Oceania Cruises has christened its newest ship, Oceania Allura™, with a dazzling Miami pier-side ceremony, culminating in a first-of-its-kind godparent christening.
*All details correct at time of publish (17 November 2025)
Acclaimed chefs Tavel Bristol-Joseph, Katie Button, Calvin Eng, Aisha Ibrahim, George Mendes, and Lawrence “LT” Smith served as godparents, marking the time-honoured tradition of breaking a Champagne bottle across the ship’s bow.
The fanfare commenced with a ship-wide cocktail reception and an exquisite dinner before moving to the pier for the ceremony and heartfelt remarks from dignitaries, including the line’s Chief Luxury Officer, Jason Montague, and Chief Commercial Officer, Nathan Hickman, as well as Food & Wine publisher Tom Bair.
Guests then rejoined the ship for a three-day celebratory round-trip Miami voyage.
“We couldn’t be more thrilled to officially welcome Oceania Allura to our fleet,” said Jason Montague, Chief Luxury Officer of Oceania Cruises.
“It is only fitting that she be christened in our hometown of Miami – a city that embodies vibrancy and sophistication. We are deeply honoured to celebrate this momentous occasion alongside her distinguished godparents, marking a new chapter in our historic collaboration with Food & Wine.”
Oceania Allura’s Inaugural Season sailings span more than 92 destinations on an array of 7- to 34-day voyages, from iconic cities to lesser-known gems. Sister ship to Oceania Vista, which launched to great acclaim in 2023, Oceania Allura is the line’s eighth ship.
Boasting the most spacious standard staterooms at sea, which measure more than 290 square feet, she is 791 feet (241 meters) long and weighs more than 67,000 tons.
With a capacity for 1,200 guests at double occupancy, Oceania Allura has two crew members for every three guests, with half dedicated to culinary operations.
Among the 12 onboard dining experiences is the glamorous Grand Dining Room, featuring 270 new recipes across all three meal services, and the Crêperie, a completely new concept for the line, offering a selection of tempting French crêpes, Bruxelles waffles and bubble waffles, alongside gelato sundaes.
In addition, the cruise line reprises its original French restaurant, Jacques, named for Chef Pépin. The menu for the new iteration of this much-loved dining venue is a collaboration between Chef Pépin himself and the line’s current Executive Culinary Directors and Master Chefs of France, Alexis Quaretti and Eric Barale.
For additional information on Oceania Cruises’ small-ship luxury, exquisitely crafted cuisine, and expertly curated travel experiences, visit OceaniaCruises.com.
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