Tag: Oceania Cruises

Oceania Cruises adds 12 gourmet excursions for 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, BelfastInvergordonValencia, 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 HalifaxQuebec 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, MarinaRiviera, 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.

Oceania Cruises brings signature French restaurant aboard new ship, Allura

Oceania Cruises is bringing its signature French restaurant, Jacques, on board its newest ship, Allura, which launches in mid-July.

Named after renowned chef Jacques Pépin, the founding father of Oceania Cruises’ culinary philosophy and the line’s first-ever Executive Culinary Director, this sophisticated restaurant is already a crowd favourite with Oceania Cruises guests sailing on Marina and Riviera.

In addition, Jacques will make its debut aboard Vista, Allura’s sister ship, in October 2025, joining the Polo Grill steakhouse, Italian restaurant Toscana, and pan-Asian Red Ginger on all four of the line’s 1,200+ guest ships.

Frank A. Del Rio, President of Oceania Cruises, said: “Jacques is our culinary patriarch, having been a member of the culinary team since day one. His creativity and expertise form the very heart of our philosophy, The Finest Cuisine at Sea, which drives everything we do. Bringing this fabulous restaurant to Allura as she launches this summer, and to Vista later in the year, means the world to me, and the entire Oceania Cruises family.”

Oceania Cruises’ two Executive Culinary Directors and Master Chefs of France, Alexis Quaretti and Eric Barale, will be working with Chef Pépin to bring new flavors to the menu, as well as honing the well-loved dishes that have been on the menu since Jacques was first introduced to the fleet when Marina was launched.

Chef Pépin commented: “I am so excited to be writing the next chapter of Jacques with my friends and colleagues, Chefs Alexis Quaretti and Eric Barale. This is the perfect opportunity to experiment with some delicious new dishes and to explore unique ways to serve some of the classics that our guests have come to know and love. We have lots of exciting plans for this latest iteration of Jacques. I cannot wait to share them.”

Chef Quaretti added: “It is wonderful to bring Jacques to our two newest ships, and I am thrilled to be working alongside the man himself to create this latest version of our signature French restaurant. When considering this new generation of Jacques, it was very important for me to introduce recipes from personal childhood memories and to share my vision of French family food as well as honoring the classic French bistro experience.”

Oceania Cruises’ most-loved dishes from Jacques on board Marina and Riviera will remain on the menu, alongside a selection of new options. These include duck with a Grand Marnier-infused orange sauce, and a veal medallion with a morel sauce, in addition to new vegetarian dishes. For those with a sweet tooth, classic French desserts Crêpes Suzette and profiteroles will join other indulgent choices on the dessert trolley.

Guests can look forward to more experiential dining in Jacques through the introduction of tableside service for a range of new dishes, including beef tartare. This, plus new, carefully chosen crockery, glassware, and silverware to reinforce the importance of “l’art de la table,” augments the authentic Parisian bistro experience.

“Our beautiful new ship, Allura, represents Oceania Cruises’ dazzling future but also honours our history,” Del Rio said. “The addition of Jacques to her and her sister, Vista, is a wonderful tangible example of this – celebrating our heritage, our heartfelt passion for food, while always looking ahead to what’s on the horizon.”

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

Oceania celebrates 15 years of culinary classes at sea

Oceania Cruises is celebrating 15 years of The Culinary Center, the first-ever hands-on cooking school at sea, with an array of new classes for 2025 and beyond.

Announced 15 years ago ahead of the launch of Marina, the first purpose-built foodie-ship for the line, Oceania Cruises’ Culinary Center is now available on four of its elegant ships, Marina, Riviera™, Vista™, and Allura™, its newest ship due to join the fleet in Summer 2025.

In celebration of this 15-year milestone, Oceania Cruises has added new culinary classes for 2025, putting the spotlight on dishes from the Pacific Northwest of the United States, Polynesia, and Australia, among others.

The Culinary Center boasts more than 60 current classes taught in custom-built teaching kitchens with individual stations and professional-grade equipment. The classes offer the chance to explore a destination’s culture and history through food, or to hone core kitchen skills thanks to the faculty of dedicated Chef Instructors.

Chef Kathryn Kelly, Oceania Cruises’ Director of Culinary Enrichment, is the founder and driving force behind The Culinary Center and oversees Oceania Cruises’ team of 11 talented Chef Instructors. She is also the chief architect of the line’s signature range of Culinary Discovery Tours, a key part of The Culinary Center program. These popular chef-led excursions, which are available in more than 40 destinations worldwide, feature the opportunity to learn to cook destination-inspired dishes back on board after a morning of shopping for ingredients in local markets, or to learn from local experts and artisans about the food and culture of the region. Chef Kelly is planning a new swathe of chef-led tours for 2025 which will be announced in the coming months.


“We are the only cruise built by foodies, for foodies. Food is at the heart of everything we do at Oceania Cruises – we have literally built our ships around the culinary experience, from vast galley spaces to an unparalleled range of restaurants. I am so proud to say we were the first line ever to have a hands-on cooking school at sea, and the popularity of The Culinary Center shows no sign of abating. This is testament to the incredible work done by Chef Kelly and her creative team, as they continue to drive our culinary legacy,” said Frank A. Del Rio, President of Oceania Cruises.

Chef Kelly added: “It’s been an amazing evolution over the past 15 years, from the first Culinary Center aboard Marina, followed by Riviera, to the even more expansive Culinary Centers on board Vista and her sister Allura, which have twice the number of individual stations. I am thrilled to be working with such a creative and collaborative team as we constantly look for new dishes and class themes to introduce to our curious guests.”

New classes for 2025

 Culinary Northwest Passage

One of the trendiest regions in the culinary world today is the Pacific Northwest. Truly a celebration of the farmer and the fisherman, this class is inspired by the innovative chefs from Seattle to Anchorage. The Pacific Northwest food scene embraces seasonality and is often revered as the farm- and sea-to-table bedrock of modern American cuisine. This class also includes some of our guest favourite fish and seafood fundamentals. And the “deep dish” signature desserts are bound to be some of the first recipes you will want to make when you return home. 

Down Under Abundance

When our chefs travel to New Zealand and Australia, they marvel at the abundance of ingredients here. The seafood is diverse, and the meats are prized all over the world. Working with our “down under” chef colleagues, we’ve created a class that celebrates the sea, the mountains, and the vineyards of this special region of the world. 

It’s a Dessert Party

Make your early dinner plans as usual, then join us at 8:00 p.m. for a dessert and beverages class before the evening show begins. You might prepare a decadent lava cake paired with a glass of Champagne, or you might make a crêpes Suzette paired with a Grand Marnier spritzer. Join us for a marvelously sweet way to spend your evening between dinner and the show.

South Seas Salt Life

After a day lounging on a pristine white beach complete with a swim in a blue lagoon, doesn’t some grilled seafood and an exotic fruit drink sound divine? Polynesian cuisine celebrates fresh, seasonal, and local ingredients with subtle influences from France and China. Tradition and family gatherings dictate the Polynesian “salt lifestyle.” Join us as we Tama’a Maitai – enjoy our meal Polynesian style.

Snow Days Brunch

Is there any better feeling than the first snowfall? For many of us, it makes us want to bake our favorite cinnamon rolls or egg casserole. Join us for a celebration of those leisurely days when it is snowy outside and we want to share family favorites with loved ones and warm our toes by the fire. No snow day brunch is complete without warming or bubbly cocktails, so we’ll share some of our mixologists’ most popular recipes for taking the chill off. See you at brunch.

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