Atlas Ocean Voyages brings Michelin-level talent to intimate expedition ships for 2026 season
The future of small-ship cruising might just be found in the galley. This northern summer, Atlas Ocean Voyages is transforming its three-vessel European fleet into floating culinary academies, welcoming an impressive roster of internationally renowned chefs, pastry experts, and Master Sommeliers for its 2026 season.
Unlike the celebrity chef partnerships that have become standard across the cruise industry, Atlas is taking a decidedly more intimate approach. With each ship carrying fewer than 200 guests, the line’s Epicurean Expeditions program creates the kind of access that’s impossible on larger vessels – think live cooking demonstrations where you can actually see what’s happening, hands-on participation in the beloved Yachtsman Cook-Off competition, and genuine conversations over meals with the culinary talent leading each voyage.
“By welcoming such an extraordinary collection of culinary talent, we create a deeply personal environment where guests can learn, engage, and form genuine connections, whether sharing a meal, joining a shore excursion, or simply enjoying conversation at sea.”
James A. Rodriguez, President and CEO of Atlas Ocean Voyages.
The talent aboard
The lineup reads like a wish list of contemporary culinary achievement. Ippy Aiona, the youngest finalist in Food Network Star history and a Forbes 30 Under 30 honoree, brings his Italian American and Native Hawaiian heritage to World Traveller in July. Luciana Berry, winner of Top Chef Brazil 2020, will showcase Brazilian cuisine across multiple sailings throughout the season, while Regina Charboneau – the self-proclaimed “Queen of Biscuits” and four-time cookbook author – represents Southern American traditions.
Italian cuisine enthusiasts will be familiar with Massimo Capra from his work on Gourmet Escapes and Chopped Canada. The restaurateur and cookbook author joins three separate World Traveller departures between May and September. Meanwhile, Martin Gimenez Castro, Poland’s first Top Chef winner and the Michelin-recommended force behind Warsaw’s acclaimed Ceviche Bar, brings his seafood expertise and Marine Stewardship Council advocacy to select voyages.
Master Sommelier Peter Neptune, one of only 279 worldwide to hold the distinction, offers wine education programming aboard the August 27 World Traveller sailing. And pastry chef Anna Wilamowska, trained in Michelin-starred kitchens and French boutiques, creates artistic desserts while accommodating vegan and gluten-free preferences across multiple departures.
Beyond the dining room
The programming extends well beyond shipboard demonstrations. Guests can expect food-focused shore excursions that connect culinary traditions to the destinations visited throughout the Mediterranean. Culinary historian Mara Papatheodorou, a former longtime Bon Appétit editor, appears on numerous sailings to provide cultural context through storytelling and folklore.
The Atlas fleet – World Navigator, World Traveller, and World Voyager – operates year-round expedition itineraries, with the culinary programming appearing on select European season departures between April and October 2026. Individual chef assignments vary by sailing date, with some voyages featuring multiple experts simultaneously.
Atlas currently offers booking incentives through March 31, 2026, for select departures. Details and specific chef assignments are available through travel advisors or directly through Atlas Ocean Voyages.
About the Author: Jason Kerr
