Krazy Kruizers
Holland America Specialist
ACTIVITIES
George Geary
Culinary Journalist, Author and Educator, Corona CA
Certified Culinary Professional George Geary has been teaching culinary classes for over 24 years. George Geary Tours have conducted tours for over 20 years domestically and internationally. George is working on his 6th book, due to be released in 2009. He has previously contributed to the American Heart Association publications, "Low-Fat and Luscious Desserts" and "Meals in Minutes.†He has culinary instruction credits with over 110 schools in 41 states, Mexico and Canada, and has made many television appearances.
View Culinary Guest Biography Nikki Cascone
Executive Chef and Co-Owner 24 Prince – New York
Nikki is Chef and co-owner of New York City’s 24 Prince, and has trained with award-winning chefs like Anne Quatrano, Cliff Harrison, Jean-Georges and Shaun Doty. A certified sommelier, she has certificates from both The Sterling Vineyards School of Service and Hospitality and the American Sommelier Association. A seasoned mixologist, she spent the 2005 season as the Director of Food & Beverage at Yankee Stadium overseeing all of the restaurants, clubs and private suites. In 2007, she was a “cheftestant†on Bravo’s Emmy nominated show Top Chef, and is currently working on her first book.
View Culinary Guest Biography Meg Galus
Executive Pastry Chef, Tru, Chicago
Meg Galus earned her certificate in L’Art de la Patisserie from the French Pastry School in Chicago in 2005. After interning at Patisserie Vanille she assisted En Ming Hsu at the World Pastry Forum. An externship at TRU under world-renowned pastry chef Gale Gand led to a permanent position as pastry assistant, and in 2007, she was named Pastry Chef at the highly-acclaimed, four-star restaurant. Meg blends her rural Midwestern upbringing with formal French training to craft pastries that are regionally-specific, highly progressive, and utterly unique.
View Culinary Guest Biography Joe Truex & Mihoko Obunai
Owner & Exec Chef, Repast, Atlanta
Chef Joe Truex :
This Mansura, LA, native worked in the kitchens of New Orleans and Las Vegas, attended the Culinary Institute of America in New York and trained under Chef Daniel Bouloud at the acclaimed Le Cirque. The chef de partie at the Swissotel Le Plaza in Basel, Switzerland, he later worked at The Peninsula Hotel in New York and at The Fireman Hospitality Group. As executive chef he launched the Brooklyn Diner and the Redeye Grill. In Cambridge, NY he was executive chef at the Cambridge Hotel, working with local farmers to produce seasonal ingredients for the 60-seat restaurant. He and his wife, Chef Mihoko Obunai, moved to Atlanta, and opened the acclaimed restaurant Repast.
Chef Mihoko Obunai:
Obunai moved from Tokyo to New York where she attended New York University and worked at Zutto, a small Japanese restaurant. After graduating college she traveled to Peru. While in South America, Obunai learned Spanish, met several chefs, and decided to pursue a career in the culinary arts. Upon returning to New York, she attended the French Culinary Institute and worked at several acclaimed New York restaurants including La Caravelle, under Chef Cyril Renaud; L’Absinthe; Bayard’s; and Guastavino’s. She’s cooked at the James Beard House twice while at Guastavino’s and once with Truex for Château Élan. Most recently Obunai taught at Le Cordon Bleu College of Culinary Arts in Atlanta.
View Culinary Guest Biography Oliver Reschreiter
Exec Chef JW Marriott Desert Ridge Resort, Phoenix, AZ
At age 15, Oliver Reschreiter started his career at the Culinary Institute Klessheim in his hometown, Salzburg, Austria. At the prestigious Hotel Edelweiss in Zuers, he became personal chef for the late Princess Diana during her vacations. He’s cooked for such celebrities as King Hussein and Queen Noor and Princess Stephanie of Monaco. After earning his European Executive Chef Certification in 1997, Chef Oliver joined Marriott hotels, in New Orleans. Now he is national recruiter for Marriott International, traveling to prestigious schools, like the Culinary Institute of America, in search for upcoming talent.
View Culinary Guest Biography Paulette Mitchell
Culinary Instructor and Author of 13 Cookbooks
Paulette Mitchell, the author of 13 cookbooks, is known globally for her quick-to-prepare recipes with gourmet flair. She has been recognized as the author of the award-winning 15-Minute Gourmet cookbook series. She also is a video producer, media spokesperson, freelance writer, culinary speaker, cooking instructor, and television personality. As an avid world traveler, Paulette is most inspired by flavors from diverse cultures both near and far.
Paulette’s most recently published cookbook is The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh.
View Culinary Guest Biography Kirsten Dixon
Executive Chef and Owner Within the Wild Lodges, Alaska
Kirsten Dixon is chef/owner of Within The Wild Adventure Company, an Alaskan travel company offering three remote boutique adventure lodges. With husband Carl, she owns and operates Redoubt Bay Lodge, a bear-viewing destination near the Finger Lake checkpoint along the Iditarod Trail, and Tutka Bay Lodge, an ocean-based lodge in Kachemak Bay. After attending culinary school at Cordon Bleu in Paris, she earned her master’s degree in gastronomy from Adelaide University in Australia. Author of several cookbooks, she’s working on a collection of favored recipes from her twenty-five years of cooking in the Alaska backcountry.
View Culinary Guest Biography Marisol Koczal Simon
Culinary Educator, Author and Chef, Denver CO
Venezuela native Chef Marisol Koczal Simon moved to the U.S. at 18, earned a Master’s and worked as a marketing professional, college professor and group facilitator for the Department of the Defense. In 2001, her book The Lady, The Chef, and The Courtesan, became a best-seller before its subsequent translation into several languages. In 2006, she was awarded an honorary degree by Johnson & Wales University for contributions to the study of world cuisine. Her work has been featured in Latina Magazine, Hispanic Magazine, Vanidades Internacional, Univision and Good Morning L.A.
