Passengers can take home recipes from each presentation and join an intimate dinner at Pinnacle Grill, Rudi’s Sel de Mer or Nami Sushi, depending on the chef. Culinary Council chef signature dishes will also be highlighted on all restaurant menus.
‘It’s not every day you learn a recipe directly from the famous chef who created it and hear their secrets to success in the kitchen. We have been eager to reengage our talented Culinary Council chefs to come back onboard and offer guests this exclusive level of access,’ said Michael StendebachVP food, beverage and guest services, Holland America Line.
The Culinary Council comprises a collection of elite chefs who bring global influence to the dining experience across the fleet. In addition to their featured recipes in the various on-board venues, one evening in the Dining Room on every cruise a special menu offers a collection of dishes from the Culinary Council members.
Ethan Stowell will be aboard Westerdam’s seven-day Alaska cruise starting Sept. 11, round-trip Seattle.
Stowell incorporates the flavors of the Pacific Northwest on ships sailing in that region, using Fresh, sustainably sourced Alaskan seafood. His fare also is featured at New York Pizza and Lido Market across the fleet. He is founder and CEO of ESR with a roster of highly acclaimed restaurants. He was named one of the Best New Chefs in America by Food & Wine magazine and one of the Best New Chef All-Stars.
Jacque Torres will feature on Zaandam’s nine-day Atlantic coast cruise, Oct. 1 from Montreal to Fort Lauderdale.
A French-trained master chef and artisan chocolatier, Torres consults on chocolate desserts and the Chocolate Surprise Dessert Parade onboard. After rising to executive pastry chef at New York’s legendary Le Cirque, he opened a chocolate factory and retail stores throughout New York. The James Beard Award winner is co-host and head judge on the Netflix culinary show ‘Nailed It’ with Nicole Byer.
Culinary Council Chairman Rudi Sodamin will join Koningsdam’s seven-day Mexican Riviera cruise sailing Nov. 12, round-trip San Diego.
As HAL’s master chef, Sodamin oversees all aspects of shipboard dining. Rudi’s Sel de Mer is his namesake French seafood brasserie onboard. His latest culinary masterpiece is a coffee table book, ‘Food Faces,’ that features more than 150 images of edible creations.
David Burke is scheduled for Nieuw Amsterdam’s seven-day Eastern Caribbean cruise on Dec. 4, round trip Fort Lauderale.
Burke enhances Pinnacle Grill menu, adding contemporary flavors and signature recipes. He recently opened five new restaurants, including Orchard Park by David Burke. During the pandemic, Burke’s #FeedtheHeroes program cooked and delivered 100,000 meals to frontline workers and charities. He has been featured on ‘Iron Chef America’ and ‘Top Chef Masters.’
Nieuw Statendam’s 10-day Southern Caribbean cruises on Dec. 17, round-trip Fort Lauderale, wants to feature Andy Matsuda.
The Japanese-born chef leads the sushi offerings at Nami Sushi, Tamarind and Lido Market. At Matsuda’s Sushi Chef Institute in Los Angeles, he teaches aspiring chefs and professionals about sushi and Japanese cuisine.
All events are complimentary excluding the specialty dinner. Each chef will be aboard their designated Culinary Cruise for four to 10 days.
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