The Finest Cuisine at Sea® & Culinary Cruises (2022)

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Better Than Ever

From dozens of new flavorful dishes at The Grand Dining Room and Toscana to the addition of internationally-inspired poke bowls at Waves Grill and a vastly expanded Sunday Brunch, this latest collection of OceaniaNEXT enhancements elevates and evolves our culinary program, making certain your experience will be better than ever. The new dishes reflect our chefs’ favorite experiences, from dishes they serve at Sunday family dinners to top emerging cuisines from around the globe that have inspired them. The sweeping new stable of recipes and enhancements showcases the creativity of chefs and the innovative ways they channel their passion into exciting and unique culinary experiences.

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      • More than two dozen inventive new appetizers and main courses in The Grand Dining Room in addition to an even more elaborate and diverse Sunday Brunch
      • Reimagined Toscana menu with 21 new dishes that couple modern techniques with the traditional heritage of Italian cuisine
      • Greater choice and diversity with regional specialties, locally sourced fish, sausages and marinated meats at Terrace Café and made-to-order poke bowls at Waves Grill
      • Expanded selection of evening canapés, echoing the gourmet inspiration of the new Grand Dining Room dishes
      • Elevated level of service across all restaurants with increased staffing and the integration of an electronic ordering system

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Culinary Masterpieces

It’s the finest at sea because we select only the best ingredients and the most talented chefs from around the globe. From Castilla-La Mancha saffron to French flour custom-milled to our specifications, our artisanal ingredients echo the dedication poured into every dish. In galleys evoking those in Michelin-starred restaurants, our gifted chefs create absolute culinary masterpieces. Come aboard and savor cuisine renowned as the finest at sea.

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Our Chefs

As you sail from one captivating destination to the next, Oceania Cruises’ commitment to culinaryexcellence shines from beginning to end. Garnering countless accolades, our gourmet culinaryprogram begins with sourcing premium artisanal ingredients from around the world, from prizedCastilla-La Mancha saffron to fine French flour custom-milled to our exact specifications. Ourspacious state-of-the-art galleys, akin to those in Michelin-starred restaurants, are appointed withonly the finest cutting-edge culinary equipment. Of course, our distinguished chefs, selected fromthe world’s best restaurants, are the true masters behind the magic of our cuisine. Every recipe hasbeen proudly crafted by our talented and innovative team, and each dish is a study in age-old culinarytechnique and tradition. Regardless of where you may dine or what you choose to order, you willexperience the luxury of cuisine renowned as the finest at sea aboard Oceania Cruises.

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    Jacques Pépin

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    Alexis Quaretti

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    Executive Chefs

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    The Culinary Center Team

As Oceania Cruises’ Executive Culinary Director since 2003, Master Chef Jacques Pépin has long inspired our award-winning culinary program, which is renowned for The Finest Cuisine at Sea®. Master Chef Pépin is an internationally renowned chef, author of 30 cookbooks, and host of 13 PBS television series. He has served as personal chef to three French heads of state, including Charles de Gaulle, and is also the recipient of countless awards, including the American Public Television’s Lifetime Achievement Award and La Légion d’Honneur, France’s highest civilian honor. In 2016, Master Chef Pépin and his closest family founded the Jacques Pépin Foundation to share Jacques’ passion for cooking and mastery of technique with economically disadvantaged individuals in order to encourage them to seek pathways of success through culinary professionalism. An American Masters film chronicling his life, Jacques Pépin: The Art of Craft, debuted on PBS in May of 2017 and his most recent book, A Grandfather’s Lessons: In the Kitchen with Shorey, features him cooking with his granddaughter and was published in 2017.

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Born in Fontainebleau, France, Alexis Quaretti began showing a particular interest in cooking from an early age when cooking with his grandmother. At the age of 16, he had developed his passion for food to such a level that he knew he had found his vocation. A graduate of the hotel school in Reunion Island, he started his career at the 1-Michelin-star Château de Marçay in Chinon, France, a member of the prestigious Relais & Châteaux Association. In 2001, Alexis then joined Alain Passard at the famous 3-Michelin-star restaurant L’Arpège. It was there where he not only discovered but also refined his knowledge and appreciation for vegetable-based cuisine. Thereafter, Alexis left for Vienna, near Lyon, to join Patrick Henriroux and his team at the 2-Michelin-star restaurant La Pyramide.

The year 2003 kickstarted his global career in London, where he joined forces with an internationally renowned chef at a Mediterranean restaurant. In 2004, he joined the Oceania Cruises team, and in 2008, he was promoted to Executive Chef at the young age of 27. In 2010, Alexis joined an Asian mogul to travel and cook between St. Tropez and Hong Kong before rejoining Oceania Cruises in 2012 as Executive Chef. Two years later in 2014, Alexis was promoted to Senior Executive Chef, overseeing a brigade of 140 chefs onboard.

In 2017, Alexis took an opportunity to spread his culinary wings and expand his career knowledge and creativity by taking on a leadership role at Viking Cruises, where he led culinary development and menu implementation for all restaurants and food & beverage outlets for their ships across the globe. Alexis recently returned to Oceania Cruises as the line’s Director of Culinary Programs & Development. In his new and expanded role, Alexis will oversee all aspects of culinary operations across the brand’s seven acclaimed ships and 12 restaurants and dining outlets, including the development, introduction, and implementation of new concepts to continually elevate the most awarded dining experiences at sea.

From the earliest days of his interest in cooking, his culinary philosophy and passion have been driven by his love and respect for a true “Cuisine du Marche,” where one respects nature, and with that, the changing seasons, ensuring the freshest and most flavorful ingredients are sourced and respectfully prepared. It’s this very same philosophy that has driven Oceania Cruises’ mantra for culinary excellence that is The Finest Cuisine at Sea® and drew Alexis back to lead the finest team of culinary professionals in the world.

