Oceania Cruises has named Food & Wine magazine's renowned Best New Chefs franchise as the official godmother of its 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 godmother title has been bestowed upon a culinary brand rather than an individual, underscoring Oceania Cruises' commitment to gastronomic excellence, creativity, and global exploration.
Award-winning chefs Tavel Bristol-Joseph, Katie Button, Calvin Eng, Aisha Ibrahim, George Mendes, and Lawrence “LT” Smith—all alumni of the Best New Chefs—will serve as godparents of the Oceania Allura during its christening ceremony in Miami on November 13, 2025. They will perform the traditional act of breaking a bottle of champagne against the ship's hull, wishing good fortune to the vessel and all those traveling on board.
“At Oceania Cruises, our ships are a celebration of culture, exceptional cuisine, and global discovery, and Oceania Allura is no exception,” said Jason Montague, Chief Luxury Officer of Oceania Cruises. “Honoring the Best New Chefs and having its alumni as mentors reflects our belief that food is at the heart of exploring the world. These visionary chefs embody the spirit of culinary excellence, and it is an honor to welcome them to the Oceania Cruises family.”
Since 1988, Food & Wine 's Best New Chefs program has recognized nearly 400 emerging culinary stars who have redefined how we cook, eat, and connect through food. For the first time, the entire franchise will act as godmother of the Oceania Allura, represented by a distinguished group of chefs who embody the innovation, creativity, and commitment to culinary excellence that characterize the cruise line.
“For nearly four decades, Food & Wine ’s Best New Chefs have transformed American gastronomy and inspired new ways of experiencing food,” said Tom Bair, editor of Food & Wine . “We are thrilled to celebrate this legacy with Oceania Cruises, a partner who shares our passion for extraordinary cuisine and discovery, making this induction a milestone where every voyage is as memorable as the destinations visited.”
The Oceania Allura, with a capacity for 1,200 passengers, offers an onboard experience marked by immersive destinations and the finest cuisine at sea (The Finest Cuisine at Sea®). Among its amenities are the majestic Grand Dining Room, a professional Culinary Center with hands-on classes, a Chef's Studio, and the return of the French restaurant Jacques, an emblem of the line.
The ship boasts twelve dining options, including four specialty restaurants included in the fare: Jacques, the pan-Asian Red Ginger, the Italian Toscana, and the refined Polo Grill. New to the Allura is a Crêperie offering authentic French crêpes, Belgian waffles, and artisanal ice cream. Furthermore, it maintains an unprecedented ratio of one chef for every eight passengers, with half the crew dedicated to culinary operations.
This partnership underscores the enduring influence of chefs on luxury travel. In August 2025, Chef Aisha Ibrahim (a Best New Chefs ) led Oceania's first-ever Best New Chefs Cruise in Alaska, offering passengers exclusive menus, live demonstrations, and personalized wine pairing experiences. With this latest tribute, Oceania Cruises reaffirms its commitment to delivering exceptional culinary experiences at sea.
The Food & Wine Best New Chefs who will represent the franchise at the Oceania Allura christening ceremony are:
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Katie Button (2015) – Five-time James Beard Award, author, and founding chef of the Cúrate group in Asheville, USA. Trained by Ferran Adrià and José Andrés, her restaurant Cúrate Bar de Tapas won the James Beard Award for Outstanding Hospitality in 2022.
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Calvin Eng (2022) – Chef and owner of Bonnie's, an acclaimed Cantonese-American restaurant in Brooklyn. A James Beard Award finalist and Forbes 30 Under 30 list member , he has revolutionized Chinese heritage cuisine with a contemporary approach.
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Aisha Ibrahim (2023) – A Filipina-American chef recognized for her global vision and culinary innovation. She was the first woman to head the kitchens of Seattle's iconic Canlis restaurant and is featured on TIME's Next 100 list (2024).
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Tavel Bristol-Joseph (2020) – Pastry chef and partner at the Emmer & Rye Hospitality Group in Texas, where he manages seven award-winning restaurants. He has received a Michelin Star and multiple James Beard for his creativity and hospitality.
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George Mendes (2011) – A chef trained at the Culinary Institute of America and a pioneer of modern Portuguese cuisine in New York. He was the owner of the Michelin-starred restaurant Aldea and the author of the book My Portugal: Recipes and Stories.
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Lawrence “LT” Smith (2024) – Former NFL player turned chef and founder of Chilte in Phoenix. Recognized for reinterpreting American Southwest cuisine with Mexican and African American roots, he was a James Beard Award in 2025.
With this initiative, Oceania Cruises pays tribute to the transformative power of gastronomy and the talent of those who reinvent it, consolidating its leadership as the cruise line where culinary excellence is the soul of every trip.
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