Regent Seven Seas Cruises has revealed details of an expanded culinary enrichment programme aboard its newest ship, Seven Seas Prestige.
The cruise line has unveiled 64 cooking classes and 25 chef-led shore excursions planned through March 2029.
The programme will debut when Seven Seas Prestige enters service in December 2026 and forms part of Regent’s strategy to deepen destination immersion through food, culture, and local culinary traditions.
Developed by Chef Kathryn Kelly, Executive Chef and Director of Culinary Enrichment at Regent Seven Seas Cruises, the Culinary Arts Kitchen concept builds on a programme first introduced aboard the line’s Explorer-class vessels.
The new ship will feature a purpose-built culinary teaching facility with 18 fully equipped cooking stations and floor-to-ceiling windows overlooking the sea.
“The popularity of discovering destinations through food is undeniable; this is why we have placed a strong emphasis on epicurean enrichment on board Seven Seas Prestige,” said Wesley D’Silva, President, Regent Seven Seas Cruises.
“Our Culinary Arts Kitchen experiences are a must for any foodie and with no more than 18 guests, the classes and tours are a testament to the personalised attention our guests can expect,” he added.
Classes will be limited to 18 participants and will cover a wide range of culinary traditions, from Latin American cuisine and Argentine barbecue to Mediterranean cooking and Australian-inspired dishes.
Sessions are scheduled to last approximately two hours and will be offered from US$129 per guest.
The programme will be complemented by Epicurean Explorer Tours, which pair shore excursions with culinary experiences ashore and onboard.
Led by chef instructors, these small-group tours will include visits to local markets, restaurants, and food producers, with many concluding back on the ship for tastings, demonstrations or cooking sessions.
Among the experiences announced are a chef-led market tour and tapas experience in Bilbao, a gastronomy-focused exploration of Barcelona’s markets and food scene, and a culinary excursion in Palma de Mallorca featuring a visit to a family-owned olive farm.
“Our goal is to give guests the opportunity to explore cuisines, ingredients and culinary traditions inspired by the destinations we visit, while enjoying a fun, social environment where stories and experiences are shared,” said Kathryn Kelly, Executive Chef and Director of Culinary Enrichment, Regent Seven Seas Cruises.
“Along the way, we introduce the techniques professional chefs use every day, helping guests build a repertoire of recipes and skills they can confidently recreate at home,” Kelly added.
The culinary programme forms part of a broader effort to position Seven Seas Prestige as a flagship for Regent’s next generation of ultra-luxury cruising.
At 77,000 gross tons, the vessel will be approximately 40% larger than the line’s previous ships while carrying only 10% more guests. The ship will feature 411 all-balcony suites, 630 crew members and 11 dining venues, including the new Mediterranean-inspired Azure restaurant.
Seven Seas Prestige is scheduled to enter service on December 13th, 2026, with a 14-night transatlantic crossing from Barcelona to Miami. The ship’s inaugural season will include voyages in the Caribbean, Panama Canal, and Europe, with calls at destinations including St Lucia, Cartagena, and Bordeaux.
Culinary programme highlights aboard Seven Seas Prestige
Culinary Arts Kitchen classes
Cocina Latina
Australia Through the Ages
Journey Across the Mediterranean
64 classes available through March 2029
Maximum 18 guests per class
Prices from US$129 per guest
Epicurean Explorer Tours
Chef-Led Market Tour & Tapas in Bilbao
Chef-Led Gastronomy Tour & Tapas Lunch in Barcelona
Chef-Led Market Tour, Olive Farm & Tapas in Palma de Mallorca
25 tours available through March 2029
Small-group format with chef instructors
Many experiences include onboard tastings and demonstrations
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