CHEF IPPY AIONA
Chef Philip "Ippy" Aiona hails from “The Big Island” with a heritage of Italian American and Native Hawaiian. His cuisine is deeply rooted in the traditions of both his Italian heritage and Hawaiian upbringing, masterfully blending this cultural richness with playful creativity and flair for an exquisite experience from start to finish. A culinary prodigy, he graduated top of his class from Le Cordon Bleu, San Francisco, and at 23 years old, he gained national acclaim as the youngest finalist on Food Network's "Food Network Star," followed by a feature in Forbes Magazine's Food & Wine "30 under 30." He triumphed in Canada's International Iron Chef and opened two successful restaurants by 24. Join Chef Aiona aboard these unique Epicurean Expeditions for culinary experiences that weave together marvelous flavors for magnificent experiences.
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.
JULIETA DAVEY
Join Julieta Davey, known as Mamá Cacao, in Europe for a mix of culinary and artistic insights. In the lush Costa Rican jungles, Julieta Davey transformed her passion for cacao into expertise, crafting exquisite chocolates from the 'food of the gods.' Her journey, starting with rustic truffles in the late 1990s, evolved into a renowned brand. As a champion of ethical practices in the cacao industry and an advocate for sustainable farming, her workshops and farm tours offer a unique blend of culinary mastery with a commitment to ethical, environmental stewardship
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.
CHEF VIET PHAM
Chef Viet Pham, best known as the 2014 winner of “Iron Chef America,” grew up in the San Francisco Bay Area with parents who loved food and cooking. He graduated from the California Culinary Academy in 2002. While attending school, he interned at the Michelin-starred Fifth Floor Restaurant in San Francisco under the award-winning chef Laurent Gras. In July 2009 with fellow Chef Bowman Brown, he opened Forage Restaurant in Salt Lake City, Utah. In 2011, Chef Pham was named “Best Chef” by Salt Lake City Magazine and “Best New Chef” by Food & Wine. He competed in Food Network’s “Next Food Network Star” in 2013 and appeared on “Kitchen Inferno” in 2014.
CHEF PETER CAMPBELL
Chef Peter Campbell, a passionate master in pizza, has made several television appearances, including on the Food Network, Diners, Drive-ins, and Dives (2016), Guy’s Grocery Games (2017 & 2018), Andrew Zimmern Cooks (2018), DDD Takeout (2020) and GGG: Delivery (2021). In 2021, he launched an interactive cooking class called Pizza with Pete as he continues to create deeper connections through an enthusiasm for pizza and hospitality. Chef Campbell began operating Red Wagon Pizza Company, a local pizzeria in Minneapolis, MN, as a mobile, wood-fired oven pizzeria in 2012 with his wife, Jacquie, at The Linden Hills Farmer’s Market. In 2014, he opened his first stand-alone restaurant. Most recently, Red Wagon Pizza Company began shipping bake-at-home pizzas nationwide, sharing Chef Campbell’s family tradition with the entire US.
CHEF BOBBY MARCOTTE
Chef Bobby Marcotte is the creator of the award-winning Hop + Grind restaurant, as well as the Rise + Grind and Barn at Merry Hill. His restaurants have been featured multiple times on Diners, Drive-Ins and Dives and he was personally invited by Guy Fieri himself to compete five times on Guy’s Grocery Games: Diners, Drive-Ins, and Dives Tournament. Chef Marcotte has also competed on Tournament of Champions and Fire Masters Canada. He became Executive Chef of The Tuckaway Tavern & Butchery in 2013 and under his leadership, the restaurant has earned several accolades from “New Hampshire Magazine,” “Spoon University” and “Yankee Magazine.” It has also been named one of the Food Network's “Best Steakhouses in America.” He started in restaurants at 14 years old as a dishwasher and in just three years moved up to sous chef, eventually becoming head chef by 21 years old.
CHEF SYLWIA STACHYRA
Winner of Top Chef Poland 7th Edition, and the only one from the Poland competition to go on to Top Chef World All-Stars 2023, Chef Sylwia Stachyra is considered the most influential woman in the Polish Hospitality Industry. She runs CookShe, a cooking school and consultancy that offers workshops, training, recipes and food design, and more. She trained at Gordon Ramsay's Savoy Grill and studied at Bournemouth College. Chef Stachyra has achieved the highest chef’s degree – NVQ3 – run two restaurants and created several successful concepts for gastronomic businesses. She spent years traveling, including England, Turkey, Italy, Monaco, Spain, Japan and Cyprus, and cooking on yachts, which made a significant impact on her cooking style.
