POINT OF VIEW
At Sea with Giada
De Laurentiis
At Sea with Giada De Laurentiis
The renowned chef dishes on favorite meals and her big culinary plans with Oceania Cruises.
Oceania Cruises is making big waves in 2025, teaming up with Giada De Laurentiis on a delightful culinary adventure. The celebrated Italian-American chef, author, restaurateur, and Emmy Award-winning food personality was recently named the new Brand and Culinary Ambassador. “My relationship with Oceania is an exciting pairing because it’s a brand that feels more like a family,” says De Laurentiis. “It aligns with my passions: food, travel, family, making memories, and creating amazing experiences.”
What are some of your favorite food memories while traveling the world?
When I was a little girl in my grandfather’s kitchen in Naples, helping him cook perfectly crispy and cheesy Neapolitan-style pizza. As an adult, Capri holds a special place in my heart—I love sipping a Limoncello from high atop Anacapri as the sun sets on the Amalfi Coast.
Tell us about your signature dishes at Toscana, Oceania Cruises’ Italian restaurant.
We feature two of my favorites: Capri-inspired lemon spaghetti with lemon cream, jumbo shrimp, mascarpone, parmesan, and fried capers. Of course I love seafood, so we have to have my Pomegranate Branzino. These dishes represent my love of seafood, cheese, lemon, and, of course, simplicity.
Chef Jacques Pépin has a long culinary history with Oceania Cruises. What have you learned from him?
He and I share the same culinary philosophy that cooking doesn’t need to be overly fussy. Sometimes fresh ingredients simply prepared can be the most delicious.
Do you have any insider tips for travelers?
Eat a little of everything, but not a lot of anything. What I love about dining on Oceania Cruises’ ships is that the portions are right-sized, meaning you can enjoy a starter, then a soup or salad, your main course, and still have room for something sweet (chocolate for me!). Or, just order three starters and go straight to dessert. It’s all about ordering what appeals to you and enjoying it in the moment.
Can you describe your ultimate day aboard an Oceania Cruises ship?
It starts with a cappuccino from Baristas, followed by breakfast out on deck at Terrace Café. Then we head ashore to explore and sample the local specialties. Back on board, I love to squeeze in a game of pickleball and enjoy the sunset as we sail. Later, it’s time to shower and get ready for a terrific dinner. If I still have energy, I may catch the show that’s on that night.
What are your favorite destinations for culinary adventures?
I spent the first seven years of my life in Italy so many of my early culinary memories were there. France is so nostalgic for me because it’s where I went to pastry school, and I’m actually going to Japan in a few weeks so stay tuned for some stories after that trip!
Oceania’s new ship, Allura, is launching in 2025. What can you tell us about it?
Allura is basically a sister ship to ‘my’ ship Vista. It’s tough to improve upon perfection, but you have to try! I have not been personally involved in the planning, but there will be a new Crêperie. From what I’ve been told by Oceania Cruises’ Executive Culinary Directors Alex [Quaretti] and Eric [Barale], the menu will feature Bruxelles and bubble waffles, Italian gelato sundaes, and a variety of classic French crêpes, like crêpe Suzette. I can’t wait to stop in!
Delight in the Finest Cuisine at Sea.
POINT OF VIEW
At Sea with Giada
De Laurentiis
At Sea with Giada De Laurentiis
The renowned chef dishes on favorite meals and her big culinary plans with Oceania Cruises.
Oceania Cruises is making big waves in 2025, teaming up with Giada De Laurentiis on a delightful culinary adventure. The celebrated Italian-American chef, author, restaurateur, and Emmy Award-winning food personality was recently named the new Brand and Culinary Ambassador. “My relationship with Oceania is an exciting pairing because it’s a brand that feels more like a family,” says De Laurentiis. “It aligns with my passions: food, travel, family, making memories, and creating amazing experiences.”
What are some of your favorite food memories while traveling the world?
When I was a little girl in my grandfather’s kitchen in Naples, helping him cook perfectly crispy and cheesy Neapolitan-style pizza. As an adult, Capri holds a special place in my heart—I love sipping a Limoncello from high atop Anacapri as the sun sets on the Amalfi Coast.
Tell us about your signature dishes at Toscana, Oceania Cruises’ Italian restaurant.
We feature two of my favorites: Capri-inspired lemon spaghetti with lemon cream, jumbo shrimp, mascarpone, parmesan, and fried capers. Of course I love seafood, so we have to have my Pomegranate Branzino. These dishes represent my love of seafood, cheese, lemon, and, of course, simplicity.
Chef Jacques Pépin has a long culinary history with Oceania Cruises. What have you learned from him?
He and I share the same culinary philosophy that cooking doesn’t need to be overly fussy. Sometimes fresh ingredients simply prepared can be the most delicious.
Do you have any insider tips for travelers?
Eat a little of everything, but not a lot of anything. What I love about dining on Oceania Cruises’ ships is that the portions are right-sized, meaning you can enjoy a starter, then a soup or salad, your main course, and still have room for something sweet (chocolate for me!). Or, just order three starters and go straight to dessert. It’s all about ordering what appeals to you and enjoying it in the moment.
Can you describe your ultimate day aboard an Oceania Cruises ship?
It starts with a cappuccino from Baristas, followed by breakfast out on deck at Terrace Café. Then we head ashore to explore and sample the local specialties. Back on board, I love to squeeze in a game of pickleball and enjoy the sunset as we sail. Later, it’s time to shower and get ready for a terrific dinner. If I still have energy, I may catch the show that’s on that night.
What are your favorite destinations for culinary adventures?
I spent the first seven years of my life in Italy so many of my early culinary memories were there. France is so nostalgic for me because it’s where I went to pastry school, and I’m actually going to Japan in a few weeks so stay tuned for some stories after that trip!
Oceania’s new ship, Allura, is launching in 2025. What can you tell us about it?
Allura is basically a sister ship to ‘my’ ship Vista. It’s tough to improve upon perfection, but you have to try! I have not been personally involved in the planning, but there will be a new Crêperie. From what I’ve been told by Oceania Cruises’ Executive Culinary Directors Alex [Quaretti] and Eric [Barale], the menu will feature Bruxelles and bubble waffles, Italian gelato sundaes, and a variety of classic French crêpes, like crêpe Suzette. I can’t wait to stop in!
Delight in the Finest Cuisine at Sea.
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I have always been a Geography and Map Fanatic. I own a very large and well-utilized National Geographic Atlas in which I have recorded many notes and personal trips and routed out my journeys by ships, planes, trains, and cycling. I refer to it frequently in putting together my clients' trips and itineraries, as well as my own.
Going back to the time when I was a little girl, I have either lived just a few yards from the ocean or relatively close to it. I liked watching ships and wanted to know what life was like on the other side of the ocean. I was fascinated that my Grandmother came to the US on a ship as a teenage girl together with her sister from Ireland. Before my grandparents met in the US, my Grandfather from Ireland worked as a cowboy and copper miner in Montana at the turn of the 20th Century. They had many National Geographic issues at their home which I loved looking at. These impressions, plus taking my first cruise, all eventually led me to the cruise and travel ...