The Oceania Allura, the newest ship from Oceania Cruises, has arrived in Florida to begin its winter sailing season from PortMiami. This vessel strongly highlights a gastronomic focus, with the cruise line partnering with Food & Wine magazine for its christening event.
The ship positions itself as a premier culinary destination at sea, featuring 12 dining venues. This emphasis on food is central to the Oceania Cruises brand, which operates under Norwegian Cruise Line Holdings.
Key Takeaways
- Oceania Allura launched its winter season from PortMiami with a strong culinary focus.
- Food & Wine magazine's 'Best New Chefs' served as godparents for the christening.
- The ship boasts 12 culinary venues and a high chef-to-guest ratio.
- Signature French restaurant Jacques, by Chef Jacques Pépin, offers unique tableside service.
- Onboard Culinary Center provides immersive cooking classes for guests.
A Unique Christening Event
Instead of a traditional godmother, Oceania Cruises chose an innovative approach for the Allura's christening. The line collaborated with Food & Wine magazine, assigning the ceremonial role to its 'Best New Chefs' franchise.
This partnership underscores the ship's dedication to high-quality dining. Alumni recipients of the prestigious award represented the franchise during the event. These included chefs Tavel Bristol-Joseph, Katie Button, Calvin Eng, Aisha Ibrahim, George Mendes, and Lawrence “LT” Smith.
“Paying homage to the Food & Wine Best New Chefs program and having its alumni represent as her godparents reflects our belief that food lies at the heart of global exploration,” said Jason Montague, the line’s chief luxury officer. “These visionary chefs embody the spirit of culinary excellence, and we are honored to have them join the Oceania Cruises family.”
The 'Best New Chefs' program has recognized over 400 rising chefs since its inception in 1988. This extensive history highlights its significant impact on American dining.
About Oceania Cruises
Oceania Cruises is known for its premium, destination-rich itineraries and a strong focus on culinary experiences. It operates as part of Norwegian Cruise Line Holdings, aiming to provide a refined luxury cruising experience for its guests.
Culinary Prowess Aboard
The Oceania Allura is designed to deliver on its promise of exceptional cuisine. The ship maintains an impressive staffing ratio of one chef for every eight guests. This means approximately half of the ship's crew works in food and beverage operations.
Guests have access to four complimentary specialty restaurants in addition to the Grand Dining Room. These include Red Ginger, offering pan-Asian dishes, Toscana for Italian cuisine, the upscale Polo Grill steakhouse, and Jacques, the signature French restaurant.
Chef Jacques Pépin, considered the founding father of Oceania Cruises' culinary philosophy, was present for the ribbon-cutting of his restaurant's newest iteration. His influence is deeply embedded in the line's gastronomic identity.
Dining Facts
- 12 total culinary venues on board.
- 1 chef for every 8 guests.
- Approximately 50% of the crew are dedicated to food and beverage.
- 4 specialty restaurants are complimentary.
Innovations and Classic Favorites
The Jacques restaurant on Allura introduces unique elements. These include tableside service designed to enhance the authentic Parisian bistro experience. Chef Pépin expressed excitement about experimenting with new dishes and refining classics.
“This is the perfect opportunity to experiment with some delicious new dishes and to explore unique ways to serve some of the classics that our guests have come to know and love,” Pépin stated. “We have lots of exciting plans for this latest iteration of Jacques. I cannot wait to share them.”
A new addition to the Allura is the Crêperie. This venue offers both sweet and savory crêpes, alongside Belgian and bubble waffles, and Italian ice cream sundaes. The ship also features Aquamar Kitchen, a healthy dining concept with family-style seating that extends to an outdoor area, similar to its sister ship, Oceania Vista.
Beyond Specialty Dining
The culinary offerings extend to other venues like the Terrace Café, which serves international dishes, and Waves Grill for poolside options. The popular Baristas coffee bar provides a range of coffee beverages. Guests can also enjoy Afternoon Tea, which sometimes includes a string quartet and four-tiered pastry carts.
For those interested in culinary education, the ship offers mixology experiences and wine pairing events. These provide a deeper dive into the world of food and drink.
The Culinary Center Experience
The most immersive culinary experience on board is the Culinary Center. This facility features 24 individual cooking stations, making it the largest in the Oceania Cruises fleet, matching its sister ship Vista.
For an additional fee, guests can participate in dozens of cooking classes. These classes are developed by Kathryn Kelly, the line’s culinary enrichment director and executive chef. Kelly initially launched the kitchen concept on Oceania’s Marina and has expanded it across several ships, including Regent Seven Seas vessels.
“It’s been an absolute joy ride to develop a program that guests come in — some of them are very talented home chefs, others have never picked up a knife — and have them tell our chefs that it was the experience of a lifetime,” Kelly remarked.
These classes cater to various skill levels, from experienced home cooks to complete novices. The goal is to provide a memorable and educational experience for all participants.
