Oceania Allura christened in Miami as line reaffirms foodie focus

A group of six up-and-coming chefs has christened Oceania Cruises’ newest ship, Oceania Allura, at a ceremony in Miami, Florida.

 

They were chosen to represent the Best New Chefs initiative by US magazine Food & Wine, as part of the line’s focus on culinary creativity.

 

Oceania Cruises’ chief luxury officer Jason Montague and chief commercial officer Nathan Hickman joined representatives from Food & Wine along with the six chefs – Tavel Bristol-Joseph, Katie Button, Calvin Eng, Aisha Ibrahim, George Mendes and Lawrence ‘LT’ Smith – at the port-side christening on November 13.

 

Montague said: “We couldn’t be more thrilled to officially welcome Oceania Allura to our fleet. It is only fitting that she be christened in our hometown of Miami – a city that embodies vibrancy and sophistication.

 

“We are deeply honoured to celebrate this momentous occasion alongside her distinguished godparents, marking a new chapter in our historic collaboration with Food & Wine.”

 

He added a tribute to the many travel agents in attendance, with key trade figures joining from the UK, US and farther afield.

 

They included Lisa McAuley, managing director of Cruise 118 parent World Travel Holdings UK, along with Cruise.co.uk managing director Tony Andrews and Panache Cruises founder James Cole.

 

“Your belief and support in us from those very early days is what fuelled our growth and we are forever grateful,” he said.

 

“[We have] four new-builds on the horizon so it’s never been a more exciting time to be in the luxury space.”

 

Oceania Allura is the eighth ship in the fleet and a sister vessel to Oceania Vista. It launched in Trieste in July and is sailing to 92 destinations during its inaugural season.

 

The 1,200-passenger ship has 12 dining venues, including a new creperie serving French crepes and Belgian waffles and the return of French speciality restaurant Jacques. It also has a Culinary Center offering cooking classes and demonstrations, with a ratio of one chef to every eight guests.

 

Hickman said the choice of young chefs as godparents “reflects Oceania’s unwavering commitment to culinary excellence” and that the brand is “anchored in food”.

 

Food & Wine group publisher Brian Kightlinger said the Best New Chefs initiative had supported 400 up-and-coming chefs since its foundation in 1988.

 

He added: “This partnership adds a new layer of creativity to what is already the finest cuisine at sea. Supporting them means investing in the future of food itself.”

 

Following the christening, the ship departed for a three-day voyage round-trip from Miami to Nassau.