F&B@Sea is set to return next month at Mana Wynwood Convention Center, offering an unparalleled celebration of cruise drinking and dining innovation and excellence. Building on the success of 2024, this year’s event promises to be bigger and better, bringing together industry leaders and innovators to explore the depths of food and beverage artistry at sea. The two-day conference is the ultimate platform to hear from the brightest minds in cruise F&B, with a packed programme of insightful sessions, keynote presentations, and engaging panel discussions. Open to all attendees, the conference provides invaluable perspectives on the latest trends, challenges, and opportunities shaping the future of food and beverage at sea.
Adding to the excitement, the F&B@Sea Awards, sponsored by Campari Group, will take place on Thursday, 10 April, celebrating excellence and innovation in cruise F&B. Recognising the industry’s top talents, trends, supplier innovations, and breakthroughs, the awards spotlight those shaping the future of cruise dining and beverage experiences. This prestigious event is a highlight of F&B@Sea and a must-attend moment to honour the visionaries driving the industry forward.
Chiara Giorgi, Global Brand Director for F&B@Sea, says: “F&B@Sea is where the cruise industry’s brightest minds come together to shape the future of food and beverage at sea. With a packed programme featuring industry leaders, trendsetters, and innovators, this is the ultimate platform to gain actionable insights, discover cutting-edge solutions, and build valuable connections. This is the place to be to stay ahead in an evolving industry.”
Main Stage Sponsored by Café Azul
The Main Stage, proudly sponsored by Café Azul, will feature a dynamic conference programme designed to inspire and empower cruise industry leaders as they navigate the evolving landscape of food and beverage at sea. Sessions will delve into the future of supply and procurement, the unique landscape of luxury and expedition cruise F&B, and the growing demand for sustainable and health-conscious offerings. By examining generational dining and drinking preferences and the integration of wellness initiatives into F&B experiences, the programme offers a platform to explore the trends and strategies shaping the next era of onboard F&B.
Introducing the Demo Den Stage
Debuting in 2025, the Demo Den will feature live culinary and beverage demonstrations throughout the event, offering attendees an exciting, interactive experience with live tastings. Designed in collaboration with industry experts, F&B buyers, and suppliers—and informed by Seatrade Cruise’s 2025 F&B Trends Survey—the Demo Den showcases in-demand products through curated recipes tailored to evolving industry needs and guest preferences. Bringing these insights to life, the Demo Den delivers dynamic demonstrations that offer both inspiration and practical solutions for the future of cruise dining.
Opening Keynote: F&B Trends Report 2025
- Time: 11:45 AM – 12:00 PM
- Speaker: Holly Payne, Deputy Editor, Seatrade Cruise News & Seatrade Cruise Review, Seatrade Cruise
- Description: Hear exclusive insights from the F&B@Sea 2025 Trends Report by Seatrade Cruise, exploring evolving market trends and how suppliers can stay ahead. Seatrade Cruise will unveil the latest shifts set to shape the future of food and beverage at sea—where health-conscious choices take centre stage, fusion cuisine gains popularity, and technology transforms the onboard dining experience. What’s on the horizon? What challenges and opportunities lie ahead? From changing guest expectations to the impact of inflation and AI-driven personalisation, Seatrade Cruise will reveal key insights from the F&B@Sea 2025 Trends Report.
Pictured above: Holly Payne.
State of the Cruise F&B Industry: The Future of Supply & Procurement
- Sponsored by: Botrista
- Date: Wednesday, 9 April
- Time: 12:00 PM – 1:00 PM
- Description: The cruise industry’s annual F&B spend is estimated to exceed $2 billion, underscoring the scale and opportunity within this growing market. As the industry expands, evolving supply chain dynamics and unique considerations for cruise are shaping new challenges. This keynote will offer insights into how cruise lines are navigating these complexities and what they seek in trusted partners. Discover what it takes to align with the unique needs of the cruise industry and adapt to their specific requirements, including innovative solutions, sustainable sourcing, and logistical best practices.
- Moderated by: Jason Gelineau, Principal, JAG Hospitality
- Confirmed Panellists:
- Alia Abou-Assali, VP Procurement & Logistics, The Apollo Group
- Jon McKeown, Chief Procurement Officer, Carnival Corporation
- Paolo Raia, CEO, MSC Procurement & Logistics, MSC Group
- James Wells, Chief Supply Chain & Procurement Officer, Royal Caribbean Group
Pictured above (from left to right): Jason Gelineau, Alia Abou-Assali, Jon McKeown, Paolo Raia, James Wells.
Luxury & Expedition F&B Operations: Elevated, Authentic, Remote
- Date: Wednesday, 9 April
- Time: 2:15 PM – 3:00 PM
- Description: Step aboard the world of luxury, boutique, and expedition cruise ships. This session uncovers how these unique operations deliver elevated culinary journeys that resonate with sophisticated and travel-savvy clientele. Explore how cruise lines seamlessly integrate exclusivity, authenticity, innovation, and sustainability to craft unforgettable onboard and shore-side experiences. Gain insights into the challenges and opportunities in this niche market and discover how suppliers and operators alike can adapt to meet the growing demand for intimate, high-end culinary and beverage experiences.