View Culinary Guest Biography Mike Davis
Executive Chef, The Restaurants at Bellevue Towers, Bellevue, WA
Mike Davis joined Heavy Restaurant Group as Executive Chef of the Restaurants at Bellevue Towers which includes Purple Café and Wine bar, Barrio and a third concept opening in early 2010. A Seattle native, Davis studied Culinary Arts at both Seattle Central Community College and the Colorado Institute of Art.
View Culinary Guest Biography Dean James Max
Executive Chef 3030 Ocean
Dean James Max earned a B.S. in Marketing, with a minor in Hotel and Restaurant Management at Florida State University. After study in Italy at the Florence Study Center, he went on to positions with Brasserie Savoy in San Francisco, the Ritz Carlton Dining Room in Pentagon City, VA, Gerard's Place in downtown Washington, D.C. & the Ritz-Carlton in Atlanta, GA. Dean was delighted to create and design his own restaurant and dining concept at the Marriott Harbor Beach Resort & Spa in Ft. Lauderdale called 3030 Ocean.
View Culinary Guest Biography Denise Vivaldo
Founder of Food Fanatics
Denise Vivaldo has catered more that 10,000 parties, including Suzanne Somers' 55th birthday party at her Palm Springs home, has cooked for President and Mrs. George H. W. Bush, Ronald Reagan, Richard Nixon, Bette Midler, Cher and Prince Charles. Trained at the Ritz Escoffier and La Verenne in Paris and a graduate of the California Culinary Academy in San Francisco, she is the author of How to Start a Home-Based Catering Business published by Globe Pequot in 1993, which has sold more than 100,000 copies.
View Culinary Guest Biography Ernesto Pino
Food Writer, Columnist, Educator and Chef
A Pacific Northwest resident since 1987, Ernesto’s a self-trained demonstration chef, specializing in Mediterranean, Caribbean, Latin American and Southwestern foods. Staff Director for Hollywood luminaries Henry Winkler, Aaron Spelling, Henry Mancini and Ms. Barbra Streisand, he trained under Gailand Klass, Klass Catering, Wolfgang Puck and others & taught at the Ma Maison School of Cooking in Los Angeles. From 1987 to 2006, he taught at the Cooking School at Larry’s Markets, at Third Place Books and other venues, and was a guest-feature on CBS affiliated KIRO-TV’s INSIDE LINE, as the “Insider Food Hints†Specialist.
View Culinary Guest Biography Jose Gutierrez
Master Chef, Encore Restaurant & Bar - Memphis
Jose Gutierrez trained at the Professional Culinary School in Manosque, France. Soon after, he spent two years at the Hotel de France in the Jura under the direction of Chef Roger Petit. He then worked with Chef Francis Trocelier and in La Reserve de Beaulieu on the French Riviera. He honed his skills at the Restaurant de France for The Meridien Hotel, The Peabody Hotel's Chez Philippe, and in November 2005, he opened Encore Restaurant & Bar in Peabody Place. His many awards include being named Chef of the Century by The American Academy of Hospitality and Sciences and winner of the Mobil Four Star Award for 14 consecutive years.
View Culinary Guest Biography Perry Mascitti
Exec Chef Tulalip Bay & Blackfish, Marysville WA
A graduate of the Culinary Institute of America, award-winning chef Perry Mascitti is Executive Chef at Tulalip Resort Casino. His culinary philosophy is to provide creativity beyond what’s expected, teach and mentor with respect, have passion for everything one does and learn continually about other cultures. Prior to Tulalip, Perry was the Executive Chef at Fantasy Springs Resort Casino in Indio, California, Executive Banquet Chef at the Pechanga Resort Casino in Temecula, California and Chef/Owner of the Sage Catering Co. in San Diego. In December 2008, he was an Invitee Chef at the James Beard House in NYC.
View Culinary Guest Biography Andrew Shotts
Chocolatier and Owner Garrison Confections, Providence, Rhode Island
Andrew Shotts is a Huntsville, Alabama, native who redefines the field of artisanal chocolate and raises the bar for confection making in the United States. Formerly the corporate pastry chef for the San Francisco-based Guittard Chocolate Company, he and wife Tina Wright later opened Garrison Confections and the Chocolate Loft.Andrew’s television experience includes the National/World Pastry Team Championship documentaries, stints on Food Nation with Bobby Flay, Top 5 Chocolate Indulgences with Bobby Rivers, CBS’s The Early Show, Fox Channel 5’s Good Day New York, the Television Food Network’s Semi Home Made with Sandra Lee and Sugar Rush.
View Culinary Guest Biography Andrew Shotts
Chocolatier and Owner Garrison Confections, Providence, Rhode Island
Andrew Shotts is a Huntsville, Alabama, native who redefines the field of artisanal chocolate and raises the bar for confection making in the United States. Formerly the corporate pastry chef for the San Francisco-based Guittard Chocolate Company, he and wife Tina Wright later opened Garrison Confections and the Chocolate Loft.Andrew’s television experience includes the National/World Pastry Team Championship documentaries, stints on Food Nation with Bobby Flay, Top 5 Chocolate Indulgences with Bobby Rivers, CBS’s The Early Show, Fox Channel 5’s Good Day New York, the Television Food Network’s Semi Home Made with Sandra Lee and Sugar Rush.
View Culinary Guest Biography Lon Symensma
Exec Chef Buddakan, NYC
An Iowa native, Symensma’s culinary career started in the kitchen of a local diner. In Indiana he worked with Don Miller, executive chef of the University of Notre Dame’s extensive food program and earned silver in Berlin in 1996 for the US Culinary Olympic team. He graduated with High Honors in 1999 at the Culinary Institute of America, and staged in kitchens in the South of France and at San Sebastian’s famed Arzak. In Asia he trained at the Royal Garden Hotel in Hong Kong and the Datai resort in Malaysia. Back in New York as opening sous chef at Spice Market, he joined the Buddakan NYC team, where he has been an integral part in the collaborative development of the menu.