During his leisure time, Alexis enjoys cooking for friends and family and making use of his “show kitchen” at home. He enjoys trail running, which he says “is a great way to relieve some of the daily pressure and I get to see different landscapes while pushing my very own limits in nature.”

Our distinguished chefs are culled from the world’s best restaurants, such as Four Seasons Hotel Milano and Relais & Châteaux, and have worked under culinary legends like Paul Bocuse and Alain Passard. These culinary maestros bring their high-caliber expertise to our galleys and are the true masters behind the magic of our cuisine. Every recipe has been proudly crafted by our chefs, and each dish is a study in culinary technique and tradition.

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    Executive Chef

    Born in the Black Forest region of Germany, Chef Heiko Baller was destined to have a culinary career. His family ran a hotel where he helped in the kitchen after school from a young age. Chef Heiko graduated with a diploma in the culinary arts and began working in hotels in Switzerland, Austria, Egypt and Australia. As he worked to perfect his craft, he even cooked for royalty and celebrities. He joined his first cruise ship in 2000, and over the past two decades has had the opportunity to share his passion for food. One of Chef Heiko’s favorite events on board is the Chef’s Market Dinner, where he sources local ingredients to create a truly memorable culinary experience for guests. When not on board, he enjoys the outdoors and long-haul motorcycle adventures.

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    Executive Chef

    Born in France, Executive Chef Frederic Camonin has been surrounded by cooking for as long as he can remember. Embracing his family’s experience as catering business owners, he attended a culinary school in Verdun. After graduating, Chef Frederic began to work in French restaurants and brasseries as well as for catering businesses. After seven years, he felt the sea calling and began working for cruise lines. Chef Frederic has now been traveling the world as a chef at sea for more than 20 years and is proud to be part of the Oceania Cruises family. He is very passionate about the innovative culinary vision that inspires The Finest Cuisine at Sea® and the many adventures that have yet to come.

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    Executive Chef

    Executive Chef Simon Hockley developed a love for the kitchen while in the Merchant Navy, which inspired him to enroll in a City & Guilds cookery course at Westminster College. Afterwards, he worked at a restaurant in the Dordogne region of France and several hotels in England including one in his hometown of Colchester, Essex. He continued to refine his skills as a head chef at various venues in between living in Suriname and a place he always dreamed of moving to, Valparaiso, Chile. His desire to return to the sea led him to the cruise industry, ultimately joining Oceania Cruises in 2014. Chef Simon prides himself on elevating the innovation of The Finest Cuisine at Sea® and ensuring our valued guests enjoy a superlative culinary experience.

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    Executive Chef

    Born in Torun, Poland, Chef Michal had an early passion for cooking and attended the culinary academy in his hometown at age 15. He later joined the Accor Hotels Group to hone his craft, eventually moving to England where he ran his own restaurant. After five years in England, Michal began his adventure on cruise ships, working for Royal Caribbean and Holland America Line for several years. He joined Oceania Cruises in 2016. After five years in England, Chef Michal began his adventure on cruise ships and once was part of a start-up team for one of the biggest ships in the world. He happily joined Oceania Cruises in 2016 and some of his favorite ports of call are in New Zealand. When Chef Michal is not on board creating The Finest Cuisine at Sea®, he loves spending time with his son and traveling in Asia.

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    Executive Chef

    Born in South Africa, Executive Chef Justin Nel developed a love and passion for food at a young age. It was while working in restaurants part-time on weekends that he realized he wanted to pursue a culinary career. He attended culinary school in Cape Town and began working at various hotels and restaurants in South Africa. After five years, Chef Justin combined his desire to travel with work and embarked on a culinary career at sea. He joined Oceania Cruises in 2010 as an Assistant Chef de Cuisine and over the past 12 years has worked his way up to Executive Chef. He is immensely passionate about the innovative culinary vision that inspires The Finest Cuisine at Sea® and the many adventures that have yet to come.

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    Executive Chef

    Born in Ancona, Italy, Chef Raffaele Saia developed a love for cooking at his grandmother’s restaurant in his hometown. Recognizing his passion, he joined a culinary school and began working at a local hotel kitchen. After graduating, Chef Raffaele joined the culinary team at one of Ancona’s best restaurants, meeting several great Italian chefs during his tenure. In 2002, he moved to London to expand his culinary horizons in one of the great food cities of the world. There, Chef Raffaele professionally matured by working as Head Chef at several restaurants. In 2010, he combined his three loves – travel, cooking and the sea – when he joined Oceania Cruises. Since then, he has cooked on every ship, happily bringing you The Finest Cuisine at Sea®.

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    Executive Chef

    Born in Genoa, Italy to a Sicilian family, Executive Chef Mario Santoro followed in his father’s footsteps to study at the Culinary Institute in Sicily. After graduating, he refined his culinary talents by specializing in fish and meat, gaining valuable experience from working at several top restaurants. Chef Mario then decided to travel the world to gain skills and knowledge to further advance in his culinary career. He first worked in Germany and then later gained invaluable experience at a two-star Michelin restaurant in London, eventually becoming the owner of an Italian restaurant in England for nine years. With this breadth of expertise, Chef Mario joined the Oceania Cruises culinary team to bring you cuisine renowned as the finest at sea.

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    Executive Chef

    Born in Discovery Bay, Jamaica, Executive Chef Ronald Smith began his culinary arts apprenticeship upon graduating high school and soon after attended the Culinary Arts Institute of Jamaica. Chef Ronald later worked at several hotels in Jamaica and won multiple culinary arts carving competitions. He began his career at sea in 1999 and joined Oceania Cruises in 2004. Chef Ronald is very proud to a part of the Oceania Cruises family, which is filled with passion and creativity. He considers it a great milestone in his career to be able to work with the best chefs in the industry. During his vacations, Chef Ronald also coordinates culinary seminars and does lectures to motivate high school students interested in culinary careers.

