THE FINEST CUISINE AT SEA®

Born in the Black Forest region of Germany, Chef Heiko Baller was destined to have a culinary career. His family ran a hotel where he helped in the kitchen after school from a young age. Chef Heiko graduated with a diploma in the culinary arts and began working in hotels in Switzerland, Austria, Egypt and Australia. As he worked to perfect his craft, he even cooked for royalty and celebrities. He joined his first cruise ship in 2000, and over the past two decades has had the opportunity to share his passion for food. One of Chef Heiko’s favorite events on board is the Chef’s Market Dinner, where he sources local ingredients to create a truly memorable culinary experience for guests. When not on board, he enjoys the outdoors and long-haul motorcycle adventures.

Born in France, Executive Chef Frederic Camonin 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 Verdun. After graduating, Chef Frederic began to work in French restaurants and brasseries as well as for catering businesses. After seven years, he felt the sea calling and began working for cruise lines. Chef Frederic has now been traveling the world as a chef at sea for more than 20 years and is proud to be part of the Oceania Cruises family. He is very passionate about the innovative culinary vision that inspires The Finest Cuisine at Sea® and the many adventures that have yet to come.

Executive Chef Simon Hockley developed a love for the kitchen while in the Merchant Navy, which inspired him to enroll in a City & Guilds cookery course at Westminster College. Afterwards, he worked at a restaurant in the Dordogne region of France and several hotels in England including one in his hometown of Colchester, Essex. He continued to refine his skills as a head chef at various venues in between living in Suriname and a place he always dreamed of moving to, Valparaiso, Chile. His desire to return to the sea led him to the cruise industry, ultimately joining Oceania Cruises in 2014. Chef Simon prides himself on elevating the innovation of The Finest Cuisine at Sea® and ensuring our valued guests enjoy a superlative culinary experience.

Born in South Africa, Executive Chef Justin Nel developed a love and passion for food at a young age. It was while working in restaurants part-time on weekends that he realized he wanted to pursue a culinary career. He attended culinary school in Cape Town and began working at various hotels and restaurants in South Africa. After five years, Chef Justin combined his desire to travel with work and embarked on a culinary career at sea. He joined Oceania Cruises in 2010 as an Assistant Chef de Cuisine and over the past 12 years has worked his way up to Executive Chef. He is immensely passionate about the innovative culinary vision that inspires The Finest Cuisine at Sea® and the many adventures that have yet to come.

Born in Genoa, Italy to a Sicilian family, Executive Chef Mario Santoro followed in his father’s footsteps to study at the Culinary Institute in Sicily. After graduating, he refined his culinary talents by specializing in fish and meat, gaining valuable experience from working at several top restaurants. Chef Mario then decided to travel the world to gain skills and knowledge to further advance in his culinary career. He first worked in Germany and then later gained invaluable experience at a two-star Michelin restaurant in London, eventually becoming the owner of an Italian restaurant in England for nine years. With this breadth of expertise, Chef Mario joined the Oceania Cruises culinary team to bring you cuisine renowned as the finest at sea.

Born in Discovery Bay, Jamaica, Executive Chef Ronald Smith began his culinary arts apprenticeship upon graduating high school and soon after attended the Culinary Arts Institute of Jamaica. Chef Ronald later worked at several hotels in Jamaica and won multiple culinary arts carving competitions. He began his career at sea in 1999 and joined Oceania Cruises in 2004. Chef Ronald is very proud to a part of the Oceania Cruises family, which is filled with passion and creativity. He considers it a great milestone in his career to be able to work with the best chefs in the industry. During his vacations, Chef Ronald also coordinates culinary seminars and does lectures to motivate high school students interested in culinary careers.

Since joining Oceania Cruises in 2011, Chef Kathryn Kelly’s passion for adult learning has been the driving force behind The Culinary Center. While overseeing a faculty of dedicated Chef Instructors, she is the chief architect of more than 100 unique culinary classes as well as our popular Culinary Discovery Tours™, which are immersive chef-led excursions offered in more than 40 destinations worldwide.

Chef Kelly maintains that travel and a curious mind are essential for healthy aging. Her wide array of enrichment programs are rooted in the belief that experiencing the world through cuisine, culinary traditions and food history is the perfect way to travel. There is not a corner of the globe that she has not explored – which is evident in the uncompromising authenticity of Chef Kelly’s culinary classes and Culinary Discovery Tours™.

