Oceania Names Food & Wine Alumni as Godparents of Allura
Oceania Cruises has revealed more details about the godparents of its newest ship, Oceania Allura, which debuted in July and will be officially christened in Miami on November 13. The luxury cruise line announced that a group of renowned chefs—alumni of Food & Wine’s prestigious Best New Chefs program—will serve as the vessel’s godparents.
Representing the culinary franchise at the ceremony will be Tavel Bristol-Joseph, Katie Button, Calvin Eng, Aisha Ibrahim, George Mendes, and Lawrence “LT” Smith. The six celebrated chefs will perform the traditional Champagne bottle breaking across Allura’s bow, symbolically bestowing good fortune and safe passage on the ship and her guests.
“At Oceania Cruises, our ships are a celebration of rich culture, exceptional cuisine, and global discovery, and Oceania Allura is no exception,” said Jason Montague, chief luxury officer of Oceania Cruises. “Honoring the Food & Wine Best New Chefs program and having its alumni serve as her godparents reflects our belief that food lies at the heart of global exploration. These visionary chefs embody culinary excellence, and we are thrilled to welcome them to the Oceania Cruises family.”
Since its founding in 1988, Food & Wine’s Best New Chefs program has recognized nearly 400 culinary innovators who have shaped modern dining. The partnership between Oceania Cruises and Food & Wine continues to grow, highlighted by chef Aisha Ibrahim, a 2023 Best New Chef, leading the line’s inaugural Best New Chefs Cruise in Alaska in August 2025.
“For nearly four decades, Food & Wine Best New Chefs have defined and elevated American dining,” said Tom Bair, publisher of Food & Wine. “We’re delighted to celebrate this legacy with Oceania Cruises—a brand that shares our dedication to exceptional cuisine and cultural discovery. This milestone christening perfectly captures the spirit of journeys where food is as unforgettable as the destinations.”
The christening of Oceania Allura marks not only a celebration of fine dining but also a deepening of Oceania’s culinary identity—where every voyage invites guests to explore the world through the artistry of global cuisine.
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