Cruise Lines and Celebrity Chefs Unite to Make Dining Even Better

The fine dining options available on cruise ships have always been a major draw for vacationers.

In fact, in their advertisements, many cruise companies highlight their exquisite menus and world-renowned chefs. A trend in the last few years has seen a number of celebrity chefs join several cruise lines, including a number of Royal Holiday affiliates.

Geoffrey Zakarian

The star of several Food Network programs, Geoffrey Zakarian has recently partnered with Norwegian

Cruise Line to open three dining venues on the company’s new ship, Norwegian Breakaway. Two

excellent Ocean Blue restaurants—one upscale, the other a more casual al fresco venue—are the cruise

line’s first specialty seafood restaurants. The Raw Bar features elegant shellfish and wine pairings.

Jacques Pepin

A long-time figure on PBS cooking programs, Jacques Pepin is the creative mind behind Jacques

restaurant on Oceania Cruises. Mr. Pepin is also the cruise line’s executive culinary director, thus

ensuring that the cuisine across all Oceania ships reflects the high-quality, yet simple perfection typical

of his dishes.

Guy Fieri

One of biggest personalities of the Food Network, Guy Fieri is renowned for his expertise in combining

food and fun. At the casual Guy’s Burger Joint on board several Carnival ships, cruisers can enjoy the

celebrity chef’s take on classic hamburgers and fries in a laid-back, 1950s-style diner.

Craig Hopson

The culinary legend behind the world-famous Le Cirque restaurant, Craig Hopson has joined Holland

America Line to bring his iconic restaurant’s flavor and ambiance to their ships. At least once every

cruise, the staff transforms each ship’s Pinnacle Grill into a floating reproduction of Le Cirque’s

innovative menu and unconventional decor.

These are just a few of culinary partnerships between high-profile chefs and cruise lines that have

emerged in the last few years. Travelers can look forward to more exciting collaborations in the future.