Atlas Ocean Voyages has confirmed the lineup of internationally recognised chefs, pastry specialists, culinary historians and a master sommelier who will join its 2026 European season as part of its Epicurean Expeditions and select Cultural sailings. These voyages are structured around a series of immersive food and wine programmes presented aboard the line’s intimate yachts, each accommodating fewer than two hundred guests and designed to combine sea passages with destination‑focused exploration.
Guests sailing on World Traveller, World Navigator and World Voyager can expect a range of culinary activities that include live cooking demonstrations, tastings and shore‑based visits to local markets and food producers, along with the line’s signature Yachtsman Cook‑Off, in which participants prepare dishes under the assessment of the visiting culinary talent. The experiences are made possible by the small‑ship format that is characteristic of Atlas Ocean Voyages’ expeditions.
Among the chefs attached to the 2026 programme is Ippy Aiona, whose background blends Italian American and Native Hawaiian traditions and who achieved early national recognition as a finalist on Food Network Star. Luciana Berry, known for her work with Brazilian cuisine and culture, appears on multiple departures of both World Navigator and World Traveller. Regina Charboneau, with a reputation rooted in Southern American food and several published works, joins the season on World Traveller. Massimo Capra, with a presence on television and in Italian‑inspired restaurants, has scheduled appearances across World Traveller sailings. Martin Gimenez Castro, an acclaimed seafood specialist and sustainability advocate with Michelin‑recommended venues in Warsaw, is also assigned to World Traveller departures.
Pastry expertise is represented by Anna Wilamowska, a French‑trained chocolatier and dessert specialist appearing on both World Navigator and World Traveller sailings. Christian Orner, a chef with Michelin‑star kitchen experience and a repertoire drawing on several European culinary influences, is set to participate on World Voyager and World Traveller itineraries. Additional voices in the programme include culinary historian and culture specialist Mara Papatheodorou and Master Sommelier Peter Neptune, whose extensive background in wine education aims to deepen passengers’ understanding of regional vintages.
The Epicurean Expeditions framework on Atlas Ocean Voyages extends beyond onboard presentations to include opportunities ashore that are intended to connect regional culinary traditions to the broader voyage experience. Examples highlighted by the line for Mediterranean departures encompass market tours and tasting sessions that reflect local gastronomy and winemaking practices.
For a limited period, the cruise line is also offering enhanced booking incentives on select 2026 expeditions. These benefits, available on defined departure dates for reservations made by the end of March 2026, include additional onboard amenities aimed at adding value to the overall voyage package.