View Culinary Guest Biography Vitaly Paley
Exec Chef, Owner Paley's Place, Portland (James Beard Award Recipient)
The 2005 winner of the James Beard Award for Best Chef Northwest, Vitaly and his wife Kimberly opened Paley’s Place in 1995 in Portland, WA. It’s been recognized in Gourmet as one of America’s Top 50 Restaurants, and Zagat has chosen Paley’s Place as one of America’s Top Restaurants for the past three consecutive years. Vitaly and Kimberly published The Paley’s Place Cookbook: Recipes and Stories from the Pacific Northwest in October 2008. The book was named Best Regional Cookbook on Epicurious.com and was one of the Top 15 Cookbooks of 2008 on the AOL Food Channel. Vitaly has appeared on the Martha Stewart Show and in the magazines Portland Monthly, The Oregonian, VIA Magazine, Oprah Magazine, Wine Enthusiast and more.
View Culinary Guest Biography
Vitaly Paley
Exec Chef, Owner Paley's Place, Portland (James Beard Award Recipient)
The 2005 winner of the James Beard Award for Best Chef Northwest, Vitaly and his wife Kimberly opened Paley’s Place in 1995 in Portland, WA. It’s been recognized in Gourmet as one of America’s Top 50 Restaurants, and Zagat has chosen Paley’s Place as one of America’s Top Restaurants for the past three consecutive years. Vitaly and Kimberly published The Paley’s Place Cookbook: Recipes and Stories from the Pacific Northwest in October 2008. The book was named Best Regional Cookbook on Epicurious.com and was one of the Top 15 Cookbooks of 2008 on the AOL Food Channel. Vitaly has appeared on the Martha Stewart Show and in the magazines Portland Monthly, The Oregonian, VIA Magazine, Oprah Magazine, Wine Enthusiast and more.
View Culinary Guest Biography
Martin Blunos
UK Celebrated Chef, Michelin Star Recipient and Television Personality
One of the UK’s greatest chefs, Martin Blunos was born and raised near Bath. He appears regularly on TV and radio with regular slots on BBC1’s Saturday Kitchen and was chosen to cook for The Queen during her Jubilee year, which was documented in the BBC1 program All the Queen’s Cooks. In each of his restaurants, he earned two prestigious Michelin Stars. He was invited to meet Prime Minister Tony Blair at the Foreign & Commonwealth Institute to celebrate Latvia joining the EU, and he demonstrates throughout the UK and at major food festival around the world.
View Culinary Guest Biography Lee Hillson
Executive Chef of Royal Palms Resort and Spa
At 16, Lee Hillson enrolled in culinary school at Bournemouth and Poole College in his native England. After graduation he worked at the Hyatt in Austin, Texas, London's Roux Patisserie, the Michelin star Le Poussin in Hampshire, England and Hintlesham Hall in Ipswich. He served as Executive Sous Chef at Vanderbilt Hall in Newport, Rhode Island, and Sous Chef at T. Cook's at Royal Palms Resort in Phoenix, later becoming Executive Chef.
View Culinary Guest Biography Keith Coburn
Television Personality, Deadliest Catch & Capt of the Wizard
Starting as a true greenhorn on an Alaskan crabber in 1985, Keith Colburn has commercially harvested halibut, salmon and cod and done numerous guest appearances, including: Guest Chef for private luncheons with AAA and Holland America Cruise Line representatives, Special Guest at Caterpillar World Headquarters in Peoria, IL., and a participant in the Western Regional Chef’s Convention at the MGM Grand in Las Vegas, NV. He holds a United States Coast Guard 1600 ton Master fishing inspected license and is Owner/Operator of F/V Wizard 500 ton commercial crab fishing vessel.
View Culinary Guest Biography Joe Truex & Mihoko Obunai
Owner & Exec Chef, Repast, Atlanta
Chef Joe Truex :
This Mansura, LA, native worked in the kitchens of New Orleans and Las Vegas, attended the Culinary Institute of America in New York and trained under Chef Daniel Bouloud at the acclaimed Le Cirque. The chef de partie at the Swissotel Le Plaza in Basel, Switzerland, he later worked at The Peninsula Hotel in New York and at The Fireman Hospitality Group. As executive chef he launched the Brooklyn Diner and the Redeye Grill. In Cambridge, NY he was executive chef at the Cambridge Hotel, working with local farmers to produce seasonal ingredients for the 60-seat restaurant. He and his wife, Chef Mihoko Obunai, moved to Atlanta, and opened the acclaimed restaurant Repast.
Chef Mihoko Obunai:
Obunai moved from Tokyo to New York where she attended New York University and worked at Zutto, a small Japanese restaurant. After graduating college she traveled to Peru. While in South America, Obunai learned Spanish, met several chefs, and decided to pursue a career in the culinary arts. Upon returning to New York, she attended the French Culinary Institute and worked at several acclaimed New York restaurants including La Caravelle, under Chef Cyril Renaud; L’Absinthe; Bayard’s; and Guastavino’s. She’s cooked at the James Beard House twice while at Guastavino’s and once with Truex for Château Élan. Most recently Obunai taught at Le Cordon Bleu College of Culinary Arts in Atlanta.
View Culinary Guest Biography Dean James Max
Executive Chef 3030 Ocean
Dean James Max earned a B.S. in Marketing, with a minor in Hotel and Restaurant Management at Florida State University. After study in Italy at the Florence Study Center, he went on to positions with Brasserie Savoy in San Francisco, the Ritz Carlton Dining Room in Pentagon City, VA, Gerard's Place in downtown Washington, D.C. & the Ritz-Carlton in Atlanta, GA. Dean was delighted to create and design his own restaurant and dining concept at the Marriott Harbor Beach Resort & Spa in Ft. Lauderdale called 3030 Ocean.