After a fulfilling career in health care, she pursued her lifelong dream of becoming a chef, graduating with honors from The Culinary Institute of America in the fifth decade of her life. Chef Kelly resides on Amelia Island, Florida, and in Austin, Texas. She is an avid golfer and the proud grandmother of Kate, Luke and Jack – who spend cherished hours with their ”YaYa” grilling, cooking and baking for their grateful family.

An intrepid traveler, Chef Noelle Barille brings her extensive knowledge of world cuisines to The Culinary Center. As one of the founding chef faculty members of Oceania Cruises’ hands-on culinary program, she has left a discernible imprint on our popular cooking classes and Culinary Discovery Tours™. Her culinary perspective is informed by her extensive travels; whether trekking in Patagonia, on safari in Botswana, practicing yoga at an Umbrian spa, cooking for the homeless during the COVID-19 pandemic or foraging for morels in the Hudson Valley, she is constantly honing her exquisite teaching skills. As a graduate of The Culinary Institute of America, Chef Barille believes a healthy kitchen and clean ingredients promote a healthy life, and she imparts this vision in her classes. When she is not on board or traveling, Chef Barille calls Madison, Wisconsin, home.

A world traveler since age five, Chef Leah Caplan is passionate about connecting guests to their destinations through the international language of food and wine. With a deep understanding of the science of food, she was the culinary mastermind behind products ranging from DiGiorno pizza to Death’s Door Spirits and an early leader in the Slow Food and farm to-table movements. Chef Caplan has spent the past decade guiding world-class food programs at tech giants including Google and Amazon. She’s been featured in the media as an expert on local and sustainable food and wine. Her cuisine has garnered praise from The New York Times, Condé Nast Traveler and Southern Living. A graduate of The Culinary Institute of America, her excitement for learning has never waned. When not sailing the high seas, Chef Caplan can be found kayaking near her home on Puget Sound.

Currently residing between Seattle and Riga, Chef Karlis Celms is revered for his adventurous spirit, a genuine reverence for authenticity in any cuisine he teaches and his tireless commitment to his craft. Chef Celms came to Oceania Cruises as a Chef Instructor after dazzling guests on a Culinary Discovery Tour. He hosted a walk through the stunning farmers market in Riga followed by a hands-on cooking class in a neighboring restaurant. His approachable style charmed so many of our guests that Chef Kelly pursued him relentlessly to come teach on board. He joined the teaching faculty in 2015 and continues to enrich our program with his pursuit of the latest culinary trends amongst his generation of no-nonsense chefs. 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.

Not many chefs can claim they hung up their dancing shoes to pursue a career in the culinary arts – but Chef Kellie Evans can. As an aspiring performer, she was living in New York City when she came upon the idea of marrying her love of entertainment and cooking. After graduating from the former French Culinary Institute, she launched a career in catering and eventually became the executive chef for television productions including “Sesame Street” and “30 Rock.” Her career took another interesting turn when she joined Saveur magazine as food editor. Crafting unique recipes and editing award-winning culinary articles instilled in Chef Evans a desire to experience global cuisine firsthand, which brought her to The Culinary Center as an engaging and inspiring Chef Instructor.

Currently residing between Florida and New Zealand, Chef Stephanie Hersh is a legend in the culinary world having served as Julia Child’s Executive Personal Assistant for 15 years. She boasts stellar culinary credentials of her own – she holds a master’s degree from Boston University’s prestigious Gastronomy program and is a graduate of The Culinary Institute of America in Hyde Park, New York. An engaging public speaker, Chef Hersh has traveled the world as a highly sought-after lecturer on gastronomy and food history. She is revered for her animated and heart-warming “fireside chats” on the decades she spent working alongside both Jacques Pépin and Julia Child. A passionate teacher and culinary instructor, we are thrilled that she has been a member of The Culinary Center faculty for the past five years.

We are delighted to welcome Chef Shannon Kinsella as a recent addition to The Culinary Center’s faculty. She credits her grandmother – a master baker – as her earliest inspiration. A graduate of Le Cordon Bleu, Chef Kinsella’s culinary perspective is informed by her extensive travels, most notably her love of Italian, French and Mexican cuisines. An accomplished food stylist and culinary writer, Chef Kinsella’s influence within the culinary industry is legendary. Her television work includes over 100 shows as Kitchen Director for Rick Bayless, and her 2016 cookbook on gluten-free baking remains a bestseller. When not on board, Chef Kinsella resides in the Chicago area where she volunteers for myriad organizations including the Girl Scouts. A talented singer, she can also be found on the risers singing in her church choir.

