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Always on Our Menu: Global Culinary Excellence

With the collective experience, passion and creativity of six world-class celebrity chefs, the Holland America Line Culinary Council® brings global influence and expertise to dining venues across our fleet. Onboard our ships, each of our executive chefs is a member of the prestigious Confrérie de la Chaîne des Rôtisseurs, an international food and wine society. The result of this pairing of our talented Council and onboard chefs? Culinary delight that will be a highlight of your cruise.

Ranked #1 Best Onboard Dining
Best Cruise Line Chef: Rudi Sodamin
Best Main Dining Room Cuisine
Rudi Sodamin

Rudi Sodamin

Holland America Line’s Master Chef and Culinary Council Chairman, Chef Rudi was born in Austria and trained in France. His innovative approach has made him the most decorated chef on the world’s oceans.

Mark Best

Mark Best

Standard-bearer of the new Australian cuisine, Chef Mark began his career in Sydney. He continued his training in France at L’Arpège and three-Michelin-star Gastro Temple before opening Sydney’s highly acclaimed Marque Restaurant.

Jonnie Boer

Jonnie Boer

Dutch-born Chef Jonnie is the driving force behind De Lebrije, a regional, fine-dining restaurant. Recognized as one of “The World’s 50 Best Restaurants,” De Lebrije has earned a three-star Michelin rating every year since 2004.

David Burke

David Burke

A leading pioneer of contemporary American cuisine, Chef David is a restaurateur, cookbook author, inventor (a dry-aging process for meat) and consultant at ESquared Hospitality. He trained at the Culinary Institute of America and has been featured on Iron Chef America and Top Chef Masters.

Elizabeth Falkner

Elizabeth Falkner

Chef Elizabeth earned accolades for her ground-breaking San Francisco shop, Citizen Cake. A frequent judge and competitor on the Food Network, she won first place in the World Pizza Championships in Naples, one of Italy’s most prestigious pizza competitions.

Jacques Torres

Jacques Torres

Known as “Mr. Chocolate,” French-trained Master Chef and artisan chocolatier Jacques is a James Beard award winner. After rising to executive pastry chef at New York’s legendary Le Cirque, he opened a chocolate factory and stores throughout New York.

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