View Culinary Guest Biography Dennis Bagley
Executive Chef Shadow Ridge, Vista, CA
Lars Kronmark
Executive Chef Instructor – The Culinary Institute of America, Napa Valley, CA
Denmark native Lars Kronmark is a graduate of the Restaurant and Apprenticeship School in Copenhagen. He traveled to Mexico with Rick Bayless, and Italy and Spain with the International Olive Oil Council. He helped launch the China Educational Project in 2001. Before joining the Culinary Institute of America’s Greystone faculty, Chef Kronmark spent fourteen years as a senior chef instructor at the California Culinary Academy, and was hand-picked from the finest culinary educators in the United States to open the Culinary Institute of America at Greystone in August 1995.
View Culinary Guest Biography Hosea Rosenberg
Bravo Top Chef Winner and Executive Chef Jax Fish House, Denver CO
Taos, New Mexico native Hosea Rosenberg was the winner of season 5 on Bravo’s Top Chef. Past positions included working for Wolfgang Puck, Kevin Taylor, and Dave Query. At Jax Fish House, Hosea was named Best Chef of Denver International Wine Festival (2006, 2007), and is the seven-time, undefeated winner of the Flatiron Chef Competition. He supports the Boulder County AIDS Project, Share Our Strength, Chefs Up Front, March of Dimes, Colorado Music Festival, and the American Cancer Society, sustainable agriculture, conservation, and buys local and organic whenever possible.
View Culinary Guest Biography Tre Wilcox
Executive Chef, Culinary Educator and Spokesperson
Chantal Cookware spokesperson and nationally-known chef Tre Wilcox began his career at age 17 as a fast food prep cook. Hired at the Abacus as grill cook, he eventually moved up to chef de cuisine. Tre rose to national fame as a contestant on the third season of TV’s Top Chef. During the show he demonstrated not only his culinary skill and passion for good food but a fun-loving persona that has resulted in additional national TV opportunities. Currently, Tre is working towards his long-time dream of owning his own restaurant.
View Culinary Guest Biography Tre Wilcox
Executive Chef, Culinary Educator and Spokesperson
Chantal Cookware spokesperson and nationally-known chef Tre Wilcox began his career at age 17 as a fast food prep cook. Hired at the Abacus as grill cook, he eventually moved up to chef de cuisine. Tre rose to national fame as a contestant on the third season of TV’s Top Chef. During the show he demonstrated not only his culinary skill and passion for good food but a fun-loving persona that has resulted in additional national TV opportunities. Currently, Tre is working towards his long-time dream of owning his own restaurant.
View Culinary Guest Biography Bruce Sherman
Executive and Partner Chef North Pond, Chicago IL
Chicago native Bruce Sherman is chef/partner of Chicago’s North Pond restaurant, utilizing influences from cooking in Paris, Southeast Asia and London to produce contemporary French-American cuisine. After majoring in Economics at Penn and the London School of Economics, Sherman ran a successful catering company in Washington, D.C. before moving to India with his wife in 1993. Honored by Food & Wine as one of America’s “Best New Chefs†in July 2003, he serves on the national boards of Chefs Collaborative and Slow and is a founding member of Green City Market, Chicago’s only sustainable market.
View Culinary Guest Biography Bruce Weinstein and Mark Scarbrough
Authors, "Ultimate" cookbook series
Bruce Weinstein and Mark Scarbrough have written fourteen cookbooks, are Contributing Editors to Eating Well magazine, and are featured columnists in Today's Health and Wellness, Relish Magazine, and on weightwatchers.com. They are the co-creators of the best-selling "Ultimate" cookbook series, which features ten single-subject ultimates, from ice cream to party drinks, potatoes to shrimp and more. Bruce and Mark have also written Cooking for Two and Great Grilling. They write regularly for Cooking Light, Wine Spectator, Cooking Pleasures, Gourmet, and The New York Times.
View Culinary Guest Biography David McMillan
Corp Exec Chef Consilient Restaurants, Dallas & LA
California native David McMillan studied fine arts at Boston University before a European trip reaffirmed his culinary desires. A chef and caterer for top rated restaurants, hotels, Hollywood celebrities and world dignitaries, David’s a former commis at Café Konig in Baden Baden. He has worked with some of Europe’s most prestigious wine chateaus, was corporate chef for Hyatt hotels and executive chef at the Peninsula Hotel of Beverly Hills. At the 1996 Atlanta Olympic Games, David was executive chef for the World Broadcasters division. In 2008, David joined Consilient Restaurants as their Corporate Executive Chef.
View Culinary Guest Biography Barbara Lynch
James Beard Award Winner, Exec Chef and Owner Number 9 Park, Boston
Boston native Barbara Lynch is one the country’s leading chef/restaurateurs. Winner of Food & Wine’s “Ten Best New Chefs in America†award, her No. 9 Park, in Boston’s Beacon Hill neighborhood, was named one of the “Top 25 New Restaurants in America†by Bon Appétit. She oversees operations of nine concepts, some of which are: B&G Oysters; The Butcher Shop; Niche Catour, a catering company; Plum Produce, and Stir, a demonstration kitchen. Her first cookbook, Stir: Mixing It Up in The Italian Tradition, was published in fall 2009.
View Culinary Guest Biography Barbara Lynch
James Beard Award Winner, Exec Chef and Owner Number 9 Park, Boston
Boston native Barbara Lynch is one the country’s leading chef/restaurateurs. Winner of Food & Wine’s “Ten Best New Chefs in America†award, her No. 9 Park, in Boston’s Beacon Hill neighborhood, was named one of the “Top 25 New Restaurants in America†by Bon Appétit. She oversees operations of nine concepts, some of which are: B&G Oysters; The Butcher Shop; Niche Catour, a catering company; Plum Produce, and Stir, a demonstration kitchen. Her first cookbook, Stir: Mixing It Up in The Italian Tradition, was published in fall 2009.
