calling card. Launching in October 2026, this new seven-night wine enthusiast river cruise invites oenophiles (and romantics of all kinds) to sail through the beating heart of French wine country.

The journey starts and ends in Lyon (France’s gastronomic capital, pictured below) and winds its way down the Saône and Rhône rivers aboard the MS Rhône Princess. Along the way are tastings among the famed hills of Condrieu and Côte-Rôtie, the grand crus of Tain l’Hermitage, and a stop in Saint-Rémy-de-Provence for a sun-soaked sampling of southern blends. Each day is bookended by delicious onboard meals (yes, with wine pairings) and included excursions that read like a cultural highlight reel.

One afternoon, follow Van Gogh’s trail through Arles. Another, wander the medieval streets of Viviers—home to France’s smallest cathedral. In Avignon, tour the storied Papal Palace. And in Lyon, snack and sip your way through Les Halles de Lyon Paul Bocuse, the city’s most iconic indoor market.

In true CroisiEurope fashion, the cruise is all-inclusive: every meal and glass of wine, every guided vineyard visit, and even the WiFi and port fees are part of the package. Fares start at €1,995 per person for the October 21, 2026 departure.

It’s a luxurious yet easygoing way to experience France’s best wine regions—without ever having to pack and repack a suitcase. We’ll raise a toast to that.