Welcome back to the Luxury Travelers podcast! Today, we’re excited to have Chef Kathryn Kelly, the "conceptual architect" behind Oceania and Regent Seven Seas Cruises' Culinary Enrichment Program. Chef Kelly has earned recognition for her innovative approach, transforming onboard culinary experiences with hands-on cooking schools, chef-led market tours, and exclusive chef tables. In today’s episode, we’ll explore how this program has evolved, dive into the unique culinary destinations that inspire it, and hear about Kathryn’s inspiring career transformation—from public health to pursuing her lifelong passion for cooking. Join us as we discuss the art of culinary education and how Oceania Cruises sets the standard for immersive dining experiences at sea. 

IN THIS EPISODE:   

• [1:16] Kathryn was named Conceptual Architect of the Culinary Enrichment Program by Forbes
• [5:20] Discussion of the genesis of the culinary program 
• [8:56] What is new in the cooking schools in Regent and Oceania Cruises and the 47 chef-led tours for 2025
• [16:19] Kathryn shares her career change before going to culinary school
• [20:33] The art of the culinary at Oceania and the financial investment in culinary

KEY TAKEAWAYS:

• Chef Kathryn Kelly has played a pivotal role in shaping Oceania and Regent Seven Seas Cruises' culinary enrichment program, earning recognition as its "conceptual architect." The program has evolved from hands-on cooking schools to include chef-led market tours and exclusive chef tables, offering guests immersive food experiences worldwide.
• As seen in Chef Kelly’s passion for exploring local food traditions, travel plays a crucial role in culinary education. Destinations like Istanbul and Nice serve as vibrant culinary hubs where guests experience the intersection of historical spice routes, regional ingredients, and local cooking techniques. Through these experiences, travelers gain a deeper appreciation for food culture worldwide.
• Oceania Cruises has invested significantly in its culinary programs, focusing on the quality of food served onboard and enriching the guests' culinary experiences. This commitment is reflected in the ship's state-of-the-art culinary centers and the company's ongoing efforts to offer exceptional culinary enrichment programs for guests and staff alike.

RESOURCES:

Luxury Travelers - Podcast

Luxe Travel - Website

Luxe Travel - Facebook

Luxe Travel - Instagram

Oceania Cruises - Website

GUEST BIOGRAPHY: 

CHEF KATHRYN KELLY

Executive Chef & Director of Culinary Enrichment, Chef Kathryn Kelly, has led Oceania Cruises’ Culinary Center since 2011, designing over 100 unique classes and chef-led Culinary Discovery Tours™ across 40+ destinations. Collaborating with Master Chef Jacques Pépin, she ensures Oceania’s hands-on cooking schools blend enrichment, technique, and global culinary exploration. A Johns Hopkins-trained epidemiologist with a background in healthcare, she pursued her culinary passion later in life, graduating with honors from The Culinary Institute of America. Chef Kelly splits her time between Amelia Island and Austin, enjoying golf and cooking with her grandchildren.

Luxury Travel, Oceania Cruises, Culinary Enrichment, Chef Kathryn Kelly, Culinary Experience, Regent Seven Seas, Chef-Led Market Tours, Cooking Schools, Global Cuisine, Authentic Culinary, Food Culture, Culinary Education, Career Transformation, Travel and Food, Fine Dining

So buckle up and prepare for a journey into the lap of luxury. Now your host.

If you've ever been on board or an Oceana or, or a region seven seas cruises, you have to have run into her. So if you haven't been on there, you need to get there [00:01:15] and you're going to find out why today. So Catherine, welcome to the show.

Kathryn Kelly: Uh, it's good to see you again. It's been, been, uh, decades we've been, we've been at this, right?

Rodney George: Yeah. I mean, I was looking up the other day. I met you 12, 13 years ago

Rodney George: on the Oceana Marina.

Kathryn Kelly: That was our first one. We know. Yeah. Seven, so yeah, first cooking school, so we now have seven, opening the seventh in July.

Kathryn Kelly: Ah, yeah.

Kathryn Kelly: Yeah, I, that, that, yeah, I, I, who can control writers? But yeah, I mean, I, I think the, uh, the essence of that Forbes article [00:02:15] was That, you know, the, the, the program, which is the enrichment program, which includes hands on cooking expanded to the chef led tours, and now we're doing what we call studios or [00:02:30] chef tables, um, the, that, that, that, if you will, program, um, the architecture of that program, not dissimilar to the architecture of any building, kind of starts with somebody with a pen and paper that designs it from the [00:02:45] ground up, and I guess, In the case of these programs, that would be me.