View Culinary Guest Biography Jason Ramos
Culinary Educator, Wine Specialist and Host
Jason is an accomplished cook who’s worked in some Seattle’s finest restaurants, including The Rainier Club and the Salish Lodge. At age nine, he fell in love with Julia Child and Jeff Smith cooking shows on PBS. This led him to earn degrees in culinary arts and business management at Johnson & Whales University. While trained in French technique, Jason’s culinary repertory ranges from classic French to Filipino to seasonal Northwest cuisine. Currently, He’s a hospitality consultant and occasional private chef.
View Culinary Guest Biography Richard Chamberlain
Executive Chef, Chamberlain's Steak and Chophouse - Dallas, TX; ENVY in Las Vegas, NV
Considered one of America's leading chefs, Chamberlain is the owner of Chamberlain's Steak and Chophouse in Dallas, named one of Bon Appetit's top new restaurants shortly after opening in 1993. He and the restaurant have garnered stellar reviews and accolades from premier publications, including "One of America's Top Tables," from Gourmet and "One of America's Top Restaurants," from Zagat Guide. Richard also opened the award-winning Fish Market Grill and Tarragon at Elk Mountain, an ultra-luxury resort in Colorado. Most recently, he joined forces with The Renaissance Las Vegas to open ENVY The Steakhouse, one of most exclusive new restaurants in Las Vegas.
View Culinary Guest Biography Jason Dady
Executive Chef/Owner The Lodge Restaurant of Castle Hills and Bin 555 Restaurant & Wine Bar, San Antonio, TX
Jason Dady is the Executive Chef and Owner of The Lodge Restaurant of Castle Hills and Bin 555 Restaurant and Wine Bar in San Antonio, Texas. His accolades include: Named "Rising Star" chef by Restaurant Hospitality, Best Chef in San Antonio by the San Antonio Current, Best New American Restaurant in San Antonio by Zagat Survey® 2006 and 2007, Most Romantic Restaurant (The Lodge) by the San Antonio Express-News in 2002, 2004, 2006, and 2007, and Best New Restaurant (Bin 555) for 2006 by the San Antonio Current. In 2005, he was honored as a guest chef at The James Beard House in New York City.
View Culinary Guest Biography Paul McCabe
Executive Chef, L'Auberge -- Del Mar, CA
Paul McCabe is Executive Chef of L'Auberge Del Mar in San Diego. Formerly Executive Chef at San Diego's Top of the Cove and Star of the Sea, and named a "rising star of American Cuisine" by the James Beard Foundation, he’s won the Golden Sceptre and Golden Baccus awards from the Southern California Restaurant Writers. His background includes extensive training in French, Mediterranean, Southwestern, Pacific Rim and spa cuisine. A native of Sedona, Arizona, Chef McCabe's menus reflect his vitality and showcase the best of each season.
View Culinary Guest Biography Ryan Magarian
Master Mixologist, Senior Beverage Associate: Kathy Casey Food Studios/Liquid Kitchen, Seattle
Based in Seattle, Ryan works exclusively with Kathy Casey Food Studios, owned by celebrity chef Kathy Casey. He was named Best Bartender in Seattle (Seattle Magazine; 2002), and, most recently, was tapped as Seattle's Best Mixologist (Seattle Weekly; 2005). His cocktails have received notice in the New York Times, Wall Street Journal, Wine Enthusiast, and Southwest Spirit. In addition, Food and Wine Magazine tapped him as one of America's "fiercest young industry talents" and awarded him a coveted "2004 Tastemaker Award". Additionally, his recipes can be found in the top selling, Joy of Mixology, by legendary spirits writer Gary Regan and the Food and Wine Magazine Cocktail Guide.
View Culinary Guest Biography
Ryan Magarian
Master Mixologist, Senior Beverage Associate: Kathy Casey Food Studios/Liquid Kitchen, Seattle
Based in Seattle, Ryan works exclusively with Kathy Casey Food Studios, owned by celebrity chef Kathy Casey. He was named Best Bartender in Seattle (Seattle Magazine; 2002), and, most recently, was tapped as Seattle's Best Mixologist (Seattle Weekly; 2005). His cocktails have received notice in the New York Times, Wall Street Journal, Wine Enthusiast, and Southwest Spirit. In addition, Food and Wine Magazine tapped him as one of America's "fiercest young industry talents" and awarded him a coveted "2004 Tastemaker Award". Additionally, his recipes can be found in the top selling, Joy of Mixology, by legendary spirits writer Gary Regan and the Food and Wine Magazine Cocktail Guide.
View Culinary Guest Biography
Bruce Weinstein and Mark Scarbrough
George Geary
- ms Amsterdam
- 26-DAY GRAND WORLD VOYAGE
- Feb 22, 2010
- Dates On board:
Feb. 22 - Mar. 11
Culinary Journalist, Author and Educator, Corona CA
Certified Culinary Professional George Geary has been teaching culinary classes for over 24 years. George Geary Tours have conducted tours for over 20 years domestically and internationally. George is working on his 6th book, due to be released in 2009. He has previously contributed to the American Heart Association publications, "Low-Fat and Luscious Desserts" and "Meals in Minutes.†He has culinary instruction credits with over 110 schools in 41 states, Mexico and Canada, and has made many television appearances.
