14/02/2024
In December 2024, board Le Paul Gauguin for a Food and Wine Culinary Cruise in French Polynesia.
Hawaiian cuisine culinary expert Chef Tom Wong and Certified Sommelier Charlie Plummer will work alongside the Le Paul Gauguin’s acclaimed team to offer tasting and culinary demonstrations, mixology workshops, wine seminars, and more.
Enjoy a Food and Wine Culinary Cruise
Offered complimentary as part of the line’s Themed Enrichment Voyages, the Food and Wine Culinary Cruise will also feature signature dishes and cocktails throughout the 10-night journey.
About the Experts
Chef Tom Wong
Chef Tom Wong is revered for his expertise in Hawaiian cuisine. He’s been profiled on the Discovery Channel’s “Great Chefs of Hawaii” and has appeared on the Food Network’s “Cooking Across America,” CNN’s “On the Menu,” Weekend TODAY and more. He’s currently a professor at the Culinary Arts Institute of America.
Certified Sommelier Charlie Plummer
Charlie Plummer is widely admired throughout the industry for his expertise and passion. As a Certified Sommelier (Court of Master Sommeliers) and a Certified Specialist of Wine (Society of Wine Educators), he brings a wealth of knowledge to every interaction. What truly sets Charlie apart is his warm and inviting demeanor, making conversations about wine and cocktails both educational and enjoyable. His engaging personality adds an extra layer of enrichment to every tasting experience.
Beyond its legendary lagoons, Tahiti is paradise for foodies and The Gauguin’s culinary mission is to serve the freshest, most authentic cuisine in the islands. We are thrilled to welcome Chef Tom Wong back on board. The addition of expert Sommelier Charlie Plummer will add to the uniquely delicious, and complimentary experience.
Paul Ellis, Le Paul Gauguin's Executive Chef
Le Paul Gaguin's culinary experience
Completely at home in these islands for more than 25 years, Le Paul Gauguin’s culinary experience rivals anything found on land: think fresh-picked fruits and fruits de mer including mahi mahi, moon fish, prawns, and the ubiquitous yellow fin tuna prepared to taste – grilled, sashimi, and the wildly popular ceviche-like poisson cru; followed by French-inspired delicacies such as foie gras terrine, duck à l’orange, and a delectable Tahitian vanilla crème brûlée. Three unique venues – plus 24-hour room service – ensures there is a culinary experience to appeal to every palate.
PAUL GAUGUIN Cruises Awards
