Think of that moment when you arrive in a destination for the first time with the singular purpose of experiencing something new. Feel the flutter of anticipation that builds into wonder as you lay eyes on unfathomable beauty, set foot upon lands that few have touched, taste a delectable flavor you never knew existed or meet the locals who are passionate about sharing their culture with you. These are the moments you experience on an intimate yachting expedition with Atlas Ocean Voyages.
FREE Cultural Immersion, FREE Open Bars and Lounges, FREE 24-hour room service and more
INTIMATE YACHTS
Bring you closer to wildlife, navigate hidden coves and dock steps away from iconic city centers.
DESTINATIONS LESS TRAVELED
Smaller ships for navigating lesser-known waters and hidden corners.
HIGHLY PERSONALIZED SERVICE
Nearly 1:1 guest-to-staff ratio. Butler service in suites. Every need anticipated and fulfilled effortlessly.
MORE THAN CUISINE
Enjoy delightful culinary adventures with globally inspired gourmet cuisine
SHORESIDE EXCURSIONS
Bespoke and signature experiences that elevate your immersions to another level.
AWARD-WINNING BRAND
CONDÉ NAST TRAVELER 2022: Readers’ Choice Awards Winner: Named Among the Best Expedition Ships in the World • Hot List: Named Among the Best New Cruises in the World
FREE unlimited beverages, including fine wines, spirits and craft beers
FREE open bars and lounges, including 24-hour bar service with specialty canapés
FREE in-room minibar with your preferences
FREE specialty coffees, teas and fresh-pressed juices
FREE afternoon and high tea
FREE champagne and gourmet canapés during meet and greet
FREE 24-hour room service, including spirits, wine and beer
FREE L'OCCITANE bath amenities
FREE pre-paid gratuities
FREE use of walking sticks and binoculars
FREE reusable water bottle
FREE butler service and expanded room service menu in suites
Trip delay and medical evacuation coverage included at no additional cost
EXCLUSIVELY ON POLAR EXPEDITIONS
FREE private charter jet service*
FREE enrichment lectures and destination briefings
FREE shore landings led by expert field guides
FREE escorted sightseeing safaris by Zodiac
FREE polar plunge
FREE Atlas Ocean Voyages parka and vest
FREE use of knee boots
FREE private group transfers between airport and yacht*
EXCLUSIVELY ON EPICUREAN EXPEDITIONS
FREE cultural immersion includes culinary experience ashore, such as local market visits, specialty tastings and more
FREE Atlas Heritage Dining Experience at Alma Alfresco
FREE Josper Grill Dining Experience at 7-AFT Grill
FREE culinary presentations and wine tastings
FREE cooking demonstrations and cuisine tastings
FREE events hosted by a Tastes and Traditions Expert on select voyages
FREE Atlas Ocean Voyages backpack
FREE use of marina water toys
*Available on Antarctica and select Arctic expeditions
Call your Preferred Travel Advisor or one of our Voyage Specialists at 1.844.44.ATLAS (28527) for more information.
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CHEF RUDI SCHOLDIS
Belgian-born chef Rudi Scholdis was exposed to food early on at his family farm. He credits his grandmother and great grandmother for helping him become the Michelin-starred chef he is today, with credits that include The Dorchester in London. Scholdis has cooked alongside world-class culinary stars, including Alain Ducasse and Charlie Trotter, and learned from his lifelong mentors Willy Elsner and Anton Mosimann. He has prepared food for Queen Elizabeth II, President Bill Clinton and other high-profile clients. Scholdis currently owns two of Chile’s top gourmet restaurants – Amandine Bistro et Vins and Casa de Amalia.
