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Thursday,  June 13, 2024 3:40 AM 

Windstar and the James Beard Foundation team up for 6 culinary-themed cruises

Windstar and the James Beard Foundation team up for 6 culinary-themed cruises

Windstar Cruises and the James Beard Foundation have partnered to allow guests the opportunity to experience local gastronomy and culture on board.

The partnership extends through to 2021, and is a result of past successes of the unique travel-culinary program, available on sailings across Windstar’s fleet of six ships. The relationship began in 2016 and grew in 2017 into an exclusive partnership naming Windstar the Official Cruise Line of the James Beard Foundation.

On six culinary-themed sailings yearly across a variety of Windstar’s sailing regions, a James Beard Foundation-selected chef and beverage expert will offer up multiple culinary and beverage offerings to guests with multiple culinary and beverage (wines and spirits) tastings and demonstrations, special and local menu items, wine-paired meals, unique culinary shore excursions, and local market tours with the chef. interaction with sought-after culinary experts.

“Windstar aims to be the leader in culinary offerings among small ship cruises worldwide,” explained Windstar president John Delaney. “Through our partnership with the James Beard Foundation, we are pleased to introduce an array of incredible culinary superstars aboard our ships. An exciting component of the new multi-year partnership is to pay special attention to both our acclaimed chefs and also to notable wine and mixology experts. Because we believe great meals deserve to be paired with great wines, cocktails, and beers indicative of the region in which we’re sailing. These chefs and beverage experts are all selected because of their connections to the countries they are visiting on their cruise – either through their own family heritage or their gastronomic passions. Because Windstar and the James Beard Foundation both are dedicated to making food more delicious, diverse, and sustainable for everyone, we make a great pairing.”

Kris Moon, president, James Beard Foundation, added: “The American culinary world is a mosaic of flavors and influences from around the world which is why we are thrilled to continue our partnership with Windstar allowing us to pair James Beard Foundation-recognized chefs and beverage professionals with sailings to some of the world’s most delicious destinations. One of the best ways to experience a culture is through its cuisine and now guests aboard Windstar sailings have celebrated chefs and beverage professionals who can guide them through that experience in an even more meaningful way.”

As the Official Cruise Line of the James Beard Foundation, cruise guests on every single Windstar sailing enjoy culinary demonstrations of James Beard Award-winning chef recipes and beverages prepared by Windstar chefs, as well as featured James Beard Foundation Signature Recipes aboard all Windstar sailings served nightly in AmphorA, the main dining room on each Windstar ship.

Each dinner menu has featured recipes from a James Beard-recognized chef who has sailed with Windstar – including a starter, entrée, and dessert.

The James Beard Chef dishes are specially notated on the menu, and no “upcharge” or additional fee is charged for ordering these show-stopping dishes. Plus, AmphorA menus are on a 14-day rotation, meaning guests enjoy new selections every evening.

The following sailings are available:

June 27, 2018 — Spanish Symphony aboard Wind Surf:

Chef Anthony Sasso of La Sirena in New York, N.Y.

Beverage Expert Ashley Santoro of The Standard, The Standard Café, and Narcissa, New York, N.Y.

August 17, 2018 — Norwegian Splendors aboard Star Breeze:

Chef Evan Hanczor of Egg in Brooklyn, N.Y.

November 26, 2018 — Tahiti & the Tuamotu Islands aboard Wind Spirit:

Pastry Chef Emily Luchetti of Marlowe, Park Tavern, and The Cavalier, San Francisco, CA.

Beverage Expert Shelley Lindgren of A16 and SPQR in San Francisco, CA.

December 15, 2018 — Windward Islands Surf & Sunsets aboard Star Pride:

Chef José Mendin, Pubbelly Boys and FCHG restaurant groups, Miami FL and Puerto Rico

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