“F&B@Sea is an unmissable event for anyone passionate about the future of food and beverage in the cruise industry. It’s a rare opportunity to connect with like-minded professionals, discover the latest innovations, and gain valuable insights into how we can elevate culinary experiences at sea. I’m excited to be part of this year’s programme, sharing my expertise and engaging in conversations that will shape the next chapter of cruise dining.”
Jennifer Hill Booker, Chef. Author. Food Advocate. Restaurateur, Freelance Contributor Atlanta Journal-Constitution, Immediate Past President Les Dames d’Escoffier Atlanta Chapter
- Moderated by: Chef Jennifer Hill Booker, Chef & Owner, Bauhaus Biergarten and Your Resident Gourmet
- Speakers:
- Alban Gjoka, VP F&B, Explora Journeys
- Tom Goetter, VP Hotel Operations, Scenic Luxury Cruises & Tours
- Peter Tobler, Director, Hotel Operations, Windstar Cruises
Pictured above (from left to right): Jennifer Hill Booker, Alban Gjoka, Tom Goetter, Peter Tobler.
Sustainable F&B at Sea
- Sponsored by: Halfday Draft Cocktails
- Date: Wednesday, 9 April
- Time: 3:15 – 4:00 PM
- Description: Sustainability is no longer optional—it’s essential. This session explores eco-friendly practices in F&B operations onboard, from effective waste management to sustainable sourcing. Discover how cruise lines are addressing environmental challenges, meeting evolving passenger expectations for sustainability, and balancing these initiatives with operational efficiency & profitability. Packed with actionable strategies and real-world success stories, this session offers a roadmap for making onboard F&B more sustainable.
- Moderated by: Carla Guilbaud, VP Member Services, CLIA
- Speakers:
- Linken D’Souza, SVP F&B Operations, Royal Caribbean Group
- Mark Kaplan, Co-Founder, Wholechain
- Gerry Larsson-Fedde, Chief Operating Officer, Hurtigruten Norway
- Jill Stoneberg, Director Sustainability & Social Impact, Virgin Voyages
Pictured above (from left to right): Carla Guilbaud, Linken D’Souza, Mark Kaplan, Gerry Larsson-Fedde, Jill Stoneberg.
Now Serving: Joy, Health, and Well-Being
- Date: Thursday, 10 April
- Time: 1:00 PM – 1:35 PM
- Speaker: Michiel Bakker, President, Culinary Institute of America (CIA)
- Description: The most memorable vacation experiences centre around food and hospitality. And on a cruise, the bar is set even higher—24/7. From the welcome cocktail to the endless all-day dining options, to the sit-down dinners and everything in between, food and beverage professionals are in the spotlight. At the same time, guests are increasingly hungry for healthier, more sustainable options—that are still indulgent and joyful. Join Michiel Bakker, president of the Culinary Institute of America and former head of Google’s food, sustainability, and workplace well-being programs, for a look at the state of the industry; how to incorporate well-being and sustainability into the guest experience, and the importance of training and workforce development.
Pictured above: Michiel Bakker.
Next Gen Cruise Consumers: How Cruise F&B Can Deliver on Deeper Needs
- Date: Thursday, 10 April
- Time: 2:40 – 3:15 PM
- Description: We spend a lot of time reacting, stuck in an endless cycle of chasing the latest trends and managing cost and labour pressures. In this session, we’ll take a step back, diving into the consumer data on what consumers truly want from a food and beverage experience and what it means for the cruise industry. Learn how to use your existing data and insights to create deeper, more resonant experiences that can drive loyalty in both existing customers and a new generation of Gen Z and Millennial cruisers. Be inspired by foodservice and retail concepts around the world that are creating the most memorable, exciting food and beverage experiences today.
- Keynote by: Mike Kostyo, VP, Menu Matters
Pictured above: Mike Kostyo. Image for download.
F&B@Sea Awards Ceremony 2025
- Date: Thursday, 10 April
- Time: 4:15 PM – 5:30 PM
- Description: Sponsored by Campari Group, the F&B@Sea Awards celebrate excellence and innovation in cruise food and beverage. Honouring the industry’s top talents, trends, supplier innovations, and breakthroughs, this prestigious ceremony will unveil the 2025 winners who are shaping the future of cruise F&B. Attendees will witness an inspiring moment as the awards recognise those pushing the boundaries of culinary creativity at sea.
F&B@Sea 2025 promises to be an unmissable event for those invested in the future of cruise dining and beverage services, providing a platform to explore innovative solutions, sustainable practices, and the evolving preferences of cruise consumers
