Regent Seven Seas Cruises is raising the bar for culinary travel with its upcoming Seven Seas Prestige, the line's first new ship class in a decade. The vessel, designed for food-focused luxury travelers, features an expanded Culinary Arts Kitchen and a revamped Epicurean Explorer Tour program that runs through March 2029.
Executive Chef and Director of Culinary Enrichment Kathryn Kelly, a Culinary Institute of America graduate, has curated 64 hands-on cooking classes and 25 shore excursions. Each session is limited to 18 participants, ensuring an intimate, personalized experience that goes beyond typical cruise cooking demos.
Professional-Grade Teaching Space
The Culinary Arts Kitchen on Seven Seas Prestige is a fully equipped teaching facility with 18 individual cooking stations and floor-to-ceiling windows offering sea views. Classes run approximately two hours, starting at US$129 per guest, and cover techniques from knife skills to destination-specific menus.
Highlights include a Cocina Latina class exploring Latin American cuisine from Mexico to Patagonia, an Australia Through the Ages session tracing Indigenous ingredients like macadamia nuts through British and Asian influences, and a Journey Across the Mediterranean featuring dishes from France, Greece, Israel, Italy, Morocco, Spain, and Turkey. Each class emphasizes the cultural and historical context of dishes, not just recipes.
Kelly's program aims to teach restaurant-style techniques that guests can replicate at home, blending culinary education with storytelling. The focus is on understanding why a dish exists in its place of origin, connecting travelers to destinations through flavor.
Epicurean Explorer Tours
When Seven Seas Prestige docks, the culinary immersion continues ashore with Epicurean Explorer Tours. These small-group, chef-led excursions include market visits, tastings, and meals, often followed by follow-up sessions in the Culinary Arts Kitchen.
Examples include a Chef-Led Market Tour & Tapas in Bilbao (May 11, 2027) exploring Mercado de la Ribera and Old Quarter gourmet shops, with pintxos and txakoli, followed by a Basque-inspired tasting back on board (from US$159). A Barcelona tour (June 8, 2027) visits La Boqueria and Santa Caterina markets, with a Catalonian tapas lunch and cava tasting (from US$159). In Palma de Mallorca (June 8, 2027), guests browse Olivar Market, visit Treurer olive farm for a grove walk and oil tasting, then learn proper olive oil storage and use in the Culinary Arts Kitchen (from US$209).
These tours are capped at 18 guests, maintaining a conversational atmosphere akin to exploring with a chef friend rather than a standard ship excursion.
For travel professionals, this program represents a significant investment in culinary tourism, a growing segment that appeals to food-obsessed luxury travelers. The emphasis on small groups and destination immersion aligns with trends seen in other sectors, such as Vietnam's Michelin Guide 2026 and partnerships like INPARADISE Taipei's collaboration with Michelin Chef Daniel Sanz Martin.
Both classes and tours are optional paid extras, bookable in advance via Regent's online account system. Given the limited capacity, popular sessions are expected to sell out quickly, especially on itineraries visiting culinary hotspots. Regent directs guests to RSSC.com/Ships/Seven_Seas_Prestige or their travel advisor for details.