CHEF DAVID SHALLECK
Chef, author, and culinary producer David Shalleck is no stranger to the Mediterranean. As a member of the chef-instructor team at the Oceania Cruises Culinary Center he has taught hands-on classes and led Culinary Discovery Tours™ throughout the region. Earlier in his career, while doing internships in some of Italy’s most famous restaurants he was the summer season chef for a prominent Italian family on board their private yacht. This rare opportunity became the setting for his acclaimed culinary travel memoir, Mediterranean Summer. David has been the chef-de-cuisine in numerous respectable, Michelin-starred fine dining establishments and has logged over 250 cooking shows as the culinary producer for well-known chefs such as Jacques Pépin and José Andrés. Adding recipe and food product development to his vast portfolio of experience, David’s career in the culinary industry has spanned decades.
You can learn more about David at his websites www.volochef.com and www.mediterraneansummer.com.
DIGBY FINE ENGLISH CEO TREVOR CLOUGH
Trevor Clough was born in the United States and raised in Germany. He is the co-founder, CEO and head blender at Digby Fine English, a boutique producer of sparkling wine based in West Sussex. Digby Fine English is the first of its kind blending house in England, sourcing their grapes from local growers in Dorset, Kent and Sussex. Prior to establishing the winery, he was a management consultant in London in the travel/transport, retail and financial services industries. He holds a master’s in business administration from the London Business School and a Bachelor of Arts in International Relations and Economics from Brown University.
SOMMELIER CAROLYN CORYELLE
A California-based sommelier, Carolyn Coryelle studied wine marketing in Santa Rosa and is the former owner of a 40-acre winery in Sonoma County. In the late 1990s, she cleared a site in the coastal hills of Sonoma and planted six acres of Syrah 1,000 feet above the Pacific Ocean. She had such great success that Tin Barn Vineyards soon began sourcing her Syrah for their wines in 2000. After that, she expanded to growing Pinot Noir. She spent the bulk of her wine career with Jackson Family Wines, which produces 14 different brands, including labels from France, Italy, Chile and Australia. She also worked as the Direct Sales Manager at Kendall-Jackson.
ATTIMO WINERY CEO JON SCHLEGEL
Jon Schlegel completed his first dream of opening a restaurant by age 30 when he founded Snooze, an A.M Eatery where the motto was, “It only takes a moment to make a difference.” He then moved onto his second dream – living abroad before he turned 40. He and his family moved to Monforte d’Alba in Piemonte, Italy, in 2013 and settled on the Ginestra Hill with their own small Barolo vineyard. There, Jon worked and learned from wine producing families with generations of experience. Returning to his native home of Denver, he wanted to bring back a piece of Italy. This is when Attimo Winery was born, the name meaning “moment” in Italian.
JONATHAN WARD
Jonathan H. Ward is the author of space history books, an astronomer and avid astrophotographer. His most recent book, “Through the Glass Ceiling to the Stars,” was written in collaboration with astronaut Eileen Collins, the first American woman to pilot and command space missions. His previous book, “Bringing Columbia Home: The Untold Story of a Lost Space Shuttle and Her Crew,” was optioned for development as a feature film and was awarded the Space Hipsters prize for Best Space and Astronomy Book of 2018. He has been an active speaker on space-related topics as a NASA/JPL Solar System Ambassador since 2012. His enrichment lectures include “The Sky Above Us” planetarium presentations and leading stargazing sessions on deck. Jonathan was elected as a Fellow of the Royal Astronomical Society in September 2018 and is president of the Greensboro (North Carolina) Astronomy Club.
CHARLES BARCLAY
Charles Barclay is a previous Vice President of the Royal Astronomical Society and directed the Blackett Observatory in Wiltshire for 25 years. He is at the forefront of astronomy education and outreach in the UK and is a National Astronomy Education Coordinator for the International Astronomical Union, UK Team Leader for the Astronomy and Astrophysics Olympiad and an Academic Visitor in the Oxford University Astrophysics Department and Associate Fellow of Green Templeton College. Lecturing on diverse topics ranging across the whole gamut of astrophysics and astronomy, all over the UK and internationally, particularly on cruises. He writes for popular astronomy magazines and regularly contributes to local BBC radio broadcasts. Charles was recognized by the Royal Astronomical Society 2023 Service Award for his outstanding contribution to astronomy education.
ROGER PAPERNO
Roger Paperno is a renowned photographer based in Southern California who has earned accolades for his diverse and captivating body of work. He began his journey in photography at seven years old when his grandmother gifted him his first camera, a Kodak Instamatic 124, sparking his lifelong passion for the art form. Paperno seeks to portray subjects authentically, whether it’s a special event like a birthday or an advertising campaign in remote locales, inviting viewers to connect with the captured moments. Inspired by influential photographers like Henri Cartier-Bresson and Dorothea Lange, his work is deeply influenced by the soulfulness of black and white photography. With a global following and connections spanning the world, his portfolio includes three published books in the Cafe Life series. Beyond his literary contributions, Paperno has collaborated with a diverse range of clients, including The Gap, University of Miami, Banana Republic, Holiday Inn, Regent Cruise Line, Seabourn Cruise Line, Sol Melia Resorts, Hard Rock Casino and many others.
