Oceania Cruises Celebrates 15 Years of At-Sea Culinary School With New Classes

Oceania Cruises, recognized as a leader in culinary- and destination-focused travel, is celebrating a significant milestone: 15 years since the launch of The Culinary Center, the world’s first hands-on cooking school at sea. To commemorate this anniversary, the cruise line is introducing a variety of new cooking classes in 2025, spotlighting the flavors of the Pacific Northwest, Polynesia, and Australia and New Zealand.  

Launched before the debut of Marina, Oceania Cruises‘ first purpose-built foodie-focused vessel, The Culinary Center has since expanded to four ships: Marina, Riviera, Vista and the upcoming Allura, which will join the fleet in summer 2025.

With over 60 classes on its roster, the program allows guests to deepen their travel experience by exploring global cultures and destinations through food while also honing their culinary skills. All lessons are held within state-of-the-art teaching kitchens outfitted with individual cooking stations and professional-grade tools, and are led by a faculty of dedicated Chef Instructors.

The initiative was spearheaded by Chef Kathryn Kelly, Oceania’s Director of Culinary Enrichment, who also manages Oceania’s team of 11 talented Chef Instructors, and it’s her vision that has elevated the onboard gastronomic experience to new heights. 

Chef Kelly also developed the line’s signature collection of Culinary Discovery Tours, a unique feature of The Culinary Center program. These popular chef-guided excursion, available in over 40 global destinations, pair immersive visits to local in-destination markets and cultural food experiences with hands-on cooking lessons back on board the ship. For 2025, Chef Kelly is planning a new assortment of such tours, which will be announced in the coming months. 

“We are the only cruise built by foodies, for foodies. Food is at the heart of everything we do at Oceania Cruises—we have literally built our ships around the culinary experience, from vast galley spaces to an unparalleled range of restaurants. I am so proud to say we were the first line ever to have a hands-on cooking school at sea, and the popularity of The Culinary Center shows no sign of abating. This is testament to the incredible work done by Chef Kelly and her creative team, as they continue to drive our culinary legacy,” said Frank A. Del Rio, President of Oceania Cruises.

“It’s been an amazing evolution over the past 15 years, from the first Culinary Center aboard Marina, followed by Riviera, to the even more expansive Culinary Centers on board Vista and her sister Allura, which have twice the number of individual stations. I am thrilled to be working with such a creative and collaborative team as we constantly look for new dishes and class themes to introduce to our curious guests,” Chef Kelly added. 

Oceania Cruises Culinary Center – New Classes for 2025

To enhance the offerings, Oceania Cruises will be adding five new classes, each designed to capture the spirit and flavors of a specific region or theme:

• Culinary Northwest Passage: Highlighting the farm-to-table culture of the Pacific Northwest, this class features fresh seafood, seasonal produce and decadent desserts inspired by the region’s celebrated chefs.
• Down Under Abundance: A tribute to the rich culinary traditions of Australia and New Zealand, focusing on premium seafood, meats, and wines sourced from the area’s fertile lands and waters.
• It’s a Dessert Party: A unique evening class pairing desserts like lava cake and crêpes Suzette with fine wines or cocktails, creating a sweet way to wind down after dinner.
• South Seas Salt Life: Polynesian cuisine takes center stage in this class, blending fresh, local ingredients with influences from France and China. Guests will prepare grilled seafood and tropical beverages for an authentic island experience.
• Snow Days Brunch: This cozy class captures the essence of winter mornings, featuring family-favorite comfort foods such as cinnamon rolls and egg casseroles, paired with warming cocktails.

This article originally appeared in TravelPulse.