Dining concept Epicurean Enrichment Studio debuts on Seven Seas Mariner and Voyager

Regent Seven Seas Cruises has announced the introduction of a new culinary-focused onboard concept, the Epicurean Enrichment Studio, which will debut exclusively on Seven Seas Mariner and Seven Seas Voyager from 2026.

The new facilities will be launched aboard Seven Seas Mariner during its 2026 World Cruise and on Seven Seas Voyager from May 2026, following refurbishment programmes on both vessels.

According to the cruise line, the Epicurean Enrichment Studio is intended to provide structured culinary programming that links food, destination, and cultural context. The spaces will be purpose-built culinary theatres designed to host lectures, demonstrations, and small-group experiences centred on regional cuisines and culinary traditions encountered during each voyage.

“Culinary exploration has always been at the heart of meaningful travel, and our new Epicurean Enrichment Studio allows guests to discover destinations through the eyes of our master chefs,” said Jason Montague, Chief Luxury Officer of Regent Seven Seas Cruises. “From mastering the art of spice blending in India to savoring premium Mediterranean olive oils, every element is thoughtfully designed to connect our guests with the stories, traditions, and authentic flavors that define each region we visit.”

The Epicurean Enrichment Studio has been developed by Kathryn Kelly, Executive Chef and Director of Culinary Enrichment for Regent Seven Seas Cruises. The programme is structured around five core components: the Epicurean Passport Series, Chef’s Circle, Chef’s Table, Chef-Led Epicurean Enrichment Tours, and Chef-Hosted Dining.

“Our guests want to see the world through a culinary lens,” said Kelly. “The Epicurean Enrichment Studio is the natural evolution of our programme — blending history, flavour, and authentic experience into every voyage.”

Each sailing will begin with an open-house reception in the Epicurean Enrichment Studio, where guests can meet the resident chefs and enrol in the available activities.

The Epicurean Passport Series will form the foundation of the programme, offering destination-focused sessions exploring regional ingredients, culinary history, and traditional recipes. Participants will receive a passport-style keepsake, stamped as they complete each culinary region, alongside illustrated recipe materials.

The programme will span more than 20 culinary regions, including Polynesia, Southeast Asia, Iberia, India and Patagonia.

Chef’s Circle events will be available to guests participating in the Epicurean Passport Series and will vary depending on the itinerary and resident chef. Activities may include culinary-themed trivia, book readings and signings, mixology sessions, film screenings, and storytelling events related to regional food cultures.

The Chef’s Table component will consist of small-group lectures and cooking demonstrations led by Regent’s culinary team. Topics will range from ingredient-focused sessions, such as olive oils or global spices, to live demonstrations of regional dishes associated with ports of call, including paella, biryani, and gravlax.

The programme also extends ashore through Chef-Led Epicurean Enrichment Tours, with more than 70 culinary-focused excursions planned. These experiences will involve visits to markets, vineyards, and food producers, with optional post-tour discussions held onboard to contextualise the day’s activities.

Chef-Hosted Dining will round out the offering, featuring invitation-only dinners for up to eight guests hosted by Regent chefs in the line’s speciality restaurants.

The Epicurean Enrichment Studios will be created through the redesign of existing spaces onboard both ships. Seven Seas Mariner’s Stars’ Lounge and Seven Seas Voyager’s Club.com internet space and boutique will be converted as part of multi-million-dollar refurbishment projects scheduled ahead of the programme’s launch.