Learn Culinary Skills from Celebrity Chefs on This New Themed Cruise

As a guilty pleasure, I love escaping my busy life by watching cooking shows. So, when Sixthman, renowned for its sea music festivals, announced a new four-night food-and-wine cruise featuring several celebrity chefs, I knew I had to be there. And I wasn’t the only one excited about it.

Like me, over 2,000 passengers on the sold-out Chefs Making Waves cruise from Miami to the Bahamas aboard Norwegian Cruise Line’s Norwegian Pearl were eager to learn culinary tips from the experts, enjoy an open bar, and immerse themselves in everything food-related. The cruise package even included meals prepared by the chefs—a significant perk.

Stacey Cunha from Cleveland joined the cruise hoping to meet Chef Robert Irvine from Food Network’s challenge shows Restaurant: Impossible and Dinner: Impossible. “On Day 1, my dream came true,” Cunha exclaimed excitedly.

While sailing, the chefs were treated like rock stars. Many passengers aimed to snap a selfie with the cheerful Italian chef Scott Conant (from the reality cooking show Chopped); he even offered to take the photos himself.

On her inaugural cruise, chef Maneet Chauhan (known from Chopped and The Next Iron Chef)—who, like many chefs, brought her family along—shared how her children were astonished by the celebrity treatment she received. One woman moved Chauhan to tears by sharing her liver transplant journey, saying, “You guys got me through it.” Chauhan replied, “I was hugging her. This is why I do what I do.”

Guests had the option to participate in typical cruise activities like salsa lessons and spa treatments, or they could choose unique experiences exclusive to this sailing, such as Bloody Mary Bingo hosted by chef Anne Burrell, co-host of Worst Cooks in America. Evening entertainment included a karaoke contest led by Burrell and Andrew Zimmern (of Bizarre Foods), as well as a cooking challenge where Irvine prepared a meal using ingredients selected by guests, including lobster, pickled pig’s feet, and Cheetos. Meanwhile, Cake Boss’ Buddy Valastro attracted a crowd for a dessert-themed disco party.

On the sunny pool deck, hundreds of enthusiastic fans gathered to watch chefs demonstrate their cooking skills while sharing personal stories on a giant screen. Chef Marcus Samuelsson (winner of Top Chef Masters and Chopped All-Stars) recounted his background and family history, having been born in Ethiopia and later adopted by a couple in Sweden after being separated during the Ethiopian Civil War, all while preparing a complex dish of brown-butter lobster, black rice, and mushroom dashi (a Japanese soup stock). Mexican American chef Aarón Sánchez, known from MasterChef and MasterChef Junior, demonstrated how to make shrimp mojo de ajo (Mexican garlic shrimp), honoring his grandmother’s culinary influence. Valastro, while crafting a martini-cup tiramisu, revealed that his favorite dessert isn’t cake but flaky Italian lobster-tail cookies.

Tasting experiences featured chef creations that were incorporated into the daily buffet lunch, like Conant’s Wagyu meatballs paired with a baby tomato sauce. However, the main highlight was a special four-course dinner menu crafted collaboratively by two of the guest chefs, served throughout the ship. Chauhan’s playful take on panzanella salad, dubbed “Naan-zanella” citrus chaat salad, was a particular hit, much to her amusement. "I mean, it’s a salad," she chuckled.

No changes were permitted in the set menu, leading to some controversy when short rib was served as the main course for two consecutive nights—once by Irvine and again by Burrell—followed by Conant’s wine-braised beef on the third night. Chefs Marc Murphy (of Chopped) and Michael Symon (from Burgers, Brew and ‘Que) sidestepped the drama by offering a choice between salmon or roasted pork. Sixthman organizers addressed the uproar, dubbed “short rib-gate,” on the active Chefs Making Waves Facebook page, assuring guests it wouldn’t happen again next year.

While soaking up the sun at Great Stirrup Cay, Norwegian Cruise Line’s private island in the Bahamas, guests indulged in BBQ fare, including smoked chicken served by Zimmern and French onion soup burgers crafted by Murphy. The ship also docked in Nassau, where passengers could book excursions like snorkeling adventures.

For Irvine, being aboard the ship was a nostalgic experience, as he had previously worked as a chef with Norwegian. He praised the galley team, stating, “It’s like a large restaurant, and the service here is outstanding.” Samuelsson also had prior ship experience, having served with Seabourn.

Jett Tanner from Tampa, a regular on Sixthman’s music-themed cruises, expressed her admiration for the company’s inaugural chef-driven cruise experience. “They’ve been incredibly down-to-earth,” she noted. “It’s deepened my appreciation for each one of them.”

The next anticipated annual Chefs Making Waves cruise is scheduled for the 2,344-passenger Norwegian Gem, from May 5 to 9, 2025, featuring a Western Caribbean itinerary. (Rates are yet to be announced, but the 2024 cruise started at $1,300 per person for a shared inside cabin.)