Oceania Cruises has named Food & Wine Best New Chefs as godparents of Oceania Allura – the first time a culinary brand has been bestowed the honour.
Six of the Best New Chefs’ alumni, Tavel Bristol-Joseph, Katie Button, Calvin Eng, Aisha Ibrahim, George Mendes, and Lawrence ‘LT’ Smit will officiate the tradition of breaking a Champagne bottle across the ship’s bow to christen her next month.
Oceania Cruises Chief Luxury Officer Jason Montague says the move reflects its belief that “food lies at the heart of global exploration”.
“These visionary chefs embody the spirit of culinary excellence, and we are honoured to have them join the Oceania Cruises family.”
Food & Wine publisher Tom Bair says it’s thrilled to be in partnership with Oceania.
“We’re thrilled to celebrate this legacy with Oceania Cruises, a partner that shares our passion for extraordinary cuisine and discovery, and to make this milestone christening with journeys where food is every bit as memorable as the destinations.”
The 1,200-guest ship Allura made her debut in July 2025. She has 12 culinary venues and has one chef for every eight guests, with half the ship’s crew dedicated to culinary operations.
The Food & Wine Best New Chefs who will represent the brand at the christening are:
- Katie Button (2015 F&W BNC) a five-time James Beard Award nominee, cookbook author, and media personality best known as the chef and founder of Asheville’s acclaimed Cúrate restaurant group. A former engineer turned chef, she also hosts From the Source on Magnolia Network and authored Cúrate: Authentic Spanish Food from an American Kitchen.
- Calvin Eng (2022 F&W BNC) is the chef and owner of Bonnie’s, a Cantonese American restaurant in Williamsburg, Brooklyn, and the author of Salt Sugar MSG: A Cantonese American Cookbook. Eng has been recognised as a James Beard Award finalist for Emerging Chef, Forbes 30 Under 30 honouree, a StarChefs Rising Star, and a two-time James Beard semifinalist for Best Chef: New York State.
- Aisha Ibrahim (2023 F&W BNC) made history in 2021 as the first female Executive Chef at Seattle’s iconic Canlis Restaurant, where she served until 2025. Recognised among Food & Wine’s Best New Chefs (2023), TIME’s 100 Next (2024), and a 2025 James Beard Award semifinalist, Ibrahim continues to push the boundaries of culinary innovation and equitable kitchen culture.
- Tavel Bristol-Joseph (2020 F&W BNC) is the Partner, Pastry Chef, and Director of Hospitality for Emmer & Rye Hospitality Group. Named one of Food & Wine’s Best New Chefs (2020) and Esquire’s Pastry Chef of the Year (2024), he has earned multiple James Beard semifinalist nods for Best Chef: Texas. Under his leadership, Hestia received a Michelin Star.
- George Mendes (2011 F&W BNC) was the Executive Chef and Owner of the Michelin-starred Aldea from 2009 to 2022, and opened Veranda at the ModernHaus SoHo hotel in 2021. He is the co-author of My Portugal: Recipes and Stories and has appeared on Top Chef Masters, The Best Thing I Ever Ate, and Worst Cooks in America.
- Lawrence “LT” Smith (2024 F&W BNC) is the award-winning Chef and Founder of Chilte in Phoenix. Named 2025 James Beard Award semifinalist, Smith has earned national acclaim for pushing culinary boundaries while telling stories of heritage, identity, and culture through every plate.
For more information, visit Oceania and Food & Wine Best New Chefs.
