Oceania Cruises is back in Florida with a brand new ship that once again leans heavily into its gastronomic pedigree.
Oceania Allura arrived in her winter home of Port Miami this week for a christening event that featured a unique approach to what would normally be her godmother.
The line partners with Food & Wine magazine on behalf of specific celebrity chefs, giving the Best New Chefs franchise a ceremonial role.
As befits Norwegian Cruise Line Holdings’ premium line, the 1,200-guest Allura touts “the best food at sea” across 12 culinary venues.
The christening ceremony still deserves a shout-out, and to represent the series, the magazine and the magazine called on alumni to nominate the recipients of the award. They included Tavel Bristol Joseph, Katie Button, Calvin Eng, Aisha Ibrahim, George Mendez, and Lawrence “LT” Smith.
“We honor the Food & Wine Best New Chefs program and welcome its graduates as godfathers, reflecting our belief that food is at the heart of global exploration,” said Jason Montague, the line’s chief luxury officer. “These visionary chefs embody the spirit of culinary excellence, and we are honored to welcome them to the Oceania Cruises family.”
This selection is just one part of a program that has recognized 400 emerging chefs since 1988.
“For nearly 40 years, Food & Wine’s Best Emerging Chefs have shaped American dining and inspired the way we experience food,” said Tom Baer, the magazine’s publisher. “We are thrilled to celebrate this tradition with Oceania Cruises, a partner who shares our passion for exceptional cuisine and discovery, and to make this milestone the baptism of a journey where every part of the meal is as memorable as the destination.”
So does this ship have such culinary talent?
There is one chef for every eight guests, meaning half of the ship’s crew is involved in food and beverage operations.
In addition to the Grand Dining Room, guests have complimentary access to the ship’s four specialty restaurants. These include Pan-Asian restaurant Red Ginger, Italian restaurant Toscana, fine-dining steakhouse Polo Grill, and French restaurant Jacques, named after Jacques Pépin, credited with initiating the brand’s culinary philosophy.
“Jack has been a member of our culinary team since our inception and is our culinary father,” former Line President Frank A. Del Rio said earlier this year. “His creativity and expertise form the very heart of our philosophy.”
The venue was also added to Allura’s sister ship Oceania Vista this year, and had already been added to two other vessels on the route.
Oceania Cruises’ new ships offer great food with more refined cuisine
However, Pépin said Allura’s version will have some unique touches, such as tableside service that will add to the authentic Parisian bistro experience.
“This is a great opportunity to try delicious new dishes and explore unique ways to serve traditional dishes that are familiar and loved by our guests,” he said. “We have a lot of exciting plans for this latest edition of Jack, and we can’t wait to share them.”
France’s options don’t end there. Allura’s newest addition, Creperie, will serve sweet and savory versions of the delicacy, along with Belgian and bubble waffles and Italian ice cream sundaes.
Like the Vista, the Allura also features an Aquamar kitchen. It’s a wholesome concept that combines family-style table settings with outdoor al fresco seating. The ship’s Terrace Café serves international cuisine, as well as the Waves Grill by the pool and the popular Barista Coffee Bar. Don’t forget the afternoon tea. The venue for this event may change depending on sailing date, but it will feature a four-tier pastry cart accompanied by a string quartet.
For those seeking education, there are mixology experiences and wine pairing events.
Florida-based Disney Destiny cruise ship receives magical drone show
But most immersive, the line features a popular culinary center with 24 individual cooking stations, rivaling sister ship Vista as the largest in the fleet. For an additional fee, passengers can participate in dozens of cooking class options designed by Kathryn Kelly, the airline’s culinary enrichment director and executive chef.
Kelly introduced this kitchen to Oceania marinas and it has since been installed on Riviera and sister cruise line Regent Seven Seas’ new ships, Vista and Allura.
“It’s been a really fun experience developing a program for our guests to participate in, some of whom are extremely talented home chefs, and others who have never held a knife in their lives, and having them say to the chefs that it was a once-in-a-lifetime experience,” she said.