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    Senior Executive Chef

    Born in Bordeaux, France, Senior Executive Chef Laurent Trias has been fascinated by cooking ever since he was a young boy. He began working at a cousin’s pastry shop at the age of 10 and later during the summer season at a restaurant where his gastronomic passions were confirmed. Chef Laurent eventually attended culinary school in Talence near Bordeaux, before gaining experience in the Alps, Biarritz and Bordeaux. He opened his first restaurant in southern France in 1995 before eventually forging a life at sea and working for Celebrity Cruises and Princess Cruises. Chef Laurent joined Oceania Cruises in 2010 and has been delighted to be working with the culinary team since then to bring you The Finest Cuisine at Sea®.

Our Chef Instructors at The Culinary Center have a genuine passion for experiencing the world’s cultures through the lens of food and cooking – and for sharing it with you in destinations around the globe. Whether you spend a day at sea discovering the secrets of fish cookery or join one of our popular Culinary Discovery Tours™ ashore, our team at The Culinary Center is here to offer expert instruction while bringing the local culture to life.

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    Executive Chef & Director of Culinary Enrichment

    Since joining Oceania Cruises in 2011, Chef Kathryn Kelly’s passion for adult learning has been the driving force behind The Culinary Center. While overseeing a faculty of dedicated Chef Instructors, she is the chief architect of more than 100 unique culinary classes as well as our popular Culinary Discovery Tours™, which are immersive chef-led excursions offered in more than 40 destinations worldwide.

    In close collaboration with Oceania Cruises’ Executive Culinary Director, Master Chef Jacques Pépin, Chef Kelly ensures that the first hands-on cooking schools at sea balance enrichment and culinary technique with the joy of learning about the world through food and wine. There is not a corner of the globe that she has not explored – which is evident in the uncompromising authenticity of Chef Kelly’s culinary classes and Culinary Discovery Tours™.

    Chef Kelly completed her doctoral studies in epidemiology at the Johns Hopkins Bloomberg School of Public Health and holds two master’s degrees in community medicine and biostatistics. After a fulfilling career in health care, she pursued her lifelong dream of becoming a chef, graduating with honors from The Culinary Institute of America in the fifth decade of her life. Chef Kelly resides on Amelia Island, Florida, and in Austin, Texas. She is an avid golfer and the proud grandmother of Kate, Luke and Jack – who spend cherished hours with their ”YaYa” grilling, cooking and baking for their grateful family.

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    Senior Chef Instructor

    An intrepid traveler, Chef Noelle Barille brings her extensive knowledge of world cuisines to The Culinary Center. As one of the founding chef faculty members of Oceania Cruises’ hands-on culinary program, she has left a discernible imprint on our popular cooking classes and Culinary Discovery Tours™. Her culinary perspective is informed by her extensive travels; whether trekking in Patagonia, on safari in Botswana, practicing yoga at an Umbrian spa, cooking for the homeless during the COVID-19 pandemic or foraging for morels in the Hudson Valley, she is constantly honing her exquisite teaching skills. As a graduate of The Culinary Institute of America, Chef Barille believes a healthy kitchen and clean ingredients promote a healthy life, and she imparts this vision in her classes. When she is not on board or traveling, Chef Barille calls Madison, Wisconsin, home.

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    Chef Instructor

    A world traveler since age five, Chef Leah Caplan is passionate about connecting guests to their destinations through the international language of food and wine. With a deep understanding of the science of food, she was the culinary mastermind behind products ranging from DiGiorno pizza to Death’s Door Spirits and an early leader in the Slow Food and farm to-table movements. Chef Caplan has spent the past decade guiding world-class food programs at tech giants including Google and Amazon. She’s been featured in the media as an expert on local and sustainable food and wine. Her cuisine has garnered praise from The New York Times, Condé Nast Traveler and Southern Living. A graduate of The Culinary Institute of America, her excitement for learning has never waned. When not sailing the high seas, Chef Caplan can be found kayaking near her home on Puget Sound.

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    Chef Instructor

    Currently residing between Seattle and Riga, Chef Karlis Celms is revered for his adventurous spirit, a genuine reverence for authenticity in any cuisine he teaches and his tireless commitment to his craft. Chef Celms came to Oceania Cruises as a Chef Instructor after dazzling guests on a Culinary Discovery Tour. He hosted a walk through the stunning farmers market in Riga followed by a hands-on cooking class in a neighboring restaurant. His approachable style charmed so many of our guests that Chef Kelly pursued him relentlessly to come teach on board. He joined the teaching faculty in 2015 and continues to enrich our program with his pursuit of the latest culinary trends amongst his generation of no-nonsense chefs. A charismatic and enthusiastic teacher, Chef Celms credits his family’s Swedish and Latvian roots as the genesis of his passion for quality ingredients and authentic, uncomplicated food.

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    Chef Instructor

    Not many chefs can claim they hung up their dancing shoes to pursue a career in the culinary arts – but Chef Kellie Evans can. As an aspiring performer, she was living in New York City when she came upon the idea of marrying her love of entertainment and cooking. After graduating from the former French Culinary Institute, she launched a career in catering and eventually became the executive chef for television productions including “Sesame Street” and “30 Rock.” Her career took another interesting turn when she joined Saveur magazine as food editor. Crafting unique recipes and editing award-winning culinary articles instilled in Chef Evans a desire to experience global cuisine firsthand, which brought her to The Culinary Center as an engaging and inspiring Chef Instructor.

