Oceania Cruises, a renowned culinary and destination-centric cruise line, is excited to present its inaugural ‘Culinary Masters’ Cruise’ aboard Marina in October 2024.
This journey features two esteemed Master Chefs of France, Alexis Quaretti and Eric Barale, who will guide guests through a culinary exploration. Departing from Valletta, Malta, and concluding in Rome (Civitavecchia), Italy, the 1,250-passenger ship will visit Croatia, Greece, and Italy, allowing passengers to discover both onboard and regional delicacies at ports of call.
The premier Culinary Masters’ Cruise offers guests a divine gourmet experience, with insights into Oceania Cruises’ culinary past and present, provided by the skilled cooking team.
Passengers can anticipate engaging panel discussions, live cooking demonstrations from Senior Culinary Director Chef Alex, Vice-President of Culinary Chef Eric, and distinguished guests. All attendees will be welcomed to Oceania Cruises’ celebrated signature gala seafood brunch, typically reserved for ship launches, along with themed Chef’s Market Dinners at The Terrace Café. These special dinners feature ingredients sourced from local markets by the onboard culinary experts, reflecting the flavours of visited locations.
Additionally, passengers can enhance their experience with exclusive, customisable offerings exclusive to this voyage: culinary tours in local ports, hands-on cooking classes led by Oceania Cruises’ eminent culinary team, onboard expert-guided wine tastings, and an elite private dinner event.
Frank A Del Rio, President of Oceania Cruises, said: “Since our launch 20 years ago, we have put food at the heart of everything we do, so hosting our first-ever Culinary Masters’ Cruise is a natural evolution for us.
“This special sailing gives us the chance to show our immense pride in being the only cruise line to have two of its chefs inducted into the prestigious echelons of the Maîtres Cuisiniers de France and the opportunity to share their wisdom, creative talent and fantastic culinary connections with our guests.”
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