Chef Rick Moonen has devoted his career to being the country’s top culinary advocate for sustainable seafood, demonstrating his commitment by serving only sustainable, seasonal varieties of ingredients throughout his menu atRM Seafood at Mandalay Bay in Las Vegas.

He is a founding member of the Seafood Choices Alliances, which named him “Seafood Champion” in 2006, as well as an active member of Seaweb and Monterey Bay Aquarium’s Seafood Watch, which named him “Chef of the Year” in 2011. In 2009 he made a memorable appearance as a contestant on Bravo’s hit series Top Chef Masters, followed by a stint as a judge on Top Chef Las Vegas where his restaurant served as the location for the show’s popular “Restaurant Wars” episode. This led to his participation in the second season of Top Chef Masters where Moonen finished as runner-up, raising thousands of dollars for his charity of choice, Three Square Food Bank.

with Free AirFAre And pre-pAid grAtuities

Chef’s speCialCruise fares

Offer expires April 30, 2011. Fares listed reflect all discounts, are cruise only in U.S. dollars, per person, based on double occupancy and include Non-Commissionable Fares. Amenity pre paid gratuity is per person, based on double occupancy. Cruise Ship Fuel Surcharge may apply. All fares and offers are subject to availability, may not be combinable with other offers, are capacity controlled and may be withdrawn at any time without prior notice. Fares do not include Prepaid Charges, Optional Facilities and Services Fees, and personal charges, as defined in the Terms and Conditions of the Guest Ticket Contract which may be viewed at www.OceaniaCruises.com. Full Brochure Fares may not have resulted in actual sales in all cabin categories and may not have been in effect during the last 90 days. Promotional fares may remain in effect after the expiration date. Air promotion applies to economy, round-trip flights only from select Oceania Cruises U.S. & Canadian gateways and does not include ground transfers. Free Airfare is available only from the following Oceania Cruises Primary Air Gateways: ATL, BOS, ORD, DFW, DEN, IAH, LAX, MIA, JFK, EWR, MCO, PHL, PHX, SAN, SFO, SEA, TPA, YYZ, YVR,YUL, IAD. Advertised fare includes all surcharges, airline fees and government taxes. Airline imposed baggage charges may apply. Airfare is available from all other U.S. & Canadian gateways at an additional charge. Oceania Cruises reserves the right to correct errors or omissions and to change any and all fares, fees, and surcharges at any time. Additional terms and conditions may apply. Complete terms and conditions may be found in the Guest Ticket Contract. Ships’ Registry: Marshall Islands. PRO27695

An exclusive event hosted by Seavents World Travel.To make your reservation contact Kym Harrell at

(713) 721-4000 or (800) 721-4088

day port arrive depart

Aug 26 rome (Civitavecchia), italy Embark 3 pm 8 pmAug 27 Monte Carlo, Monaco 10 am 11 pm

Aug 28 Cannes, France 8 am 8 pm

Aug 29 Portofino, Italy 8 am 6 pm

Aug 30 Florence/Pisa (Livorno), Italy 7 am 8 pm

Aug 31 Sorrento/Capri, Italy 8 am 10 pm

Sep 1 Amalfi/Positano. Italy 8 am 6 pm

Sep 2 Taormina (Sicily), Italy 8 am 3 pm

Sep 3 Corfu, Greece 9 am 6 pm

Sep 4 Dubrovnik, Croatia 8 am 11 pm

Sep 5 Kotor, Montenegro 8 am 2 pm

Sep 6 Venice, Italy 9 am

Sep 7 venice, italy Disembark 8 am

categories aND Fares fullbroChure fare

Chef’s speCialfare per guest

ph3 Penthouse Suite $15,398 $7,999a4 Concierge Level Veranda Stateroom 12,798 6,699b4 Veranda Stateroom 11,798 6,199C Deluxe Ocean View Stateroom 10,398 5,499f Inside Stateroom 8,998 4,799

Enchanted Rivierasrome To venice | AuguST 26, 2011

12-day Voyage onboard Marina

chef rick moonen culinary cruisefeaturing a liVe cooking show,

hands-on cooking class & priVate shore excursion

Oceania Cruises is the world’s only upper-premium cruise line, offering gourmet cuisine, gracious service andaward-winning itineraries at an exceptional value. The line’s hallmark is a country club casual elegance, with no formal attire requirements. Guests dine when, where and with whom they choose in a variety of open-seating restaurants, all atno additional charge. The five-star menus are crafted under the watchful eye of renowned Master Chef Jacques Pépin,the line’s executive culinary director. Specifically designed for epicureans, the mid-size Marina, whose inaugural voyagesis in January of 2011, will boast an array of stylish bars and lounges and 10 dining venues. Other highlights include afull-service Canyon Ranch SpaClub and fitness center, Bon Appétit Culinary Center, and a grand stairway custom-crafted by renowned French glass master, Lalique. Please join Chef Moonen on this extraordinary voyage onboard Marina through the French, Italian and Dalmation Rivieras.

We also invite you to join Chef Moonenon an exclusive shore excursion to oneof the world’s most progressive wineries – Feudi di San Gregorio. Set in the historic and picturesque region of the Appennine countryside, the winery will welcomeour guests for a private tour, tasting and five-course lunch. Space is limited to only 70 participants, so reserve your place now.

In addition to a live cooking show onboard, Chef Moonen will present a hands-on cooking class in Marina’sBon Appétit Culinary Center – the only cooking school at sea to offer hands-on instruction. This special class is limited to only 24 students, so make sure to reserve your spot now.

Marina hAS ThE OnLy COOKInG SChOOL AT SEATO OFFEr hAnDS-On InSTruCTIOn