Chef Eva Mulligan’s love of epicurean delights was first ignited by her grandmother, who would take her into the vast garden on their 70-acre farm to collect fresh fruits and vegetables. She pursued culinary arts with distinction in her hometown of Ottawa, Canada, and then embarked on a career as a private chef for luxury yachts. Her culinary journey led her to work with Relais & Châteaux, various famous international chefs, America’s Test Kitchen and as a Culinary Instructor, traveling, cooking and living across the globe – from India, Martinique, France and England to Australia and Hawaii. Throughout her career, Chef Mulligan has served as an Enrichment Lecturer specializing in regional cuisines and the important history, culture and roots of the modern foods we eat. When at home, she enjoys taking mosaic, ceramics, poetry and art classes, as well as reading and listening to audiobooks.

Chef David Shalleck is known in the culinary world as “Mr. Mediterranean.” The multi-lingual Chef Shalleck is author of Mediterranean Summer, an enchanting memoir recounting his time as a young chef on board a private Italian sailing yacht. A summer season of glorious backdrops, colorful open-air markets, and cooking authentic meals for the VIP owners and their guests, Chef Shalleck’s book is a must-read for anyone who appreciates a glimpse of life below deck. He’s an inspired storyteller and gregarious instructor; guests love joining his classes and culinary tours. Chef Shalleck and his charming wife reside in an architectural gem overlooking the San Francisco Bay. His passion project for several years, the Shallecks’ home is a lovingly restored masterpiece with a stunning chef’s heritage garden where he entertains family and friends with healthy Mediterranean-inspired meals – and always perfectly paired wines.

A native of Philadelphia, Chef John Stephano recalls watching his mother and grandmother cook when he was young, which he credits as his earliest inspiration to spend his life in the kitchen. He built a lucrative career in finance before leaving that field to follow his passion for cooking. After graduating with honors from The Culinary Institute of America, he expanded his encyclopedic culinary knowledge as a specialty food importer bringing high-end ingredients to esteemed chefs and boutique retailers. Now a dynamic teacher, Chef Stephano believes that cooking unlocks sensory memories of childhood, travel and joyful times around the table, and he leads a kitchen classroom that becomes in itself a memorable culinary destination.

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 the 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, lasagna alforno alla Bolognese and osso buco alla Milanese.

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

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 certified Black Angus USDA Prime and aged for a minimum of 40 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 Oceania Regatta, Oceania Insignia, Oceania Nautica, Oceania Marina, Oceania Riviera, Oceania Vista & Oceania Allura. Reservations required.

Exquisitely decorated with heirloom antiques, pickled wood furnishings and art from Jacques Pépin’s personal collection, Jacques 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 fillet pairs exquisitely with beurre blanc.

Open for dinner on board Oceania Marina, Oceania Riviera, Oceania Vista and Oceania Allura. Reservations required.

With a nod to feng shui, Red Ginger 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 Oceania Marina, Oceania Riviera, Oceania Sirena & Oceania Vista. Reservations required.

Tuscan Steak, our signature specialty restaurant on board Oceania Sirena, 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 Tuscan porterhouse cooked to perfection, along with rustic Italian favorites such as hand-rolled potato gnocchi. Seafood lovers will delight in savory dishes such as steamed whole Maine lobster and linguine cioppino.

Open for dinner on board Oceania Sirena. Reservations required.

Informal and carefree, the Terrace Café is wonderfully inviting any time of day. During breakfast, the room is infused with natural sunlight from the floor-to-ceiling windows, stimulating the appetite for the sumptuous selections.

Come lunch, the expansive menu of internationally inspired dishes changes entirely, complemented by flavorful roasted and rotisserie meats and the magic of the pizzeria’s oven. Dine inside or alfresco at one of the shaded teak tables on the terrace.

During the evenings, the cuisine takes on a more sophisticated flair, with lobster tails, chops and fresh fish prepared to order, and freshly made hand-cut sushi and sashimi. In addition, a diverse selection of bold and flavorful plant-based dishes are available at breakfast, lunch and dinner.

