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Cruise & cuisine
SAVOUR THE SEAS
Kathryn Kelly of Regent Seven Seas Cruises created the first cooking school at sea. Here, she discusses her career and the one ingredient she couldn’ t live without
How did you become a chef? After a high-profile, corporate career in a multi-billion-dollar enterprise, I followed my passion for food and enrolled at the Culinary Institute of America, where I later accepted a prestigious position before bringing my experience to sea.
What special meals or onboard dining experiences do you recommend? I always encourage guests to experience our Culinary Arts Kitchen classes and Gourmet Explorer Tours. These can entail cooking with fish purchased that morning in Corfu, tasting bandol rosé in the South of France or enjoying a multi-course Michelin-starred lunch overlooking the Côte d’ Azur.
What made you want to work with a cruise line? [ I’ ve had ] a lifelong passion for travel, teaching and culinary exploration, [ and ] Regent Seven Seas Cruises ® offered the perfect opportunity to merge those worlds— sharing food, wine and culture with guests across the globe.
What does your work with the cruise line involve? As Executive Director of Culinary Enrichment, I design and lead immersive culinary programming, from hands-on classes in our stateof-the-art Culinary Arts Kitchen to bespoke Gourmet Explorer Tours that bring guests behind the scenes of extraordinary destinations.
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What’ s the one ingredient you couldn’ t live without?
Extra-virgin olive oil.
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What inspires you most about teaching at sea? The ability to connect destination and cuisine in real time.
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Most underrated ingredient? Chickpea flour.
Above from left: Exterior of Seven Seas Grandeur ship; The UNESCO-listed Corfu Town in Greece; chef Kathryn Kelly; the chef’ s Spanish paella
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