BEN LEPOFF
As a seasoned drone photographer, Benjamin “Ben” Lepoff has over a decade of global experience capturing stunning imagery from above. Soaring the skies with his drone, he seamlessly integrates cutting-edge technology with an artistic vision. His expertise spans operations, aerial cinematography and post-production, all demonstrated through collaborations with renowned clients such as Sony, Ford, Syfy Network, The Florida Keys Tourism Board, Mohegan Sun Casino and more. His work reflects a steadfast commitment to storytelling through the distinctive lens of a drone. Beyond photography, a fervent interest in technology and the freedom of flight led him to establish and manage a prosperous drone repair retail store. Additionally, he owns a production and distribution house for television and film, showcasing his diverse contributions to the industry. Driven to push creative boundaries, he eagerly embraces new challenges, aiming to inspire through the dynamic art of drone photography.
CHEF MARTIN GIMENEZ CASTRO
Chef Martin Gimenez Castro is an Argentinean chef who has lived in Warsaw for 15 years. He is widely known as one of the best chefs in Poland and for his passion. He gained greater notoriety when he won the inaugural edition of Top Chef Poland and then appeared on Hell’s Kitchen as a sous chef. After that, he created SALTO, one of the most prestigious fine dining experiences in Warsaw. From there, a lifelong love of seafood inspired him to establish Ceviche Bar, which has become a popular stop for local foodies and fish lovers. He has spent the last 20 years honing his craft in kitchens around the world, including restaurants with three Michelin stars. With his expertise in fish, seafood and contemporary cooking techniques, Chef Castro opened his restaurant, Tuna, in Warsaw, Poland. Through freestyle cooking, it’s here he aims to explore and display the culinary potential found in oceans, rivers and lakes.
JULIETA DAVEY
Join Julieta Davey, known as Mamá Cacao, for a mix of culinary and artistic insights. In the lush Costa Rican jungles, Julieta Davey transformed her passion for cacao into expertise, crafting exquisite chocolates from the 'food of the gods.' Her journey, starting with rustic truffles in the late 1990s, evolved into a renowned brand. As a champion of ethical practices in the cacao industry and an advocate for sustainable farming, her workshops and farm tours offer a unique blend of culinary mastery with a commitment to ethical, environmental stewardship.
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.
ANNA WILAMOWSKA
Pastry Chef Anna Wilamowska is a talented French pastry chef and chocolatier with a Certificat d’Aptitude Professionnelle, a state diploma recognized by the French Ministry of National Education. She is based in the beautiful coastal town of Bournemouth. She has trained in Michelin-starred restaurants and French pastry boutiques. Her passion for pastry is evident in every bite of her delectable creations. Chef Wilamowska collaborates with local artists and sculptors, bringing an artistic flair to her desserts. Her commitment to quality is unwavering, and she only uses the finest ingredients, including high-quality BIO eggs, Belgian chocolate, and French nut paste. She also caters to those with dietary restrictions, offering delicious vegan and gluten-free desserts. Those with a sweet tooth or who are looking for a unique dessert experience are sure to be impressed by her creations.
CHEF DANNY DAVIES
Renowned for over two decades, British Chef Danny Davies is a celebrated figure in the superyacht culinary world, known for his visually stunning and delectable creations. Rising through the ranks in the British Armed Forces as a chef, he worked in some of the most prestigious Royal Regiments in the country, including as Royal Chef to Prince Harry and William, making him the perfect culinary maestro for our Epicurean Expeditions in Europe. With years of experience as a superyacht chef in the Caribbean, he has intimate insight and expertise into local markets and the culinary culture of the islands. He has been awarded the "Best Super Yacht Chef" at the 2019 Fort Lauderdale International Boat Show, making him a master of his craft. But he is also a mentor of emerging talent through initiatives like the Future Chef Project. Chef Davies is excited to share his wisdom and passion for food with fellow explorers.
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.
BRIAN LISS
Brian Liss is an art dealer and curator at Liss Gallery in Toronto. He will illuminate unique perspectives through his in-depth knowledge of your destination’s art to expand your cultural understanding.
PROFESSOR ANDREW HOPKINS, PhD
Professor Andrew Hopkins, an expert in architecture and art, served as the Assistant Director of the British School at Rome between 1998 and 2002. Since 2004, he has been an Associate Professor at the University of L'Aquila. He earned his PhD from the Courtauld Institute in 1995, where part of his studies on Venetian architecture led to the Essay Medal of 1996 by the Society of Architectural Historians. He spent time as a fellow at Harvard University's Villa I Tatti in Florence from 2003 to 2004, and then