Oceania Cruises Celebrates International Chefs Day

On International Chefs Day, I always take a moment to think about the incredible teams behind every dining experience on board each one of our ships sailing the globe.

Every dish we serve is the result of hours of preparation, teamwork and creativity by people who genuinely love what they do and understand how memorable food can be.

A Culture Built Around Food

At Oceania Cruises, we have put cuisine at the heart of everything we do. Whether discovering a destination-inspired flavor, celebrating with loved ones or enjoying a perfectly prepared dish, food connects us and creates some of travel’s most meaningful moments.

That philosophy has guided us from the very beginning and continues to inspire our pursuit of The Finest Cuisine at Sea®.

I am proud that Oceania Cruises is the only cruise line in the world with two Maîtres Cuisiniers de France leading its culinary program. Alongside Chef Alexis Quaretti, my fellow Master Chef of France and Executive Culinary Director, I help shape a vision rooted in tradition and innovation.

But it’s our teams across the fleet who bring that vision to life every day. Thousands of culinary professionals work across our ships. On our newest ships, Oceania Vista® and Oceania Allura™, more than 140 chefs work in state-of-the-art galleys, while half of the crew supports the culinary experience.

Each day, our teams prepare more than 700 dishes from a library of over 5,000 recipes, treating every plate with the same care and attention to detail.

Designed Around a Love of Cuisine

When Oceania Marina™ debuted in 2011, she became the first ship at sea with a dedicated hands-on cooking school as we unveiled The Culinary Center, reflecting our belief that food is most meaningful when guests can engage with it and connect with the cultures behind it.

Under Chef Kathryn Kelly’s leadership, The Culinary Center draws on local traditions and stories to connect guests more deeply with the more than 600 ports we visit each year.

Food influences so much of how our ships are designed. Just as the kitchen is often the heart of a home, the galley is very much the heart of our ships, a place where ideas take shape, our teams come together and craftsmanship is on show every day.

Investing in Our People

One initiative Alexis and I are particularly proud of is The Floating Pastry Academy. Launched earlier this year, this new multi-year training program for our onboard chefs was the first of its kind in the cruise industry, created in partnership with revered digital training platform The Butter Book®, the brainchild of Sébastien Canonne, MOF. Through structured training, mentorship and professional development, it helps our pastry teams build their skills as well as their rewarding careers

Our dedicated bakeries on the newest ships, and now on Oceania Marina following her drydock, have been a real hit with guests, who can enjoy fresh, authentic baked treats throughout the day. By continuing to invest in our pastry and bakery teams, we can bring that same great experience to guests across the fleet.

Looking Ahead: Oceania Sonata™

In 2027, Oceania Sonata will introduce two new culinary experiences that reflect our commitment to authenticity and innovation.

La Table par Maîtres Cuisiniers de France will be our most exclusive fine-dining experience yet, and the only restaurant at sea created with the association’s approval.

With 18 guests per seating, La Table will offer intimate menus crafted with a rotating collection of Master Chefs of France, pairing individual perspectives with the heritage of French gastronomy.

Oceania Sonata will also introduce Nikkei Kitchen, celebrating the vibrant blend of Japanese and Peruvian culinary traditions.

Created with Chef Gustavo Sugay, it will showcase Nikkei cooking’s precision, bold flavors and creativity in a style that is both sophisticated and approachable. The concept will be hosted at night in the open dining setting of Aquamar Kitchen.

Celebrating Our Culinary Family

International Chefs Day is a reminder that great food always starts with passionate people. From new team members to experienced chefs, every person helps create dining experiences our guests remember long after they return home.

Today, I simply want to thank every member of our culinary family. Their passion, talent and dedication are what bring The Finest Cuisine at Sea to life and make Oceania Cruises so special for our guests.

Tell us on Facebook: What’s one of your favorite dining experiences on board an Oceania Cruises ship?