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The Finest Cuisine at Sea®


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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 culinary excellence shines from beginning to end. Garnering countless accolades, our gourmet culinary program begins with sourcing premium artisanal ingredients from around the world, from prized Castilla-La Mancha saffron to fine French flour custom-milled to our exact specifications. Our spacious state-of-the-art galleys, akin to those in Michelin-starred restaurants, are appointed with only the finest cutting-edge culinary equipment. Of course, our distinguished chefs, selected from the world’s best restaurants, are the true masters behind the magic of our cuisine. Every recipe has been proudly crafted by our talented and innovative team, and each dish is a study in age-old culinary technique and tradition. Regardless of where you may dine or what you choose to order, you will experience the luxury of cuisine renowned as the finest at sea aboard Oceania Cruises.

Jacques Pépin

Executive Culinary Director

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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Franck Garanger

Corporate Executive Chef

A bright contemporary culinary personality, Franck Garanger draws upon his wealth of experience and rare culinary artistry as he oversees all culinary operations aboard our intimate and luxurious ships. Franck’s passion for cuisine started many years ago in his father’s pâtisserie-boulangerie in the Loire Valley, where the discipline and nature of cooking inspired his career at a very early age. He began as an apprentice at the Michelin-starred restaurant Le Vert d’Eau in Angers with French Master Chef Jean-François Piers and his experience continued to grow during tenures at many distinguished restaurants such as Hôtel de Paris Monte-Carlo and the Hotel du Cap-Eden-Roc in Antibes. He also has worked with such culinary greats as Paul Bocuse, Alain Passard and Thierry Marx. Since 2003, Franck has been sharing in our passion for The Finest Cuisine at SeaTM. His culinary vision reflects a unique personal style that unites the global influences that have inspired him during his many years of travel. In 2008, Franck was awarded membership as a French Master Chef in the prestigious Maîtres Cuisiniers de France.

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Executive Chefs

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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    Laurent Trias

    Senior Executive Chef

    Laurent was born in Bordeaux, France and as a young boy was already interested in food, helping to make cakes and cooking, often waking up at night to try the cakes his family had baked the evening before.  He started working in a cousin’s pastry shop at the age of 10 during school vacations, and then at a restaurant for a summer season at the age of 12.

    Attended culinary school in Talence, near Bordeaux, for two years; followed by three years doing the winter season in the Alps and summers in Biarritz. He then spent five years in Bordeaux, doing daily market shopping and menus for a restaurant.

    Trias opened his first restaurant in southern France in 1995, then left for a new lifestyle, working with Celebrity Cruises as a sauce man before moving to Princess Cruises.

    He returned to Celebrity in 1999, doing the Millennium Class ships and then became Executive Chef from 2002 to 2006 before returning to his family and life on land.  After marrying a lovely Irish lady, he decided to move to Ireland for a new challenge, but due to the lovely Irish weather decided to rejoin cruising and is now delighted to be Senior Executive Chef with Oceania Cruises.

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    Frederic Camonin

    Executive Chef

    Chef Frederic 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 his hometown, Verdun, France. After graduating, Chef Frederic began to work in French restaurants and brasseries. Eventually he felt the sea calling and began working on a cruise ship. Chef Frederic has now been a chef at sea for 20 years and is proud to be part of the Oceania Cruises family.

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    Michal Jagielski

    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.

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    Raffaele Saia

    Executive Chef

    Born in Ancona, Italy, Chef Raffaele developed a love for cooking at his grandmother’s restaurant in his hometown. After graduating from culinary school, he joined one of Ancona’s best restaurants, meeting several great Italian chefs during his tenure. In 2002, he moved to London where he expanded his culinary horizons while working as a Head Chef. In 2010, he combined his three loves – travel, cooking and the sea – when he joined Oceania Cruises.

