Cruise & Cuisine
If luxury travel were a five-star meal,
I’d be your master chef.
We partner with the world’s leading luxury cruise lines to custom-tailor your at-sea and port experiences. And, as our client, you’ll automatically be eligible for complimentary extras reserved exclusively for Virtuoso travelers such as:
Shipboard credits | Virtuoso-exclusive shore excursions | Welcome aboard receptions
Dedicated onboard hosts | Private car & driver | Specialty dining | Pre-paid gratuities
Airfare, transfers, distinctive cuisine included O Life Amenities: FREE Unlimited Internet
Plus choice of one:
• 4 free shore excursions (per person)
• COMPLIMENTARY House Beverage Package (beer, wine, champagne with lunch & dinner)
• $400 Shipboard Credit
Chef Michele Ragussis Cruise & Cuisine
unique cuisine and special onboard cooking class
aboard Oceania Cruises Riviera
Join Food Network Star: Michele Ragussis aboard Oceania Cruises Riviera Michele was a Team Bobby finalist on Season 8 of Food Network Star. She has also appeared on Chopped, won an episode of 24 Hour Restaurant Battle, and had a pilot for her own show “My New England.” Originally from Derby,CT Michele’s cooking talents have taken her to Provincetown,MA where she is Executive Chef at Central House at the Crown.
Caribbean Hideaways DELIGHTFUL SURPRISES OFF THE BEATEN PATH An elegant mid-size ship and exquisite boutique ports are the perfect match, and Riviera delivers with ease. In elegant Gustavia, the French influence can be found in the bistros and wine shops lining the harbor. St. Lucia’s Pitons, two towering volcanic spires, are recognized as a UNESCO World Heritage Site. Barbados will delight you with the unexpected – enjoy the stunning sea views from the Gothic-inspired 19th century St. John’s Church and then experience the heyday of supersonic travel at the Barbados Concorde Experience. Sail along the coast in a catamaran in the yachting paradise of Antigua or wander the rugged mountains and rich forests along the southern coast of Tortola. It’s all possible.