Windstar Cruises, a pacesetter in small ship luxurious cruising, is celebrating the tenth anniversary of their partnership with the James Beard Basis in 2025 by inviting again 4 visitor favourite cooks and introducing one new chef for his or her themed culinary cruises. These cooks will create particular menus and experiences that mirror their regional experience
- Cooks: Jamilka Borges
- Cooks: José Mendin
- Cooks: Jennifer Hill Booker
- Cooks: Jennifer Jasinski
- Cooks: Larry Forgione (new to Windstar)
“We’re thrilled to acknowledge our 10-year partnership with the James Beard Basis,” stated Windstar President Christopher Prelog. “We take delight within the quite a few cooks who’ve sailed with us, shared their tales, and crafted signature dishes – enhancing the culinary expertise for all of our company on Windstar.”
Particulars for all 5 James Beard Basis themed cruises in 2025 might be discovered under.
March 15, 2025 with Chef Jamilka Borges on a 7 day “Windward Methods & Tobago Cays: Aruba to Bridgetown” aboard Windstar’s 312-guest Star Pleasure
Because the proprietor of Lilith, Chef Jamilka Borges was born and raised in San Juan, Puerto Rico the place she developed an curiosity in artwork and meals early in her life. In 2015, she was named a James Beard Award semifinalist for Rising Star Chef of the 12 months and was additionally honored as Finest Cooks America’s Rising Star Chef. In 2019, she was acknowledged as a James Beard Award semifinalist for Finest Chef: Mid-Atlantic.
April 12, 2025 with Chef José Mendin on a 8 day “Spanish Symphony: Lisbon to Barcelona” aboard Windstar’s flagship 342-guest Wind Surf
Chef/restaurateur José Mendin co-founded the Pubbelly Boys Restaurant Group in 2010 and has since opened a number of different eating places in Miami together with La Placita, which pays homage to his Puerto Rican roots, and the beloved Casa Isola in Sundown Harbor. The latter additionally just lately expanded to Mexico Metropolis. Mendín is a five-time James Beard Award semifinalist for Finest Chef: South.
June 29, 2025 with Chef Jennifer Hill Booker on a 11 day “Baltic Magnificence: Stockholm to Copenhagen” aboard Windstar’s 312- visitor Star Legend
Chef Jennifer Hill Booker has taken her Southern culinary heritage, her perception in wholesome, seasonal meals and her traditional French coaching to create a singular delicacies — trendy southern wholesome delicacies with a french accent. She wears many culinary hats as chef: cookbook creator of Discipline Peas to Foie Gras: Southern Recipes with a French Accent and Dinner Déjà Vu: Southern Tonight, French Tomorrow; actuality TV character; culinary educator; and enterprise proprietor, most just lately the acclaimed Bauhaus Biergarten, a spot for German and European food and drinks, in Springdale, AK. Chef Booker is an alum of the James Beard Basis Chef Bootcamp for Coverage and Change.
August 27, 2025 with Chef Jennifer Jasinski on a 9 day “Adriatic Archipelagos & Greek Goddesses: Venice to Athens” aboard Windstar’s flagship 342-guest Wind Surf
Chef Jennifer Jasinski gained the James Beard Award for Finest Chef: Southwest in 2013 and was a semifinalist for Excellent Chef in 2016 and Excellent Restaurateur in 2020. A wolfgang Puck alum, her eating places together with Rioja, Bistro Vendôme, Ultreia, and Stoic & Real, persistently rank amongst Denver’s high institutions, solidifying her exceptional legacy within the culinary world. Followers of Prime Chef Masters will even acknowledge Jasinski from the present.
October 7, 2025 with Chef Larry Forgione on a 12 day “Southeast Canadian Explorations: Montreal to New York” aboard Windstar’s 312-guest Star Pleasure
Chef Larry Forgione is hailed as “The Godfather of American Delicacies” for his function in altering the way in which People eat as we speak. At his restaurant, An American Place, he embraced the virtues of our nationwide delicacies and used solely seasonal, native elements, starting the complete “farm-to-table” motion. Chef Forgione’s An American Place Cookbook gained a James Beard Award for “Finest American Cookbook” in 1996 together with the Basis’s 1992 “Finest Chef in America” award. Chef Forgione co-founded and developed The Conservatory for American Meals Research at The Culinary Institute of America. The Culinary additionally introduced him with an award because the “Pioneer of American Delicacies” for his far-reaching affect.
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