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

Sometimes, the ultimate luxury is casual dining on all-American favorites, a laid-back style Waves Grill epitomizes. Located in a spacious, shaded area steps from the swimming pool, Waves Grill offers an extensive and mouthwatering menu.

Watch the chefs grill gourmet burgers, succulent seafood and sandwiches to order in the open galley, accompanying them with sides like fresh salads, coleslaw and crispy, hand-cut fries. Then try a decadent dessert such as a homemade sorbet, a made-to-order hot fudge sundae or a thick, hand-dipped milkshake.

Raw Juice & Smoothie Bar
The only cold-pressed Raw Juice & Smoothie Bar at sea serves up tasty raw juices, vegan smoothies and energy bowls at Waves Grill during breakfast on board Marina, Riviera & Vista.

Open for lunch and afternoon dining only. No reservations required. Raw juices and energy bowls available on board Oceania Marina, Oceania Riviera & Oceania Vista only

Aquamar Kitchen presents a decidedly fresh perspective on dining and the pursuit of wellness. Whether you are a dedicated flexitarian or a die-hard foodie, Aquamar Kitchen offers an abundance of indulgence with none of the guilt. At breakfast, the smoothies, cold-pressed juices and energy bowls shine, while at lunch the avocado toast selections and globally inspired salads and wraps are incredibly flavorful and satisfying. Heartier options include an Impossible™ burger, yellowfin tuna tacos and a crunchy chicken sandwich among several others. To reflect the wellness-inspired dishes, the beverage menu will feature a selection of premium, award-winning non-alcoholic wines, Pierre Zero from France as well as a refreshing collection of mocktails crafted with Lyre’s non-alcoholic spirits.

Open for breakfast and lunch on board Oceania Marina, Oceania Vista and Oceania Allura. No reservations required.

Afternoon teatime is a celebratory daily event. As a classical string quartet plays softly, our staff presents bountiful four-tiered pastry carts filled with freshly made finger sandwiches, petits fours, scones and sinful desserts. Of course, a selection of traditional and artisanal teas is the centerpiece of this splendid pastime.

Check your daily Currents for time and venue. No reservations required.

Combine the stylish flair of a Viennese coffee house with the warm smiles of your neighborhood café, then add 270-degree shimmering sea views and you have Baristas, a relaxed haven for coffee and fresh pastry afficionados. Sip complimentary delights, enjoying the energizing kick of an espresso or the smooth richness of a cappuccino. Accompany the perfect cup with a buttery dark chocolate croissant or the sublime citrus hints of an orange biscotti. Whether you are drawn to a bold macchiato or a subtle iced latte, you will be captivated by the atmosphere of friendship and family that suffuses Baristas.

Open daily until early evening. No reservations required.

Indulge in Corfiot cuisine during this foraging tour and cooking class. After gathering in The Culinary Center, travel to Corfu’s Old Town, a UNESCO World Heritage site influenced by Paris, London, Jerusalem and Venice. Stroll the market with your Chef Instructor, browsing local fish, fruits and vegetables and enjoying tastings that reflect the island’s healthy culinary traditions. Shop for fresh produce, olive oil and kumquat liqueur along with cheeses and Greek yogurt from a third-generation cheese monger. Crown the market adventure with honey-drenched pastries before creating Greek dishes back on board using your market finds, and afterwards, enjoying the freshly prepared classics.

Add a memorable chapter to your culinary travels with a visit to Livorno’s historic Mercato Centrale and former Medici villa in the Chianti hills. After meeting your Culinary Center Chef Instructor on board, explore Livorno’s market, known for its soaring ceilings and Parisian flair. Wander among hundreds of artisan stalls displaying cheeses, cured meats, fresh fish, seasonal produce and fragrant coffee. Then travel to Villa Dianella, once a Medici hunting estate, set amid vineyards and olive groves. Enjoy a cooking demonstration by a renowned Tuscan chef and sit down to a refined, wine-paired lunch before strolling the gardens or touring the cellars.

