The Finest Cuisine at Sea®

Born in the Black Forest region of Germany, Chef Heiko Baller was destined to have a culinary career. His family ran a hotel where he helped in the kitchen after school from a young age. Chef Heiko graduated with a diploma in the culinary arts and began working in hotels in Switzerland, Austria, Egypt and Australia. As he worked to perfect his craft, he even cooked for royalty and celebrities. He joined his first cruise ship in 2000, and over the past two decades has had the opportunity to share his passion for food. One of Chef Heiko’s favorite events on board is the Chef’s Market Dinner, where he sources local ingredients to create a truly memorable culinary experience for guests. When not on board, he enjoys the outdoors and long-haul motorcycle adventures.

Born in Renfew, Scotland, just outside of Glasgow, Executive Chef Colin Barr inherited his passion for cooking from his mother and grandmother. After earning a City & Guilds culinary degree, he began his career with Trusthouse Forte Hotels. Chef Colin continued to develop his skills working at several fine hotels and restaurants, during which time he received numerous awards. He was chef proprietor of OKO restaurants in Glasgow, which he opened with a friend – they were the first to open conveyor-belt sushi restaurants outside of London. He also served as a private caterer for celebrities and members of royalty. Chef Colin is proud to be working with the talented culinary team to serve you The Finest Cuisine at Sea®.

Born in France, Executive Chef Frederic Camonin has been surrounded by cooking for as long as he can remember. Embracing his family’s experience as catering business owners, he attended a culinary school in Verdun. After graduating, Chef Frederic began to work in French restaurants and brasseries as well as for catering businesses. After seven years, he felt the sea calling and began working for cruise lines. Chef Frederic has now been traveling the world as a chef at sea for more than 20 years and is proud to be part of the Oceania Cruises family. He is very passionate about the innovative culinary vision that inspires The Finest Cuisine at Sea® and the many adventures that have yet to come.

Executive Chef Simon Hockley developed a love for the kitchen while in the Merchant Navy, which inspired him to enroll in a City & Guilds cookery course at Westminster College. Afterwards, he worked at a restaurant in the Dordogne region of France and several hotels in England including one in his hometown of Colchester, Essex. He continued to refine his skills as a head chef at various venues in between living in Suriname and a place he always dreamed of moving to, Valparaiso, Chile. His desire to return to the sea led him to the cruise industry, ultimately joining Oceania Cruises in 2014. Chef Simon prides himself on elevating the innovation of The Finest Cuisine at Sea® and ensuring our valued guests enjoy a superlative culinary experience.

Born in Torun, Poland, Executive Chef Michal Antoni Jagielski had an early passion for cooking and attended the culinary academy in his hometown at age 15. He later joined Accor Hotels Group to hone his craft, eventually moving to England where he ran his own restaurant. After five years in England, Chef Michal began his adventure on cruise ships and once was part of a start-up team for one of the biggest ships in the world. He happily joined Oceania Cruises in 2016 and some of his favorite ports of call are in New Zealand. When Chef Michal is not on board creating The Finest Cuisine at Sea®, he loves spending time with his son and traveling in Asia.

Executive Chef Ignacio Natividad was born in the beautiful Philippines. He developed a passion for the culinary arts in childhood, inspired by his mother’s cooking. Wanting to develop this passion, he attended culinary school, and after graduating, he began working at one of the most luxurious restaurants in Manila. After a few years, Chef Ignacio took his career to sea, beginning as an assistant cook. During this time, he refined his culinary skills and, in 2008, joined the Oceania Cruises family. Chef Ignacio’s favorite part about being a chef is creating memorable experiences through our exquisite cuisine. He still lives in the Philippines with his eight children and enjoys playing basketball. Chef Ignacio and his Culinary Team look forward to serving you The Finest Cuisine at Sea®. Buon Appetito!

Born in South Africa, Executive Chef Justin Nel developed a love and passion for food at a young age. It was while working in restaurants part-time on weekends that he realized he wanted to pursue a culinary career. He attended culinary school in Cape Town and began working at various hotels and restaurants in South Africa. After five years, Chef Justin combined his desire to travel with work and embarked on a culinary career at sea. He joined Oceania Cruises in 2010 as an Assistant Chef de Cuisine and over the past 12 years has worked his way up to Executive Chef. He is immensely passionate about the innovative culinary vision that inspires The Finest Cuisine at Sea® and the many adventures that have yet to come.

