Oceania Cruises has selected alumni from the Food & Wine Best New Chefs program to be the godparents of its new ship, Oceania Allura.
“The soul of Oceania Cruises has always been deeply rooted in extraordinary cuisine,” says Jason Montague, chief luxury officer of Oceania Cruises. “By naming Food & Wine Best New Chefs alumni as the godparents of Oceania Allura, we’re paying homage to the future of food and the creative forces driving it forward. It’s a celebration of passion, talent, and the global language of gastronomy.”
The 1,200-guest ship is slated to debut in July, and a group of alumni will join the christening ceremony in Miami on November 13.
The Food & Wine Best New Chefs program has honored more than 400 rising culinary stars since it debuted in 1988. It’s the first time alumni of the program have been selected to serve as the ceremonial godparents of a ship.
“Food & Wine Best New Chefs have helped shape the future of dining through their creativity, innovation, and bold ideas for more than three decades,” says Hunter Lewis, editor in chief of Food & Wine. “Oceania Cruises shares that same spirit of discovery, creativity and excellence, making this a meaningful opportunity to honor the lasting impact these chefs have had on the culinary world. We’re thrilled to team up with Oceania Cruises in this unprecedented tribute to the visionaries behind today’s most exciting cuisine.”
In August, 2023 Food & Wine Best New Chef Aisha Ibrahim will join a 10-day Alaska sailing from Seattle to Seattle on Oceania Riviera. Two additional Best New Chefs Cruises will debut on Oceania Allura in 2026, with more details to come later.
The cruise line also recently unveiled 12 new Nikkei dishes to its signature Pan-Asian restaurant, Red Ginger. With the menu expansion, supported by chef Gustavo Sugay, Oceania Cruises aims to deepen its guests’ understanding of Nikkei food.
The new dishes—which range from Peruvian-style beef short rib to yuzu cheesecake—debuted aboard Oceania Vista and will be available on Oceania Allura when it debuts. They’ll be added to the rest of the fleet by early 2026.
“The carefully crafted new Nikkei menu items further augment the ongoing evolution of our driving philosophy of serving The Finest Cuisine at Sea. Our industry-leading culinary team is constantly seeking to introduce our well-traveled guests to new experiences and flavors, while honoring our commitment to culinary excellence,” says Montague.
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