Forget your typical cruise ship buffet. Atlas Ocean Voyages just announced the culinary equivalent of an all-star game for its 2026 European season, and it’s the kind of lineup that would make any food and beverage director weak in the knees.
The luxury expedition cruise line has revealed an extraordinary roster of internationally celebrated guest chefs, pastry experts, culinary historians, and vintners joining its acclaimed Epicurean Expeditions and select Cultural sailings. Think Top Chef winners, Food Network stars, Michelin-trained masters, and one of only 279 Master Sommeliers worldwide, all aboard intimate vessels carrying fewer than 200 guests.
This isn’t just dinner and a show. It’s yacht-style culinary heaven where you actually get to cook alongside legends, judge competitions, and explore European markets with experts who’ve shaped the global food and beverage industry.
Small Ships, Big Access
Here’s what separates Atlas Ocean Voyages from the floating city experience: intimacy. With fewer than 200 guests aboard World Traveller, World Navigator, and World Voyager, you’re not watching a celebrity chef from the back of a 2,000-seat auditorium. You’re rolling up your sleeves for hands-on cooking demonstrations, participating in the wildly popular Yachtsman Cook-Off (where renowned chefs judge your creations), and actually having conversations over dinner.
“Our Epicurean Expeditions are designed to go far beyond exceptional dining,” said James A. Rodriguez, President and CEO of Atlas Ocean Voyages. “By welcoming such an extraordinary collection of culinary talent, we create a deeply personal environment where guests can learn, engage, and form genuine connections, whether sharing a meal, joining a shore excursion, or simply enjoying conversation at sea.”
For hospitality professionals and serious foodies, this level of access is unheard of, and it’s exactly what’s driving demand in the experiential travel sector.
The Heavy-Hitting Chef Roster
Let’s talk talent. Atlas has assembled a collection of culinary personalities that reads like a dream hospitality team roster.
Television Stars and Competition Champions
Massimo Capra brings the charisma that made him a household name as host of Gourmet Escapes, judge on Chopped Canada, and co-host of Restaurant Makeover. The acclaimed Italian restaurateur and cookbook author will sail multiple dates throughout the season, sharing the warmth and authenticity that’s made him a beloved figure in Canadian food culture.
Luciana Berry, winner of Top Chef Brazil 2020, represents modern Brazilian cuisine on the world stage. Based in the UK, she’s known for combining classic techniques with exotic Brazilian flavors, often collaborating with the Brazilian Fruit Association at major international food shows. Her presence aboard Atlas voyages offers guests a rare window into one of the world’s most vibrant and underexplored culinary traditions.
Ippy Aiona might be one of the youngest culinary voices in the lineup, but his credentials are stacked. The Le Cordon Bleu graduate rose to national attention as the youngest finalist on Food Network’s Food Network Star and earned recognition in Forbes’ Food & Wine 30 Under 30. His cuisine, a playful fusion of Italian American heritage and Native Hawaiian roots, brings storytelling and creativity to every dish.
Michelin-Level Mastery
Martin Gimenez Castro is the definition of a modern seafood specialist. The Michelin-recommended restaurateur behind Warsaw’s Ceviche Bar and Tuna is also a Marine Stewardship Council ambassador and Poland’s first Top Chef winner. His refined, globally inspired seafood cuisine emphasizes sustainability, a value increasingly critical in the food and beverage industry.
Christian Orner, founder of SALT Co. in Dorset, UK, brings nearly two decades of Michelin-starred kitchen experience to the table. Drawing on Norwegian, English, French, and Italian influences, Orner’s bold yet refined style has earned multiple industry awards, including GOLD at the Destination Awards. His bespoke tasting menus and handcrafted desserts are worth the voyage alone.
Sweet Specialists and Southern Royalty
Anna Wilamowska, a master chocolatier and pastry chef trained in Michelin-starred restaurants and French pastry boutiques, is known for artistic presentation and accommodating diverse dietary preferences, including vegan and gluten-free options. She collaborates with local artists to infuse creativity into every dessert, making her onboard presence a visual and culinary spectacle.
Then there’s Regina Charboneau, affectionately known as the “Queen of Biscuits.” With culinary roots in Natchez, Mississippi, Charboneau received formal training in Paris before founding acclaimed restaurants in San Francisco, including Biscuits and Blues. A four-time cookbook author, she played a pivotal role in establishing Natchez as the “Biscuit Capital of the World.” Yes, biscuits on the high seas are officially a thing: and they’re glorious.
The Experts Behind the Scenes
Mara Papatheodorou, a Master Foodie™ and former longtime editor at Bon Appétit, serves as the voyage’s culinary historian and entertaining specialist. She connects cuisine with culture through storytelling, flavor, and folklore: having produced award-winning international culinary editions spotlighting Europe and the Mediterranean. Her presence adds intellectual depth to the onboard experience.
And let’s not forget the wine. Master Sommelier Peter Neptune is one of only 279 Master Sommeliers worldwide and a 40-year veteran of the wine industry. As founder of the Neptune School of Wine and a popular YouTube personality, Neptune brings engaging instruction that turns wine education into entertainment: critical for beverage industry professionals looking to deepen their expertise.
The Experience: More Than Just Dining
What does all this talent actually do onboard? Plenty.
Throughout the 2026 European season, guests will enjoy live cooking demonstrations, intimate tastings, and shoreside food-focused discoveries. The beloved Yachtsman Cook-Off lets guests compete hands-on while renowned chefs serve as judges: a format that’s equal parts educational and wildly entertaining.
Shore excursions dive deep into local markets, artisan producers, and regional food traditions. Imagine exploring Mediterranean markets with a culinary historian, learning sustainable seafood sourcing from a Michelin-recommended chef, or tasting wines in small European vineyards with a Master Sommelier providing context.
This is the kind of immersive food and beverage programming that hospitality professionals dream about: and it’s exactly what today’s luxury travelers demand. According to recent hospitality industry trends, experiential travel continues to outpace traditional touring, with culinary experiences leading the charge.
Book Before It’s Gone
Atlas Ocean Voyages is currently offering the Explorer’s Choice Offer and the Enhanced Offer, featuring Double Amenities on select expeditions. The Enhanced Double Amenities benefits are available on select dates for bookings made by March 31, 2026: which means now is the time to secure your spot.
For food and beverage professionals, these voyages offer more than vacation. They’re floating masterclasses, networking opportunities, and R&D trips rolled into one luxurious package. Whether you’re a restaurant owner seeking menu inspiration, a hospitality manager exploring experiential programming, or simply a serious food lover, this is culinary travel at its finest.
For more information or reservations, contact your preferred travel advisor or call 1-844-44-ATLAS. Discover more at www.AtlasOceanVoyages.com.
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Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.