Aqua Expeditions is pleased to announce the appointment of Chef Karime López as consulting chef for Aqua Lares, the brand's new ultra-luxury expedition yacht, scheduled to debut in the Seychelles in February 2026. Chef Karime will be responsible for overseeing the onboard culinary concept, designing menus that elevate the guest experience.
Born and raised in Mexico, chef Karime López brings a deeply personal yet globally relevant culinary perspective. Her passion for cooking began in childhood—inspired by her mother's cooking and her family's connection to the restaurant business—before her professional training in Paris confirmed her calling as a chef. Since then, her career has taken her through renowned kitchens in Spain, Mexico, Peru, Japan, and Italy, shaping a style that blends expressiveness and precision.
In 2018, Chef López became the first Mexican woman to earn a Michelin star for her work as executive chef at Gucci Osteria da Massimo Bottura in Florence, part of the Kering group. That same year, she was named Chef of the Year in Italy, a recognition followed by other international awards such as the Best Chef Art Award (2022) and the Best Chef Abroad award from CANIRAC (2023).
Under the culinary direction of Chef Karime López, the gastronomic offerings aboard Aqua Lares will be defined by elegant cuisine closely linked to each expedition. The menus will balance Mediterranean influences with coastal Creole flavors, enhanced by Japanese techniques and meticulous attention to detail.
Signature dishes will include a Zanzibar-style spiced ribeye, perfectly seared and finished with an intensely reduced demi-glace that adds richness, smoky notes, and a subtle hint of spice, as well as lobster tagliatelle covered in a luxurious marine jus, slow-cooked with lobster and finished with caviar. Other highlights range from glazed short ribs with smoked carrot purée to Creole prawn curry with fried plantain; citrus notes bring freshness and clarity to each dish. Taken together, the menus reflect Chef Karime's belief that true luxury lies in clarity of flavor, precision of technique, and a cuisine deeply connected to its place.
With this appointment, Aqua Expeditions continues to push the boundaries of culinary excellence at sea, reinforcing its commitment to an immersive journey where exploration, luxury and gastronomy naturally intertwine.
Trips with host chefs on the Aqua Expeditions fleet
Gastronomy plays a central role in the Aqua experience, with menus designed to reflect each destination and elevate life on board. Across the fleet, passengers have the exclusive opportunity to sail alongside the chefs responsible for these culinary creations, participating in select sailings hosted by Aqua's gastronomic partners for an even deeper and more immersive culinary journey.
Chef Pedro Miguel Schiaffino
, a pioneer of modern Amazonian cuisine, brings a deep regional knowledge and a contemporary approach to native ingredients. His menus aboard Aqua Nera, Aqua Mare, and Aria Amazon celebrate jungle-to-table cuisine and the biodiversity of the Peruvian Amazon.
Ship: Aqua Nera
Expedition: Peruvian Amazon, from Nauta to Nauta
Dates: September 1-5, 2026 and October 13-17, 2026
Chef Benjamin Cross,
known for his globally influenced, product-driven cuisine, creates menus inspired by Southeast Asian culinary heritage, using local produce and bold, balanced flavors. His presence onboard offers passengers a unique insight into the philosophy and creativity behind the Aqua Blu dining experience.
Ship: Aqua Blu
Expedition: Flores (Labuan Bajo) to Bali, Komodo National Park
Dates: May 2-9, 2026
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