Chef Ethan Stowell Shares His Passion for Flavors of the Pacific Northwest Aboard Volendam's Grand World Voyage

Celebrated Seattle-based chef and Holland America Line Culinary Ambassador Ethan Stowell recently joined Volendam’s Grand World Voyage from April 29 to May 3. As he sailed from Seattle to San Diego, the chef delighted guests with a series of immersive culinary experiences that highlighted the fresh, seasonal flavors of the Pacific Northwest.

Throughout his time on board, guests had many opportunities to engage with Chef Stowell and experience his cuisine firsthand. A lively onboard trivia tested participants’ knowledge of Chef Stowell (the name of his first fine-dining restaurant was Union), as well as general food questions (the pasta Vermicelli translates to “little worm”)—bringing a fun, interactive twist to the ship’s culinary programming.

One of the highlights of the cruise was a live cooking demonstration on World Stage where Chef Stowell prepared seared salmon accompanied by asparagus, English peas, radishes and a basil salad. Joining him on stage as a guest “sous-chef” was Holland America Line President Beth Bodensteiner. The duo prepared the dish together while Chef Stowell shared his personal cooking tips and techniques. The seared salmon dish was later featured that evening in the main Dining Room, giving guests the unique opportunity to taste the creation how it was prepared on stage.

Chef Stowell also hosted two exclusive evenings in Pinnacle Grill with distinct menus:

· A Suite Guest Dinner that showcased a four-course menu beginning with Scallop Crudo with shiso, daikon, sesame and lime, followed by Mushroom-Crusted Halibut with English peas, mushroom and mint. Guests then selected from Beef Tenderloin, Duck Breast or Salmon as their entrée, before concluding with a Vanilla Panna Cotta featuring candied almonds, strawberries and prosecco.

· A dinner held for members of Holland America Line’s President’s Club, which highlighted some of Chef Stowell’s signature dishes. The curated four-course menu included Hamachi Crudo with ginger, cilantro and lime; Mushroom Cacio e Pepe with Parmigiano Reggiano; a choice of Eye of Ribeye, Herbed Rack of Lamb or Salmon; and a decadent Warm Chocolate Chip Cookie served with vanilla ice cream, peanut crumble and chocolate sauce.

Guests also had the chance to connect with Chef Stowell during an intimate Coffee Chat, where he shared insights into his culinary philosophy, discussed his passion for Pacific Northwest ingredients and answered questions about his career and restaurant group. 

Chef Stowell’s appearance on the 2026 Grand World Voyage concluded a series of special visits by some of the most renowned culinary experts in the world. The programming surrounding their visits was designed to elevate the Grand World Voyage experience for guests, with special moments ashore and on board. Master Tea Blender Steve Schwartz joined the ship in Asia from March 24-30, followed by Chef Masaharu Morimoto from April 7-14 when Volendam was exploring his homeland of Japan.

Stowell has also teamed up with Holland America Denali Lodge in Alaska this summer to help design new menus at Karstens Public House restaurant and Canyon Ridge Grill. The new menus are one part of a multimillion-dollar, multi-year project to elevate the guest experience at Denali Lodge.

As part of the Holland America Line Culinary Ambassador program, Chef Stowell and other members will set sail again on future Grand Voyages in 2027.