MARA PAPATHEODOROU
Master Foodie™ Mara Papatheodorou is a nationally established entertaining specialist. As a culinary specialist and historian, she highlights the diverse stories and connections of cuisine and culture worldwide through facts, flavors, flair and folklore. As a 12-year editor at Bon Appétit Magazine, Mara scouted and produced the “Entertaining with Style” section that highlighted how real people entertain around the world. She was the producer of their award-winning annual international Special Collector’s Editions that highlight Italy, France, Greece, Spain, Mediterranean Islands and the British Isles. She works as a Tastes & Traditions expert with food companies and Master Chefs developing recipes, menus and promotional consumer campaigns. She has produced stories about such celebrity chefs as Gordon Ramsey, Wolfgang Puck and many more. She contributes to National Geographic Traveler Magazine and is the author of the coffee table book Moments in Time, The Ojai Valley Inn & Spa.
CHEF LUCIANA BERRY
Brazilian-born Chef Luciana Berry grew up in Salvador da Bahia in a traditional South American family, sharing a passion for food. She began a career in catering in London at one of the Harrow School boarding houses, opening her own catering company, Catering on the Hill, in 2005. She serves as an ambassador of Brazilian cuisine in Europe, showcasing ingredients integral to the culture’s culinary traditions. She also teaches a new generation of chefs at West London College and Langley College. Most recently she won Top Chef Brazil in 2020 and is competing in Bravo’s Top Chef: World All-Stars in 2023.
JONATHAN PHANG
Renowned for his role on the Good Food channel’s Market Kitchen show, Jonathan Phang judged and cooked various recipes, reported on food trends and reviewed books for the show’s three-year run. He is also known for the Food Network UK’s Jonathan Phang’s Caribbean Cookbook and the Travel Channel’s Jonathan Phang’s Gourmet Trains. He started his career as a talent manager for some of the world’s most influential fashion models, including Naomi Campbell, Tyra Banks and Liv Tyler. His passion for cooking comes from his childhood in London in a Chinese-Caribbean household, where food was his family’s primary focus. He entered the Good Food channel’s The People’s Cookbook contest with one of his mother’s recipes and won.
CHEF MASSIMO CAPRA
Canadian celebrity Chef Massimo Capra is best known for his roles as host on his own television series “Gourmet Escapes,” judge on “Chopped Canada” and chef-host of “Restaurant Makeover” – the last two both popular on the Food Network (USA). He is the owner of Massimo’s Italian at the Sheraton on the Falls Hotel and Boccone at the Toronto Pearson International Airport, as well as his namesake restaurant, Capra’s Kitchen, in his hometown of Mississauga, Ontario. Chef Capra is the author of “One Pot Italian” and “3 Chefs: The Kitchen Men,” which received the gold Canadian Culinary Book Award in 2011.
CHEF RICK MOONEN
Chef Rick Moonen is an acclaimed restaurateur and cookbook author passionate about the sustainability seafood movement. In 2008, motivated by this passion, he published “Fish Without a Doubt.” In 2005, Moonen opened Rick Moonen’s RM Seafood and RX Boiler Room restaurants at Mandalay Bay Resort in Las Vegas, showcasing his commitment to sustainability without foregoing culinary creativity and innovation. Chef Moonen has been featured in Food & Wine, Bon Appétit, Saveur, Food Arts, USA Today, and Travel + Leisure. He has also made frequent appearances on the Food Network’s “Best Thing I Ever Ate,” “Top Chef” and “Top Chef Masters” series.
TASTES & TRADITIONS EXPERT JENNIFER MERIÑO
Jennifer Meriño is a caviar master and the co-owner of Kenoz, the southernmost caviar in the world, in Chile, alongside her husband and business partner Chef Rudi Scholdis. Kenoz produces the three most valuable varieties of caviar – Beluga, Oscietra and Sevruga sturgeons – from the pure waters of Patagonia. Of all three, Oscietra is one of the most prized, characterized by light overtones of Chilean butter and European hazelnuts. At Kenoz, she works with state-of-the-art technology to produce sustainably sourced caviar, keeping natural resources in mind while meeting the demand for high-quality caviar. Jennifer Meriño often shares her favorite recipes featuring caviar on the Kenoz website.
