Seven Seas Prestige Serves Up Next Level Culinary Travel

A New Class of Ultra‑Luxury… for Food Lovers

Seven Seas Prestige™, Regent Seven Seas Cruises’ first new ship class in a decade, is being built with food‑obsessed travellers squarely in mind. At the heart of that promise is an expanded Culinary Arts Kitchen and Epicurean Explorer Tour program, designed to connect guests to destinations through flavour, history and storytelling rather than just ticking off ports.

Curated by Executive Chef and Director of Culinary Enrichment Kathryn Kelly, the new program spans 64 Culinary Arts Kitchen classes and 25 Epicurean Explorer Tours, offered on voyages scheduled all the way through March 2029. With every class and tour limited to 18 guests or fewer, the focus is firmly on intimate, personalised experiences rather than cattle‑class demos.

Inside the Culinary Arts Kitchen

Onboard Seven Seas Prestige, the Culinary Arts Kitchen is a fully‑fledged, professional‑grade teaching space rather than a token show kitchen. Eighteen individual cooking stations come fully equipped, while floor‑to‑ceiling windows frame sea views that are a few notches better than what you get in a typical cooking school back home.

Classes run for around two hours, start from US$129 per guest, and cover an impressive range—from knife skills and foundational techniques through to destination‑driven menus. Grill fans might dive into the secrets of Argentine asado with South American wine pairings, while health‑minded foodies can follow a Mediterranean journey that explores the nutritional benefits of the region’s famed diet using dishes from France, Greece, Italy and Spain.

Chef Kelly, a Culinary Institute of America graduate who has spent decades exploring global food cultures, has built the program to be welcoming for everyone from enthusiastic beginners to confident home cooks. The goal is that you walk away not just with a couple of recipes, but with restaurant‑style techniques you can actually replicate at home, plus a few good stories to tell over your next dinner party.

Standout Classes: From Latin America to Australia

Among the 64 classes, a few have “instant favourite” written all over them:

• Cocina Latina – Inspired by journeys from Mexico down to Patagonia, this class shows how Latin American cooks elevate everything from potatoes to rib‑eye steak through balance and bold seasoning. Expect chef‑selected recipes and cocktails that explain why Latin cuisine has become the new playground for global foodies.
• Australia Through the Ages – A gastronomic timeline of Australia, starting with Indigenous ingredients like the macadamia nut, then tracing how British, Chinese and European migration shaped today’s ‘fusion’ cuisine. An artisan cocktail captures the “Down Under” spirit of this modern, trend‑driven food scene.
• Journey Across the Mediterranean – A culinary cruise within your cruise, spotlighting signature dishes from France, Greece, Israel, Italy, Morocco, Spain and Turkey, inspired by chef‑instructor favourites from years at sea. Think sun‑drenched flavours, regional wines and cocktails, and plenty of ideas to bring Mediterranean cooking home.

The common thread is destination immersion through taste: you are not just learning how to cook; you are learning why a dish exists in that place.

Epicurean Explorer Tours: Shore Days for Serious Foodies

When Seven Seas Prestige pulls into port, the culinary focus continues ashore via Epicurean Explorer Tours—small‑group, chef‑led shore excursions that dive deep into local food culture. These tours typically include market visits, tastings and meals, with many returning to the ship for follow‑up sessions or tastings back in the Culinary Arts Kitchen.

A few highlights already on the calendar:

• Chef‑Led Market Tour & Tapas in Bilbao (Sunlit Iberia, May 11, 2027) – Begin in the Culinary Arts Kitchen, then head into Bilbao to explore the historic Mercado de la Ribera and Old Quarter gourmet shops before enjoying pintxos and txakoli. Back on board, a Basque‑inspired tasting with wine and conversation wraps up the day (from US$159 per guest).
• Chef‑Led Gastronomy Tour & Tapas Lunch in Barcelona (Timeless Shores, June 8, 2027) – Stroll iconic La Boqueria and Santa Caterina markets with a chef guide, then linger over a Catalonian tapas lunch that shows why Barcelona is a true culinary capital. The experience ends back on the ship with a cava tasting among new friends (from US$159 per guest).
• Market, Olive Farm & Tapas in Palma de Mallorca (Prestige of Portugal, June 8, 2027) – Browse Palma’s buzzing Olivar Market, then visit Treurer, a family‑run olive farm, for a grove walk and olive oil tasting. Back in the Culinary Arts Kitchen, a practical session dives into how to store, handle and use olive oil properly at home (from US$209 per guest).

Tours are deliberately capped at no more than 18 guests, keeping the experience conversational and relaxed—more like tagging along with a chef friend than joining a standard ship tour.

How to Book Your Spot

Both Culinary Arts Kitchen classes and Epicurean Explorer Tours are optional, paid extras and can be reserved in advance through your Regent online account once you have a Seven Seas Prestige voyage booked. Given the small group sizes, popular classes and food‑centric tours are likely to sell out early, especially on itineraries that hit major culinary hotspots.

For full sailing details and dates, Regent directs guests to RSSC.com/Ships/Seven_Seas_Prestige, or to work with a trusted travel advisor.

If you were sailing on Seven Seas Prestige tomorrow, would you beeline for a hands‑on class like Cocina Latina, or lock in a chef‑led market tour in Spain before anything else?