Born in Ancona, Italy, Chef Raffaele Saia developed a love for cooking at his grandmother’s restaurant in his hometown. Recognizing his passion, he joined a culinary school and began working at a local hotel kitchen. After graduating, Chef Raffaele joined the culinary team at one of Ancona’s best restaurants, meeting several great Italian chefs during his tenure. In 2002, he moved to London to expand his culinary horizons in one of the great food cities of the world. There, Chef Raffaele professionally matured by working as Head Chef at several restaurants. In 2010, he combined his three loves – travel, cooking and the sea – when he joined Oceania Cruises. Since then, he has cooked on every ship, happily bringing you The Finest Cuisine at Sea®.

Born in Genoa, Italy to a Sicilian family, Executive Chef Mario Santoro followed in his father’s footsteps to study at the Culinary Institute in Sicily. After graduating, he refined his culinary talents by specializing in fish and meat, gaining valuable experience from working at several top restaurants. Chef Mario then decided to travel the world to gain skills and knowledge to further advance in his culinary career. He first worked in Germany and then later gained invaluable experience at a two-star Michelin restaurant in London, eventually becoming the owner of an Italian restaurant in England for nine years. With this breadth of expertise, Chef Mario joined the Oceania Cruises culinary team to bring you cuisine renowned as the finest at sea.

Born in Discovery Bay, Jamaica, Executive Chef Ronald Smith began his culinary arts apprenticeship upon graduating high school and soon after attended the Culinary Arts Institute of Jamaica. Chef Ronald later worked at several hotels in Jamaica and won multiple culinary arts carving competitions. He began his career at sea in 1999 and joined Oceania Cruises in 2004. Chef Ronald is very proud to a part of the Oceania Cruises family, which is filled with passion and creativity. He considers it a great milestone in his career to be able to work with the best chefs in the industry. During his vacations, Chef Ronald also coordinates culinary seminars and does lectures to motivate high school students interested in culinary careers.

Since joining Oceania Cruises in 2011, Chef Kathryn Kelly’s passion for adult learning has been the driving force behind The Culinary Center. While overseeing a faculty of dedicated Chef Instructors, she is the chief architect of more than 100 unique culinary classes as well as our popular Culinary Discovery Tours™, which are immersive chef-led excursions offered in more than 40 destinations worldwide.

In close collaboration with Oceania Cruises’ Executive Culinary Director, Master Chef Jacques Pépin, Chef Kelly ensures that the first hands-on cooking schools at sea balance enrichment and culinary technique with the joy of learning about the world through food and wine. There is not a corner of the globe that she has not explored – which is evident in the uncompromising authenticity of Chef Kelly’s culinary classes and Culinary Discovery Tours™.

Chef Kelly completed her doctoral studies in epidemiology at the Johns Hopkins Bloomberg School of Public Health and holds two master’s degrees in community medicine and biostatistics. After a fulfilling career in health care, she pursued her lifelong dream of becoming a chef, graduating with honors from The Culinary Institute of America in the fifth decade of her life. Chef Kelly resides on Amelia Island, Florida, and in Austin, Texas. She is an avid golfer and the proud grandmother of Kate, Luke and Jack – who spend cherished hours with their ”YaYa” grilling, cooking and baking for their grateful family.

An intrepid traveler, Chef Noelle Barille brings her extensive knowledge of world cuisines to The Culinary Center. As one of the founding chef faculty members of Oceania Cruises’ hands-on culinary program, she has left a discernible imprint on our popular cooking classes and Culinary Discovery Tours™. Her culinary perspective is informed by her extensive travels; whether trekking in Patagonia, on safari in Botswana, practicing yoga at an Umbrian spa, cooking for the homeless during the COVID-19 pandemic or foraging for morels in the Hudson Valley, she is constantly honing her exquisite teaching skills. As a graduate of The Culinary Institute of America, Chef Barille believes a healthy kitchen and clean ingredients promote a healthy life, and she imparts this vision in her classes. When she is not on board or traveling, Chef Barille calls Madison, Wisconsin, home.

A world traveler since age five, Chef Leah Caplan is passionate about connecting guests to their destinations through the international language of food and wine. With a deep understanding of the science of food, she was the culinary mastermind behind products ranging from DiGiorno pizza to Death’s Door Spirits and an early leader in the Slow Food and farm to-table movements. Chef Caplan has spent the past decade guiding world-class food programs at tech giants including Google and Amazon. She’s been featured in the media as an expert on local and sustainable food and wine. Her cuisine has garnered praise from The New York Times, Condé Nast Traveler and Southern Living. A graduate of The Culinary Institute of America, her excitement for learning has never waned. When not sailing the high seas, Chef Caplan can be found kayaking near her home on Puget Sound.

