Six Courses: Discourse with Chef Regina Charboneau
On a recent evening at Books & Books in Coral Gables, stories of food, travel, and Southern hospitality filled the room. Visiting from Natchez, Mississippi, chef and author Regina Charboneau spoke about her new book, Six Courses: An Entertaining Life.
Charboneau was in town to discuss the book with Bill Panoff, CEO of PPI Group and editor-in-chief of Porthole Cruise and Travel, before an audience that included leaders and insiders from the cruise and travel industry. Panoff, who often hosts conversations across the cruise and travel world, led the evening’s discussion.
The chef and author described the book as part memoir and part cookbook, calling it a “chefography.” It blends recipes with stories drawn from decades of cooking, traveling, and entertaining.
“If you live long enough,” she said with a smile, “you can get quite a few courses in. Six seemed like plenty.”
From Natchez to the World
Charboneau grew up in Natchez, Mississippi, one of nine children in a family where food and hospitality were part of everyday life. Her father was the cook in the household, while her mother had a natural gift for welcoming guests.
“I think the genes between the two of them created someone who loved food and loved entertaining,” she said.
But her path to becoming a chef was far from conventional. Early in her career she worked in the Alaskan bush and saved money so she could travel to Paris to study cooking.
Her experiences abroad broadened her culinary perspective while reinforcing the Southern traditions she grew up with. She later opened several restaurants in San Francisco, including Biscuits & Blues. The restaurant helped earn her the nickname “Queen of Biscuits.” She later played a role in promoting Natchez as the “Biscuit Capital of the World.”
A Table of Notable Guests
Over the years, she has cooked for an impressive list of guests, including Julia Child and Mick Jagger. One story drew laughter from the audience: after attending a dinner party at her home, Jagger returned the next day. He wasn’t there for another invitation. He came back for leftovers.
Despite the celebrity connections, her philosophy about entertaining remains simple. Throughout the evening, she returned to one idea: entertaining should not be stressful. Too often, she said, people overthink hosting, worrying about complicated menus or spending the entire evening in the kitchen.
“People forget opening your home is gift enough. It doesn’t matter what you serve,” she said. If preparing every dish becomes overwhelming, she suggested taking shortcuts where needed. “If it’s stressful to you, buy a dessert. Buy a salad dressing. Find your comfort zone.”
The real goal, she explained, is not perfection, but presence. Hosts should prepare as much as possible in advance. That way they can enjoy the evening along with everyone else.
“Get it all done so when your guests arrive, you can spend time with them,” she said. “You need to be part of the party.”
From Kitchen to Cruise
Although she now describes herself as semi-retired, she remains active through her cooking school in Natchez and guest culinary events.
On her calendar in the near future, she will take to sea as a guest chef with Atlas Ocean Voyages. The sailing is part of the company’s Epicurean Expeditions program. According to Atlas, the program features cooking demonstrations, tastings, and market visits with guest chefs. Charboneau will join travelers aboard World Traveller on July 30, 2026, sailing from Rome to Barcelona.
“It’s going to be a food fest.”
She is no stranger to cruise audiences, however. Charboneau previously partnered with American Queen Voyages, now closed, serving as a culinary ambassador and sharing the flavors and traditions of the Mississippi River with travelers.
As the evening drew to a close, she reflected on the many chapters of her life and career.
“I did the math,” she said. “Ninety-six percent of my life has been good.”
Listening to her stories, it is clear she has spent her career doing what she loves most: bringing people together around food and conversation.
