Q & A with Executive Director of Culinary Enrichment Chef Kathryn Kelly

With over three decades of experience in the culinary industry, Regent Seven Seas Cruises’ Executive Director of Culinary Enrichment Chef Kathryn Kelly has spent plenty of time at sea and traveling around the world. Following a high-profile career in a multi-billion dollar Fortune enterprise, Chef Kelly enrolled in the Culinary Institute of America and accepted a prestigious position at the Culinary Institute of America before joining Regent Seven Seas Cruises. Chef Kelly brings passion, dedication and unrivaled skill aboard Seven Seas Explorer.

To truly experience a destination, Chef Kelly believes you must first taste its food and wine.

In your opinion, what are the benefits of attending a cooking class in the Culinary Arts Kitchen?

 First and foremost, we want our guests to thoroughly enjoy themselves and have fun. Our curriculum is based on three fundamentals:

It’s important to note that Regent Seven Seas Cruises has made a significant investment in building a culinary facility that rivals any cooking school on land. With 18 individual stations, the Culinary Arts Kitchen sets the bar as the premier, state-of-the-art culinary school on land or at sea.

In addition to culinary classes, guests can join you and your chefs for Gourmet Explorer Tours.  What’s unique about these culinary excursions?

I designed each and every Gourmet Explorer Tour for Seven Seas Explorer. Having traveled the world for 40 years as an intrepid gourmet chef, I decided that these tours were a perfect way to share my secret and special places with our guests. For instance, in Rhodes, guests spend the day with a Greek family in their restaurant, while in Barcelona guests go behind-the-scenes of a Michelin-starred restaurant and explore the magic of molecular gastronomy.  I begin the design of each tour with a simple question: “A visit to this port would not be complete without experiencing…”

How do the Gourmet Explorer Tours and the classes at the Culinary Arts Kitchen intersect?

 I am passionate about travel, teaching and learning – and there is no better place where those passions merge than with the Gourmet Explorer Tours and the classes at the Culinary Arts Center aboard Seven Seas Explorer. I can buy fish in Corfu and use them in a Greek cooking class that day. I can take guests to an olive farm in Spain and actually show them how we make extra virgin olive oil. I can introduce our guests to the perfect Bandol rosé, in the garden of a renown French chef -who cooks us lunch from the herbs, vegetables and fruits he harvested as the sun came over the Côte d’Azur.