Windstar’s partnership with the James Beard Foundation is now in its 11th season, bringing recognized chefs and culinary experts to sea.
Which Chefs Are Hosting James Beard Foundation Cruises in 2026?
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José Garzón – Latin American cuisine specialist based in Seattle
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Belinda Bishop – Grenadian chef and Caribbean culinary ambassador
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Kirsten Dixon & Mandy Dixon – Alaskan chef and restaurateur duo
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Gabriel Kreuther – Michelin-recognized Alsatian chef from New York
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David Uygur – Dallas chef-owner of Lucia restaurant
What Is a James Beard Foundation Cruise With Windstar?
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Live cooking demonstrations
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Chef-hosted dinners and tasting menus
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Culinary lectures and Q&A sessions
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Destination-inspired dishes
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Local market visits in select ports
The six acclaimed chefs — José Garzón, Belinda Bishop, mother-daughter duo Kirsten Dixon and Mandy Dixon, Gabriel Kreuther, and David Uygur — will bring their regional culinary expertise and signature dishes to sea and host market tours on their itineraries. And it’s more than that: The appeal of Windstar’s culinary-themed cruises, guests can participate in cooking demos, enjoy special dishes inspired by the guest chef, and, one of the most popular activities of all: go shopping with the chef.
The Cruise: José Garzón and Mayan Legacies on the Wind Surf
Date: February
Ship: Wind Surf
Route: Roundtrip Philipsburg, St. Maarten
In February, Ecuadorian chef José Garzón, the creative spirit behind Garzón Latinx Street Food and Bad Chancla, a vibrant eatery serving Latin American–style sandwiches and rice bowls located on Capitol Hill in Seattle, is known for blending Latin American flavors with contemporary culinary techniques. His inspiration comes from both his heritage — and the culinary scene of the Pacific northwest. The James Beard Foundation tells us that “he now channels that energy into dishes that celebrate culture and community. At Bad Chancla, he emphasizes sustainability and local sourcing, earning recognition from critics and patrons alike. Beyond the kitchen, chef Garzón shares his knowledge through workshops, promotes sustainable food practices, and continues to explore new culinary innovations.”
The Cruise: Beach Fun & Sun: A Remote Caribbean Getaway
Date: March 14 – 21
Ship: Wind Surf
Route: Roundtrip Philipsburg, St. Maarten; ports include Antigua, Tortola, Virgin Gorda, Jost Van Dyke, St. Barth’s
Belinda Bishop, an award-winning American-Grenadian chef and Grenada’s culinary ambassador who has been transforming the island’s food scene for over 14 years, is hosting this cruise, roundtrip from Philipsburg, St. Maarten, on Wind Surf. Currently, she leads Belinda’s Bistro @ The Tower Estate in Grenada. Her culinary style fuses Caribbean cuisine with contemporary techniques, offering a melange of fresh vegetables, spices and culture influences across the region. Beyond the stove, she contributes to humanitarian efforts as a chef with World Central Kitchen and is involved with the Grenada Culinary Network and the Gemstar Scholarship program.
The Cruise: Scenic Alaska
Dates: May 15 – 23
Ship: Star Seeker
Route: Juneau to Vancouver; ports include Haines, Tracy Arm, Petersburg, Wrangell, Misty Fjords, Ketchikan
Join mother-daughter chef duo Kirsten Dixon and Mandy Dixon as these celebrated Alaskan chefs, authors and lodge owners are host on Star Seeker from Juneau to Vancouver, British Columbia. Kirsten, who trained at Le Cordon Bleu in Paris, is an award-winning chef and cookbook author who operates the family’s Within the Wild Adventure Company in Homer, Alaska. There at the on-site restaurant, she offers cooking classes influenced by her philosophy of foraging off the land and sea; specialties include Alaska king crab beignets and shrimp toast. Her daughter Mandy, who trained at the Culinary Institute of America and was mentored by chef Thomas Keller, leads the kitchen at James Beard Award semifinalist® Tutka Bay Lodge, where she blends classical techniques with Alaska’s extraordinary ingredients. Together, they’ve authored acclaimed cookbooks, earned international recognition, and continue to nurture future generations of chefs while celebrating Alaska’s unique sense of place.
The Cruise: French Feast, Normandy, Brittany & Aquitaine
Dates: August 19 – 26
Ship: Star Legend
Route: Rouen/Paris to Bordeaux; ports include St. Malo, Honfleur, Guernsey, L’Orient
Onboard Star Legend, Gabriel Kreuther, a culinary icon, and a 2025 James Beard Award nominee® for Outstanding Chef and chef/owner of his eponymous fine dining restaurant, hosts this seven night trip. Chef/owner of Gabriel Kreuther in Manhattan, he fuses classic French training, Alsatian heritage and his love of New York. The cruise travels from Paris/Rouen to Bordeaux.
During the first decade of his career, chef Kreuther created culinary delights at Michelin-starred kitchens throughout Germany, France, and Switzerland before bringing his talent to the U.S. In New York City, chef Kreuther joined the team at La Caravelle then held a leadership role at Jean-Georges before becoming the executive chef of the much-lauded Atelier at the Ritz-Carlton and then The Modern, where his cooking received numerous accolades throughout his nearly decade-long tenure. A long-standing member and mentor for the prestigious Bocuse d’Or USA Culinary Council, chef Kreuther was named one of Food & Wine‘s Best New Chefs in 2003 and won the James Beard Award for Best Chef: New York City in 2009.In 2021, chef Kreuther published his first cookbook, Gabriel Kreuther: The Spirit of Alsace, a Cookbook, sharing his restaurant creations and interpretations of traditional Alsatian dishes.
The Cruise: Classic Italy and the Dalmatian Coast
Date: October 7 – 15
Ship: Wind Surf
Route: Civitavecchia/Rome to Venice; ports include Sorrento, Giardini Naxos, Kotor, Dubrovnik, Trogir
Chef David Uygur, chef-owner of Dallas’ Lucia, is host of this classic Rome/Civitavecchia to Venice cruise on Wind Surf. Lucia is a cozy neighborhood spot, showcasing house-cured salumi and handmade pastas, and is owned by Uygur and his wife. He’s earned a 2024 James Beard Award nomination for Outstanding Chef, following a 2023 James Beard Award nomination for Lucia as Outstanding Restaurant.
