5 posts categorized " Privee "

June 21, 2012

OCEANIA CLUB MANAGER NICK DESANTIS SHARES STORIES OF THE REUNION CRUISE

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Captain Luca Manzi and Oceania Club Manager Nick DeSantis

Greetings from the Oceania Club Reunion Cruise!

My team has spent the last several months planning special events for this cruise to show our appreciation for our loyal past guests. Over the past few days we have hosted dinners, sail-away parties, a Captain’s reception, shore excursions, cocktail parties – and this is just day five of the cruise! It has been such a pleasure to see past guests with whom I’ve sailed before. So many of them have become dear friends. It’s been equally nice to meet some of our Oceania Club members for the first time and to have the opportunity to thank them for their loyalty.

In short, everyone is having a wonderful time!

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From left: Mr. and Mrs. Doble, Kunal Kamlani, Sheila Brohman, Ken Reycraft, Mr. and Mrs. Grimwood, Daniela Kamlani, Mr. and Mrs. Addleson

On Monday evening, Oceania Cruises President Kunal S. Kamlani and his wife, Daniela, hosted a dinner in Privée for our most loyal Oceania Club members on this sailing. This elegant and intimate setting accommodates just ten guests for private dinners, so Kunal and Daniela invited some of our most frequent guests to join them for a truly memorable evening. These guests have sailed with us as many as 15 or 20 times! Sheila Brohman and Ken Reycraft become Platinum Oceania Club members on this voyage because it is their 20th cruise, which is free as part of the Oceania Club program.

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The next evening Kunal, Daniela, Captain Luca Manzi and General Manager Thierry Tholon greeted guests as they arrived for the Captain’s Welcome Reception, always a favorite event of our Oceania Club members.

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Kunal, Captain Manzi and the Senior Officers expressed their deep appreciation for all of our loyal guests, and Captain Manzi offered a toast in their honor. Following the reception, many of our guests enjoyed dinner in Toscana, and it was my great pleasure to join them!

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Nick DeSantis with Mr. and Mrs. Addleson

Toscana is one of my favorite restaurants, and here is one reason why: Sautéed Jumbo Shrimp wrapped in Prosciutto di Parma Ham with Candied Cherry Tomato. Delicious!

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Kunal and Daniela also enjoyed dining with several Oceania Club members in Toscana that evening.

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Captain Luca Manzi hosted guests in Toscana as well. They enjoyed their evening so much that they asked Toscana Chef Raffaele Saia and Senior Executive Chef Christophe Belin to sign their menus.

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What a wonderful cruise it has been so far, and this is only the beginning. I’ll be sure to share more stories and photos here on the blog very soon!

March 23, 2012

A CELEBRATION OF THE FIRST OCEANIA CLUB DIAMOND MEMBERS

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Last week on Marina’s final Caribbean sailing of the season, the officers, staff and crew celebrated a tremendous milestone with two very special guests. The March 7th sailing of Caribbean Pearls marked the 40th cruise for Jerome and Elizabeth Kohel, making them the first guests to become Oceania Club Diamond members and the most frequent guests in Oceania Cruises history.

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While Marina was docked in Miami, Oceania Cruises President Kunal S. Kamlani hosted a lunch for the Kohels onboard in Privée. The guests of honor were joined by Executive Vice President of Passenger Services Victor Gonzalez, Manager of Loyalty Marketing Nick DeSantis, Oceania Club Ambassador Jennifer Faust, and Kunal's wife, Daniela.

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Victor Gonzalez, Jennifer Faust, Jerome Kohel, Elizabeth Kohel, Kunal S. Kamlani, Daniela Kamlani, and Nick DeSantis


The Kohels hail from Kalamazoo, Michigan, and they first sailed with Oceania Cruises onboard Regatta in March 2004. They have since cruised for over 520 days and visited more than 60 countries. While the Kohels have sailed all over the world, the Caribbean is one of their favorite destinations. They like the escape from the Michigan winters, and the relatively short flight to embarkation in Miami gives the Caribbean a slight advantage over transatlantic destinations such as Europe and Africa.

No matter what the itinerary, the Oceania Cruises family keeps the Kohels coming back time and again. “We came for the ships. We came back for the crew,” says Mr. Kohel.

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Captain Dimitrios Flokos, Mr. and Mrs. Kohel, and General Manager Damien Lacroix


Both Mr. and Mrs. Kohel sing the praises of the entire Oceania Cruises team, saying how much they look forward to seeing all of the familiar faces and warm smiles each time they return to the ships. So many of the officers, staff and crew have become dear friends that it feels as if they’re being welcomed home by family each time they embark on a new voyage. The Kohels say they have especially enjoyed watching staff members move up through the ranks, as they have seen so many promoted to new positions over the years.

