Travel advisors with foodie clients who are hungry for gastronomic-themed cruises can look to a flight of culinary sailings and culinary collaborations on a wide variety of lines. These cruises and partnerships range from a full-blown food festival to intimate encounters with international chefs. Here’s a taste of what’s being offered on the world’s seas and rivers.
Chefs Making Waves
Chefs Making Waves, a food, wine and spirits festival at sea, will take place onboard Norwegian Cruise Line’s Norwegian Pearl from March 25-29, 2024. The lineup of chefs and food industry talent set to attend includes Michael Symon, Robert Irvine, Aaron Sanchez, Scott Conant, Marc Murphy, Buddy Valastro, Andrew Zimmern, Anne Burrell, Marcus Samuelsson, Maneet Chauhan, Gio Gutierrez, Gabe Urrutia, Ana Quincoces, Alex Meyer, Luciana Giangrandi, Eileen Andrade and Lauren Noblitt.
The four-night roundtrip sailing from Miami will feature tastings, cooking demos, celebrity chef curated dinners, evening parties, brunches, lunches, mixology experiences and more, including the following specific sessions and events:
- Imagine the Pastabilities pasta presentation with Scott Conant and Giorgio Rapicavoli
- Global Grubs demo with Marcus Samuelson and Andrew Zimmern
- Bake Like a Boss demo with Cake Boss Buddy Valastro
- Beachside barbecue buffet hosted by Andrew Zimmern and Marc Murphy
- Dessert Disco nighttime event with Buddy Valastro
- International Street Eats late-night party with Aaron Sanchez and Maneet Chauhan
- ChopsFit CrossFit-style workout class with Giorgio Rapicavoli
- Bloody Mary Bingo hosted by Anne Burrell and Marc Murphy
- The Newly-Flame Game hosted by Ana Quincoces
Plus, each night’s curated dinner will showcase culinary collaborations from Maneet Chauhan and Robert Irvine (night one), Anne Burrell and Aaron Sanchez (night two), Scott Conant and Marcus Samuelson (night three), and Michael Symon and Marc Murphy (night four).
James Beard Foundation on Windstar Cruises
Windstar Cruises — a longtime partner with the James Beard Foundation — is highlighting female guest chef departures next year.
On May 28, 2024, chef Tanya Holland will join the line’s nine-day Cuisines & Cultures of Spain, Portugal & France itinerary onboard Star Legend. She is the executive chef and owner of the internationally renowned Brown Sugar Kitchen based in Oakland, California, and she competed on season 15 of Bravo’s “Top Chef.” Holland is a frequent writer and chef contributor to the James Beard Foundation, as well as chair of the James Beard Awards Committee and a member of the James Beard Foundation's Board of Trustees.
On Aug. 28, 2024, chef Loryn Nalic will embark the brand’s eight-day Adriatic Archipelagos & Greek Goddesses sailing onboard Wind Surf. She and her husband, Edo, own Balkan Treat Box, a St. Louis, Missouri, restaurant serving Balkan-inspired cuisine. The eatery was nominated as one of America’s Best New Restaurants in 2019 by Bon Appetit. Nalic has also been honored with two semifinalist nominations from the James Beard Foundation for Best Chef - Midwest.
“I’m always blown away by the epicurean superstars — all selected by the esteemed James Beard Foundation — that make up our yearly roster of culinary-themed cruises,” said Christopher Prelog, president of Windstar Cruises. “These cruises are not just about the food and wine; they're also about getting to know the chefs on a personal level and seeing the destination through their eyes. It’s this difference that makes our culinary-themed cruises so unique and, as we say at Windstar, 180 degrees from ordinary.”
Culinary Masters on Oceania Cruises
Oceania Cruises is launching the line’s first-annual Culinary Masters’ Cruise on Oct. 16, 2024 onboard Marina. The brand already known for some of the finest cuisine at sea will feature its two Master Chefs of France: Alexis Quaretti and Eric Barale.
“Oceania Cruises is a cruise line built by foodies, run by foodies, for foodies,” said Frank A. Del Rio, president of Oceania Cruises. “Since our launch 20 years ago, we have put food at the heart of everything we do, so hosting our first-ever Culinary Masters’ Cruise is a natural evolution for us. This special sailing gives us the chance to show our immense pride in being the only cruise line to have two of its chefs inducted into the prestigious echelons of the Maitres Cuisiniers de France and the opportunity to share their wisdom, creative talent and fantastic culinary connections with our guests.”
The chef hosts and Oceania culinary team will be featured in panel discussions and there will be live cooking demonstrations from Chef Alex, Oceania’s senior culinary director, and Chef Eric, vice president of culinary, as well as their respective special guests. Also offered on the sailing is a signature gala seafood brunch, which is usually reserved for ship launches, plus Chef’s Market Dinners in The Terrace Cafe highlighting local ingredients.
Cruisers will also be able to purchase voyage-exclusive culinary shore excursions, interactive cooking classes, wine tastings and a seat at a private dinner event.
“Top Chef” at Sea and on the River
Fans of the “Top Chef” television franchise can look to Emerald Cruises and Holland America Line for a theme cruise and sponsorship, respectively.