Meet your Culinary Center Chef Instructor on board for an introduction to the flavors and traditions of Turkish cuisine, shaped by centuries of influence from both Europe and Asia. Step into history at Topkapi Palace, exploring the Ottoman imperial kitchens with their original stoves, copper utensils and confectionery rooms. Then wander the Spice Market, where the air is perfumed with saffron, sumac and smoky isot biber. Continue to a harbor-view restaurant for an elegant Turkish lunch hosted by a local chef. Before returning to the ship, stop at a multigenerational pastry shop to savor classic baklava.

After an introduction to Slovenia’s rising culinary reputation from your Culinary Center Chef Instructor on board, travel to the celebrated Fonda Fish Farm on the Adriatic. Learn how the Fonda family of biologists and conservationists has set the gold standard for modern aquaculture and tour the expansive fish fields by boat with Dr. Fonda. Savor a tasting of pristine Piran sea bass with local wine. Continue to a picturesque hillside restaurant for insightful sessions on Slovenia’s finest olive oils and artisanal salts. The day concludes with a chef-curated lunch highlighting regional ingredients paired perfectly with sommelier-selected wines.

Join your Culinary Center Chef Instructor on board for an introduction to Valencian cuisine and the origins of paella before cruising past the rice fields of Lake Albufera, Spain’s largest freshwater lake. Learn about prized bomba rice as it grows in the surrounding wetlands, absorbing flavor while remaining perfectly distinct in the pan. At a traditional restaurant in El Palmar, watch a chef prepare paella step by step over a wood fire, sharing the story of this iconic dish born along the lake’s shores. Snack on local olives, ham and cod croquettes, and then sit down to savor the paella, freshly cooked and irresistibly aromatic.

Enjoy an introduction to your plant-to-plate dining experience from your Culinary Center Chef Instructor on board, and then travel by coach to Park Frankendael, a verdant public garden set on a former 17th-century estate. You’ll arrive at Restaurant De Kas, housed in a beautifully restored greenhouse and overlooking surrounding gardens and greenhouses. The restaurant sources nearly all ingredients just steps from the kitchen. Enjoy a thoughtfully composed, four-course lunch celebrating seasonal vegetables, herbs and edible flowers harvested at peak freshness, each course paired with carefully selected wines. After lunch, stroll the greenhouse and gardens with your chef before returning to the ship.

After an overview of the culinary traditions of Northern Ireland from your Culinary Center Chef Instructor, travel to the shores of Dundrum Bay. With the Mourne Mountains rising behind you, join celebrity chef Paul Cunningham, a former Great British Menu competitor, as he forages along the coast for the herbs and seaweeds that shape regional dishes. Learn his philosophy that “the tide lays the table twice a day” while sampling mussels and oysters. Continue on to a nearby restaurant to enjoy his signature seafood chowder paired with a pint of Guinness or local stout. After lunch, stop at the evocative ruins of Dundrum Castle for photos.

Meet your Culinary Center Chef Instructor on board for an introduction to your market-to-table experience, and then receive your shopping bag and assignments for your private cooking class. Travel through Helsinki’s harbor district, passing Parliament House, Finlandia Hall and Senate Square, before exploring the city’s historic Market Square and Hakaniemen Market. Follow your chef through stalls brimming with colorful seasonal produce and Nordic specialties such as gravlax, reindeer and cloudberries. The chef will select ingredients for your hands-on class and tastings back on board. Learn classic techniques and flavors of Finnish cuisine you can confidently re-create at home.

Accompanied by your Culinary Center Chef Instructor and a local culinary guide, start your farm-to-table experience in Riga with a behind-the-scenes look at the city’s remarkable Central Market, housed in five former Zeppelin hangars. Wander the vast pavilions, browsing thousands of stalls as you shop for ingredients for today’s lesson. Then enjoy a panoramic drive past Riga’s grand boulevards, leafy parks and exceptional Art Nouveau architecture. Back on board, partake in a hands-on Latvian cooking class using the day’s market selections. The seasonal menu features regional classics, which you will prepare and then savor for lunch, accompanied by thoughtfully paired local beverages.

Join your Culinary Center Chef Instructor and a small group of fellow food enthusiasts on board for an introduction to Estonia’s Nordic-inspired cuisine and the country’s "four seasons” approach to cooking. Your first tasting unfolds at the Viimsi Open Air Museum, a re-creation of a historic coastal village, where local chefs share the secrets of Baltic herring and other traditional seafood. Stroll through Old Town to a cherished restaurant for a four-course lunch of seasonal dishes influenced by centuries of neighboring cultures and accompanied by thoughtfully selected local beers and ciders. Afterward, wander the cobblestone streets at your leisure before returning to the ship.

