Welcome back to the Luxury Travelers podcast! Today, we’re excited to have Chef Kathryn Kelly, the “conceptual architect” behind Oceania and Regent Seven Seas Cruises’ Culinary Enrichment Program. Chef Kelly has earned recognition for her innovative approach, transforming onboard culinary experiences with hands-on cooking schools, chef-led market tours, and exclusive chef tables. In today’s episode, we’ll explore how this program has evolved, dive into the unique culinary destinations that inspire it, and hear about Kathryn’s inspiring career transformation—from public health to pursuing her lifelong passion for cooking. Join us as we discuss the art of culinary education and how Oceania Cruises sets the standard for immersive dining experiences at sea.
IN THIS EPISODE:
- [1:16] Kathryn was named Conceptual Architect of the Culinary Enrichment Program by Forbes
- [5:20] Discussion of the genesis of the culinary program
- [8:56] What is new in the cooking schools in Regent and Oceania Cruises and the 47 chef-led tours for 2025
- [16:19] Kathryn shares her career change before going to culinary school
- [20:33] The art of the culinary at Oceania and the financial investment in culinary
KEY TAKEAWAYS:
- Chef Kathryn Kelly has played a pivotal role in shaping Oceania and Regent Seven Seas Cruises’ culinary enrichment program, earning recognition as its “conceptual architect.” The program has evolved from hands-on cooking schools to include chef-led market tours and exclusive chef tables, offering guests immersive food experiences worldwide.
- As seen in Chef Kelly’s passion for exploring local food traditions, travel plays a crucial role in culinary education. Destinations like Istanbul and Nice serve as vibrant culinary hubs where guests experience the intersection of historical spice routes, regional ingredients, and local cooking techniques. Through these experiences, travelers gain a deeper appreciation for food culture worldwide.
- Oceania Cruises has invested significantly in its culinary programs, focusing on the quality of food served onboard and enriching the guests’ culinary experiences. This commitment is reflected in the ship’s state-of-the-art culinary centers and the company’s ongoing efforts to offer exceptional culinary enrichment programs for guests and staff alike.
RESOURCES:
GUEST BIOGRAPHY:
CHEF KATHRYN KELLY
Executive Chef & Director of Culinary Enrichment, Chef Kathryn Kelly, has led Oceania Cruises’ Culinary Center since 2011, designing over 100 unique classes and chef-led Culinary Discovery Tours™ across 40+ destinations. Collaborating with Master Chef Jacques Pépin, she ensures Oceania’s hands-on cooking schools blend enrichment, technique, and global culinary exploration. A Johns Hopkins-trained epidemiologist with a background in healthcare, she pursued her culinary passion later in life, graduating with honors from The Culinary Institute of America. Chef Kelly splits her time between Amelia Island and Austin, enjoying golf and cooking with her grandchildren.