Currently residing between Seattle and Riga, Chef Karlis Celms is revered for his adventurous spirit, a genuine reverence for authenticity in any cuisine he teaches and his tireless commitment to his craft. Chef Celms came to Oceania Cruises as a Chef Instructor after dazzling guests on a Culinary Discovery Tour. He hosted a walk through the stunning farmers market in Riga followed by a hands-on cooking class in a neighboring restaurant. His approachable style charmed so many of our guests that Chef Kelly pursued him relentlessly to come teach on board. He joined the teaching faculty in 2015 and continues to enrich our program with his pursuit of the latest culinary trends amongst his generation of no-nonsense chefs. A charismatic and enthusiastic teacher, Chef Celms credits his family’s Swedish and Latvian roots as the genesis of his passion for quality ingredients and authentic, uncomplicated food.

Not many chefs can claim they hung up their dancing shoes to pursue a career in the culinary arts – but Chef Kellie Evans can. As an aspiring performer, she was living in New York City when she came upon the idea of marrying her love of entertainment and cooking. After graduating from the former French Culinary Institute, she launched a career in catering and eventually became the executive chef for television productions including “Sesame Street” and “30 Rock.” Her career took another interesting turn when she joined Saveur magazine as food editor. Crafting unique recipes and editing award-winning culinary articles instilled in Chef Evans a desire to experience global cuisine firsthand, which brought her to The Culinary Center as an engaging and inspiring Chef Instructor.

Currently residing between Florida and New Zealand, Chef Stephanie Hersh is a legend in the culinary world having served as Julia Child’s Executive Personal Assistant for 15 years. She boasts stellar culinary credentials of her own – she holds a master’s degree from Boston University’s prestigious Gastronomy program and is a graduate of The Culinary Institute of America in Hyde Park, New York. An engaging public speaker, Chef Hersh has traveled the world as a highly sought-after lecturer on gastronomy and food history. She is revered for her animated and heart-warming “fireside chats” on the decades she spent working alongside both Jacques Pépin and Julia Child. A passionate teacher and culinary instructor, we are thrilled that she has been a member of The Culinary Center faculty for the past five years.

We are delighted to welcome Chef Shannon Kinsella as a recent addition to The Culinary Center’s faculty. She credits her grandmother – a master baker – as her earliest inspiration. A graduate of Le Cordon Bleu, Chef Kinsella’s culinary perspective is informed by her extensive travels, most notably her love of Italian, French and Mexican cuisines. An accomplished food stylist and culinary writer, Chef Kinsella’s influence within the culinary industry is legendary. Her television work includes over 100 shows as Kitchen Director for Rick Bayless, and her 2016 cookbook on gluten-free baking remains a bestseller. When not on board, Chef Kinsella resides in the Chicago area where she volunteers for myriad organizations including the Girl Scouts. A talented singer, she can also be found on the risers singing in her church choir.

Chef Linda Miller is a graduate of the Culinary Institute of America and hails from Washington, D.C. Her enthusiasm for teaching home cooks is evident in her background, from recipe testing for Cooks Illustrated to teaching adult culinary classes. While practicing law and before attending culinary school, Chef Miller was an avid home cook, often entertaining friends and family and experimenting with new recipes. Her calling has always been cooking and like others of our culinary faculty, she decided to trade her briefcase for a knife kit and chef toque mid-career. Chef Miller also spent several months in Asia, where she had the opportunity to study various Asian cuisines and work at the Singapore campus of the Culinary Institute of America. When not teaching on board, she can often be found in her local farmers’ markets planning delicious meals around what’s in season.

Chef Eva Mulligan’s love of epicurean delights was first ignited by her grandmother, who would take her into the vast garden on their 70-acre farm to collect fresh fruits and vegetables. She pursued culinary arts with distinction in her hometown of Ottawa, Canada, and then embarked on a career as a private chef for luxury yachts. Her culinary journey led her to work with Relais & Châteaux, various famous international chefs, America’s Test Kitchen and as a Culinary Instructor, traveling, cooking and living across the globe – from India, Martinique, France and England to Australia and Hawaii. Throughout her career, Chef Mulligan has served as an Enrichment Lecturer specializing in regional cuisines and the important history, culture and roots of the modern foods we eat. When at home, she enjoys taking mosaic, ceramics, poetry and art classes, as well as reading and listening to audiobooks.

