The President's Tales from the Annual Oceania Club Reunion Cruise
Oceania Cruises' President Bob Binder (second from left) and guests
Myself and other members of our Oceania Cruises' team joined our guests this week onboard Regatta for the annual Oceania Club Reunion Cruise. We departed London on Thursday and began our journey of 14 days during which we'll explore the coasts of France, Spain, and Portugal. Last evening Captain Jahn Rye hosted his Champagne Reception to officially welcome everyone to the ship. Introductions of the Captain and senior crew members were followed by entertainment from the 12-piece Regatta Orchestra. As you can see from the photo above, I had a quite enjoyable evening, as did everyone onboard.
Cruise Director David Shermet welcomes guests to the Captain's Champagne Reception in Regatta Lounge.
General Manager Christian Krempl, Blogger-at-Large Lisa Pancake Fossland, and Captain Jahn Rye
Captain Rye and senior crew members greet Regatta's guests
The bartenders and service staff stand ready to entertain.
This talented couple enjoyed dancing to the music of the Regatta Orchestra, and we all enjoyed watching their performance.
After the Champagne Welcome Reception, I savored a splendid dinner in the Grand Dining Room. As usual Executive Chef Mickael Tocchetto presented an exquisite menu offering such an array of delectable courses, it was difficult to decide between them.
Chef Tocchetto with Oceania Club Ambassador Robert Kinkhorst (right) and guests Jack and Kathy Mundy from Toronto.
Today we arrive in Lorient, where I shall continue to pursue my favorite French pastime - the search for the perfect pastry. Yesterday I found one with chocolate and almonds that is definitely in the running. I'll keep you posted on my progress and on other events onboard and ashore as Regatta continues her journey in the days to come.
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WOW..people are sure getting very dressed up now on Oceania
Maybe will have to find a new cruise line LOL
Posted by: Lulu | September 20, 2010 at 08:08 PM
You may find that perfect pastry onboard.
Posted by: Jeni | September 20, 2010 at 06:14 PM