Food & Wine magazine’s Best New Chefs franchise will serve as the official godparent of Oceania Cruises’ newest ship, Oceania Allura, which will be christened in Miami on November 13.
The collaboration marks the first time the godparent title has been bestowed upon a culinary brand rather than an individual.
Since 1988, the Food & Wine Best New Chefs programme has honoured nearly 400 rising culinary stars who have redefined how the magazine’s readers cook, eat and connect through food.
Tavel Bristol-Joseph, Katie Button, Calvin Eng, Aisha Ibrahim, George Mendes and Lawrence ‘LT’ Smith will represent the Food & Wine Best New Chefs franchise as godparents during the christening ceremony in Miami.
Katie Button is a five-time James Beard Award nominee, cookbook author and media personality. She is best known as the chef and founder of Asheville’s acclaimed Cúrate restaurant group.
Calvin Eng is the chef and owner of Bonnie’s, a celebrated Cantonese American restaurant in Williamsburg, Brooklyn, and the author of Salt Sugar MSG: A Cantonese American Cookbook.
Aisha Ibrahim is celebrated for her global perspective and leadership in modern fine dining. She was a 2025 James Beard Award semifinalist.
Tavel Bristol-Joseph is the Partner, Pastry Chef and Director of Hospitality for Emmer and Rye Hospitality Group, overseeing seven acclaimed concepts across Austin and San Antonio. He was named Esquire’s Pastry Chef of the Year in 2024.
George Mendes is best known for bringing modern Portuguese cuisine to New York City’s dining scene. He was the executive chef/owner of the Michelin-starred Aldea from 2009 to 2022 and opened Veranda at the ModernHaus SoHo hotel in 2021.
Lawrence ‘LT’ Smith is an NFL hopeful turned award-winning chef and founder of Chilte in Phoenix. He was a 2025 James Beard Award semifinalist.
A Champagne bottle will be broken across the ship’s bow during the christening ceremony in Miami. It is believed that doing so bestows good fortune on the ship and all who sail aboard her.
Oceania Cruises’ newest 1,200-guest ship promises an elevated onboard experience defined by immersive destinations and The Finest Cuisine at Sea. With its signature Grand Dining Room, an expansive hands-on professional-grade Culinary Center and accompanying Chef’s Studio, and the return of Oceania Cruises’ signature French restaurant, Jacques, Oceania Allura embodies the cruise line’s commitment to culinary excellence while pushing the boundaries of innovation.
Oceania Allura has 12 culinary venues, including four always complimentary speciality dining venues: Jacques, pan-Asian Red Ginger, Italian Toscana and Polo Grill.
New to the brand is the Crêperie, serving French crêpes, Belgian and bubble waffles and Italian ice cream sundaes.
Oceania Allura maintains a ratio of one chef for every eight guests, with half of the ship’s crew dedicated to culinary operations.
Jason Montague, Chief Luxury Officer of Oceania Cruises, said: “At Oceania Cruises, our ships are a celebration of rich culture, exceptional cuisine and global discovery, and Oceania Allura is no exception. Paying homage to the Food & Wine Best New Chefs programme and having its alumni represent as her godparents reflects our belief that food lies at the heart of global exploration. These visionary chefs embody the spirit of culinary excellence, and we are honoured to have them join the Oceania Cruises family.”
Tom Bair, Publisher of Food & Wine, said: “For nearly four decades, Food & Wine Best New Chefs have shaped dining in America and inspired the way we experience food. We’re thrilled to celebrate this legacy with Oceania Cruises, a partner that shares our passion for extraordinary cuisine and discovery, and to make this milestone christening with journeys where food is every bit as memorable as the destinations.”
