LOS ANGELES, Jan. 24 -- Hubert Keller, Jacques Pepin,
Jean-Louis Palladin and other respected culinary masters will cook, mix and
mingle during Crystal Cruises' 2001 Wine & Food Festival. The series, slated
for 20 worldwide cruises from Alaska to Africa aboard Crystal Harmony and
Crystal Symphony, also puts the spotlight on an impressive roster of 10 of the
only 41 master sommeliers in the United States and features one of the
country's 18 Masters of Wine. At least one celebrity chef and one wine
aficionado will be featured on each cruise, with 57 visiting stars in all.

New in 2001, the guest chef will prepare a four-course dinner featuring
his/her signature dishes, matched with wine pairings by the guest wine expert.
The menu, showcasing an appetizer; soup, salad or pasta; seafood/fish and meat
entrees; and dessert, is offered to all guests in the Crystal Dining Room. By
day, the visiting chef will also demonstrate cooking techniques, share recipes
and tips, and participate in question and answer sessions. Scheduled in 2001
are: San Francisco greats George Marrone of Fifth Floor and Hubert Keller of
Fleur de Lys; best-selling cooking author and television personality, Jacques
Pepin; Andre Soltner, former chef and founder of New York's famed Lutece;
Jean-Louis Palladin of Napa Restaurant of the Rio Suite Hotel and Casino in
Las Vegas, and 2000 James Beard Award Winner Janos Wilder of Tucson, Arizona's
Janos restaurant.

In addition, America's brightest young culinary stars of 2000, according to
Food & Wine magazine, will headline five of Crystal Cruises' 2001 Festival
sailings. Each year, the publication identifies the "10 Best New Chefs In
America" who are talented, young professionals showing promise, creativity and
dedication to excellence. Among this year's honorees, and those participating
in the "Crystal Wine & Food Festival" are: Amanda Lydon of Truc in Boston; Tim
Goodell of Aubergine in Newport Beach; Joseph Wrede of Joseph's Table in Taos;
and Eric Moshier and Loren Falsone of Empire in Providence.

The Master Sommeliers and other guest wine experts will lead guests through
wine tastings to enjoy and compare appellations, vintages and varietals; learn
the history of wine in the regions sailed; receive valuable hints on choosing
and pairing wines, and become more familiar with Crystal's cellar of more than
200 selections, one of the most extensive at sea. These tastings feature the
renowned Riedel Tasting Glass, which allows guests to evaluate different wines
in a short period of time, while improving several aspects of judging wine.

Crystal's Wine & Food Festival program attracts experts from across the
globe, each with their distinctive and flavorful flair from such spots as
Honolulu, Hong Kong, Singapore, South Africa and Italy. Coinciding with
Crystal Cruises' sailing schedule, chefs develop menus to reflect the spirit
of the sailing regions, utilizing the areas' freshest ingredients.

"It is a testament to our culinary staff that our Wine & Food Festival
attracts such prominent personalities in the field, assured the Crystal staff
will consistently deliver the same high quality the chefs are famous for, and
accustomed to, in their home restaurants, to 940 guests at sea," says Toni
Neumeister, director of culinary operations.

Crystal Cruises has culinary stars of its own, and recently published an
acclaimed collection of recipes in "The Crystal Cruises Cookbook." Neumeister
was the first cruise line representative ever to be invited to prepare dinner
at the prestigious James Beard House in New York. The luxury line's numerous
professional chefs are trained in classical French cooking, yet artfully blend
the inspiration of regional cooking techniques and exotic ingredients found in
the line's worldwide ports of call.

"The 'Wine & Food Festival' also benefits our culinary team," said
Neumeister. "We use the program as an opportunity for our chefs, cellar
masters and wine stewards to be inspired by the different styles and talents
of these visiting culinary masters, and be on the edge of trends in our
industry."

Also attesting to the quality and dedication of the culinary team is Crystal
Cruises' new alliance with famed restaurateur Piero Selvaggio of Valentino in
Santa Monica and Las Vegas. Crystal Cruises will now feature a "Valentino at
Prego" menu in Prego, the Italian alternative restaurant on both ships.
Delivering the high quality of ingredients and presentation Selvaggio is known
for, Prego's menu will not only offer its own selections but will also
highlight several of Valentino's dishes (appetizer, soup, pasta, entree,
cheese, dessert) which Selvaggio has paired with a choice of wines.

2001 Wine & Food Festival Dates And Destinations

In 2001, the "Crystal Wine & Food Festival" is scheduled for Crystal
Symphony's four 24- to 28-day World Cruises on Jan. 12, Feb. 10, March 7 and
31; and her 22- and 24-day cruises through Africa, Oct. 1 and 25.