View Culinary Guest Biography Nikki Cascone
- ms Prinsendam
- 29-DAY GRAND SOUTH AMERICA EXPLORER
- Feb 23, 2010
- Dates Onboard:
Mar. 13 - Mar. 24
Executive Chef and Co-Owner 24 Prince – New York
Nikki is Chef and co-owner of New York City’s 24 Prince, and has trained with award-winning chefs like Anne Quatrano, Cliff Harrison, Jean-Georges and Shaun Doty. A certified sommelier, she has certificates from both The Sterling Vineyards School of Service and Hospitality and the American Sommelier Association. A seasoned mixologist, she spent the 2005 season as the Director of Food & Beverage at Yankee Stadium overseeing all of the restaurants, clubs and private suites. In 2007, she was a “cheftestant†on Bravo’s Emmy nominated show Top Chef, and is currently working on her first book.
View Culinary Guest Biography Meg Galus
- ms Prinsendam
- 29-DAY GRAND SOUTH AMERICA EXPLORER
- Feb 23, 2010
- On board:
Feb. 23 - Mar. 12
Executive Pastry Chef, Tru, Chicago
Meg Galus earned her certificate in L’Art de la Patisserie from the French Pastry School in Chicago in 2005. After interning at Patisserie Vanille she assisted En Ming Hsu at the World Pastry Forum. An externship at TRU under world-renowned pastry chef Gale Gand led to a permanent position as pastry assistant, and in 2007, she was named Pastry Chef at the highly-acclaimed, four-star restaurant. Meg blends her rural Midwestern upbringing with formal French training to craft pastries that are regionally-specific, highly progressive, and utterly unique.
View Culinary Guest Biography Joe Truex & Mihoko Obunai
- ms Eurodam
- 7-DAY EASTERN CARIBBEAN
- Feb 27, 2010
Owner & Exec Chef, Repast, Atlanta
Chef Joe Truex :
This Mansura, LA, native worked in the kitchens of New Orleans and Las Vegas, attended the Culinary Institute of America in New York and trained under Chef Daniel Bouloud at the acclaimed Le Cirque. The chef de partie at the Swissotel Le Plaza in Basel, Switzerland, he later worked at The Peninsula Hotel in New York and at The Fireman Hospitality Group. As executive chef he launched the Brooklyn Diner and the Redeye Grill. In Cambridge, NY he was executive chef at the Cambridge Hotel, working with local farmers to produce seasonal ingredients for the 60-seat restaurant. He and his wife, Chef Mihoko Obunai, moved to Atlanta, and opened the acclaimed restaurant Repast.
Chef Mihoko Obunai:
Obunai moved from Tokyo to New York where she attended New York University and worked at Zutto, a small Japanese restaurant. After graduating college she traveled to Peru. While in South America, Obunai learned Spanish, met several chefs, and decided to pursue a career in the culinary arts. Upon returning to New York, she attended the French Culinary Institute and worked at several acclaimed New York restaurants including La Caravelle, under Chef Cyril Renaud; L’Absinthe; Bayard’s; and Guastavino’s. She’s cooked at the James Beard House twice while at Guastavino’s and once with Truex for Château Élan. Most recently Obunai taught at Le Cordon Bleu College of Culinary Arts in Atlanta.
View Culinary Guest Biography Oliver Reschreiter
- ms Veendam
- 14-DAY BRAZIL & ARGENTINA DISCOVERY
- Mar 11, 2010
Exec Chef JW Marriott Desert Ridge Resort, Phoenix, AZ
At age 15, Oliver Reschreiter started his career at the Culinary Institute Klessheim in his hometown, Salzburg, Austria. At the prestigious Hotel Edelweiss in Zuers, he became personal chef for the late Princess Diana during her vacations. He’s cooked for such celebrities as King Hussein and Queen Noor and Princess Stephanie of Monaco. After earning his European Executive Chef Certification in 1997, Chef Oliver joined Marriott hotels, in New Orleans. Now he is national recruiter for Marriott International, traveling to prestigious schools, like the Culinary Institute of America, in search for upcoming talent.
View Culinary Guest Biography Paulette Mitchell
- ms Amsterdam
- 17-DAY GRAND WORLD VOYAGE
- Mar 12, 2010
- Dates On board:
Mar. 12 - Mar. 31
Culinary Instructor and Author of 13 Cookbooks
Paulette Mitchell, the author of 13 cookbooks, is known globally for her quick-to-prepare recipes with gourmet flair. She has been recognized as the author of the award-winning 15-Minute Gourmet cookbook series. She also is a video producer, media spokesperson, freelance writer, culinary speaker, cooking instructor, and television personality. As an avid world traveler, Paulette is most inspired by flavors from diverse cultures both near and far.
Paulette’s most recently published cookbook is The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh.
View Culinary Guest Biography Kirsten Dixon
- ms Prinsendam
- 54-DAY GRAND MEDITERRANEAN & BLACK SEA
- Mar 24, 2010
- On board:
Mar. 24 - Apr. 8
Executive Chef and Owner Within the Wild Lodges, Alaska
Kirsten Dixon is chef/owner of Within The Wild Adventure Company, an Alaskan travel company offering three remote boutique adventure lodges. With husband Carl, she owns and operates Redoubt Bay Lodge, a bear-viewing destination near the Finger Lake checkpoint along the Iditarod Trail, and Tutka Bay Lodge, an ocean-based lodge in Kachemak Bay. After attending culinary school at Cordon Bleu in Paris, she earned her master’s degree in gastronomy from Adelaide University in Australia. Author of several cookbooks, she’s working on a collection of favored recipes from her twenty-five years of cooking in the Alaska backcountry.
View Culinary Guest Biography Marisol Koczal Simon
- ms Prinsendam
- 54-DAY GRAND MEDITERRANEAN & BLACK SEA
- Mar 24, 2010
- On board:
Apr. 9 - Apr. 26
Culinary Educator, Author and Chef, Denver CO
Venezuela native Chef Marisol Koczal Simon moved to the U.S. at 18, earned a Master’s and worked as a marketing professional, college professor and group facilitator for the Department of the Defense. In 2001, her book The Lady, The Chef, and The Courtesan, became a best-seller before its subsequent translation into several languages. In 2006, she was awarded an honorary degree by Johnson & Wales University for contributions to the study of world cuisine. Her work has been featured in Latina Magazine, Hispanic Magazine, Vanidades Internacional, Univision and Good Morning L.A.