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    Mario Santoro

    Executive Chef

    Born to a Sicilian family, Chef Mario followed in his father’s footsteps to study at Sicily’s culinary institute. After graduating, he refined his talents by working at several restaurants before deciding to travel the world. He owned an Italian restaurant in England for nine years and gained invaluable experience at a two-star Michelin restaurant in London. With this breadth of expertise, Chef Mario joined Oceania Cruises to bring you cuisine renowned as the finest at sea.

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    Ronald Smith

    Executive Chef

    Born and raised in Discovery Bay, Jamaica, Chef Ronald attended the Culinary Arts Institute of Jamaica and started his career at sea in 1999. He joined Oceania Cruises in 2004 as Chef De Partie. Chef Ronald was eventually promoted to Executive Chef due to his desire to continually learn from the other Executive Chefs. He considers it a great milestone in his career to be able to work with the best chefs in the industry at Oceania Cruises.

The Culinary Center Team

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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    Kathryn Kelly

    Senior Executive Chef

    As the Executive Chef and Director of Culinary Enrichment for Oceania Cruises, Chef Kelly is credited with the unparalleled success of The Culinary Center program. She came to Oceania Cruises in 2011, taking a three-month leave of absence from her position at the renowned Culinary Institute of America (CIA) in Hyde Park, New York. With Chef Kelly as the creative force behind this wildly popular program, three months has now turned into five years.

    Her passion for adult learning and reverence for culinary technique drive the development of her teaching curriculum. Her passion for learning about cultures through their cuisine is the genesis of our spectacularly popular Culinary Discovery Tours™ program, each tour having been personally designed by Chef Kelly. Chef Kelly is an honors graduate of the CIA, and completed her doctoral studies in Epidemiology at the Johns Hopkins Bloomberg School of Public Health. She holds dual Master’s degrees in Community Medicine and Public Health. Working closely with Jacques Pépin, Chef Kelly is considered a leading innovator in culinary education. Her knowledge and enthusiasm for food, wine and travel is matched only by her passion for adult learning. Chef Kelly lives by the motto, “to know a culture is to taste it and cook it.”

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    Noelle Barille


    True to her Italian heritage, Chef Barille currently divides her time between Genoa, her home base for her explorations in Italy, and Hudson Valley. She is one of The Culinary Center’s founding faculty members and has left a discernible imprint on our popular cooking classes and Culinary Discovery Tours™.

    Chef Barille is a graduate of The Culinary Institute of America and certified by the American Culinary Federation at the ProChef II level. She has cultivated her passion for sustainable cooking on the farms of Sicily, in the kitchens of Napa Valley and amongst the pasta masters of Rome. Her passion for cooking at home is evident in her teaching and is equaled only by her enthusiasm for exploring the world through the wonders of local cuisine.

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    Karlis Celms


    Currently residing in Riga, Latvia, Chef Celms came to The Culinary Center after hosting tours for our guests at this capital city’s famed Central Market. As the chef and owner of Cafe Tvaiks and Latvia’s first food truck, Chef Celms travels and instructs with Oceania Cruises, sharing his quest for simple and honest peasant cuisines worldwide.

    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. Born and raised in Seattle, Washington, Chef Celms studied at the California Culinary Academy in San Francisco.

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    Kelli Evans


    Chef Evans’ teaching style is informed by a fascinatingly diverse culinary background. Most recently, she created over 2,500 recipes for print, website and cookbooks as a food editor for Saveur magazine. She is the featured instructor in a series of technique videos for Saveur, which she also produced.

    Chef Evans was the Executive Chef for a catering enterprise in New York where her team serviced the productions of “Boardwalk Empire,” “Nurse Jackie,” “Sesame Street,” “Blue Bloods” and “30 Rock.” Chef Evans has also been a food stylist and is a graduate of the French Culinary  Institute in New York. 