Crystal Harmony's Festival sailings include a 13-day cruise through South
America on Feb. 10; six separate 10- to 17-day cruises through the Panama
Canal, the Caribbean and the Mexican Riviera, April 21, May 2, Sept. 1, Nov.
1, 12 and 23; along with seven, 12-day cruises to Alaska, on June 2, 14 and
26, July 8 and 20, and August 1 and 13.

The 50,000-ton, 940-guest sister ships, Crystal Harmony and Crystal Symphony
are two of the most spacious and luxurious vessels cruising the world. Their
unique size in the luxury market allows for smooth sailing and a wide range of
innovative facilities, generous amenities and elegant accommodations. The
Six-Star rated liners feature grand lounges, a full-service fitness facility,
Computer University@Sea, the only Caesars Palace at Sea casino afloat, a
lavish spa adhering to the principles of feng shui, expansive decks, two
pools, award-winning cuisine and entertainment, and exquisitely-appointed
staterooms, more than half of which offer private verandahs.

The luxury liners are operated by Crystal Cruises, winner of the travel
industry's most distinguished hospitality awards and guidebook ratings. For
the fifth consecutive year, Crystal Cruises was named best large-ship line in
the 2000 readers' surveys conducted by Conde Nast Traveler and Travel +
Leisure magazines.

Crystal Cruises is booked exclusively through professional travel agents.
For a complimentary brochure, please call 1-800-820-6663. Visit the web site
at
www.crystalcruises.com.