Chef David Shalleck is known in the culinary world as “Mr. Mediterranean.” The multi-lingual Chef Shalleck is author of Mediterranean Summer, an enchanting memoir recounting his time as a young chef on board a private Italian sailing yacht. A summer season of glorious backdrops, colorful open-air markets, and cooking authentic meals for the VIP owners and their guests, Chef Shalleck’s book is a must-read for anyone who appreciates a glimpse of life below deck. He’s an inspired storyteller and gregarious instructor; guests love joining his classes and culinary tours. Chef Shalleck and his charming wife reside in an architectural gem overlooking the San Francisco Bay. His passion project for several years, the Shallecks’ home is a lovingly restored masterpiece with a stunning chef’s heritage garden where he entertains family and friends with healthy Mediterranean-inspired meals – and always perfectly paired wines.

A native of Philadelphia, Chef John Stephano recalls watching his mother and grandmother cook when he was young, which he credits as his earliest inspiration to spend his life in the kitchen. He built a lucrative career in finance before leaving that field to follow his passion for cooking. After graduating with honors from The Culinary Institute of America, he expanded his encyclopedic culinary knowledge as a specialty food importer bringing high-end ingredients to esteemed chefs and boutique retailers. Now a dynamic teacher, Chef Stephano believes that cooking unlocks sensory memories of childhood, travel and joyful times around the table, and he leads a kitchen classroom that becomes in itself a memorable culinary destination.

Toscana means Tuscan, and just as Tuscan cuisine evolved from rich family traditions, many of our recipes originated with the mothers and grandmothers of our own Italian culinary staff. Presented on elegant, custom-designed Versace china, masterfully prepared dishes exemplify the essence of Tuscany and celebrate Italy’s culinary passion.

Perhaps the evening begins with the octopus carpaccio with Champagne vinaigrette or the artichoke and Parmesan cheese timbale with black truffle sauce. Classic dishes from other regions of Northern Italy are featured as well, such as the minestrone alla Genovese, lasagna alforno alla Bolognese and osso buco alla Milanese.

Open for dinner on board Regatta, Insignia, Nautica, Marina, Riviera & Vista. Reservations required.

Polo Grill embodies all the elements of a classic steakhouse, expressing them with timeless reverence. Mindful of tradition, the decor features crisp, white linen tablecloths, dark wood furnishings and supple, high-back, burgundy leather chairs.

Each course stands as the very definition of time-honored favorites, most notably the beef dishes, all of which are certified Black Angus USDA Prime and dry aged to enhance tenderness and flavor. Succulent seafood dishes such as grilled swordfish and whole Maine lobster gratinée are also classics in their own right. The classic Caesar salad, too, is prepared according to tradition, tableside and with gusto.

Open for dinner on board Regatta, Insignia, Nautica, Marina, Riviera & Vista. Reservations required.

When the fuel of classic American dishes meets the fire of culinary masters in a sophisticated setting reminiscent of a Napa or Sonoma tasting room, Ember is the glorious result. A celebration of influences from the world’s great chefs such as our own Executive Culinary Director, Jacques Pépin, Ember is heartland innovation in relentless pursuit of a Michelin star rating. Begin with the sweet heat of a blackened crab cake with fresh corn salsa and acidic roasted tomato sauce or dive into the salty delights of a roasted beetroot salad with tangy goat cheese, delicate shallots, seared green beans and toasted hazelnuts. Savor a succulent steak prepared to your liking, relishing the umami of a porcini-dusted bone-in ribeye with an unctuous foie gras-truffle demi-glace and the seasoned crunch of breadcrumb-crusted tomato Provençale. For dessert, a roasted apple tart with nutty notes served with Humphry Slocombe sweet summer corn ice cream is a novel nod to the evolving complexity of American farm-to-table cuisine.

Open for dinner on board Vista. Reservations required.

Exquisitely decorated with heirloom antiques, pickled wood furnishings and art from Jacques Pépin’s personal collection, Jacques was modeled after a Parisian bistro. Comfortable and eclectic, the ambiance is pure French, as is the cosmopolitan yet wonderfully embraceable cuisine.

Luscious aromas waft from the gleaming show rotisserie, where chicken, duck, pork, beef and veal roasts slowly turn. Each dish is a classic, ingeniously reinterpreted by Master Chef Pépin. Rotisserie-roasted chicken falls off the bone, bursting with flavor, while his sea bass fillet pairs exquisitely with beurre blanc.