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    Stephanie Hersh


    Currently residing in New Zealand, Chef Hersh is a graduate of The Culinary Institute of America and she also earned a Masters in Gastronomy from Boston University. With a thriving and diverse career, Chef Hersh has owned a pastry and catering business, lectured on gastronomy and food history, and offered a range of baking, pastry and private cooking classes.

    She also had the honor of serving as Julia Child’s executive personal assistant for 15 years. Chef Hersh is now thrilled to be sharing her passion for all things culinary on board Oceania Cruises.

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    David Shalleck


    Author of Mediterranean Summer, the multi-lingual Chef Shalleck is our resident expert on Mediterranean cuisine, having lived and traveled the Mediterranean extensively as the private chef to a titled family aboard their yacht. Following his work at sea, Chef Shalleck competed on Chef Cat Cora’s team in the “Iron Chef” series where he caught the bug for culinary television.

    He has produced the series “Essential Pépin, Made in Spain” with Jose Andres and “Chef’s Story.” Chef Shalleck’s classes are infused with his expertise and inspiration, both deeply rooted in the Mediterranean.

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Dining Experiences

Regardless of which of our gourmet restaurants you select, there are no surcharges with our 5-star cruise dining experiences. Enjoy Toscana's authentic Italian dishes, Polo Grill's steakhouse fare, Red Ginger's bold Asian flavors and French country cuisine at Jacques. Savor Continental cuisine, regional specialties and gourmet vegan dishes in The Grand Dining Room, and made-to-order American favorites in Terrace Café.

The Grand Dining Room

An Elegant Setting

The Grand Dining Room is a study in stateliness, a tribute to the spirit of Europe’s marquee 5-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. Tables are beautifully set with bone china, sparkling Riedel crystal, gleaming silver, and fine cotton linens. Remarkably, as sumptuous as The Grand Dining Room’s decor is, guests always feel completely at ease within its grandeur. Much of that is a direct reflection of the formally attired and classically trained wait staff, graciously serving course after course of European-inspired cuisine or delectable alternatives such as light and healthy Canyon Ranch Spa Cuisine and gourmet vegan options.  And on board Regatta, Insignia, Nautica and Sirena signature specials from Jacques and Red Ginger are featured nightly in The Grand Dining Room. As variety is essential, menus change daily with a brilliant choice of at least ten appetizers, soups and salads and twelve entrées at dinner.

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

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Specialty Restaurants

Fine Dining

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

    In 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 an appetizer of 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, Lasagne al Forno alla Bolognese and Osso Buco alla Milanese.

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

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    Polo Grill

    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 USDA Prime and dry-aged for 28 days 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, Marina and Riviera’sJacques 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. Jacques is absolutely magnifique!

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

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    Red Ginger

    Bold Asian Cuisine

    With a nod to feng shui, Red Ginger on board MarinaRiviera and Sirena 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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    Tuscan Steak

    Inspire by Polo Grill & Toscana

    Tuscan Steak, our all-new specialty restaurant, 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 Bistecca alla Fiorentina cooked to perfection, along with rustic Italian favorites such as Hand-Rolled Potato Gnocchi. Seafood lovers will delight in succulent dishes such as Maine Lobster alla Gratinata and Linguine Cioppino.

    Open for Dinner on board Sirena. Reservations required.

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    Terrace Cafe

    Informal Dining

    Informal and carefree, the Terrace Café is wonderfully inviting any time of day. First thing in the morning, the room is infused with natural sunlight from the floor-to-ceiling windows, stimulating the appetite for the sumptuous breakfast selections. Come lunch, the expansive menu of international-inspired dishes changes entirely, beautifully complemented by flavorful roasted and rotisserie meats and the magic of the pizzeria’s oven. Feel free to dine inside or alfresco at one of the shaded teak tables on the terrace. Evenings, the impeccably clad wait staff shines, and the cuisine takes on a more sophisticated flair. Lobster tails and lamb chops are prepared to order, and freshly made hand-cut sushi and sashimi await your selection. Tomorrow, an entirely different series of menus awaits the opportunity to delight you.