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    Chef Instructor

    Currently residing between Florida and New Zealand, Chef Stephanie Hersh is a legend in the culinary world having served as Julia Child’s Executive Personal Assistant for 15 years. She boasts stellar culinary credentials of her own – she holds a master’s degree from Boston University’s prestigious Gastronomy program and is a graduate of The Culinary Institute of America in Hyde Park, New York. An engaging public speaker, Chef Hersh has traveled the world as a highly sought-after lecturer on gastronomy and food history. She is revered for her animated and heart-warming “fireside chats” on the decades she spent working alongside both Jacques Pépin and Julia Child. A passionate teacher and culinary instructor, we are thrilled that she has been a member of The Culinary Center faculty for the past five years.

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    Chef Instructor

    Chef David Shalleck is known in the culinary world as “Mr. Mediterranean.” The multi-lingual Chef Shalleck is author of Mediterranean Summer, an enchanting memoir recounting his time as a young chef on board a private Italian sailing yacht. A summer season of glorious backdrops, colorful open-air markets, and cooking authentic meals for the VIP owners and their guests, Chef Shalleck’s book is a must-read for anyone who appreciates a glimpse of life below deck. He’s an inspired storyteller and gregarious instructor; guests love joining his classes and culinary tours. Chef Shalleck and his charming wife reside in an architectural gem overlooking the San Francisco Bay. His passion project for several years, the Shallecks’ home is a lovingly restored masterpiece with a stunning chef’s heritage garden where he entertains family and friends with healthy Mediterranean-inspired meals – and always perfectly paired wines.

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    Chef Instructor

    A native of Philadelphia, Chef John Stephano recalls watching his mother and grandmother cook when he was young, which he credits as his earliest inspiration to spend his life in the kitchen. He built a lucrative career in finance before leaving that field to follow his passion for cooking. After graduating with honors from The Culinary Institute of America, he expanded his encyclopedic culinary knowledge as a specialty food importer bringing high-end ingredients to esteemed chefs and boutique retailers. Now a dynamic teacher, Chef Stephano believes that cooking unlocks sensory memories of childhood, travel and joyful times around the table, and he leads a kitchen classroom that becomes in itself a memorable culinary destination.

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Culinary Experiences

Our superb gourmet restaurants serve delectable dishes created à la minute and offer a remarkable array of choices, from Continental cuisine to authentic Italian to classic steakhouse fare. Every restaurant on board is complimentary and features open seating so you may dine wherever and whenever suits your taste and schedule. Enjoy dinner for two or a gathering with newfound friends, knowing that the experience is certain to be extraordinary.

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    The Grand Dining Room

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    Specialty Restaurants

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    La Reserve by Wine Spectator

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    Privée

The Grand Dining Room is a study in stateliness, a tribute to the spirit of Europe’s marquee five-star hotel restaurants that inspired its dignified yet convivial ambiance. Handsomely decorated in rich woods, designer tapestry fabrics and oversized armchairs, the expansive dining area exudes classic splendor. This signature dining experience has always offered a bevy of delicious Continental dishes, and now a fresh and new array of options brings you even more exciting choices, as well as an incredible spectrum of global flavors and an all new Executive Chef’s Tasting Menu. As variety is essential to your satisfaction, menus change daily with an expansive choice of at least 10 appetizers, soups and salads and 10 dinner entrées, along with healthy options such as Aquamar Vitality Cuisine, gourmet vegetarian selections and the most extensive array of plant-based dishes at sea.

Open for breakfast, lunch and dinner. No reservations required.

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Boldly claiming to serve cuisine renowned as the finest at sea might seem to be an overstatement. But we wouldn't make such an immodest assertion if not for the tremendous contribution of the legendary Master Chef Jacques Pépin. As our Executive Culinary Director, he inspires our chefs to perform feats of gastronomic wizardry. Memorable dining begins with open-seating, as it allows you to dine when you are ready and with whomever you choose.

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    Authentic Italian

    Toscana means Tuscan, and just as Tuscan cuisine evolved from rich family traditions, many of our recipes originated with the mothers and grandmothers of our own Italian culinary staff. Presented on elegant, custom-designed Versace china, masterfully prepared dishes exemplify the essence of Tuscany and celebrate Italy’s culinary passion.

    Perhaps the evening begins with the octopus carpaccio with Champagne vinaigrette or the artichoke and parmesan cheese timbale with black truffle sauce. Classic dishes from other regions of Northern Italy are featured as well, such as the minestrone alla Genovese, lasagna alforno alla Bolognese and osso buco alla Milanese.

    Open for dinner on board Marina, Riviera, Regatta, Insignia & Nautica. Reservations required.

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    A Classic Steakhouse

    Polo Grill embodies all the elements of a classic steakhouse, expressing them with timeless reverence. Mindful of tradition, the decor features crisp, white linen tablecloths, dark wood furnishings and supple, high-back, burgundy leather chairs.

    Each course stands as the very definition of time-honored favorites, most notably the beef dishes, all of which are certified Black Angus USDA Prime and dry aged to enhance tenderness and flavor. Succulent seafood dishes such as grilled swordfish and whole Maine lobster gratinée are also classics in their own right. The classic Caesar salad, too, is prepared according to tradition, tableside and with gusto.

    Open for dinner on board Marina, Riviera, Regatta, Insignia & Nautica. Reservations required.

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    A Passion for French Cuisine

    Exquisitely decorated with heirloom antiques, pickled wood furnishings and art from Jacques Pépin’s personal collection, Jacques was modeled after a Parisian bistro. Comfortable and eclectic, the ambiance is pure French, as is the cosmopolitan yet wonderfully embraceable cuisine.

    Luscious aromas waft from the gleaming show rotisserie, where chicken, duck, pork, beef and veal roasts slowly turn. Each dish is a classic, ingeniously reinterpreted by Master Chef Pépin. Rotisserie-roasted chicken falls off the bone, bursting with flavor, while his sea bass filet pairs exquisitely with beurre blanc.

