Oceania Cruises, who are renowned for offering some of the finest cuisine at sea, has named former businesswoman and passionate chef Kathryn Kelly as the company’s Culinary Enrichment Director.
In this newly-created position, American-born Kelly is responsible for overseeing all aspects of the Bon Appétit Culinary Center, the first hands-on cooking school at sea on Oceania's recently-launched luxury ship Marina. The Center will also feature on sister ship Riviera, launching in April 2012.
Chef Kelly was previously the executive chef of the Culinary Center and will now develop the curriculum, recruit instructors and guest chefs, as well as integrate cooking classes with the shore excursion programme, in addition to teaching classes. Her love of cooking began in her grandmothers’ kitchens, and she was awarded a scholarship from Pillsbury as a “promising young chef,” subsequently working her way through college at Seattle’s prestigious Northwest Passage restaurant, where she discovered the bounty of the region.
After a fulfilling career that included founding one of the earliest healthcare software ventures, leading a multi-billion dollar global outsourcing company and being named one of the Top Female Executives by the YWCA, Chef Kelly returned to her passion, cooking.
Kelly has completed her ProChef certification from the American Culinary Foundation and is a member of the Chaîne des Rôtisseurs, Women Chefs and Restaurateurs and Chefs for Sustainable Agriculture. She holds two master’s degrees in Public Health and Community Medicine and completed her doctoral studies in epidemiology from the Johns Hopkins University School of Public Health.
For more information on Oceania Cruises or to order a brochure, visit www.oceaniacruises.co.uk or The Cruise Line Ltd.
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