Oceania
Cruises, recognized as a leader in culinary- and destination-focused
travel, is celebrating a significant milestone: 15 years since the launch of
The Culinary Center, the world’s first hands-on cooking school at sea. To
commemorate this anniversary, the cruise line is introducing a variety of new
cooking classes in 2025, spotlighting the flavors of the Pacific Northwest,
Polynesia, and Australia and New Zealand.
Launched before
the debut of Marina, Oceania Cruises' first purpose-built foodie-focused
vessel, The Culinary Center has since expanded to four ships: Marina,
Riviera, Vista and the upcoming Allura, which will join the fleet in
summer 2025.
With over 60
classes on its roster, the program allows guests to deepen their travel
experience by exploring global cultures and destinations through food while also
honing their culinary skills. All lessons are held within state-of-the-art
teaching kitchens outfitted with individual cooking stations and
professional-grade tools, and are led by a faculty of dedicated Chef
Instructors.
The initiative was
spearheaded by Chef Kathryn Kelly, Oceania’s Director of Culinary Enrichment, who
also manages Oceania’s team of 11 talented Chef Instructors, and it’s her
vision that has elevated the onboard gastronomic experience to new heights.
Chef Kelly also
developed the line's signature collection of Culinary Discovery Tours, a unique
feature of The Culinary Center program. These popular chef-guided excursion,
available in over 40 global destinations, pair immersive visits to local
in-destination markets and cultural food experiences with hands-on cooking
lessons back on board the ship. For 2025, Chef Kelly is planning a new
assortment of such tours, which will be announced in the coming months.
"We are the
only cruise built by foodies, for foodies. Food is at the heart of everything
we do at Oceania Cruises—we have literally built our ships around the culinary
experience, from vast galley spaces to an unparalleled range of restaurants. I
am so proud to say we were the first line ever to have a hands-on cooking
school at sea, and the popularity of The Culinary Center shows no sign of
abating. This is testament to the incredible work done by Chef Kelly and her
creative team, as they continue to drive our culinary legacy," said Frank
A. Del Rio, President of Oceania Cruises.
"It's been an
amazing evolution over the past 15 years, from the first Culinary Center
aboard Marina, followed by Riviera, to the even more
expansive Culinary Centers on board Vista and her sister Allura,
which have twice the number of individual stations. I am thrilled to be working
with such a creative and collaborative team as we constantly look for new
dishes and class themes to introduce to our curious guests," Chef Kelly
added.
New Culinary
Classes for 2025
To enhance the
offerings, Oceania Cruises will be adding five new classes, each designed to
capture the spirit and flavors of a specific region or theme:
- Culinary Northwest Passage: Highlighting the farm-to-table
culture of the Pacific Northwest, this class features fresh seafood,
seasonal produce and decadent desserts inspired by the region's celebrated
chefs.
- Down Under Abundance: A tribute to the rich culinary
traditions of Australia and New Zealand, focusing on premium seafood,
meats, and wines sourced from the area’s fertile lands and waters.
- It's a Dessert Party: A unique evening class pairing
desserts like lava cake and crêpes Suzette with fine wines or cocktails,
creating a sweet way to wind down after dinner.
- South Seas Salt Life: Polynesian cuisine takes center stage
in this class, blending fresh, local ingredients with influences from
France and China. Guests will prepare grilled seafood and tropical
beverages for an authentic island experience.
- Snow Days Brunch: This cozy class captures the essence
of winter mornings, featuring family-favorite comfort foods such as
cinnamon rolls and egg casseroles, paired with warming cocktails.
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