Open for dinner on board Marina & Riviera. Reservations required.

With a nod to feng shui, Red Ginger radiates harmony and tranquility. The interior simply glows with ebony woods, a soothing waterfall wall and striking, modern Asian artworks. To complement the stunning decor, Red Ginger’s chefs have created contemporary interpretations of Asian classics.

Begin with a salad of spicy roast duck and watermelon with cashews, mint and Thai basil. Savor a Malaysian beef penaeng with coconut rice and paratha roti. Or try Thai vegetable curry with sweet potatoes, aubergine, mushrooms and basil in green curry sauce. In Red Ginger, the gustatory pleasures are as striking as the visual ones.

Open for dinner on board Marina, Riviera, Sirena & Vista. Reservations required.

Tuscan Steak, our signature specialty restaurant on board Sirena, exudes the warmth and Italian flair of Toscana while preserving the classic appeal of Polo Grill. Featuring glossy wood paneling with platinum and silver accents, the elegantly appointed interior of Tuscan Steak aptly reflects its modern take on the traditional steakhouse.

The innovative and diverse menu features the best of both worlds, so you can savor filet mignon and our signature Tuscan porterhouse cooked to perfection, along with rustic Italian favorites such as hand-rolled potato gnocchi. Seafood lovers will delight in savory dishes such as steamed whole Maine lobster and linguine cioppino.

Open for dinner on board Sirena. Reservations required.

Informal and carefree, the Terrace Café is wonderfully inviting any time of day. During breakfast, the room is infused with natural sunlight from the floor-to-ceiling windows, stimulating the appetite for the sumptuous selections.

Come lunch, the expansive menu of internationally inspired dishes changes entirely, complemented by flavorful roasted and rotisserie meats and the magic of the pizzeria’s oven. Dine inside or alfresco at one of the shaded teak tables on the terrace.

During the evenings, the cuisine takes on a more sophisticated flair, with lobster tails, chops and fresh fish prepared to order, and freshly made hand-cut sushi and sashimi. In addition, a diverse selection of bold and flavorful plant-based dishes are available at breakfast, lunch and dinner.

Open for breakfast, lunch and dinner. No reservations required.

Sometimes, the ultimate luxury is casual dining on all-American favorites, a laid-back style Waves Grill epitomizes. Located in a spacious, shaded area steps from the swimming pool, Waves Grill offers an extensive and mouthwatering menu.

Watch the chefs grill gourmet burgers, succulent seafood and sandwiches to order in the open galley, accompanying them with sides like fresh salads, coleslaw and crispy, hand-cut fries. Then try a decadent dessert such as a homemade sorbet, a made-to-order hot fudge sundae or a thick, hand-dipped milkshake.

Raw Juice & Smoothie Bar
The only cold-pressed Raw Juice & Smoothie Bar at sea serves up tasty raw juices, vegan smoothies and energy bowls at Waves Grill during breakfast on board Marina, Riviera & Vista.

Open for lunch and afternoon dining only. No reservations required. Raw juices and energy bowls available on board Marina, Riviera & Vista only.

Aquamar Kitchen presents a decidedly fresh perspective on dining and the pursuit of wellness. Whether you are a dedicated flexitarian or a die-hard foodie, Aquamar Kitchen offers an abundance of indulgence with none of the guilt. At breakfast, the smoothies, cold-pressed juices and energy bowls shine, while at lunch the avocado toast selections and globally inspired salads and wraps are incredibly flavorful and satisfying. Heartier options include an Impossible™ burger, yellowfin tuna tacos and a crunchy chicken sandwich among several others. To reflect the wellness-inspired dishes, the beverage menu will feature a selection of premium, award-winning non-alcoholic wines, Pierre Zero from France as well as a refreshing collection of mocktails crafted with Lyre’s non-alcoholic spirits.

Open for breakfast and lunch on board Vista. No reservations required.

Teatime is a celebratory daily event at four o’clock. As a classical string quartet plays softly, our staff presents bountiful four-tiered pastry carts filled with freshly made finger sandwiches, petits fours, scones and sinful desserts. Of course, a selection of traditional and artisanal teas is the centerpiece of this splendid afternoon pastime.

Daily at 4pm. No reservations required.

This delightful coffee bar is a favorite stop for java lovers. Enjoy complimentary illy^® espressos, cappuccinos and lattes prepared by our master baristas, as well as the delicious pastries, finger sandwiches and homemade biscotti that draw so many to Baristas throughout the day.

Open daily until early evening. No reservations required.