Oceania Names Food & Wine’s Best New Chefs as Allura Godparents

ByHarrison Liu
Oceania announce all-Food & Wine magazine-best-chefs alumni as godparents of the new Allura: (from left) Chefs Aisha Ibrahim, Calvin Eng, George Mendes, Katie Button, Lawrence “LT” Smith, and Tavel Bristol-Joseph. Images courtesy of Oceania Cruises.
Oceania announces all-Food & Wine magazine-best-chefs alumni as godparents of the new Allura: (from left) Chefs Aisha Ibrahim, Calvin Eng, George Mendes, Katie Button, Lawrence “LT” Smith, and Tavel Bristol-Joseph. Images courtesy of Oceania Cruises.

Oceania Cruises has named a group of Food & Wine magazine’s Best New Chefs alumni as the godparents of its newest ship, Oceania Allura. Oceania says that this is the first time a cruise line has chosen an entire culinary brand as a ship’s godparents. The six chefs will christen the 1,200-passenger Allura in Miami on Nov. 13, 2025.

The godparents are:

  • Aisha Ibrahim (2023), Executive chef at Canlis in Seattle, leading with a seasonal, globally inspired approach,
  • Calvin Eng (2022), Chef at Bonnie’s in Brooklyn, reimagining Cantonese-American comfort food with modern flair,
  • George Mendes (2011), Portuguese-American chef behind New York’s Aldea and Boston’s Amar, known for elegant modern Portuguese cuisine,
  • Katie Button (2015), Chef-owner of Cúrate in Asheville, known for refined Spanish cuisine and Michelin recognition,
  • Lawrence “LT” Smith (2024). Chef-founder of Chilte in Phoenix, praised for bold, creative Mexican-inspired cooking,
  • And Tavel Bristol-Joseph (2020), Co-founder of Emmer & Rye Hospitality in Austin, celebrated for pastry artistry and Caribbean-inspired desserts.

On the Menu: Allura

Oceania Allura features 12 dining venues, tying sister ship Oceania Vista for the most restaurants in the fleet. The line boasts that Allura features “one chef for every eight guests, and half of the ship’s crew are dedicated to culinary operations.”

On Oct. 6, Emmy-winning PBS show host Jacques Pépin boarded Allura in Boston to cut the ribbon for the renewed Jacques restaurant on board. Pépin has been Oceania’s Executive Culinary Director since 2003 and the ceremony also commemorated their 22-year collaboration.

Emmy-winning PBS host Jacques Pépin cuts the ribbon at a reopening of his onboard restaurant Jacques aboard Oceania Allura in Boston on Oct. 6, 2025. Image courtesy of Oceania Cruises.
Emmy-winning PBS host Jacques Pépin cuts the ribbon at a reopening of his onboard restaurant Jacques aboard Oceania Allura in Boston on Oct. 6, 2025. Image courtesy of Oceania Cruises.

At Jacques, passengers can enjoy classic and modern French dishes. Signature items include duck à l’orange, veal medallions with morel sauce, and Crêpes Suzette. New options include a beef tartare and a sea bass en croûte for two. A deviled egg topped with smoked trout rillette and caviar adds a playful touch.

The rest of Allura’s dining lineup includes Red Ginger, Toscana, Polo Grill, and the Grand Dining Room, which becomes La Brasserie for lunch. New additions include Aquamar Kitchen, centered on wellness cuisine; The Bakery at Baristas; and a Crêperie serving crêpes, waffles, and desserts.

Allure of Allura

Allura is the eighth ship in Oceania’s fleet and the second Allura-class vessel after Vista, which launched in May 2023. The nearly 68,000 gross-ton ship measures 804 feet long and offers all-veranda staterooms and suites. Interiors feature soft neutral tones, panoramic views, and a focus on residential-style comfort.

Oceania Allura at Split, Croatia, this past summer. Image courtesy of Oceania Cruises.
Oceania Allura at Split, Croatia, this past summer. Image courtesy of Oceania Cruises.

Oceania took delivery of Allura on July 10, 2025, and the ship began her maiden voyage from Trieste, Italy, to Athens on July 18, 2025. Before her arrival in the U.S., she completed a pre-inaugural Mediterranean season. She recently crossed the Atlantic from Lisbon to New York.

Following the christening ceremony in Miami, Allura will sail a winter season in the Caribbean through spring 2026.

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