Project Description

OBC Cruise Offer - Mykonos

Culinary Themed Cruises | Windstar® Cruises

Perfectly sized ships allow you to free yourself from crowds and indulge all your senses, especially your sense of wonder. Enjoy an intimate ambiance, attentive service and taste the essence of local cultures with the Official Cruise Line of the James Beard Foundation. Experience remarkable destinations in ways that are personal and authentic, with the power to change your perspective. With just 148–310 guests, Windstar ships are large enough to pamper, yet small enough to get you up close to glaciers, and dock longer in the heart of charming villages and sparkling cities.

There’s no better way to see and experience extraordinary. 


Sail with a Chef and Sommelier
Imagine going on a grocery trip with your favourite 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 flavours 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 favourite 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)

Sample Sailings | Many More Available in 2020 with Guest Chefs
Please Inquire 

Chef Duskie Estes & Beverage Expert Michael Metzger

10 Days · Vancouver to San Diego

Departures: Sep 24, 2019 on Star Legend

Ports of Call: Vancouver • Seattle • Portland • San Francisco • Monterey • San Diego.

Cruise-only Fares from US$ 2,399* pp per person, double occupancy in a guaranteed suite†,  plus $700 pp taxes, fees and port charges.*

Popular HighlightDiscover the delicious cuisine, wine and beer delights all down the coast of the Western United States.

†Cabin/suite assignment is not made until sailing date. Cabin/suite assignment based on available cabins, at Windstar’s discretion. Booking is guaranteed on sailing booked. * See terms & conditions.

Growing up in San Francisco, Duskie began cooking at the age of five in her EZ-Bake oven. She is a graduate of Brown University and known for being a fierce competitor on Food Network’s The Next Iron Chef. Duskie Estes and John Stewart opened Zazu kitchen + farm in 2001. They are committed to buying from local farmers and farming themselves, raising their own rabbits, ducks, chickens, goats, sheep, and pigs.
Duskie and John moved to Sonoma County from Seattle where Duskie was the chef of Palace Kitchen and voted City Search’s Seattle Best Chef in 2000. Under her leadership, Palace Kitchen was rated by Gourmet magazine as one of the top 20 restaurants in the country in 2000. She was coauthor on Tom Douglas’s Seattle Kitchen, which received the James Beard Award in 2001. Zazu has been recommended in the San Francisco Michelin Guide 2008-2018.  Duskie and John were on the cover of Wine Spectator, received the Star Chefs’ Sustainability Award in 2009, and were crowned King & Queen of Pork at Aspen Food & Wine, 2011.

Michael Metzger has been an active member in the hospitality business since his days at Miami University when he worked for Chef Alan Royer whose restaurant High St. Grill was nominated for the James Beard “Best New Restaurant of the Midwest.” In the following years, Michael dedicated his time in the US Virgin Islands to develop his skills on the mixology front, assisted with farming the first bio-dynamically planted vineyard in Argentina. Back in New York City, he managed a million dollar cellar for Vic & Anthony’s Steakhouse as Wine Director and Head Sommelier where his efforts were acknowledged by the Wine Spectator with a “Best of Excellence” award in 2013. Michael currently spends his time in New York City working for Distinguished Vineyards & Wine Partners and the James Beard Foundation’s Impact Program as their Sustainable Wine Partner.

OBC Cruise Offer - Rome


8 Days · Venice to Rome

Departures: Oct 14, 2019 on Wind Surf

Ports of Call: Venice • Rovinj • Split • Dubrovnik • Kotor • Giardini • Naxos • Sorrento • Rome

Cruise-only Fares from US$4,599 per person, double occupancy CAT B Oceanview stateroom,  plus $183 pp taxes, fees and port charges.*

Popular Highlight • Stroll the charming ancient cobblestone streets of Taormina, past Palazzo Corvaja, St. Augustine’s Church and Torre dell’Orologio Clock Tower.

*See terms & conditions.

Chef Chris Pandel, chef/partner of Swift & Sons, Cold Storage, and newly opened Dutch & Doc’s, offers foods that are rooted in classic French technique and predominantly local Midwestern ingredients, making his cooking rustic, yet refined. In 2008, Pandel opened neighborhood eatery, The Bristol, with a menu featuring handmade pastas and charcuterie; farm-fresh, locally sourced produce. James Beard Nominee, Balena, opened with a menu consisting of handmade pastas, pizzas from the wood-fire oven, and locally sourced, farm-fresh meats and produce. Pandel opened Formento’s in January 2015, an Italian-American heritage restaurant reminiscent of a 1950’s “red sauce joint.” At Swift & Sons, opened in 2015, Pandel provides his signature focus on high quality, locally sourced ingredients and classic cooking techniques presenting a menu of reinvented steakhouse classics, “boutique beef,” thoughtful vegetarian dishes and seasonal sides. Pandel then opened Cold Storage, a casual seafood concept offering fresh seafood, salads, and sandwiches. Pandel’s most recent opening is Dutch & Doc’s – a casual, brasserie-style restaurant a mere 500 feet from Wrigley Field’s home plate.

OBC Cruise Offer - Rome

Set Sail with the Official Cruise Line of the James Beard Foundation

It’s the perfect pairing. Windstar Cruises and the James Beard Foundation are partnered to bring you culinary experiences that are 180 degrees from ordinary. Through this program, Windstar works with James Beard to bring together some of the most talented chefs and sommeliers on themed cruises and in our dining program. Imagine dining on dishes created by not just one celebrity chef, but a list of all-stars with the likes of Maxime Bilet (The Cooking Lab), Evan Hanzcor (Egg), and Jose Mendin (Pubbelly Noodle Bar, Habitat, Baja Bao). Our themed cruises featuring James Beard Foundation chefs and beverage experts are a foodie’s dream, with chef demos, special beverage pairings, and market tours. And learn their secrets as you watch demos of their recipes on every sailing.

The James Beard Foundation was created to recognize and celebrate the chefs, writers and restaurateurs who advance America’s culinary arts. This emphasis on innovation and excellence pairs perfectly with Windstar’s superior service, intimate ambiance and drive to constantly innovate its cuisine. That’s why we’re expanding our culinary events, demonstrations and restaurant menus, giving more Windstar guests opportunities to indulge in memorable meals prepared with locally sourced ingredients by some of the most recognized culinary talent in the world.

The James Beard Foundation nominates and chooses winners of the James Beard Awards, referred to as the Oscars of the restaurant industry. As the Official Cruise Line of the James Beard Foundation, we’re able to work with some of the best chefs to create the extraordinary dishes on our nightly menu and in our culinary demos. Nearly three dozen chefs have sailed with us on our culinary themed cruises.

Terms & Conditions:  All fares quoted are in USD, cruise-only, based on double occupancy in the stateroom or suite indicated, and subject to availability at time of booking. Not included in the fare are the taxes/fees/port charges , and items of a personal nature  such as alcoholic beverages, laundry, transfers prior to or after your cruise, or optional programs or activities. Shore excursions and airfare are available for an additional charge. Due to the nature of Windstar yachts children under eight years of age are not permitted, and those under twenty-one years of age must be accompanied by a parent, guardian or charperone staying in the same stateroom and over the age of twenty-five. Please contact your travel professional at this agency with any further questions about Windstar cruises.
This agency reserves the right to correct any errors, omissions or inaccuracies in this publication at any time without notice.
CONTACT US about a Culinary Cruise with Windstar