Two Master Chefs of France are now in charge of maintaining Oceania Cruises‘ trademarked tagline of serving ‘the finest cuisine at sea’. No pressure there, then …
In 2003, French-born American chef, TV star, artist and cookbook author Jacques Pépin – a household name in the US – was appointed Oceania Cruises’ first Executive Culinary Director.
Oceania Cruises describes Pépin as the ‘founding father’ of its culinary philosophy. Now in his 80s, the revered chef passes the baton to chefs Eric Barale and Alexis Quaretti while he takes on the role of Executive Culinary Adviser.
The new Executive Culinary Directors have worked with Pépin for 20 years and both are members of the prestigious Maîtres Cuisiniers de France, an organisation dedicated to supporting and promoting French culinary arts around the world.
Oceania Cruises President Frank A. Del Rio said: “It’s truly remarkable to have two Master Chefs of France leading our culinary team.”
“Chefs Alex and Eric are the next generation of our culinary innovation and will continue the evolution of our foodie story, carrying forward Jacques’ incredible legacy.”
Dining across the fleet
When Allura launches in June 2025, there will be eight ships in the luxury Oceania fleet and more than 40 restaurants constantly circling the globe.
Allura, which accommodates up to 1,200 guests, will be almost identical to 2023’s Vista, the line’s first new build in 10 years and has received rave reviews from critics, guests and travel advisors worldwide.
The two new sister ships have 12 dining options apiece, including 24/7 room service. There are three new venues: Aquamar Kitchen (open for breakfast and lunch, for healthy and mostly plant-based dishes); Ember (open for dinner, serving up American classics with a modern twist – think lobster mac and cheese); and The Bakery at Baristas (available all day for pastries and proper coffee).
Privée is the only extra-fee restaurant – the glamorous private dining room seats 10 and reservations are essential. If there are fewer than 10 bookings, it doesn’t open. We imagine that doesn’t happen very often.
Restaurants on all ships include The Grand Dining Room, Toscana, Polo Grill, Waves Grill, Baristas, The Terrace Cafe and Horizons (for afternoon tea).
Marina, Riviera, Vista and Allura also have pan-Asian venue Red Ginger, while La Reserve and Jacques restaurants have been replaced by Privée and Ember on Vista and Allura. And you don’t have to do fine dining every day or night – the burgers at Waves Grill are always better!
The Culinary Center
The Culinary Center was the first hands-on cooking school at sea when Oceania Marina launched in 2011 and Riviera in 2012. Classes and, later, Culinary Discovery Tours proved incredibly popular – Vista and Allura both host an expanded Culinary Center with 24 rather than 12 cooking stations.
More foodie facts: According to Oceania Cruises, Marina, Riviera, Vista and Allura have more galley space and more fresh food storage than any other cruise ship.
It also says it has the highest percentage of culinary personnel devoted to the dining experience than any other cruise company. The line has one chef for every 10 guests; half of the crew is dedicated to the cooking or serving of food.
Cocktails, mocktails, bubbles and more
Along with irresistible dining experiences, Oceania Cruises is all over the latest mixology trends, wine and food pairings and Champagne experiences. New to Vista and Allura are beverage carts, such as the Bubbly Bar and Ultimate Bloody Mary Bar.
Vista and Allura’s Ember, Red Ginger and Aquamar Kitchen each feature a menu of cocktails that pairs perfectly with their individual cuisine. For example, wellness-inspired Aquamar Kitchen serves a selection of award-winning non-alcoholic wines and a refreshing collection of non-alcoholic cocktails.
It’s a moveable drinks feast: new bar menus, mixology experiences and cocktail programs are being rolled out fleetwide over the coming year.
Fleetwide facelifts
Over the past six years, Oceania Cruises has invested many millions of dollars in refurbishing its smaller ships, the 670-guest Insignia, Regatta, Sirena and Nautica, and the 1,250-guest Riviera.
Next month, Marina will head off to dry dock for a major refresh. The refurbishment will include three new dining spaces.
The new additions are Aquamar Kitchen, which debuted on Vista, and an expanded poolside ice-cream parlour serving milkshakes and smoothies plus inventive flavours from artisan ice-cream company Humphry Slocombe and a new casual alfresco trattoria offering Italian dishes, including pizzas.
Best itineraries for foodies
Oceania Cruises is running its first annual Culinary Masters Cruise aboard Marina in 2024. This special 10-day sailing from Valetta to Rome, departing 16 October, will be hosted by chefs Alexis Quaretti and Eric Barale and offers the perfect opportunity to make sure they are upholding ‘the finest cuisine at sea’ philosophy.
Highlights will include onstage panel discussions, cooking demonstrations and Oceania Cruises’ signature seafood brunch, usually only served on ship launches.
Vista is sailing her first world cruise in 2026. The 180-day voyage from Miami departs on 6 January and will visit 101 ports across 43 countries.
Until 2 July 2024, promotional fares start from AUD$89,540 per person and include USD$8,800 worth of shore excursion credits, free Champagne and wine, unlimited Wi-Fi and gratuities.
For more information, visit oceaniacruises.com
