Oceania Cruises has announced that the Food & Wine magazine’s renowned Best New Chefs franchise will serve as the official godparent of the line’s newest vessel, Oceania Allura. The ship, which entered service in July 2025, will be formally christened in Miami on November 13th. This collaboration represents the first occasion on which a culinary brand, rather than an individual, has been granted the role of godparent—an arrangement that underscores Oceania Cruises’ sustained focus on gastronomy, creativity, and cultural discovery at sea.
The godparentship will be represented at the christening by a select group of distinguished alumni from the Best New Chefs program, including Tavel Bristol-Joseph, Katie Button, Calvin Eng, Aisha Ibrahim, George Mendes, and Lawrence “LT” Smith. During the ceremony, they will collectively conduct the traditional Champagne blessing, symbolically dedicating the ship to safe passage and prosperity.
Oceania Cruises’ leadership has described the partnership as an extension of the line’s philosophy that culinary exploration lies at the core of global travel. By appointing Food & Wine’s Best New Chefs as the ship’s collective godparent, the company aims to recognize the role of chefs as cultural ambassadors who interpret the world through food. Since its inception in 1988, the Best New Chefs program has identified and celebrated nearly four hundred culinary innovators whose work has influenced the evolution of modern dining.
Representatives from Food & Wine have noted that the collaboration with Oceania Cruises aligns with the publication’s long-standing mission to celebrate the artistry and diversity of the global culinary landscape. The forthcoming christening will mark a union between two entities that share a commitment to excellence and to enriching travel through the medium of cuisine.
The Oceania Allura, designed to accommodate 1,200 guests, continues the company’s legacy of providing The Finest Cuisine at Sea®. The vessel features twelve dining venues, including four signature specialty restaurants: Jacques, the French bistro named for Oceania’s master chef Jacques Pépin; Red Ginger, offering contemporary pan-Asian fare; Toscana, serving regional Italian cuisine; and Polo Grill, the line’s classic steakhouse. New to the brand is The Crêperie, presenting a menu of traditional French crêpes, Belgian waffles, and Italian-style ice cream sundaes. With a ratio of one chef for every eight guests and half of the crew dedicated to culinary service, Oceania Allura upholds the company’s high standards of dining and hospitality.
Among its facilities, the ship includes an expansive Grand Dining Room, a hands-on Culinary Center for guest instruction, and the Chef’s Studio for intimate demonstrations. These venues reinforce Oceania Cruises’ dedication to culinary education and to advancing the art of dining at sea.
The partnership with Food & Wine also builds on an existing relationship between the cruise line and the magazine. Earlier in 2025, chef Aisha Ibrahim—an alumna of the Best New Chefs class of 2023—led the line’s inaugural Best New Chefs cruise in Alaska, offering guests curated menus, interactive workshops, and culinary pairings that highlighted regional ingredients and techniques.
Each of the chefs participating in the Allura christening brings a distinctive influence to the collaboration. Katie Button is noted for her leadership in Spanish cuisine and sustainable restaurant practices; Calvin Eng for his reinterpretation of Cantonese-American dining; Aisha Ibrahim for her global perspective and commitment to equitable kitchen culture; Tavel Bristol-Joseph for his innovative pastry work and hospitality leadership; George Mendes for his modern expression of Portuguese gastronomy; and Lawrence “LT” Smith for his reinterpretation of Southwestern and multicultural American cuisine.