On every Oceania Cruises voyage, past guests are celebrated and milestone cruises are recognized during the Oceania Club cocktail party. At this special event held in Horizons, Oceania Club Ambassador Jennifer Faust introduced the Kohels, and Captain Dimitrios Flokos presented them with their Diamond Oceania Club pins. General Manager Damien Lacroix also offered his congratulations, and Cruise Director Dottie Kulasa had a beautiful bouquet of flowers for Mrs. Kohel.

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Mr. Kohel, Dottie Kulasa, Jennifer Faust and Mrs. Kohel


While the Kohels are not particularly fond of the spotlight, they graciously accepted the expressions of gratitude from the captain and senior officers and agreed to let us share their story with you here on the blog. Enjoy this short video of the momentous occasion.

 

March 15, 2011

MARINA GETS 5-STAR REVIEW from Patti Pietschmann, National Cruise Examiner

        

Travel writer Patti Pietschmann has given rave reviews after cruising onboard Marina during her 18-day Inaugural Passage. Below we've shared some of her glowing remarks, along with some photos captured by our Blogger at Large and one from our onboard Photo Coach, Curtis Hustace.

You can read this and other articles on Marina from Patti at examiner.com/cruise.

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Miso Glazed Sea Bass featured in Red Ginger

 

OCEANIA CRUISES' MARINA WHETS THE APPETITE IN MORE WAYS THAN ONE

By Patti Pietschmann

The first evening out of Miami set the tone for the maiden voyage of Oceania Cruises’ gunshot-across-the-bow in mid-size luxury cruising.  A woman at the table next to ours in Red Ginger, one of four no-charge alternative dinner restaurants onboard, looked down at her miso-glazed sea bass wrapped in a ti leaf closed with a tiny green clothespin and then up at her dining companion with misty eyes. “I think I could eat here every night,” she said with a note of awe in her voice.

Eavesdropping that first evening aboard the brand new Marina on her 18-day inaugural voyage from Miami through the Panama Canal to San Francisco (via Los Angeles, where we disembarked), may not have been polite. But listening while our fellow passengers praised the food on the fourth vessel and first new build in Oceania Cruises’ four-ship fleet pretty much gave away the headline for the 1,250-passenger ship. We heard the 20-ounce prime porterhouse served in the Polo Grill compared to those found in New York City’s renowned steakhouses, the beef carpaccio in Toscana extolled as exemplary, and the smoked salmon-wrapped salmon tartar in Jacques compared to a dish that might be served at Patina in downtown Los Angeles.

Which of the four was best? That was like asking fraternity guys which of the Victoria’s Secret models they favor.

That’s the food-forward way Marina, whose culinary godfather, after all, is the celebrated French chef Jacques Pepin (he of the eponymous Jacques) means to sail.

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A striking chandelier in Terrace Café


Even dinner at the Terrace Café, the ship’s three-meal buffet restaurant—usually an afterthought on other cruise ships—strived for and often achieved a culinary level far loftier than might be expected. Aboard other ships, this restaurant is often an afterthought. Not here. At breakfast one morning, a passenger who had dined there the previous night buttonholed the maitre d ‘ and told him his meal had been “fabulous.” And one of your faithful reporters himself waxed ecstatic over lamb curry that was ideal in every way save for the odd absence of chutney, a touch that one comes to expect aboard Marina.

Frank Del Rio, the Miami-based cruise line’s CEO, quoted in Taste of the World coffee table book given to all inaugural cruise passengers, clearly enunciates Oceania’s battle cry. “We decided to budget more per guest for food than any other cruise company. Some spend that money on stage shows and dancing girls. We put it on the plate. We want the food to be the show, and the dining experience to be the entertainment.”

To that end, fully one-quarter of the ship’s crew work in the galleys, meaning approximately one cook for every ten passengers. It shows.

Just as much attention is paid to dining service, and on the decks too. Sometimes servers swarm to fill coffee cups and water glasses. It all gets a bit frantic at times. Plates are bussed perhaps too eagerly when a dining companion has not yet finished—an overlooked nuance that can get annoying.

What also quickly becomes annoying, or simply mysterious, is the reservation system for the alternative restaurants. Each stateroom gets one crack at each of the four, but then something akin to a free-for-all ensues. Dining slots are then assigned on a daily basis, beginning at eight in the morning, and a call almost always results in a sold-out shrug over the phone and placement  on a waiting list that sometimes results in a coveted reservation and sometimes not. The arcane system is explained nowhere.

This is a cruise ship designed as its own foodie destination, with virtually everything else—entertainment, ports of call—assigned a secondary role. We attended one show and then decided our time was better used for reading books from the elegant library. As for ports, we found it almost extraordinary that a cruise from Florida through the Caribbean didn’t stop at a single island. The Colombian port city of Cartagena was the only stop prior to transiting the Canal—always a highlight for many passengers except those who, like us, had made the transit numerous times.

