Here’s How Oceania Cruises Is Remaining Uniquely Food-Focused From Ship to Shore

Oceania Cruises has been culinary minded from the line’s start, which makes sense considering that French master chef Jacques Pepin was the line’s first executive culinary director — and is regarded as the “founding father” of its food philosophy. From signature dining and hands-on cooking experiences onboard to curated chef-led excursions onshore, Oceania provides a uniquely food-focused cruise experience.

“Oceania is a cruise line created by foodies for foodies,” said Jason Montague, the new chief luxury officer for parent company Norwegian Cruise Line Holdings Ltd. "That is the heart of what Oceania stands for."

It’s also the heart of what chef Pepin stands for.

His namesake restaurant, Jacques, is already a passenger favorite onboard Marina and Riviera, but is being updated for the line's newest ship, Allura, which will debut in July. By October, Ember restaurant on Allura's sister ship, Vista, will be transformed into the French bistro’s fourth dining room.

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“For [Oceania] it’s all about the people and it’s all about the food,” Pepin said. “Sharing a table, enjoying a meal, connecting over a story; this is what’s at the center of a great travel experience, and I’m very excited to be part of the next chapter.”

The menu at Jacques on Allura and Vista will feature classic favorites, revamps of existing dishes and several completely new recipes developed by Oceania’s executive culinary directors, French master chefs Alexis Quaretti and Eric Barale — in collaboration with chef Pepin, of course.

“We have been thinking about the new generation of the Jacques menu and how we can make new dishes but, at the same time, keep the traditions of French cuisine,” Quaretti said.

Jacques favorites from Marina and Riviera will remain on the menu, alongside new entrees such as duck with Grand Marnier-infused orange sauce and veal with morel sauce, as well as new tableside service, including beef tartare.

Oceania Culinary Center

Oceania introduced the Culinary Center on Marina in 2011, with Riviera following soon after. Due to the popularity of the hands-on cooking program — which has been the highest-rated onboard experience for 14 years — the 12-station center was doubled for Vista, with 24 cooking stations in the ship’s $12 million facility. The center’s fourth custom-built teaching kitchen will debut with Allura.

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“We take a lot of pride in what we do,” said chef Kathryn Kelly, director of culinary enrichment at Oceania. “This kitchen is devoted exclusively to teaching — it doesn’t turn into a restaurant at night — and our chefs are dedicated only to this program.”

Because of that, Kelly notes, some passengers book their cruises based on what classes are offered. Among the most popular classes is, no surprise, the course referred to as “the Jacques class” — until passengers find out Jacques isn’t teaching, Kelly jokes. Also popular are lessons on regional cuisine.

“When you’re in Spain, you want to learn how to make tapas or paella,” Kelly said. “In South America, we do Patagonian dishes, and we just did an epicurean safari of South African dishes that celebrated that region. So, I think people really enjoy being able to cook food from where they’re traveling.”

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A second food-focused program is the chef-led series of Culinary Discovery Tours in more than 40 destinations.

"Guests would ask the chefs, 'What are you doing in port?'" Kelly said. "We would say, ‘We're going to a market or a food stand, or this restaurant where fishermen bring the fish right out of the water and grill it for you.’ And the guests would say, ‘Would you take me with you?'"

So, they did.

The collection now spans more than 100 curated culinary "adventures," providing unique opportunities for clients to shop in local markets or learn from chefs, farmers and artisans about their region's food. Up next for the Culinary Center will be small-group educational sessions in new demonstration kitchens.

“We were founded by foodies, and we’re really into food,” Kelly said. “But there’s a lot more to being a foodie-centric cruise line than the food you eat onboard — it’s the entire experience.”