View Culinary Guest Biography Mike Davis
- ms Zaandam
- 11-DAY SEA OF CORTEZ
- Mar 26, 2010
Executive Chef, The Restaurants at Bellevue Towers, Bellevue, WA
Mike Davis joined Heavy Restaurant Group as Executive Chef of the Restaurants at Bellevue Towers which includes Purple Café and Wine bar, Barrio and a third concept opening in early 2010. A Seattle native, Davis studied Culinary Arts at both Seattle Central Community College and the Colorado Institute of Art.
View Culinary Guest Biography Dean James Max
- ms Westerdam
- 7-DAY SOUTHERN CARIBBEAN
- Mar 28, 2010
Executive Chef 3030 Ocean
Dean James Max earned a B.S. in Marketing, with a minor in Hotel and Restaurant Management at Florida State University. After study in Italy at the Florence Study Center, he went on to positions with Brasserie Savoy in San Francisco, the Ritz Carlton Dining Room in Pentagon City, VA, Gerard's Place in downtown Washington, D.C. & the Ritz-Carlton in Atlanta, GA. Dean was delighted to create and design his own restaurant and dining concept at the Marriott Harbor Beach Resort & Spa in Ft. Lauderdale called 3030 Ocean.
View Culinary Guest Biography Denise Vivaldo
- ms Amsterdam
- 32-DAY GRAND WORLD VOYAGE
- Mar 29, 2010
- On board:
Apr. 1 - Apr. 15
Founder of Food Fanatics
Denise Vivaldo has catered more that 10,000 parties, including Suzanne Somers' 55th birthday party at her Palm Springs home, has cooked for President and Mrs. George H. W. Bush, Ronald Reagan, Richard Nixon, Bette Midler, Cher and Prince Charles. Trained at the Ritz Escoffier and La Verenne in Paris and a graduate of the California Culinary Academy in San Francisco, she is the author of How to Start a Home-Based Catering Business published by Globe Pequot in 1993, which has sold more than 100,000 copies.
View Culinary Guest Biography Ernesto Pino
- ms Oosterdam
- 7-DAY MEXICAN RIVIERA
- Apr 03, 2010
Food Writer, Columnist, Educator and Chef
A Pacific Northwest resident since 1987, Ernesto’s a self-trained demonstration chef, specializing in Mediterranean, Caribbean, Latin American and Southwestern foods. Staff Director for Hollywood luminaries Henry Winkler, Aaron Spelling, Henry Mancini and Ms. Barbra Streisand, he trained under Gailand Klass, Klass Catering, Wolfgang Puck and others & taught at the Ma Maison School of Cooking in Los Angeles. From 1987 to 2006, he taught at the Cooking School at Larry’s Markets, at Third Place Books and other venues, and was a guest-feature on CBS affiliated KIRO-TV’s INSIDE LINE, as the “Insider Food Hints†Specialist.
View Culinary Guest Biography Jose Gutierrez
- ms Zuiderdam
- 10-DAY PANAMA CANAL SUNFARER
- Apr 10, 2010
Master Chef, Encore Restaurant & Bar - Memphis
Jose Gutierrez trained at the Professional Culinary School in Manosque, France. Soon after, he spent two years at the Hotel de France in the Jura under the direction of Chef Roger Petit. He then worked with Chef Francis Trocelier and in La Reserve de Beaulieu on the French Riviera. He honed his skills at the Restaurant de France for The Meridien Hotel, The Peabody Hotel's Chez Philippe, and in November 2005, he opened Encore Restaurant & Bar in Peabody Place. His many awards include being named Chef of the Century by The American Academy of Hospitality and Sciences and winner of the Mobil Four Star Award for 14 consecutive years.
View Culinary Guest Biography Perry Mascitti
- ms Noordam
- 10-DAY SOUTHERN CARIBBEAN WAYFARER
- Apr 24, 2010
Exec Chef Tulalip Bay & Blackfish, Marysville WA
A graduate of the Culinary Institute of America, award-winning chef Perry Mascitti is Executive Chef at Tulalip Resort Casino. His culinary philosophy is to provide creativity beyond what’s expected, teach and mentor with respect, have passion for everything one does and learn continually about other cultures. Prior to Tulalip, Perry was the Executive Chef at Fantasy Springs Resort Casino in Indio, California, Executive Banquet Chef at the Pechanga Resort Casino in Temecula, California and Chef/Owner of the Sage Catering Co. in San Diego. In December 2008, he was an Invitee Chef at the James Beard House in NYC.
View Culinary Guest Biography Andrew Shotts
- ms Prinsendam
- 18-DAY GRAND MEDITERRANEAN VOYAGE
- Apr 26, 2010
- Dates Onboard:
Apr. 26 - May 3
Chocolatier and Owner Garrison Confections, Providence, Rhode Island
Andrew Shotts is a Huntsville, Alabama, native who redefines the field of artisanal chocolate and raises the bar for confection making in the United States. Formerly the corporate pastry chef for the San Francisco-based Guittard Chocolate Company, he and wife Tina Wright later opened Garrison Confections and the Chocolate Loft.Andrew’s television experience includes the National/World Pastry Team Championship documentaries, stints on Food Nation with Bobby Flay, Top 5 Chocolate Indulgences with Bobby Rivers, CBS’s The Early Show, Fox Channel 5’s Good Day New York, the Television Food Network’s Semi Home Made with Sandra Lee and Sugar Rush.