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

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    Waves Grill

    Alfresco Dining

    Sometimes, the ultimate luxury is casual dining on all-American favorites, a style laid-back Waves Grill epitomizes. Located in a spacious, shaded area steps from the swimming pool, Waves Grill offers an extensive and mouthwatering luncheon menu as well as raw, cold-pressed juices, vegan smoothies and healthy energy bowls during breakfast at the new Raw Juice & Smoothie Bar. During lunch, watch the chefs grill gourmet burgers, tangy barbecue and succulent seafood to order in the open galley, accompanying them with side dishes like garden-fresh salads and crispy, hand-cut truffle fries dusted with grated aged parmesan.

    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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    Tea Take Center Stage

    A ritual that dates back to 19th century England, afternoon tea is still a cherished tradition the world over. But few tea times are as anticipated and inspired as ours, a celebratory daily event that irresistibly draws guests to Horizons at four o’clock sharp. As a classical string quartet plays softly in the background, our staff glides through the room presenting bountiful four-tiered pastry carts filled with freshly made finger sandwiches, colorful petits fours, richly textured scones with clotted cream, and wonderfully sinful desserts. Of course, a tempting selection of traditional and herbal teas is the essential centerpiece of this splendid afternoon pastime.

    Daily at 4pm. No reservations required.

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    Specialty Coffee

    This delightful coffee bar has been a favorite stop for java lovers since it debuted on board Marina and Riviera, and was later included on board RegattaInsigniaNautica and Sirena due to its exceeding popularity. Now guests on board all of our ships can enjoy complimentary 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.

La Reserve by Wine Spectator

Perfect Pairings

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 board Marina & Riviera only. Reservations required. Wine or Champagne experience surcharge applies.

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A Private Party

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™

Our exclusive Culinary Discovery Tours™ on Marina and Riviera bring you an insider’s experience of the local culinary culture and regional cuisine during your day ashore. Tour traditional markets, dine at renowned restaurants and then hone your skills at The Culinary Center. Wherever you’re dreaming of traveling, Oceania Cruises connects you to the local food scene and ultimate destination dining with these chef-led culinary experiences.


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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    Argostoli, Greece

    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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    Barcelona, Spain

    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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    Bilbao, Spain

    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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    Cádiz, Spain

    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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    Catania, Sicily

    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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    Corfu, Greece

    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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    Venice, Italy

    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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    Malaga, Spain

    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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    Marseille, France

    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.

Northern Europe

Culinary Discovery Tours™

Whether you’re uncovering the vibrant Nordic culinary scene in Helsinki or 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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    Cork (Cobh), Ireland

    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.

  • Carrots and onions

    Helsinki, Finland

    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.

  • Fish and seafood dish

    Koper, SLovenia

    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.

  • Two glasses of beer

    Oslo, Norway

    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.

  • Riga, Latvia

    Riga, Latvia

    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.

  • Tallin, Estonia

    Tallinn, Stonia

    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.


Culinary Discovery Tours™

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.

  • Pineapple

    Castries, St. Lucia

    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.

Mexico & South America

Culinary Discovery Tours™

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.


  • Seeds and spices

    Cozumel, Mexico

    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.

  • Green fruits

    Roatan, Honduras

    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.

Sample Classes

Culinary classes

For those enthusiasts seeking enlightenment beyond that found in a library or a lecture, Riviera and Marina offer the first custom-designed and truly hands-on cooking school at sea. At The Culinary Center, you will learn how to prepare a variety of exquisite dishes at your own fully equipped workstation in a state-of-the-art teaching kitchen. Master Chefs from around the world offer guidance and inspiration to fine-tune your techniques, but you will actually prepare the dishes yourself. It’s the ultimate way to learn and truly absorb every step of each recipe, especially since at select ports you may accompany the instructor chefs while shopping for fresh ingredients ashore at local markets on our exclusive Culinary Discovery Tours™.