This Chef Instructor-led tour celebrates the cornerstone of Mexican cuisine – corn, or maíz. Before your class, visit a farmers’ market and select ingredients blessed by a shaman of the indigenous Nahuatl people. Observe a local chef using traditional techniques to craft several authentic corn-based dishes, such as esquites, a popular street food snack showcasing grilled corn kernels. Assist in preparing corn tortillas, which will also be used in huaraches, originally a staple of the Nahuatls, and sit for a delicious meal of these freshly prepared dishes.

Discover the distinguishing characteristics of tequila and mezcal during an intimate, chef-led tasting that pairs these distilled spirits with traditional Mexican tacos. Unlike tequila, which can only be made from Blue Weber agave, mezcal can be made from any agave plant and has a signature smoky flavor that comes from cooking the agave in pits lined with hot rocks. The tequilas and mezcals will be served with tacos that perfectly complement them, such as Yucatán-style barbecued pork tacos and tacos de guisado, which are filled with meaty stews.

Travel to the bounteous Belize Spice Farm and Botanical Gardens, tucked away in the foothills of the Maya Mountains. While touring the fertile, aromatic grounds in a farm vehicle, discover how the spices grown here are essential to traditional Belizean dishes and then harvest some key ingredients – perhaps cardamom, clove, nutmeg or vanilla. Back on board, participate in a cooking class using recipes that incorporate the ingredients from the spice farm, and then savor the meal you have just prepared in our stunning hands-on cooking school.

Relax during a scenic coastal drive to Frutos Del Guacabo, an eco-friendly farm that supplies fresh produce throughout Puerto Rico and where everything grown is free from pesticides and fertilizers. While sampling items such as goat cheese, pickled vegetables, marmalades, edible flowers, microgreens and a variety of tapas, you’re sure to notice the organic difference. For a bit of fun, you can even opt to milk a goat. Afterwards, return with your items from the farm and participate in a 60-minute cooking class.

Nestled in Uruguay’s fertile Canelones region, discover a boutique winery boasting growing conditions similar to those of Bordeaux. Varietals found here include merlot, zinfandel, cabernet franc and Uruguay’s flagship tannat – a velvety grape that stands up to any Old-World competition. Experience traditional outdoor Uruguayan barbecue with a hands-on cooking class, during which your host and Chef Instructor will share unique grilling and charcuterie tips you can bring back home. After the class, savor the feast you’ve prepared, paired with full-bodied regional wines that complement the flavors perfectly.

Follow a Chilean chef through the Mercado Municipal, an enticing display of garden-fresh fruits and vegetables along with every imaginable type of seafood. Along the way, the chef will describe the selected ingredients and how to best determine their quality and flavor. Afterward, the chef will cook a traditional Chilean meal, demonstrating each step of the preparation. The menu varies daily but will reflect the distinct cuisine of the Lake District. If you wish, help the chef cook the meal or just observe while enjoying a pisco sour cocktail.

Travel to a renowned winery known for its fabulous natural setting for an informal, hands-on class showcasing the legendary grilling techniques and traditions of Uruguay. From a local grill master, discover how to select woods, build an outdoor fire, and prepare meats for perfect grilling. Begin by learning about how the meats are produced and supplied as you snack on traditional light bites and sip a traditional honey- or fruit-based liquor. Afterward, dine on this sizzling feast, accompanied by delicious side dishes and joyous conversation.

Join your Chef Instructor for an introduction to traditional Korean cuisine. First stop is the legendary Jagalchi Fish Market. Widely heralded as ‘the ultimate place to see seafood’ this sprawling waterfront market is the largest of its kind in Korea. As you browse the seemingly endless stalls, you can expect to find every imaginable marine creature. The next stop is Gukje Market, known for its international selection of gourmet ingredients before returning to the ship for an onboard cooking class where you and your foodie group will create authentic Korean dishes.

Discover how traditional Japanese kitchen knives are masterfully crafted and watch chefs use these precision tools to expertly prepare your dinner. Following this immersion into knife-making, you will dine at Teppan Grill Keyaki, an 18th-floor restaurant that overlooks medieval Osaka Castle. The chef will put on quite the show while preparing your meal on a flat surface teppanyaki iron grill right before your eyes. One of the ingredients will be Kobe beef, a legendary type of wagyu beef that must come from pure-lineage Tajima wagyu cattle.