Former “Top Chef World All-Stars” contest Tom Goetter — who also happens to be vice president of hotel operations for Emerald’s parent company, Scenic Group — will join his cast-mate, Dale MacKay, on a river cruise. The special weeklong sailing from Budapest, Hungary, will take place onboard Emerald Destiny on June 21, 2024. Guests of the voyage can expect exclusive opportunities such as a private cocktail reception; a regionally inspired dinner crafted by the two chefs; a live cooking demo and competition in “Top Chef” style, where each chef will cook a dish with the same ingredients; and a concluding question and answer session. Plus, two guests will win a chance to cook with the celebrity chefs
And, for the first time, Holland America Line will sponsor season 21 of “Top Chef,” airing on March 20, 2024, and highlighting the brand’s new Global Fresh Fish Program.
“This sponsorship is another example of how Holland America is leading in the fresh fish space,” said Kacy Cole, chief marketing officer for Holland America Line. “We know when guests are at home, they lean into fresh fish and seafood in their daily food purchases and restaurant choices, so we want to deliver that same fresh fish experience while onboard.”
Onboard Eurodam, chef Masaharu Morimoto will surprise “Top Chef” contestants in an upcoming episode of the show.
Credit: 2024 Holland America LineThe sponsorship will apply to the television show’s penultimate elimination challenge, which was filmed onboard Eurodam. The “cheftestants” will prep an eight-course seafood tasting menu for the judges, as well as be surprised with a visit from chef Masaharu Morimoto, who is part of the line’s fresh fish program. The challenge winner will receive a $10,000 cash prize and a 10-day Holland America cruise.
What’s more, Holland America has recently partnered with acclaimed bartender Ivy Mix to craft Latin America-inspired cocktails, as well as with award-winning distillery Buffalo Trace on a select premium barrel bourbon for the line. Mix’s five fresh libations will be available on voyages navigating to Mexico and Latin America in 2024. And the premium bourbon, curated by Sazerac master blender Drew Mayville and Kentucky Bourbon Hall of Fame inductee Freddie Johnson, will be available across the fleet in March, while supplies last.
Michelin Stars Set Sail
Both Explora Journeys and Sea Cloud Cruises will be showcasing Michelin-starred chefs onboard their vessels in 2024.
From March until June, the new luxury line’s Explora I will plate a special tasting menu from guest chef Claude Le Tohic, a chef-partner of O' by Claude Le Tohic in San Francisco, who has earned three Michelin stars for Joel Robuchon at the MGM Grand in Las Vegas.
The dinner will be available at the ship’s only extra surcharge restaurant, Anthology, which serves as “a celebration of global culinary talent,” according to the brand. Modern French cuisine will extend to dishes including cannelloni of scallop with black truffles, parmesan foam and pastoral salad, and the chef’s signature A5 Japanese wagyu vegetables bouquet with black garlic.
On Sea Cloud Spirit’s Oct. 5, 2024, departure from Nice, France, one-Michelin-star chef Michael Collantes, head chef and owner of Soseki in Winter Park, Fla., will be onboard as a guest chef. He will be on hand to share both his culinary skills and stories.
Chef Collantes will highlight sustainable fish onboard.
Credit: 2024 Sea Cloud Cruises“Sea Cloud Cruises has a tradition of innovative collaborations with Michelin-star chefs, and our onboard culinary team is counting the days until we welcome chef Collantes,” said Mirell Reyes, president of Sea Cloud Cruises. “Chef Michael’s charisma as he creates artistic interpretations using fresh ingredients from the region’s local markets will be a delectable treat for everyone.”
A Culinary World Cruise
World cruises are super popular at the moment, and MSC Cruises is upping the ante on its 2024 sailing by hosting three celebrity chefs onboard MSC Poesia. The trio of culinary talent will curate enhanced multi-course menus for guests in the main restaurant, where passengers will be able to meet the chefs.
The chefs scheduled to come along for the second leg of the three-month-long sailing are Reuben Riffel, a South African celebrity chef, restaurateur and media personality; Brazilian chef and restauranteur Allan Vila Espejo; and Michelin-starred Swedish chef, TV personality and author Niklas Ekstedt.
Anticipated dishes from each chef include Riffel’s cape spiced pickled fish, peppered Karoo lamb and malva pudding; Espejo’s Manioc soup, Bahia-style fish stew with vegetables and coconut milk and Brazilian chocolate coconut cake; and Ekstedt’s poached lobster and confit salmon.
Crystal Collaborates with Beefbar
Starting in summer 2024, newly resurrected Crystal will partner with restaurant brand Beefbar. Originating in Monte Carlo, Monaco, from restaurateur Riccardo Giraudi, the concept currently has more than 20 international locations and will debut in New York City this spring.
Beefbar has more than 20 global locations.
Credit: 2024 Marion Butet Studios/Beefbar"We are delighted to bring the Beefbar experience to Crystal,” Giraudi said. “This collaboration signifies a merging of two brands dedicated to delivering exceptional dining experiences. We look forward to captivating the palates of Crystal’s guests with our unique culinary offerings.
Onboard both Crystal Serenity and Crystal Symphony, the prime cuts and culinary creations of Beefbar will join the favorite dishes at Tastes for lunch and dinner. Vegetarian and vegan options will also be available, as will specialty cocktails.
"We are thrilled to embark on this culinary journey with Beefbar,” said Cristina Levis, CEO of A&K Travel Group, parent company of Crystal. “As the first cruise line to offer Beefbar exclusively, we are bringing an extraordinary dining experience to our guests, aligning our brands with a shared commitment to excellence. Riccardo is a visionary and a friend, and it is with this vision and values that Crystal is dedicated to once again elevating the standards of culinary excellence."
The itinerary will depart from Valletta, Malta, and visit Kotor, Montenegro; Dubrovnik and Split, Croatia; Bari, Naples and Rome, Italy; and Corfu and Katakolon, Greece.
