Culinary Cruises

Introducing Windstar’s James Beard Foundation Collection of Culinary Cruises
Sip fine wines and eat like a locavore, with Windstar delectable food and wine themed cruises. Foodies: get ready to indulge your senses with a glimpse into the art and flavors of incredible cuisine from around the globe.
The James Beard Foundation Culinary Collection
Windstar Cruises is proud to offer a new portfolio of three themed cruise dates in partnership with the esteemed James Beard Foundation.
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April 24 | Wind Surf
Chef Michel Nischan
As the son of displaced farmers, Michel Nischan, CEO, Founder and President of Wholesome Wave, grew up with a great appreciation for local agriculture and those who work the land. He translated these childhood values into a career as a James Beard Award-winning chef, author and restaurateur, becoming a catalyst for change in the sustainable food movement. A lifetime Ashoka Fellow, Michel serves on the Board of Trustees for the James Beard Foundation, and The Rodale Institute.
April 24 | Wind Surf
Sommelier Steve Olson
Steve Olson, aka wine geek, is one of America’s foremost experts on the education, appreciation, and celebration of wine. He teaches, lectures, and writes all over the world about wine, beer, sake, and virtually any other beverage, discussing their integral cause-and-effect relationship with food and making tasting fun. He has been teaching about Spanish wine and acting as a consultant to the Spanish government for over 25 years. Steve’s most recent venture is in collaboration with VIK, a holistic wine from Chile with the promise to be one of the best wines in the world.
June 10 | Star Legend
Chef Maria Hines
Seattle's Tilth, which features New American cuisine continues to get high marks for its sustainable practices and delicious food. Ohio native, executive chef and owner Maria Hines obviously has a clear vision of what great cooking can be.  She was the 2009 James Beard Award winner for Best Chef in the Northwest and was named one of Food & Wine magazines best chefs in 2005. In 2008 The New York Times named Tilth one of the top 10 best new restaurants in the country.  She is on the board of PCC Farmland Trust and is a founding member of Seattle Restaurant Week.
June 10 | Star Legend
Sommelier William Davis
William Davis started in restaurants at the age of 15. He has earned the Certified Wine Educator title. Over the past 20 years he has traveled to wine regions in France, Italy, Spain, and Germany to educate trade professionals and consumers alike. William has passed the Certified and Advanced Sommelier exams and is working to achieve his MS with the Court of Master Sommeliers. He is a member of the Guild of Sommeliers, and was a 2-time national finalist of Top|Somm, a competition to find the best sommelier in the U.S. Currently he is a Regional Manager for Wilson Daniels, one of the leading importers and marketers of wines and spirits in the U.S.
August 9 | Star Legend
Chef Matt Jennings
Matt Jennings, the executive chef and owner of Townsmanwhich opened in 2015 in downtown Boston, grew up fishing off the East Coast and cooking his fresh catch in the family’s coal-fired oven. He graduated from the New England Culinary Institute, and studied cheese and charcuterie in Europe before opening his first restaurant, Farmstead, Inc., in Rhode Island.  He has received multiple nominations for the James Beard Best Chef: Northeast award. 
August 9 | Star Legend
Chef Kate Jennings
Pastry chef and co-owner of Townsman, Kate Jennings got her culinary training from the Culinary Institute of America in Napa Valley.  In 2010, along with her husband, Matt Jennings, Kate was nominated for Mother Nature Network’s  40 Under 40, Reader’s Choice for favorite green chefs working to make great sustenance more sustainable, which has been the goal for Kate and Matt all along; what they call “honest, seasonal, handmade food.”
August 9 | Star Legend
Sommelier Kelly Wooldridge
As a young cook Kelly Wooldridge did not expect to end up a sommelier. His culinary career led him to cook under award-winning chefs Celina Tio and Bryan Moscatello before his wine career started to take off. He began working as Wine Director for the Bonnano Concepts restaurant group in 2013. A 2014 recipient of the Zagat Guide's 30 Under 30, Wooldridge has also been a national finalist in the Chaine des Rotisseurs Jeune Sommelier competition in 2014 and 2015. He is studying for the rigorous Master Sommelier examination and continually working to expand his knowledge and love of wine.

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