Sample delicacies while browsing a bustling food market and learn to sear your own fresh fish for another taste of the local cuisine. While meandering among the dozens of stalls in the Hirome Market, you will see a remarkable variety of foods that are traditionally served in the Kochi Prefecture. They may include mackerel sushi, gyoza dumplings and takoyaki, a fried dough ball snack typically stuffed with octopus. Still, the most prevalent item is katsuo – Japanese for “bonito” – a fish caught locally in great numbers. While following the chef’s instruction, you can try your hand at searing bonito at the restaurant Tosa Tataki Dojo and then enjoy the result, a dish known as katsuo no tataki.

Behold the bounty of the sea and learn to make your own seafood sushi. The fish market Kashi-no-Ichi is right next to the port of Shimizu, one of the largest deep-sea fishing centers in Japan, so it is only natural that you will see an extraordinary variety of seafood. You can expect to find everything from fist-sized oysters to massive quantities of tuna. Much of the seafood is used for sushi, which you will learn to prepare at a restaurant in Dream Plaza. A master chef there will show you how to make seafood sushi, which you will then enjoy for lunch.

Discover the ‘chowder trail’ and artesian cider trends that define the modern culinary scene in Nova Scotia. Meet a local foodie guide for your first stop at the taproom for a sampling of artisanal cider. A short walk will bring you to a famed local restaurant, a ‘fixture’ in the trendy Dartmouth neighborhood, where you can watch the chefs preparing various dishes from your reserved seating area. Your lunch will consist of a renown Chef’s signature chowder – made with locally sourced haddock, mussels, lobster, and bacon – and a crobster roll, a long-toasted bun stuffed with lobster and snow crab and topped with truffle aioli. Dessert will be a carrot cake like none other!

On the scenic coastal drive to the Hump Island Oyster Company farm, watch for humpback whales, seals and sea lions. Tour the family-owned farm, learning how the oysters are nurtured as they grow. The company also grows kelp, a sustainable endeavor favored by the bay’s unique water conditions. Sample their plump oysters, which have a unique briny flavor that finishes with a hint of melon, and their kelp, which is used in products such as salsa and seasonings. Back on the ship, experience an enlightening fish and seafood-centric cooking class.

Discover the medicinal plants and indigenous ingredients the Mi’kmaq people use in preparing lavish and unique meals. During a leisurely walk in the woods, the guide will point out and describe local plants that the Mi’kmaqs have long used for healing and share stories and songs that shed light on the tribe’s deep connection to the land. Afterwards, in a private dining room in Kiju’s restaurant, Chef Shaun Zwarun will demonstrate Mi’kmaq cooking techniques and how they have influenced modern gastronomy. Although the dishes vary with the seasons, each course will tell a story that has great meaning to the Mi’kmaqs. You will receive a box of curated ingredients so you can authentically recreate the culinary traditions of the Mi’kmaqs at home.

Farms and orchards flourish in this bucolic island setting, which has long been considered a foodie paradise. You will see a huge variety of locally sourced fruits and vegetables while browsing the Marché Plante. Visit La Maison de Thé, a tea house that blends and cultivates herbal teas. After browsing the grounds and learning a bit about how the teas herbs and teas are grown, you will enjoy a cup of tea along with fresh-baked pastries. Sugar shacks are prevalent throughout the island but few are as popular as Le Relais des Pins, our next another featured stop where you will settle in to sample an array of unforgettable maple products.

Today you will feast on the bounty of the sea while cruising, much of it harvested as you watch from the boat, and all of it cooked fresh onboard. As you head to the fishing grounds off northern Bruny Island, the crew will entertain you with rousing stories about Hobart’s rich maritime heritage. Be sure to keep an eye out for seals, dolphins, and seabirds, which feed voraciously on the plentiful sea life in these pristine waters. The boat will stop at a prime spot for you to watch divers harvest periwinkle sea snails and sea urchins, two of the more exotic offerings. You will also be served fresh wild oysters– which you can shuck yourself if desired – mussels sourced from the nearby D’Entrecasteaux Channel, savory blacklip abalone and Tasmanian rock lobster.