    Open for dinner on board Marina & Riviera. Reservations required.

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    Bold Asian Cuisine

    With a nod to feng shui, Red Ginger radiates harmony and tranquility. The interior simply glows with ebony woods, a soothing waterfall wall and striking, modern Asian artworks. To complement the stunning decor, Red Ginger’s chefs have created contemporary interpretations of Asian classics.

    Begin with a salad of spicy roast duck and watermelon with cashews, mint and Thai basil. Savor a Malaysian beef penaeng with coconut rice and paratha roti. Or try Thai vegetable curry with sweet potatoes, aubergine, mushrooms and basil in green curry sauce. In Red Ginger, the gustatory pleasures are as striking as the visual ones.

    Open for dinner on board Marina, Riviera & Sirena. Reservations required.

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    Inspire by Polo Grill & Toscana

    Tuscan Steak, our signature specialty restaurant on board Sirena, exudes the warmth and Italian flair of Toscana while preserving the classic appeal of Polo Grill. Featuring glossy wood paneling with platinum and silver accents, the elegantly appointed interior of Tuscan Steak aptly reflects its modern take on the traditional steakhouse.

    The innovative and diverse menu features the best of both worlds, so you can savor filet mignon and our signature Tuscan porterhouse cooked to perfection, along with rustic Italian favorites such as hand-rolled potato gnocchi. Seafood lovers will delight in savory dishes such as steamed whole Maine lobster and linguine cioppino.

    Open for Dinner on board Sirena. Reservations required.

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    Informal Dining

    Informal and carefree, the Terrace Café is wonderfully inviting any time of day. During breakfast, the room is infused with natural sunlight from the floor-to-ceiling windows, stimulating the appetite for the sumptuous selections.

    Come lunch, the expansive menu of international-inspired dishes changes entirely, complemented by flavorful roasted and rotisserie meats and the magic of the pizzeria’s oven. Dine inside or alfresco at one of the shaded teak tables on the terrace.

    During the evenings, the cuisine takes on a more sophisticated flair, with lobster tails, chops and fresh fish prepared to order, and freshly made hand-cut sushi and sashimi. In addition, a diverse selection of bold and flavorful plant-based dishes are available at breakfast, lunch and dinner.

    Open for breakfast, lunch and dinner. No reservations required.

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    Alfresco Dining

    Sometimes, the ultimate luxury is casual dining on all-American favorites, a laid-back style Waves Grill epitomizes. Located in a spacious, shaded area steps from the swimming pool, Waves Grill offers an extensive and mouthwatering menu.

    Watch the chefs grill gourmet burgers, succulent seafood and sandwiches to order in the open galley, accompanying them with sides like fresh salads, coleslaw and crispy, hand-cut fries. Then try a decadent dessert such as a homemade sorbet, a made-to-order hot fudge sundae or a thick, hand-dipped milkshake.

    Raw Juice & Smoothie Bar
    The only cold-pressed Raw Juice & Smoothie Bar at sea serves up tasty raw juices, vegan smoothies and energy bowls at Waves Grill during breakfast on board Marina and Riviera.

    Open for lunch and afternoon dining only. No reservations required. Raw juices and energy bowls available on board Marina & Riviera only.

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    Afternoon Tea

    Teatime is a celebratory daily event at four o’clock. As a classical string quartet plays softly, our staff present bountiful four-tiered pastry carts filled with freshly made finger sandwiches, petits fours, scones and sinful desserts. Of course, a selection of traditional and artisanal teas is the centerpiece of this splendid afternoon pastime.

    Daily at 4pm. No reservations required.

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    Specialty Coffee

    This delightful coffee bar is a favorite stop for java lovers. Enjoy complimentary illy illy® espressos, cappuccinos and lattes prepared by our master baristas, as well as the delicious pastries, finger sandwiches and homemade biscotti that draw so many to Baristas throughout the day.

    Open daily until early evening. No reservations required.

The most inspired achievements are born of legendary partnerships, and at Oceania Cruises we are proud of our brilliant union with Wine Spectator, the foremost magazine for wine connoisseurs, and our exceptional relationship with France’s premier Champagne house, Moët & Chandon. Along with these illustrious partners, we are pleased to present a variety of differing but equally extraordinary pairing dinners. Developed with Moët & Chandon’s Executive Chef Marco Fadiga, the six-course Dom Pérignon Experience is a spirited Champagne pairing dinner blending playful Dom Pérignon vintages and refreshing gastronomic surprises such as Sakura Tea “Geisha Flower” Ice Cream and Lemon Caviar. The seven-course La Cuisine Bourgeoise wine pairing dinner celebrates the rituals of the table and links masterfully curated wine selections with dishes such as Filet de Boeuf Rôti Richelieu, one of many recipes Oceania Cruises’ Master Chef and Executive Culinary Director Jacques Pépin has enjoyed since his childhood. Coupled with wine seminars and vintage tastings, La Reserve by Wine Spectator is an unabashedly glorious celebration of the pleasures of the palate.

The Dom Pérignon Experience

Champagne defines the most jubilant moments of our lives and in a magnificent stroke of brilliance, we have partnered with France’s esteemed Moët & Chandon to create the Dom Pérignon Experience at La Reserve by Wine Spectator, an exuberant six-course gustatory indulgence that pairs each course with a special Dom Pérignon vintage. Champagne is effortlessly matched with dishes which are thoughtfully crafted to bring out the nuances of the grapes and the ratio of the blend, playing off every aspect from subtle, effervescent nose to lively, satisfying finish. From Brittany Blue Lobster in Yellow Curry Broth with Coco Foam to Sashimi-Style Seared Wagyu Beef with Sautéed Arugula, Blood Orange-Soya Jus and Caviar Perlita, each beguiling bite is a celebration of the finer things in life. While the Dom Pérignon Experience is the perfect complement to any joyous occasion, it transcends even this lofty role. In true French spirit, it becomes the culinary manifestation of joie de vivre.