So, yeah.

Kathryn Kelly: Ah, yes, yes, yes, yeah. Yeah. Istanbul's probably, I get asked all the time, like, what are your favorite cities for people to travel that are culinarians and, uh, Assemble is probably one of the top five, [00:03:15] um, largely because For hundreds of years, when the Ottomans were there, and you remember the Topaki Palace up at the top of the hill there, um, that's where the Spice Road ended, [00:03:30] and everything that came from Asia, the spices and the, um, citrus fruits and, um, dried, you know, sort of apricots and all sorts of interesting things, came and met the New World ingredients, like tomatoes and potatoes [00:03:45] and, and peppers and whatnot.

Rodney George: Yeah. That and, uh, and Nice as [00:04:15] well, Nice has a, a, a big, uh,

Kathryn Kelly: yes,

Rodney George: farmers type market.

Kathryn Kelly: Yes,

Rodney George: yes,

Kathryn Kelly: yes.

Kathryn Kelly: Yes.

Rodney George: Is that possible?

Kathryn Kelly: Well, you know, any fruit or vegetable is going to taste like the soil that it's grown in.

Rodney George: It does, it does. Uh, but is there a place that you've, that you've traveled that's really The most inspirational to your hands on cooking and chef led tour experiences.

Kathryn Kelly: Hmm. Other

Kathryn Kelly: Yeah, I was just going to say Istanbul would probably come top to mind. Um, really, you know, I, I think that the genesis of our program really for me, I mean, I was in my, um, mid fifties when I [00:05:30] started with Oceania and Bob Binder, you know, brought me down to the founder of the company.

And so I think if it's, if it's anything that's an inspiration, it's It's really seeing how different that is around the world in [00:06:30] many cases, but also how similar it is. Um, there's nothing more enchanting than seeing, um, or participating in a bunch of people preparing a meal over a few hours over an open fire in Valencia, you know, and then everybody sits down with [00:06:45] a wooden spoon and eats, um, paella, you know?

Rodney George: Yeah, it really does. And, and, uh, I was fortunate [00:07:30] enough to have a good friend of mine, who's a James Beard award winning chef from Dallas on board. The Region 7C Splendor. Yes. About a, just a little over a year ago as the, as the spotlight, and he said, [00:07:45] I've been on a lot of cruises on my, in my life, but I've never seen a cruise line that was so focused on the culinary experience.

From one end of the ship to the other. And I thought, wow, that's a huge compliment coming from an actual James Beard award winner.

Rodney George: no,

Kathryn Kelly: yeah.

Kathryn Kelly: Yeah. Yeah. Yeah. No, I, I, uh, worked with the, with the team that worked with him and he was quite a, he was quite a generous, generous, uh, guest. So they were all happy, happy to, [00:08:30] happy to, happy to have him and sad to see him go. So

Rodney George: yeah, he makes a hell of a margarita too. He, uh, we had a sea day and it was kind of gloomy and so they got him out and, uh,

Kathryn Kelly: yeah, he shaped some jalapeno, if I remember, and made it.

He does

Kathryn Kelly: Yeah.

Rodney George: Well, what, what's new in the cooking schools on Regent and Oceana? I know you're always doing new stuff.

Uh, we have on Oceania, the, the, um, the Allura that's coming out and Vista that's come out. They have 24 individual stations, the O class Marina and Riviera have [00:09:15] 12. It's a much more intimate experience, um, on the O class ships. Um, you know, with just 12, you get a lot of attention from the chefs. And then on the region ships, there are 18, um, individual stations.

And I would, you know, I'm going to this market or, you know, I don't eat on white tablecloths. [00:10:00] I eat out of food trucks and, you know, like all chefs, we try to find a little places where. You know, the guy hands you the food who may have actually caught the fish kind of thing,

Rodney George: right?

And we have a incredible tour in Victoria, British Columbia, where Riviera is sailing for the first time, uh, this year, um, where we go to the Bouchard gardens and have, Yeah, and have high tea, but [00:11:00] also celebrate how flowers can be used to infuse gelato. So we go to their little gelato shop where they make like rosemary.

Oh, how

Rodney George: fun is that?

