Culinary Themed Cruises

Sail with a Chef and Sommelier
Imagine going on a grocery trip with your favorite chef to pick out ingredients for dinner at a local market and then learning techniques that they use to create a perfectly seasoned dish, where the flavors sing in harmony and notes of spices spark off your tongue. Imagine tasting wine from a storied vineyard you’ll visit tomorrow with a sommelier and comparing it to others in the region in a tasting. Listen to their stories and ask for their recommendations on their favorite restaurants and cocktails.

It’s not just about the food and wine, but also getting to know these epicurean experts on a personal level. This is Windstar’s James Beard Foundation Culinary Themed Cruise experience, and it’s a once-in-a-lifetime experience to taste dishes from some of the most sought-after James Beard Foundation chefs and sommeliers/beverage experts.

Each themed cruise features:

  • •Hosted dinner with a James Beard Foundation chef and beverage expert, including wine pairings
  • •Demos by the chef of some of their recipes
  • •Shopping at the local market with the chef
  • •Wine, spirits, or beer tastings
  • •Shopping and tours with the sommelier/beverage expert (based on availability)

January 25, 2020
Spanish Main: Rise of the New World
Chef Alex Raij
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June 16, 2020
West Coast Epicurean Extravaganza
Chef Tanya Holland & Sommelier Paul Swanson
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July 11, 2020
Alaskan Splendors
Chefs Kirsten & Mandy Dixon
Kirsten Dixon is the chef and owner of Within the Wild Adventure Company, an Alaskan adventure travel company offering two remote lodges as well as backcountry guiding throughout Alaska. Along with her husband Carl, she owns and operates Tutka Bay Lodge and Winterlake Lodge. The two lodges were named National Geographic Unique Lodges of the World and are the only two Alaska properties to currently hold this distinction. Additionally, Condé Nast Traveler Magazine Reader’s Awards named Tutka Bay Lodge best lodge in Alaska 2018. IN 1982 Kirsten and Carl built a sport-fishing lodge on the Yentna River in Alaska. Kirst attend Le Cordon Bleu in Paris and in 1987 received the Self Magazine Fresh Start Award. In 2004 she won the Athena Leadership Award.  Her award-winning cuisine has been featured in Bon Appetit Magazine, CNN, the Food Television Network, The Today Show, and international publications such as Britain’s Food Illustrated. In 2016, Kirsten was named Cooking School Teacher of the Year by the Woman Chefs and Restaurateurs. Kirsten has been a guest chef four times at the prestigious James Beard House in New York from 1993 to 2019, is a Boot Camp Alum and has studied as well as cooked in the kitchens of great chefs including Charlie Trotter, Alain Ducasse, Madeleine Kammen, and Roger Verge. She has also written several cookbooks.
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August 17, 2020
History, Culinary & Culture: Gems of the Atlantic
Chef Jennifer Hill Booker
Chef Jennifer Hill Booker has taken her Southern culinary heritage, her belief in healthy, seasonal foods and her classic French training to create a unique cuisine — Modern Southern Healthy Cuisine with a French Accent. Chef’s cooking style is a modern reinvention of Southern cuisine that incorporates the traditional use of seasonal ingredients, important to maintain a healthy lifestyle, with French culinary techniques she learned from her training at the Le Cordon Bleu College of Culinary Arts in Paris. She earned her Bachelor’s Degree from the University of Tulsa before graduating first in her class; 18 months later, with an Associate of Occupational Science from Oklahoma State Institute of Technology. Extensive travel while married to a United States Army Officer pushed Jennifer to blaze a trail that fit her unique situation and her culinary company Your Resident Gourmet was born. She wears many culinary hats as chef, cookbook author of Field Peas to Foie Gras: Southern Recipes with a French Accent and Dinner Déjà Vu: Southern Tonight, French Tomorrow, reality TV personality, culinary educator and business owner. She is an Impact Fellow with the James Beard Foundation, a Georgia Grown Executive Chef for the GA Department of Agriculture, the Culinary Explorer for the Georgia Department of Tourism and Travel, and is the founder of Southern Divas of the New South TM Dinner Series. Chef Jennifer currently sits on the James Beard Foundation Food Waste Advisory Council.
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October 16, 2020
Quintessential Croatia
Chef Scott Carsberg
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November 2, 2020
Windstar Crew Hometowns: Philippines & Indonesia
Chef Lee Anne Wong
Lee Anne Wong is the chef and owner of Koko Head Cafe in Honolulu, Hawaii. A native of Troy, New York, Wong graduated from the International Culinary Center (ICC), formerly known as the French Culinary Institute, and began her culinary training at Marcus Samuelsson’s Aquavit before playing an integral role in the opening of Jean Georges Vongrichten’s Chinese concept, Restaurant 66. Wong went on to work as the Executive Chef of Event Operations at ICC, during which time she was prominently featured on Season One of Bravo’s Flagship Series “Top Chef”, and subsequently was hired as the series' Supervising Culinary Producer for the next 6 seasons, helping to build the show into the powerhouse it is today. 
In late 2013, Wong moved from New York City to Honolulu where in 2014, she debuted Koko Head Cafe – an island style brunch house in the Kaimuki neighborhood – to popular acclaim, with Wong recognized on the cover of Honolulu Magazine, as well as in Bon Appétit, Food and Wine Magazine, Honolulu Star-Advertiser and Huffington Post. Wong released her first cookbook, Dumplings All Day Wong, in August 2014. Chef Wong joined Hawaiian Airlines as a guest chef in 2016 and was named Executive Chef for the airline in March of 2018, leading the culinary program and menus for both domestic and international flights.
In March of 2019, Wong moved to Maui with her partner and one year old son. She is currently in the planning stages for a new restaurant venture on Maui, as well as opening Koko Head Cafe in Tokyo in 2020.
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