Windstar offers James Beard Culinary Cruises

Renee Erickson’s restaurants (The Whale Wins, The Walrus & the Carpenter, Barnacle, Bar Melusine, Bateau & General Porpoise)  have been called “the reason why Seattle is one of the most exciting places to eat in the country.”  The Seattle-based chef and author has a

n innovative approach to seafood and what can best be described as European country

 cooking. A fantastic choice to guide guests through Ireland and Scotland, she will no doubt also be a great resource for finding the best coffee, whiskey, and scotch in port. Erickson is a James Beard Foundation award-winner for Best Chef Northwest.

Chef Brandwein began her culinary career in the pastry kitchen at JBF award-winning Galileo Restaurant. She was promoted to executive chef in 2005 and managed kitchen operations for Chef Roberto Donna’s four restaurants, earning them two 4-star ratings.  In 2012 she launched Chef AmyB, a hospitality consulting company.  With a  passion for Italian cuisine, Chef Brandwein has earned many awards and accolades and opened Centrolina in CityCenter DC in 2015. Amy is a finalist for the 2017 James Beard Award for Best Chef, Mid-Atlantic.

Wilmington, North Carolina Chef Rhodes has a passion for seafood, which he shares at his restaurant Catch. Every ingredient in his delicious cuisine is consciously sourced from organic growers and local fisheries that support sustainable practices, so he’s a fantastic fit to help guests swim through seafood options in the Caribbean on this special sailing.  Rhodes is recognizable from his time on Top Chef and is a James Beard Foundation award semifinalist for Best Chef Southeast.

San Juan, Puerto Rico’s (arguably) best chef, Pagán has been preparing meals rooted in Caribbean cuisine since his mother taught him in their family kitchen. Now he is the chef and owner of three San Juan restaurants ( SAGE Steak Loft, Dorado Beach & Golf Resort, MARIO PAGAN Restaurant) and has a mission to “bring Puerto Rican food to the world” – which he has furthered through his involvement in the James Beard Foundation Chefs Boot Camp for Policy and Change and also through multiple  media appearances including the 3^rd season of Next Iron Chef. On this round trip cruise departing from San Juan, there is no better chef to help guests discover the best flavors of Puerto Rico and the Virgin Islands.

Honolulu Chef Wong has spent her career exploring global flavors, often cooking her fusion creations at the James Beard House in New York City  and spending months traveling to kitchens around the globe (including Asia) to find new and exciting flavors and techniques. An original contestant on Top Chef, she has a very recognizable media career as a television chef, and her cookbook “Dumplings All Day Wong: A Cookbook of Delights from a Top Chef” has made many home chefs dumpling masters. Wong will handily lead guests from Hong Kong to Bangkok, easing guests into trying some “not so familiar” foods whenever possible.