Seabourn's fleet of all-suite ships, carrying between 450 and 600 guests each, sails to Australia and New Zealand, the Caribbean, Europe and beyond with a nearly 1-to-1 crew-to-guest ratio. Seabourn's Odyssey class expanded to six this year with the addition of the Seabourn Ovation. The luxury cruise operator has a partnership with Thomas Keller, the chef behind gourmet meccas such as the French Laundry in California's Napa Valley and Per Se in New York.

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