Olivia, the executive chef for Oceania is Jacques Pepin and I think he came onboard with the intent of making the food a focal point of the cruise line's marketing. I had some issues with the food this trip primarily with food not being the right temp, I like my hot food hot not warm....
I like Oceania but agree with Rachel that if you need to have the square footage of a penthouse then you are going to pay almost as much as regent when you factor in gratuities, drinks, excursions etc. In my opinion it is a good value when they have sales. On this cruise by the time we stacked up our various onboard credits we had $1300 and since we did not need air this was a great deal for us.
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Helen