Fincantieri's Sestri Ponente delivers Oceania Cruises' Vista

It is the line's first newbuild since 2011's Riviera.

Vista alongside at Sestri Ponente

At 67,000gt and stretching 791 feet with capacity for 1,200 passengers and 800 crew, Vista is very similar in size to Riviera.

Three new culinary concepts

It offers spacious standard staterooms, three new culinary concepts and has a 2:3 crew-to-passenger ratio.

Vista's 11 culinary venues include the new Ember, a signature restaurant serving elevated American cuisine; Aquamar Kitchen, which Oceania said brings wellness offerings to a new level; and The Bakery at Baristas, an expansion of popular coffee bar Baristas.

The ship will offer an elevated mixology program with innovative specialty cocktails and new Broadway-caliber productions with contemporary dance numbers led by 'Dancing with the Stars' choreographer Britt Stewart.

'New era' for Oceania Cruises

Oceania Cruises President Frank A. Del Rio said Vista ushers in a new era for the line.

'From the smallest of design details to the largest per capita galley at sea, Vista is a marvel that will be enjoyed by guests for decades to come,' he said.

Vista Capt. Luca Manzi with Frank A. Del Rio

Del Rio also acknowledged the close partnership with Fincantieri and thanked everyone who had a hand in bringing Vista to life.

May 8 naming to be livestreamed

The ship is scheduled to be christened on May 8 in Valletta, Malta, with the celebrated Italian-American chef, author, restaurateur and Emmy Award-winning food personality Giada De Laurentiis serving as godmother.

The christening is due to begin at 9 p.m. CEST, and the event will be livestreamed at that time or 8 p.m. BST, 3 p.m. EDT, 12 noon PDT, 5 a.m. AEST (next day) at www.VistaCelebration.com.

After a summer season in the Mediterranean, Vista will sail to Canada/New England before heading south for a series of winter itineraries exploring the Caribbean, Mexico and Central America.

Vista leadership team

Vista will be under the command of Capt. Luca Manzi, whose career spans over three decades and includes serving as a lieutenant in the Italian Navy and captain of cargo ships. Born in Chiavari, just east of Portofino, Italy, he is a graduate of the Italian Naval Acadamy and the Italian Merchant Marine Academy.

Staff Capt. Edgardo Cossu, a native of Sardinia, Italy, was born and raised in the small fishing village of Camogli, known as the 'City of a Thousand White Sailing Ships.' At a young age, he worked as a sailor on small local ferries and private yachts and following his maritime school education, he began sailing the world on cargo and cruise ships.

General Manager Dominique Nicolle has worked in the cruise industry since 1994, holding positions ranging from chef to general manager. Hailing from Brittany, France, he started his career as a trained chef working in high-end restaurants in Germany.

Executive Chef Frederic Camonin has served at sea for 20 years. Born in France, he has been surrounded by cooking for as long as he can remember, starting with his family's catering business. After attending culinary school in Verdun he work in French restaurants and brasseries as well as catering.

Food & Beverage Director Susanna Cahyadi joined Oceania Cruises' Insignia in 2011. Born and raised on a farm in South Africa, she completed her studies in hospitality management in Phalaborwa and worked at private game reserves and lodges before going to sea.

Cruise Director Paul Baya began working at sea in 1995. Originally from Hastings-on-Hudson, New York, he attended Lynchburg College in Virginia on a singing scholarship majoring in communications and minoring in theater performance.

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