  • Across the Isles

    Across the Isles

    Seasonal farm-to-table recipes personify the cuisine and traditions of the British Isles. In more recent times, the region has embraced the myriad cuisines of the cultural melting pot that has shaped the isles and made cities like Dublin and London destination cities for foodies. Inspired by Darina Allen of Ballymaloe in Cork, Ireland and other revered chefs of the region, this class is a far cry from bangers and mash.

  • Austin Renaissance: A Tex-Mex Fiesta

    Austin Renaissance: A Tex-Mex Fiesta

    Executive Chef Kelly has had a chance to get to know this emerging culinary darling since her daughter and family have re-located to the Texas capital. As she samples the city’s most notable restaurants, she is constantly on the look-out for flavorful, savory Tex-Mex recipes you can easily make at home. In addition to learning her favorite recipes, you’ll also try a featured cocktail from one of Austin’s mixology masters. If you love Tex-Mex food but are reluctant to try it at home, then this class is for you.

  • Discover Patagonia

    Discover Patagonia

    The culinary world has its eyes on the cuisine of the Patagonia region. Regarded as the hot new cuisine, chefs have traveled to these remote parts to learn the secrets of Argentine grilling, as well as Chilean roasting and baking. Attend this cook-out class that features delicious and hearty dishes that you will definitely want to make at home to impress your friends. No meal in Patagonia is complete without wine, so a special focus will be made on sampling and pairing the region’s varietals.

  • In the Kitchen with Jacques

    In the Kitchen with Jacques

    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 culinary technique 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 that chefs have learned from Jacques over the past six decades.

  • Mediterranean Journey

    Mediterranean Journey

    The Mediterranean is revered for its cuisine and this class allows you to take a epicurean journey around the region, celebrating signature dishes from France, Greece, Israel, Italy, Morocco, Spain and Turkey. Each class reflects your Chef Instructor’s personal favorites from their years of tasting and traveling throughout the Mediterranean. Without a doubt, this class is a guest favorite and the chefs enjoy featuring wines and recipes from their most recent journeys across the majestic Mediterranean Sea.

  • Most Requested Red Ginger

    Most Requested Red Ginger

    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.

  • Northeast Feast

    Northeast Feast

    As Riviera travels the Northeastern coast of Canada and the U.S. this year, we designed a class to celebrate the favorite dishes and food traditions of the region. The influx of cultures over the past few centuries, coupled with the farming practices and local ingredients of the indigenous peoples, makes the Northeast a true melting pot. From dairy farms aplenty to the abundant waters, this region is rich in ingredients, innovations and traditions. Bring your appetite and your interest in how food and wine – and beer – come together for a memorable Northeast Feast.

  • Perfect Pairings

    Perfect Pairings

    This unique class casts the spotlight on one of life’s great luxuries: indulging in fine wines paired with delicious food. Whether you are interested in learning how to select wines for a dinner party or are searching for the right recipes to highlight your favorite wines, this class will expand your food and wine pairing horizons as you learn the secret to creating your own perfect pairings. You’ll not only prepare several dishes, but you’ll also taste and evaluate several carefully matched pairings.

  • Perfect Pairings

    Mastering Chef Knife Skills

    Oceania Cruises is proud to partner with Zwilling Company, makers of the chef-favorite J.A. Henckels knives, to develop one of our top guest-requested classes – a comprehensive knife skills class. You’ll get a chef’s look at a complete pantry of knives and enjoy the chance to try out a few chef knives to discover the best option for you. You’ll also learn how to sharpen and maintain this essential kitchen tool, practice various knife cuts and discover how to safely use the mandolin slicer – Chef Pépin’s favorite kitchen tool. At the conclusion of your class, you’ll receive a special Knife Skills certificate along with a savings voucher for your favorite Zwilling Company knives.

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