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A Costa Rican sunset captured by Curtis Hustace

After the Canal, we stopped at Puntarenas, Costa Rica, where we bought a kilo of good shade-grown XXXXXX from Coffee John, who for years has set up a stand and sold his Shady Lady coffee whenever a cruise ship docks. We also bought coffee in Puerto Chiapas, the next port, where what later turned out to be a log snagged in the starboard propeller as we sailed away. That forced the captain to shut down propulsion on that side and to bypass Huatulco. At Acapulco, the next scheduled stop, divers freed the propeller. Aside from the skipped port, the glitch was hardly noticed by passengers.

The ship itself is a sharp departure for Oceania, formed in 2003 with repurposed previously owned vessels Insignia, Nautica and Regatta that are half the size of the 65,000 ton Marina and carry half the number of passengers. How roomy is Marina? It took us a week before we ran into Joe and Carol, who live in West Hills and we’ve known for years. Their stateroom was two away from ours.

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The living room of one of the extraordinary Vista Suites

The Marina’s extra room is reflected in the number of balcony cabins (95% of the total), their size (standard staterooms measure 282 square feet, hardly spacious but bowling alleys compared 216 square-foot standard staterooms of the other ships), and the sprawling deck space including a huge-for-sea swimming pool whose length we could never learn (much head scratching and helpless shrugging) but pace-estimated at 35 feet.

The increased room also means Marina has those four no-charge alternative restaurants compared to two (Polo Grill, Toscana) on the other ships. Marina also has two specialty restaurants that do carry a surcharge--$75 to cover wine-pairing in La  Reserve, $1,000 for up to eight persons for a multi-course menu degustation in Privée.

 

 

 

 

March 9, 2011

A PEEK INSIDE THE PRIVACY OF PRIVÉE

   

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We've talked quite a bit about Privée, the new dining venue onboard Marina that can be reserved for a private dinner for up to eight guests. We like to refer to the experience in Privée as "The Ultimate Chef's Table," for the menu is a seven-course degustation custom designed by the Executive Chef.

But most of you have not yet seen the masterpieces our chefs have created for guests in this most opulent of venues. Mr. Don Horner, one of our guests who recently enjoyed an evening in Privée, was kind enough to share some photos of the delectable food that was featured.

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Below is the Perlita Caviar d'Aquitaine plated on Mother of Pearl.

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The Canaroli Rice with Langoustine Tartare.

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Brittany Blue Lobster.

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Roasted Vacherin Mont d'Or Cheese

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Giffard Maraschino Sabaglione with Berries

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And finally, a special request for the chocolate lovers.

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Mr. Horner said he was so enthused by the food, he forgot to take a photo of the Kobe beef. After witnessing this exquisite meal, I can certainly understand why. Thank you so much to Mr. Horner for sharing his photos. I hope all of Oceania Cruises' loyal guests have the opportunity during their travels onboard Marina to enjoy an exceptional evening of private dining with friends in Privée.

January 17, 2011

THE PRESIDENT'S COUNTDOWN: 4 Days to Marina's Maiden Voyage!

The launch of Marina's Maiden Voyage is growing ever so close, and today I have a very special sneak peek behind the scenes. I believe these may the very first photos ever shared of the interiors of our two new exclusive dining options, Privée and La Reserve.

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Privée is one of Marina's never-before-seen venues where you can host up to eight guests for the most opulent, indulgent experience we have yet envisioned - the Ultimate Chef's Table. You and your guests will enjoy a seven-course Menu Degustation; you can even meet privately with Marina's Executive Chef to make special requests. Above and below are glimpses of the exquisite space and brilliant view featured in Privée.


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We realized that while our cuisine rivals that of the finest restaurants ashore, we were lacking one amenity that so many of these restaurants offer - private dining. Privée gives you the chance to enjoy the company of dear friends along with the pleasure of superb cuisine and impeccable service that is truly all about you, no distractions, as if you're hosting your guests in your own fine estate home. It's just one more way that Marina will become your home away from home, and one more way we are elevating the Oceania Cruises experience to a level so exceptional, it has never before been achieved at sea.

The menus continue to evolve as our Executive Chef can hardly resist the opportunity to test the limits of his culinary skills and creativity in envisioning new features for Privée. But the photos below give you an idea of the gastronomic delights awaiting you and your guests should you decide to indulge in an evening at Privée.

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The other photos I have to share with you today are of La Reserve by Wine Spectator

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This industry-first onboard wine tasting center will offer several seminars and tastings designed to enhance your appreciation of fine wine and perfectly paired cuisine. In the evening, La Reserve can accommodate up to 24 guests for an intimate, seven-course gourmet dinner delightfully paired with premium wines.

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As we near Marina's debut, I've finally had the opportunity to taste some of the wonderful food I've been raving about. Below you see the chef preparing one of my favorite courses - dessert.  He is presenting the "Gold Bullion" of Valrhona Jivara Chocolate Mousse, which will be paired with a lovely Prunotto Moscato d'Asti.

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The excitement and anticipation are building daily, so keep checking the blog as we count down the final days to Marina's Maiden Voyage!