Cruise Ships and Celebrity Chefs: A Perfect Pairing the Industry Continues to Crave

For many cruisers, food is a driving force in their vacations — the promise of multiple dining venues from which to choose and around-the-clock access to satisfy every craving lures them onto ships of all sizes. These days, cruise ship food and beverage programs are seeing a renewed trend: one that places culinary prowess above quantity.

Yes, culinary cruises are gaining popularity, with more and more cruise lines offering immersive culinary experiences, using local ingredients and techniques, and hosting themed dinners or chef’s tables. Clients with an appreciation for epicurean delights have more options than ever to please their palates — just use this guide to steer them in the right direction. 

Unique culinary experiences
One of the most notable culinary partnerships in the cruising world is Windstar’s designationas the official cruise line of the James Beard Foundation. The nonprofit organization’s mission is to celebrate, support and elevate the people behind America’s food culture and champion a standard of good food anchored in talent, equity, and sustainability.

Each year, they partner for a series of intimate, themed culinary sailings that include a chef-hosted dinner with wine pairing, two cooking demonstrations on board (recipes included!), and a local market tour with the chef. The 2025 sailing season, which will mark their 10th year of partnership, features five acclaimed chefs bringing their regional culinary expertise and signature dishes to sea.

But you don’t have to be on a Windstar cruise to experience the partnership. All sailings have a selection of Jame Beard Foundation dishes on the menu every night.

Celebrity chefs in the galley
Kicking it up yet another notch are the cruise lines that have partnered with a celebrity chef. One of the specialty dining options on Crystal is UMI UMA — which translates to “seahorse” in Japanese, mirroring the cruise line’s double crowned seahorse logo — created by legendary master chef Nobuyuki (Nobu) Matsuhisa.

Nobu aficionados will find many of their favorite dishes at UMI UMA — including the famed Nobu-style black co, lobster tacos, and wagyu beef filet — alongside some new offerings. They’ll also be treated to the signature Nobu skill and service to which they’ve grown accustomed, not to mention the careful ingredient selection.

“I have personally trained every single UMI UMA chef who works onboard CrystalSerenity, along with my corporate chef team,” he said. “We are very destination-driven, so what’s exciting about having the Nobu team onboard Crystal is their ability to source the freshest possible seafood and ingredients during each port stop.”

In December, Holland America Line opened the new specialty venue Morimoto By Sea aboard Nieuw Amsterdam. What led to Iron Chef Masaharu Morimoto’s decision to open his first standalone restaurant at sea? “I’ve always loved traveling and experiencing new cultures and cuisines,” he said. “Opening a restaurant on a cruise ship allows me to bring my style of Japanese cuisine to guests from all over the world. The constantly changing backdrop inspires me to be creative with my menus.”

Together, they tailored the Morimoto by Sea menu and dining experience specifically for guests onboard by offering a curated menu incorporating local catches from the ports of call. This is made possible by Holland America Line’s global Fresh Fish Program — of which chef Morimoto serves as Ambassador — which offers more than 80 varieties of fresh fish sourced locally from across its worldwide network.

“I have the unique opportunity of sourcing fresh and high-quality fish while at sea,” he said. “This program truly brings the concept of ‘from port to plate in less than 48 hours’ to life, offering guests the freshest fish options. It allows me to be creative, design menus guided by seasonal availability of fish, and educate guests in the process. It’s a great feeling to be a part of something that not only enhances the culinary world but also benefits our planet and the local fishing communities we work with.”

Similarly, Cunard Line recently announced a new partnership with two Michelin-starred chef Michel Roux (who owned classical French restaurant Le Gavroche in London), who will be working with the cruise line’s culinary team to create an exclusive gala menu for the Queens Grill restaurant on the line’s new ship Queen Anne (launching June 2024). Plus, he’ll develop a reimagined menu for Cunard’s fleet-wide pub, the Golden Lion.

Celebrity Cruises hangs its hat on world-renowned French chef and restauranteur Daniel Boulud (and his many Michelin stars). Le Voyage by Daniel Boulud is the cruise line’s signature restaurant, while Luminae, the private restaurant for passengers staying in exclusive suites, has a selection of Boulud dishes. Foodie clients shouldn’t miss Chef’s Table by Daniel Boulud for a five-course meal designed by the chef, paired with a printed copy of the menu, a photograph of the experience and a copy of his cookbook.

MSC Cruises’ celebrity chef, Niklas Ekstedt — a Michelin-starred Swedish chef, TV personality, and author — runs Chef’s Garden Kitchen on World Europa. This specialty restaurant is set in an at-sea hydroponic garden featuring an immersive experience with panoramic sea views and an open kitchen. The menu highlights Nordic ingredients and techniques and, of course, plenty of leafy greens and veg-forward dishes.

Culinary cruises with Scenic introduce passengers to several acclaimed chefs from fame. Tom Goetter — the line’s executive chef, who oversees the culinary program for both Scenic Eclipse Discovery Yachts and the two Emerald Cruises yachts — trained under Thomas Keller’s Napa Valley team and was a finalist in the first season of . He’s joined by chefs Dale Mackay (who worked for Gordon Ramsey and Daniel Boulud, and won the first season of ) and Gabri Rodriguez (who won the second season of and was the runner-up on ) on foodie-focused sailings in 2024.  

Finally, fans of James Beard Award winner Emeril Lagasse and Food Network star Guy Fieri can find their at-sea restaurant concepts aboard Carnival Cruise Line ships. Emeril’s Bistro brings bayou flavors and creole cooking aboard, while Guy’s Burger Joint and Guy’s Pig & Anchor smokehouse and brewhouse bring barbecued meats and over-the-top burgers to hungry passengers.

Cruise-loving foodies who might not otherwise have the opportunity to dine at their favorite celebrity chefs’ land-based restaurants are welcoming at-sea access with open arms (and hungry bellies!). And clients who are already big fans of these chefs and restaurant concepts will appreciate a new at-sea version to add to their list of culinary experiences