Open for dinner on boardMarina&Rivieraonly. Reservations required. Wine or Champagne experience surcharge applies.

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Host a private party for up to 10 privileged guests in our most exclusive onboard dining venue, Privée. Witness culinary magic presented on a custom-built table designed by the famed Dakota Jackson and illuminated by a golden Venini chandelier. The exquisite setting is adorned with Baroque millwork and Ferrari-red carpeting. The cuisine is equally superb. Choose from several different gourmet menus to create a decadent and unforgettable occasion. Within the sanctum of Privée, dining engages all of the senses, leaving you and your guests immensely fulfilled.

Available on board Marina & Riviera only.Reservations required. A room reservation surcharge applies.

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Culinary Discovery Tours™

Widely recognized for its groundbreaking culinary enrichment both aboard its ships and ashore, Oceania Cruises brings you exclusive Culinary Discovery Tours on board Marina and Riviera, which offer an insider’s experience of the local culinary scene and the secrets of authentic regional cuisine during your day ashore. Tour colorful traditional markets, dine at renowned restaurants and then hone your skills back on board at The Culinary Center. Whether it’s joining a cooking demonstration at a Venetian master chef’s private villa or traveling off the beaten path to tropical plantations on a French Polynesian island, Oceania Cruises connects you with the culinary culture wherever you travel.

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    Mediterranean
    Culinary Discovery Tours

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    Northern Europe
    Culinary Discovery Tours

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    Mexico & The Caribbean
    Culinary Discovery Tours

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    South America
    Culinary Discovery Tours

From discovering nonna’s secret to homemade pasta in Portofino to sampling sun-ripened produce fresh from the fields of Provence, immerse yourself in the enchanting Mediterranean through the lens of local cuisine. Tour local markets, enjoy wine-tasting at world-renowned vineyards and sample the best of the local cuisine accompanied by local chefs and culinary experts. Come aboard and taste the true flavors of the Mediterranean with us.

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    Foraging Tour & Greek Cooking Class

    Join your Culinary Center chef for a walking and foraging tour through the charming town of Argostoli. Stop by the local produce market and purchase fresh tomatoes to make the traditional Dakos of Greece – a traditional shepherds’ dish in which grated tomatoes are placed on barley rusks and topped with feta cheese and extra virgin olive oil. Visit local bakeries to purchase breads and confections, and enjoy a sampling of Greek mezze at a seaside taverna that you will later replicate back on board at The Culinary Center.

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    Chef's Gastronomy Tour & Tapas Lunch

    Join your Culinary Center chef and a local Catalan culinary expert on a tour specially designed for food and wine lovers who desire a chef’s look at gastronomic Barcelona. A walk through Boqueria Market offers insight into a range of local and exotic specialties. A lovely walking tour through the Gothic Quarter leads to the bustling Santa Caterina market – where locals and chefs alike shop. Enjoy a classic tapas lunch at Tapeo restaurant and close the memorable culinary experience with a stop at the delectable Bubó pastry shop.

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    Chef's Gastronomy Tour & Tapas Cooking Class

    Shop like a local at Mercado de la Ribera in central Bilbao with your Culinary Center chef and a local guide, then stroll through the Old City to explore this culinary mecca. Stop along the way for flavorful tapas and pintxos in Plaza Nova. Enjoy a short photo stop at the exterior of the famed Guggenheim museum, and top off the afternoon with a hands-on tapas and pintxos cooking class back on board at The Culinary Center.

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    Chef's Tour of Cádiz Market and Tapas Lunch

    In the bustling Mercado de Abastos, you’ll see firsthand the bounty of seafood and produce that arrives in Cádiz on a daily basis. The market has long been a gathering place for vendors selling local fruit and vegetables, meats, cheeses and fresh fish. The lobsters tend to be particularly large, and there are plenty of more exotic items such as sea snails and sea urchins on display. Later savor a variety of flavorful Andalusian tapas accompanied by a glass of wine or sherry at a popular restaurant in the heart of Cádiz.

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    Chef Market Tour & Cannoli Lunch

    Enjoy the ultimate Sicilian culinary experience at the Mercato del Pesce, the classic open-air fish and produce market in Catania. Accompanied by your Culinary Center chef and an expert culinary guide, explore this ancient market and take in the wonderful cacophony of exotic sights and sounds, where locals sell everything from blood oranges to cuttlefish. Sample the street food of Sicily and savor a degustation lunch perfectly paired with exquisite wines at a local restaurant. Top off the experience with a taste of delicious cannoli from a Sicilian pastry master at a nearby patisserie.

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    Market-To-Tablet Chef Tour & Cooking Class

    Shop like a local in this foraging culinary tour complete with a cooking class on board. Receive a shopping assignment from your Culinary Center chef and gather produce, cheeses and specialties at the local market with your fellow travelers. Stroll through this enchanting city as you continue to shop for extra virgin olive oil and other delicacies. Back on board, partake in a cooking class on Corfu cuisine using the bounty of your foraging efforts.

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    Venetian Master Cooking Class & Market

    Take a water taxi for a picturesque cruise along the canals of Venice to the centuries-old Rialto Market. Browse countless stalls filled with fresh produce and seafood such as blood oranges, baby octopus and soft-shelled crab. At a Venetian master chef’s private villa, enjoy a cooking demonstration of iconic dishes prepared with traditional ingredients.Afterward, savor a sumptuous and authentic luncheon in this quintessential Venetian home. For dessert, stop for fresh gelato during your stroll back to the ship.

