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Happy 10th Anniversary to Holland America Line’s Culinary Council

Today marks the 10th Anniversary of the launch of Holland America Line’s Culinary Council. Over the past 10 years, the Culinary Council has deeply influenced the menus on board, each member overseeing an area that highlights their specialty.

Sodamin oversees all aspects of onboard dining, in addition to Rudi’s Sel de Mer; Boer brings the flavors of his internationally acclaimed Dutch restaurant, De Librije, to select sailings through Taste of De Librije evenings in Pinnacle Grill; Burke enhances the menu at Pinnacle Grill, adding contemporary flavors and new signature recipes; Kish showcases French and Italian traditions in the dining room; Matsuda leads the sushi offerings in Lido Market, Tamarind and Nami Sushi; Stowell incorporates the flavors of Alaska and the Pacific Northwest on ships sailing in that region, and his recipes are featured at New York Pizza and Lido Market on all ships; and Torres guides chocolate desserts as well as the Chocolate Surprise Dessert Parade.

Read on to learn more about our internationally acclaimed Culinary Council Chefs:


Rudi cooking demo

Sodamin was born in Austria and trained in France. The Master Chef recently released his latest culinary masterpiece, an art table book called “Food Faces” that features more than 150 images of edible creations that display a whimsical spectrum of human emotion. His innovative approach has made him the most decorated chef on the world’s oceans.


Jonnie Boer

Dutch-born Chef Jonnie is the driving force behind De Librije, a regional, fine-dining restaurant. Recognized as one of “The World’s 50 Best Restaurants,” De Librije has earned a three-star Michelin rating every year since 2004. Boer was named a Knight in the Order of Orange Nassau in 2005, one of the Netherland’s highest honors.


David Burke

Burke is a restaurateur, cookbook author, inventor and consultant at ESquared Hospitality, which owns and operates the BLT restaurant brand. He has been featured on “Iron Chef America” and “Top Chef Masters.” He is a graduate of the Culinary Institute of America and has worked with legendary chefs in France and New York.


Kristen Kish

“Top Chef” season 10 Winner Kristen Kish has worked in many high-profile restaurants including Michelin-star Chef Guy Martin’s Sensing and Barbara Lynch’s Stir. Recently she opened her own restaurant, Arlo Grey, in Austin, Texas. In addition to co-hosting “36 Hours” on the Travel Channel, she toured with her first cookbook – “Kristen Kish Cooking” – which launched in 2017.


Chef Andy helped Holland America Line make the Largest Sushi Roll at Sea!

The Japanese-born Matsuda offers more than 35 years of sushi mastery and is at the forefront of sushi trends and techniques. At Matsuda’s Sushi Chef Institute in Los Angeles, California, he teaches aspiring chefs and professionals about sushi and Japanese cuisine.


Ethan Stowell

With an impressive roster of highly acclaimed restaurants, Stowell has helped to change the face of the Seattle food scene. He was named one of the Best New Chefs in America by Food & Wine in 2008 and chosen as one of the Best New Chef All-Stars in 2013.


Jacques Torres

A French-trained Master Chef and artisan chocolatier, Torres 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. Torres is co-host and head judge on the Netflix culinary show “Nailed It” with Nicole Byer.

Happy 10th Anniversary to our amazing Culinary Council!

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