And, um, during COVID, when we were not able to offer hands on cooking, but we were back at sea, we, um, gathered the guests at the chef station in the cooking schools. [00:11:45] In these little high top bar type chairs, and we would have a 45 to 60 minute session that the chef would lead, and the chef would, um, uh, you know, we'd have cocktails or whatever, and then the chef would talk [00:12:00] about anything from knife skills, how to buy a knife, how to maintain a knife, how to do, uh, practice your knife skills, to, um, how to put a cheese plate together, a cheese course, you know, how to, uh, progression of cheeses and selecting from the different classes of cheeses.[00:12:15]

So that chef studio chef table program has become wildly popular because there are people who really don't want to take a hands on cooking class, but they're big [00:12:45] into food and wine and beverages and whatever. So we, uh, this chef table chef studio program, um, we piloted in 2024 and we're launching it in 2025.

This, these are the favorite restaurants that we have. Um, big news, you know, Jacques is coming back. Coming back. Everyone's all excited about that. So we, you know. So you bring the French chefs up, and, um, and they tell you how they make all those [00:13:30] secret, uh, dishes. Um, so this is a more intimate, um, form of that, but it's, it's, uh, it's a, uh, it's a, it's been a great, great ad and something that we learned by listening to the guests after the, um, COVID [00:13:45] experience of, of, uh, you know, ways to, If you will just broaden the experience, um, and you know, as you mentioned with your guest chef, um, really we're an extension of the brand of, you know, the orientation that both [00:14:00] region and Oceanic have to the food that you eat on the ship.

Rodney George: And it all goes back to Frank and Bob's, uh, one of their first hires, if not their first hire [00:14:30] was the legendary Jacques Pepin, who you referred to several times here. Um, just a quick question, uh, the, the Oceania ship, the new Oceania ship that's going to Yeah, that's going to, [00:14:45] uh, uh, Victoria and the Bouchard Gardens.

Are you doing that on region as well? Because we've got a couple of big groups in Alaska.

Kathryn Kelly: Yes, yes. We have, um, all the tours that we do are within the family. So,

Rodney George: yeah.

And we now have 20 chefs in our faculty, very diverse. Speak lots of languages, have lots of different orientations, different ages, different experiences. [00:15:30] Um, that's the most fun part of my job is that family of gypsy chefs that but the chef led tours are always led by the onboard faculty that we have for the culinary program.

Rodney George: Now, I'm, I'm gonna, I'm gonna go into something here and, and I haven't, I haven't mentioned this to you but I, I, I really think that it's [00:16:00] an interesting part of your life and that is that when you and I first met on the Oceana Marina, you shared with the class about your background prior to going to culinary school.

Kathryn Kelly: Yeah, yeah. Well, you know, it was many years ago, but I started out Um, uh, uh, my career was as a public health, uh, in the public [00:16:30] health realm. And so I have masters and all doc, you know, all kinds of crap degrees.

So, from a medical and clinical and public health standpoint, it was a really great career. Um, and then, um, I started an internet company that, um, called B. Uh, well, with several other people's co founded, uh, [00:17:15] internet company. And that ended up morphing into what we now know as the big, you know, um, search engines for, for medicine and medical care.

So, and, um, after, you know, building a house on the beach and adopting a dog, because I'd [00:18:00] never been able to have a dog in my adult life. Since I traveled like a fiend, um, decided, um, retirement really wasn't for me in my mid fifties. Um, even though I'm an avid golfer and I could play golf every day of my life, um, [00:18:15] uh, went back to culinary school and celebrated my 55th birthday in, at the Culinary Institute of America, not knowing what I was going to do with that degree, but feeling like it was something I'd always wanted to do.

And it's been a great joy. I mean, I, yeah. I, I built a lot of companies and put them into the circulated them into the world [00:19:00] economy, but nothing has been as fulfilling as the last 15 years. I love working for Oceanian region. Jason Montague is, um, yes, an absolutely. Frank, um, and his [00:19:15] son, uh, you know, talk about a progeny.

When you work in a family of people that are just incredible, um, really, you know, and, and [00:19:45] I think, um, we're a good testimonial, those of us in the culinary world, because we, we, uh, particularly in our program, We're around guests all the time. So we get to talk to guests all the time. We get to hear what they like and what they don't like.

I mean,

Rodney George: it's, it's, it's been all about the food from day one, hasn't it?