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    Ataranza Market, Tapas & Spanish Wines

    Experience Málaga like a true gourmand with your Culinary Center chef, visiting Atarazanas Central Market, an architectural gem housing a vibrant collection of fresh fish, Spanish ham and cheeses, and fruit and vegetables. As you shop the market for your tapas class, sample Spanish specialties and savor the unique ambiance. Afterward, stroll the center of Málaga as your chef stops for wine, olive oil and local delicacies to enjoy later. Back on board, learn the art of preparing tapas as you enjoy tastings of cava, local sherry and classic sangria.

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    Michelin Chef Reine Sammut & Aix Market

    Immerse yourself in the cuisine of Provence in this chef-centered tour designed for food and wine enthusiasts. Travel to a colorful market in Aix-en-Provence with your chef where you will discover unique and seasonal products as locals do their daily shopping. Then travel to the cookery school of Reine Sammut, one of the few Michelin starred female chefs in France. Enjoy a cooking demonstration with Chef Sammut and lunch at the charming Auberge La Fenière before returning to the ship for a special tasting of local specialties, including the unforgettable Provence rosé.

Whether you’re uncovering the vibrant Nordic culinary scene in Helsinkior sampling Latvian specialties at Riga Central Market, you’ll be surprised and delighted by the innovative and diverse culinary landscape of the Baltic, Scandinavia and Northern Europe. Explore traditional markets, learn about local farm-to-table cooking and savor the bounty of this thriving region. Come aboard and taste the true flavors of the Northern Europe with us.

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    Ballymaloe Cooking School

    Join your Culinary Center chef and enjoy the day at one of the top culinary destinations of Ireland – Ballymaloe, a country estate converted into a world-renowned cooking school for professionals and amateurs.Situated in the heart of a sprawling 100-acre organic farm, tour the unique and often photographed culinary and herb gardens, wander about the free-range poultry farm and watch an enlightening cooking demonstration at Ballymaloe House. Top off the experience with a food tasting during which you are certain to notice the vibrant flavors of organic ingredients.

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    Chef Market Tour & Nordic Cooking Class

    Gain insight into the cuisine of Helsinki by touring the unique and historic local kauppahallo (covered market) and kauppatori (open market) where you will find cured moose meats, reindeer sausage, cured fish and the savory Lapland cheeses, along with fresh seasonal berries and vegetables.After browsing the markets and gathering the ingredients for your private cooking class, depart on a relaxing panoramic tour of Helsinki. Back on board, learn techniques for preparing gravlax – the cornerstone of Nordic cuisine – along with other delicacies. You will also partake in a festive tasting of Finlandia vodka.

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    Chef Tour: Trending Culinary Scene

    Designed for the intrepid gourmand, this tour invites you to uncover why Slovenia is emerging as a premier culinary destination. Tour the revered Fonda fish farm in Piran Bay with your Culinary Center chef and meet the family who created the gold standard in aquaculture.Sample Fonda branzino accompanied by local wine before traveling to a picturesque hillside restaurant with beautiful views of the Slovenian countryside and sea. Learn about Slovenia’s artisanal olive oil and salt from experts, and enjoy a delicious tasting lunch of regional dishes paired perfectly with local wines.

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    Mathallen Food Hall & Norwegian Pub Lunch

    Accompanied by our Culinary Center chef, tour the impressive Mathallen Food Hall, enjoy tastings of locally made cheeses and sample Norwegian beer. Stroll Oslo’s streets as you try beers at a local pub and the Oslo Beer Academy. Then savor an authentic three-course Norwegian luncheon paired with beer tastings at an authentic Norwegian inn-style restaurant.

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    Chef's Market Tour & Latvian Cooking Lesson

    Discover Europe’s largest market and bazaar, Riga Central Market, with a local Latvian chef and your Culinary Center chef. Taste local specialties, shop for ingredients for your Latvian cooking class, and take in the unique atmosphere and architecture of this bustling UNESCO World Heritage site.Enjoy a panoramic tour of the city of charming Riga as you travel to and from the market. Back on board at The Culinary Center, experience true farm-to-table cooking as you prepare fresh and seasonal dishes, and later enjoy a delicious lunch paired with artisanal Latvian beers.

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    Fish Workshop & Tallinn's Old Town

    Accompanied by your Culinary Center chef, visit a restored Estonian fishing village for a culinary workshop on fish and fish cookery from a local fish expert. Then travel Tallinn’s upper Old Town for a short guided tour that includes a photo stop, offering a panoramic view of this enchanting old city.At a local restaurant, sample traditional Estonian cake and try Vana Tallinn, the famous liqueur of the area, along with honey beer. Afterward, explore Old Town even further on your own, perhaps enjoying the local shops or the nearby fragrant flower market.

Freshly caught stone crabs and conch, exotic tropical fruit, aromatic spices and herbs – there’s something magical about the cuisine of the tropics. Our immersive, chef-led tours take you to colorful market stalls, into the fields of biodynamic island farms, inside beachfront restaurants, behind the scenes at cacao factories, into the kitchen with local chefs and much more. Come aboard and taste the true flavors of the Caribbean with us.

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    Spices Cooking Studio

    Discover the subtleties of authentic St. Lucian cuisine during a hands-on cooking class using fresh and seasonal ingredients. As you learn how to prepare several traditional St. Lucian dishes, perhaps including the national dish of green fig and salt fish salad, gain insight on the cuisine’s Creole, French and West Indies influences.Savor your lunch alfresco with beautiful views of the sea before visiting the famous open-air Castries Market where many of the local ingredients can be found.

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    Chef Market Tour & Mayan Cooking Class

    Fascinating for the true culinary explorer, this tour invites you to search for exotic Yucatecan fruits and vegetables such as chayote squash, pitahaya cactus and saramuyo at the local market and taste flavorful regional specialties, all accompanied by a local master chef.Your immersion into Yucatecan cuisine and Mayan chocolate continues back on board with a delicious lunch of traditional dishes and hands-on cooking class during which our local chef will share secrets of revered recipes that have survived thousands of years.

