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CHEF LUCIANA BERRYBrazilian-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 PHANGRenowned 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 CAPRACanadian 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 MOONENChef 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 MERIÑOJennifer 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.
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