There's as much focus on that as there is on the fact that people who care about food and who care [00:21:15] about, um, the excellence of that also care or are interested in the culinary arts around the world.

Rodney George: Exactly.

Um, I've been working with the head of hotel operations, Franco Samara on all the ships that we're [00:21:45] building five years from now. I mean, they're designed now because they have to be the financial, um, commitment that the company's made to the culinary art. Not only inside the kitchens, but to the, just to the interests that people [00:22:00] have in the culinary arts around the world or just, um, food and wine and the experience and, you know, the culinary history.

Um, and orientation to, [00:22:30] you know, not only how are the restaurants laid out and what opportunities do we have to follow culinary trends or as, as in the case of the Jacques restaurant, listen to our coming back,

Rodney George: coming back,

Um, when you see it, you understand. Oh, yeah. They're really serious about [00:23:00] this. Well,

Rodney George: you know what? It goes all the way back to, to pull a quote from one of my favorite movies, Field of Dreams. If we build it, they will come.

Kathryn Kelly: They will come. Right. And folks,

Rodney George: if you've not experienced the Culinary Arts Kitchens on Regent Island.

Kathryn Kelly: Well, the fact that you make it is, is rare because I have a favorite pasta shop where they make the pasta. The woman's Italian, she's, uh, making pasta. I live in Austin, [00:23:45] Texas and she, it's called pasta and co and like I go all the time and pick it up and I feel guilty cause I think I know how to do this, but then, you know, it's, uh, it's so gorgeous.

So yeah, it's, um, it's those little triumphs in life, but you know, until you travel, you really, you I think the, the beauty of traveling, um, as an adult is that you open yourself up [00:24:30] to, like, I say to people all the time, you know, just here's a restaurant, go there for lunch, be sure to order this. Okay. And even though you may want to order something else, order this and try it.

All those things are good for us. You know, they're our soul, but they're also good for our [00:25:15] brain. And as we age. We have to, um, you know, open ourselves up to new experiences. So I think, um, you know, what you do and, and, and your, your clients and, and our guests do, um, you know, to make sure that they're traveling, but also [00:25:30] that, you know, they're, they're experiencing things where they're traveling.

I think that's really, really important. I think it's, it's increasingly important, um, after COVID where we all realize that, you know, we have expiration dates, so let's get at it,

Rodney George: you know, man.

Rodney George: you know, we should get your pasta lady together. I have a lady here in Naples, Florida and her business is called the sauce lady.

Kathryn Kelly: made lasagna for my family for, uh, um, New Year's Eve and, uh, uh, which I do frequently and we're all getting together for the Super Bowl and [00:26:15] they said, Oh, could you make that great pasta again?

And my daughter said, yeah, you know, I know, I know it takes a long time to make the pasta. And I just looked there and started laughing and said, Nope. I make the bolognese, but somebody else does the pasta. Well,

Kathryn Kelly: Oh, you have to do it a couple days ahead of time.

Rodney George: Yeah, and, but as long as there's wine there, it seems to make the time go much faster.

Kathryn Kelly: Exactly, exactly. Well, Chef,

And folks, if you have not experienced this, you got to get, you pick up the phone and call us. These. These beautiful new ships with the culinary center. Uh, I [00:27:00] mean, you just got to get your hands in there and start, start really learning what it's like and learning from world class chefs.

I always schedule classes when I know there's a big waiting list or whatever. We always leave space to add classes, so people get very frustrated with the fact that they maybe can't book online because [00:27:30] we post the class sometimes a year in advance and they sell out in minutes. But once you get on board.

So, um, it's [00:28:30] frustrating sometimes to see that the classes are full, but there's usually open spaces. And if you're persistent and you want to take a class, just, you know, let us know. We're usually able to make that work.

I have a passion for learning more about the world. So. I, I really appreciate your time and this was a lot of fun and folks just remember one thing and chef kind of touched on it a little bit, uh, just, uh, just a couple of minutes ago and that is my, [00:29:00] my closing statement to you is, uh, enjoy yourself. It's later than you think.

Kathryn Kelly: Yeah.

Rodney George: Bye for now.

Voiceover: Thanks for joining us on the Luxury Travelers Podcast. For more information, head on over to luxurytravelerspodcast. com to connect with our team or leave us a message. Until next time, safe [00:29:30] travels and savor the [00:29:45] extraordinary.