The food and wine of South America is nothing short of a palate explosion. Rich in heritage, big on flavor and all about the dining experience, it’s certainly cuisine worth traveling for. Take part in a traditional Uruguayan barbecue, learn the art of perfect grilling, tour boutique vineyards, sample savory Argentine specialties, get a chef’s look at the local markets and more. Come aboard and taste the true flavors of South America.

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    Honduran Farm & Ocean-To-Table Experience

    An authentic and eco-friendly culinary experience, this tour immerses you in Roatan’s unique gastronomic scene, marked by a fusion of rich influences from Africa, Spain and Central America.Visit the Blue Harbor Tropical Arboretum for insider access to the indigenous gardens and hydroponic greenhouse, plus learn all about seasonal exotic fruit such as nispero and coco plum and the harvesting of local cashews.Back on board at The Culinary Center, partake in a cooking class with a well-known local chef to master a few special recipes featuring the famed Roatan pink shrimp, and enjoy an island-fresh lunch and dessert cocktail.

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The Culinary Center

Our Chef Instructors at The Culinary Center have a genuine passion for experiencing the world’s cultures through the lens of food and cooking – and for sharing it with you in destinations around the globe. Whether you spend a day at sea discovering the secrets of fish cookery or join one of our popular Culinary Discovery Tours™ ashore, our team at The Culinary Center is here to offer expert instruction while bringing the local culture to life.

In order to truly master a new skill, you have to get your hands a little dirty. Oceania Cruises invites you to do just that at The Culinary Center, the first hands-on cooking school at sea on Marina & Riviera. Under the tutelage of master chefs, you can participate in a wide variety of cooking classes in which you actually prepare the recipes yourself in our state-of-the-art culinary center. Spend a delightful day at sea learning how to make fresh pasta, discovering all about the fundamentals of French cooking or immersing yourself in one of the many other popular cooking classes.

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    Based on the travels of Executive Chef Kelly in Morocco and Turkey, this class explores the trending culinary traditions and recipes of two ancient and revered cuisines. Learn the basics of tagine cookery andgain an appreciation for how the foods of these two great countries have influenced modern world gastronomy. Learn how to make nut milks and preserved lemons – prized in the Arab region and aroundthe world. These cuisines are favorites amongst our chefs, and the recipes are beyond delicious.

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    As we all balance our diets for diversity, fish is one protein that consistently intimidates even the most experienced of home cooks. In this popular technique-driven class, you’ll master the basics of fish cookery: searing, baking, shallow poaching, deep poaching and curing. When you finish this class, you will know how to purchase and store fish and how to prepare it in a diverse number of ways. This class also shares the passion and practices in the worldwide chef community for sustainable fishing and responsible aquaculture.

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    Help us celebrate the glorious career of our Executive Culinary Director, Jacques Pépin. Regarded in the chef community as the master of technique, Jacques has demonstrated a lifelong passion for culinarytechnique that inspired this class. Brush up on your knife skills and master the emulsion – the secret to perfect salad dressings. Prepare a collection of delicious dishes while practicing the basic techniques thatchefs have learned from Jacques over the past six decades.

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    Greek cuisine is so popular with our faculty that we asked them to nominate their favorite recipes from our top destinations in Greece: Santorini, Rhodes, Crete, Corfu and Athens. Travel with us acrossGreece and learn the secrets for perfect grilling, warming spices, preparing seasonal vegetables and using the key ingredient – extra virgin olive oil. If you are a fan of healthy food with lots of flavor, this class is a must for your culinary bucket list.

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    Our famed restaurant Red Ginger is the inspiration for our class devoted to Asian cuisine. In this class you will explore two diverse cuisines: Chinese and Thai. You will master classic Asian ingredients as well as fundamental cooking techniques such as knife skills, mise en place and high-heat cooking. You also will learn how to work with rice paper and pad Thai noodles.

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    As a favorite ingredient of most chefs, lemons bring zest and flavor to whatever dish they adorn. Celebrate the diversity and splendor of the lemon from the Amalfi Coast of Italy and throughout the Mediterranean. Master the art of the famed northern Italian risotto, prepare a Roman-inspiredlemon chicken scaloppine and make limoncello from scratch. You also will enjoy one of our most requested desserts – drunken limoncello cakes.

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    While most people may think of the crêpe as French cuisine, this little envelope of love is popular everywhere and enjoyed in many variations the world over. From authentic buckwheat galettes tosweet crêpes Suzette, the recipes in this class will renew your passion for crêpes and their luscious fillings and toppings. Sweet, savory and everything in between – prepare to be amazed by the world of crêpes.

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    Delight in the delectable cuisine of Scandinavia and Northern Europe as you take a culinary voyage around the Baltic, discovering the secrets of delicacies from both land and sea. Savor regional specialties such as Estonian fish soup, Nordic salmon rillettes, gravlax cured in the traditional Scandinavian spirit andhearty meatballs with a Swedish flair.

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    Enhanced over the centuries by Greek, Italian, Arab, French and Spanish culinary influences, Sicilian cuisine exemplifies the inventive use of local and seasonal ingredients. Join in a celebration of pasta, fish and rice dishes from the home kitchens of our Sicilian faculty. You also will learn what makes Sicilian olive oil and wines so popular.

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    In recent years Spanish cuisine has transformed the culinary world. While the modernist gastronomy movement was being born in Catalonia, a resurgence of traditional tapas and pintxos swept through Spain beginning in San Sebastián. From paella to patatas bravas, this class celebrates the rich history of Spanish cuisine as well as the modern dishes that have evolved from this flavorful mosaic.

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