THE ROVING CHEF
CHEF
Kathryn Kelly
As the Executive Chef & Director of Culinary Enrichment for Oceania Cruises, Chef Kathryn Kelly has evolved the way travellers have come to understand global cuisines while exploring the world by sea. Offering hands-on cooking classes and small group, chef-led Culinary Discovery Tours, she gives guests a taste of place through food, wine and great company. INTERVIEW BY TERRILYN KUNOPASKI
Has travel always been part of your life?
Prior to becoming a chef 10 years ago, I was in business and travelled the world for work. I had the chance to spend short periods of time in different destinations, but often thought to myself, “I need to come back here when I have more time.” Now, working for Oceania Cruises, I am able to travel and spend time in the most exciting places around the globe. Describe your favourite dining experience from your travels abroad.
This question is always so hard to answer because there are truly so many! If I had to narrow it down, I would say the most memorable experience was sitting on a small island in Greece by the ocean and having a local fisherman bring in his catch, grill it and serve it to me with wine from his family vineyard and olive oil from his family farm. Being submerged in the local culture in this experience made it a day I will never forget. Tell us about your work with Oceania.
The hospitality industry perfectly fits my personality. I feel so rewarded when I anticipate the needs of our guests and am able to implement what I do to make their cruise special and unique. I also work around many other crew and officers who share that passion, which makes the Oceania team feel like a family and why I’m so happy working for this company.
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