Oceania Cruises has announced Food & Wine’s acclaimed Best New Chefs franchise will serve as the official godparent of the line’s newest ship, Oceania Allura, which debuted in July 2025 and will be christened in Miami on November 13. This historic collaboration marks the first time the prestigious godparent title has been bestowed upon a culinary brand rather than an individual, underscoring Oceania Cruises’ unwavering commitment to culinary excellence, creativity, and global discovery.
Representing the Food & Wine Best New Chefs franchise as godparents during the christening ceremony are celebrated alumni Tavel Bristol-Joseph, Katie Button, Calvin Eng, Aisha Ibrahim, George Mendes, and Lawrence “LT” Smith who will officiate the time-honored tradition of breaking a Champagne bottle across the ship’s bow, bestowing good fortune on Oceania Allura and all who sail aboard her.
“At Oceania Cruises, our ships are a celebration of rich culture, exceptional cuisine, and global discovery, and Oceania Allura is no exception,” said Jason Montague, Chief Luxury Officer of Oceania Cruises. “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. These visionary chefs embody the spirit of culinary excellence, and we are honored to have them join the Oceania Cruises family.”
Since 1988, the Food & Wine Best New Chefs program has honored nearly 400 rising culinary stars who have redefined how we cook, eat, and connect through food. Now, for the first time, the franchise itself will serve as godparent of Oceania Allura, with a distinguished group of alumni chefs officiating the ceremony. Together, these chefs embody the program’s global legacy of innovation and creativity while championing Oceania Cruises’ commitment to epicurean excellence at sea – offering travelers unforgettable experiences centered around food and led by the world’s most celebrated chefs.
“For nearly four decades, Food & Wine Best New Chefs have shaped dining in America and inspired the way we experience food,” said Tom Bair, Publisher of Food & Wine. “We’re thrilled to celebrate this legacy with Oceania Cruises, a partner that shares our passion for extraordinary cuisine and discovery, and to make this milestone christening with journeys where food is every bit as memorable as the destinations.”
Oceania Cruises’ newest 1,200-guest ship promises an elevated onboard experience defined by immersive destinations and The Finest Cuisine at Sea. With the grandeur of its signature Grand Dining Room, an expansive hands-on professional-grade Culinary Center and accompanying Chef’s Studio, and the return of Oceania Cruises’ signature French restaurant, Jacques, Oceania Allura embodies the cruise line’s commitment to culinary excellence while pushing the boundaries of innovation.
Oceania Allura has twelve distinct culinary venues, including four always complimentary specialty dining venues: Jacques, pan-Asian Red Ginger, Italian Toscana, and Polo Grill, the line’s sophisticated steakhouse. New to the brand is the Crêperie, serving delicate, authentic French crêpes, delicious Belgian and bubble waffles and decadent Italian ice cream sundaes. Further underscoring its reputation for The Finest Cuisine at Sea, Oceania Allura maintains an unrivaled ratio of one chef for every eight guests, with half of the ship’s crew dedicated to culinary operations.
This prestigious partnership underscores Oceania Cruises’ commitment to the enduring influence of chefs on luxury travel. This past August, 2023 Food & Wine Best New Chefs alumni Aisha Ibrahim led the line’s inaugural Best New Chefs Cruise in Alaska, treating guests to exclusive menus, live cooking demonstrations, and curated pairing experiences. By deepening its decades-long relationship with Food & Wine and honoring the Best New Chefs franchise as godparent, Oceania Cruises reaffirms its dedication to delivering exceptional culinary experiences.
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