(Note: The "Crystal Wine & Food Festival" schedule with complete list of
participants is attached.)
Crystal Cruises Wine & Food Festival 2001 Crystal Harmony
M.S. = master sommelier
Jan. 13 - Jan. 25 Andre Rochat, Steve Mutkoski,
Ft. Lauderdale chef/proprietor, professor of wine
to Rio De Janeiro Andre's French Restaurant, education, Cornell
V1102 Las Vegas University
Feb. 10 - Feb. 23* Amanda Lydon, chef de cuisine, David Scholefield,
Valparaiso to Buenos Truc Restaurant, Boston, and wine
Aires Food & Wine magazine's 2000 educator and
V1104 "Best New Chefs in America" director, British
Columbia Wine Board
Apr. 21 - May 2 Cal Stamenov, executive chef, Mark Jensen, wine
Acapulco to New Bernardus Lodge, Carmel Valley director,
Orleans Bernardus Lodge,
V1110 Carmel Valley
May 2 - May 14 Dominique Macquet, Mary Ross, wine
New Orleans to chef/partner, journalist and
Acapulco Dominique's, New Orleans. educator, Romano
V1111 James Beard nominee for best Beverage Group,
hotel chef Chicago
June 2 - June 14 Alan Wong, chef/proprietor, Elizabeth
San Francisco to Alan Wong's, Honolulu, Schweitzer, M.S.,
San Francisco Hawaii director, wine &
V1114 spirits, Beverly
Hills Hotel
June 14 - June 26 Hubert Keller, Fred Dame, M.S.,
San Francisco to chef/proprietor, Fleur de Lys, newly named
San Francisco San Francisco president, Guild of
V1115 Master Sommeliers,
and leading wine
educator
June 26 - July 8* Tim Goodell, chef/proprietor, Larry Stone, M.S.,
San Francisco to Aubergine, Newport Beach, wine director and
San Francisco and Food & Wine magazine's partner, Rubicon
V1116 2000 "Best New Chefs in Restaurant, San
America" Francisco
July 8 - July 20 Janos Wilder, chef/proprietor, Tim Gaiser, M.S.,
San Francisco to Janos, Tucson, Arizona, and executive,
San Francisco winner of the 2000 James Wine.Com,
V1117 Beard Award as best Southwest Napa Valley
chef
July 20 - Aug. 1 Jean Louis Palladin, Napa Phillip di
San Francisco to Restaurant in the Rio Suite Belardino, wine
San Francisco Hotel & Casino, Las Vegas educator and vice
V1118 president, Banfi
Vintners
Aug. 1 - Aug. 13 Udo Nechutnys, executive chef, Dan Berger, wine
San Francisco to Jordan Winery, Sonoma columnist, Los
San Francisco Angeles Times
V1119 Syndicate, wine
judge and educator
Aug. 13 - Aug. 25 Jacques Pepin, master chef, Bartholomew
San Francisco to television personality and Broadbent, wine
San Francisco cookbook author importer, San
V1120 Francisco. Also
one of the world's
leading authorities
on ports and
Madeira
Sept. 1 to Sept. 18* TBA Robin Kelley
Acapulco to New York O'Connor, U.S.
V1122 liaison for the
Bordeaux Wine
Bureau, New York
Nov. 1 - Nov. 12* Joseph Wrede, chef/proprietor, Karen King, wine
Puntarenas, Costa Joseph's Table, New Mexico, director, Union
Rica to New Orleans and Food & Wine magazine's Square Cafe,
V1127 2000 "Best New Chefs in New York City
America"
Nov. 12 - Nov. 23 Karl Edelbauer, corporate Jay Fletcher, M.S.,
New Orleans to executive general manager,
Acapulco chef, Peabody Hotel group Syzygy Restaurant,
V1128 Aspen
Nov. 23 - Dec. 3 Alain Sailhac, master chef Ken Fredrickson,
Acapulco to San Juan and director, French Culinary M.S., wine
V1129 Institute, New York director/
proprietor,
Terroir, Jackson
Hole, Wyoming
Guest Chefs and Wine Experts are subject to change.
*Food & Wine magazine 2000 "Best New Chefs in America" sailing
Crystal Cruises Wine & Food Festival 2001 Crystal Symphony
M.S. = master sommelier
Jan. 18 - Feb. 2 Hiroshi Fukui, executive chef, Christopher Cree,
Honolulu to Guam L'Uraku, Honolulu M.W., One of the
V1202A only 18 American
Masters of Wine.
Proprietor of
Chelsea Wine Vault,
New York City and
New Jersey
Feb. 2 - 10 Daniel Wettling, executive Joseph Spellman,
Guam to Hong Kong chef, Hong Kong Bankers Club, M.S., former
V1202B Hong Kong sommelier for
Charlie Trotter
Feb. 10 - 18 Umberto Bombana, chef de William Sherer,
Hong Kong to cuisine, Toscana at the M.S., wine
Singapore Ritz-Carlton Hong Kong; director, Next
V1203A award-winning chef Century restaurants
specializing in Asian
influenced Italian cuisine
Feb. 18 - Mar. 3 Andre Soltner, retired Steven Olson, wine
Singapore to Mumbai chef/proprietor of Lutece, and spirits
V1203BII New York City, & educator and
Singapore-based chef TBA lecturer
specializing in Oriental
cuisine
Mar. 3 - Mar. 7 Avinash Rajput and Mohammed TBA
Mumbai to Dubai Shakeel, award-winning chefs,
V1204BIII The Leelea Mumbai Kempinski
Hotel, India; specialists in
vegetarian and Indian cuisine;
they will prepare an Indian
lunch buffet and one dinner
in the Crystal Dining Room
Mar. 7 - Mar. 13 Monal Malhotra and Ahmed
Dubai to Seychelles Mohamed Ahamed Ahmed Badr, TBA
V1204AI award-winning chefs, The
Jumeirah Beach Hotel;
specialists in Middle Eastern
cuisine; they will prepare an
Arabian luncheon buffet and
Arabian dishes for the Crystal
Dining Room
Mar. 7 - Mar. 16 Jean-Pierre Dubray, executive Stephen Mack,
Dubai to Mombasa chef, San Francisco director,
V1204AII Ritz-Carlton The Top Line wine
school, Hong Kong
Mar. 17 - Mar. 31 George Marrone, executive Steven Geddes,
Mombasa to Cape Town chef, San Francisco's Fifth M.S., wine
V1204B Floor director, Aureole
and Charlie
Palmer's, Las Vegas
Mar. 31 - Apr. 17 Dave Grier, South African chef Catherin Fallis,
Cape Town to M.S., wine educator
Tenerife and journalist
V1205A based in Carmel
Oct. 1 - Oct. 16 Norbert Niederkofler, Gerald Asher, one
Civitavecchia to executive chef, Hotel Rosa of the world's most
Mombasa Alpina, Alto Adige, Italy respected wine
V1219A (he will cook Northern Italian authorities
cuisine for Prego) and wine editor,
Gourmet magazine
Oct. 17 - Oct. 25 TBA Clive Torr, South
Mombasa to Cape Town African wine expert
V1219B
Oct. 25 - Nov. 16* Eric Moshier and Loren Bobby Stuckey,
Cape Town to Lisbon Falsone, chefs/proprietors, sommelier
V1220 Empire, Providence, Rhode at the top-rated
Island, and Food & Wine French Laundry,
magazine's 2000 "Best New Napa Valley,
Chefs in America" California
Guest Chefs and Wine Experts are subject to change.
* Food & Wine magazine 2000 "Best New Chefs in America" sailing

For further information, please contact Mimi Weisband or Kristin Turner of
Crystal Cruises, 310-203-4305, publicrelations@crystalcruises.com.