View Culinary Guest Biography Andrew Shotts
- ms Prinsendam
- 21-DAY GRAND MEDITERRANEAN SEGMENT
- Apr 26, 2010
- Dates Onboard:
Apr. 26 - May 3
Chocolatier and Owner Garrison Confections, Providence, Rhode Island
Andrew Shotts is a Huntsville, Alabama, native who redefines the field of artisanal chocolate and raises the bar for confection making in the United States. Formerly the corporate pastry chef for the San Francisco-based Guittard Chocolate Company, he and wife Tina Wright later opened Garrison Confections and the Chocolate Loft.Andrew’s television experience includes the National/World Pastry Team Championship documentaries, stints on Food Nation with Bobby Flay, Top 5 Chocolate Indulgences with Bobby Rivers, CBS’s The Early Show, Fox Channel 5’s Good Day New York, the Television Food Network’s Semi Home Made with Sandra Lee and Sugar Rush.
View Culinary Guest Biography Lon Symensma
- ms Eurodam
- 10-DAY ROMAN EMPIRE
- May 09, 2010
Exec Chef Buddakan, NYC
An Iowa native, Symensma’s culinary career started in the kitchen of a local diner. In Indiana he worked with Don Miller, executive chef of the University of Notre Dame’s extensive food program and earned silver in Berlin in 1996 for the US Culinary Olympic team. He graduated with High Honors in 1999 at the Culinary Institute of America, and staged in kitchens in the South of France and at San Sebastian’s famed Arzak. In Asia he trained at the Royal Garden Hotel in Hong Kong and the Datai resort in Malaysia. Back in New York as opening sous chef at Spice Market, he joined the Buddakan NYC team, where he has been an integral part in the collaborative development of the menu.
View Culinary Guest Biography Vitaly Paley
- ms Statendam
- 7-DAY NORTHBOUND GLACIER DISCOVERY
- May 16, 2010
Exec Chef, Owner Paley's Place, Portland (James Beard Award Recipient)
The 2005 winner of the James Beard Award for Best Chef Northwest, Vitaly and his wife Kimberly opened Paley’s Place in 1995 in Portland, WA. It’s been recognized in Gourmet as one of America’s Top 50 Restaurants, and Zagat has chosen Paley’s Place as one of America’s Top Restaurants for the past three consecutive years. Vitaly and Kimberly published The Paley’s Place Cookbook: Recipes and Stories from the Pacific Northwest in October 2008. The book was named Best Regional Cookbook on Epicurious.com and was one of the Top 15 Cookbooks of 2008 on the AOL Food Channel. Vitaly has appeared on the Martha Stewart Show and in the magazines Portland Monthly, The Oregonian, VIA Magazine, Oprah Magazine, Wine Enthusiast and more.
View Culinary Guest Biography
Vitaly Paley
- ms Statendam
- 7-DAY SOUTHBOUND GLACIER DISCOVERY
- May 23, 2010
Exec Chef, Owner Paley's Place, Portland (James Beard Award Recipient)
The 2005 winner of the James Beard Award for Best Chef Northwest, Vitaly and his wife Kimberly opened Paley’s Place in 1995 in Portland, WA. It’s been recognized in Gourmet as one of America’s Top 50 Restaurants, and Zagat has chosen Paley’s Place as one of America’s Top Restaurants for the past three consecutive years. Vitaly and Kimberly published The Paley’s Place Cookbook: Recipes and Stories from the Pacific Northwest in October 2008. The book was named Best Regional Cookbook on Epicurious.com and was one of the Top 15 Cookbooks of 2008 on the AOL Food Channel. Vitaly has appeared on the Martha Stewart Show and in the magazines Portland Monthly, The Oregonian, VIA Magazine, Oprah Magazine, Wine Enthusiast and more.
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Martin Blunos
- ms Eurodam
- 11-DAY BALTIC TREASURES
- May 29, 2010
UK Celebrated Chef, Michelin Star Recipient and Television Personality
One of the UK’s greatest chefs, Martin Blunos was born and raised near Bath. He appears regularly on TV and radio with regular slots on BBC1’s Saturday Kitchen and was chosen to cook for The Queen during her Jubilee year, which was documented in the BBC1 program All the Queen’s Cooks. In each of his restaurants, he earned two prestigious Michelin Stars. He was invited to meet Prime Minister Tony Blair at the Foreign & Commonwealth Institute to celebrate Latvia joining the EU, and he demonstrates throughout the UK and at major food festival around the world.
View Culinary Guest Biography Lee Hillson
- ms Volendam
- 7-DAY ALASKA INSIDE PASSAGE
- Jun 02, 2010
Executive Chef of Royal Palms Resort and Spa
At 16, Lee Hillson enrolled in culinary school at Bournemouth and Poole College in his native England. After graduation he worked at the Hyatt in Austin, Texas, London's Roux Patisserie, the Michelin star Le Poussin in Hampshire, England and Hintlesham Hall in Ipswich. He served as Executive Sous Chef at Vanderbilt Hall in Newport, Rhode Island, and Sous Chef at T. Cook's at Royal Palms Resort in Phoenix, later becoming Executive Chef.
View Culinary Guest Biography Keith Coburn
- ms Zaandam
- 7-DAY ALASKAN EXPLORER
- Jun 18, 2010
Television Personality, Deadliest Catch & Capt of the Wizard
Starting as a true greenhorn on an Alaskan crabber in 1985, Keith Colburn has commercially harvested halibut, salmon and cod and done numerous guest appearances, including: Guest Chef for private luncheons with AAA and Holland America Cruise Line representatives, Special Guest at Caterpillar World Headquarters in Peoria, IL., and a participant in the Western Regional Chef’s Convention at the MGM Grand in Las Vegas, NV. He holds a United States Coast Guard 1600 ton Master fishing inspected license and is Owner/Operator of F/V Wizard 500 ton commercial crab fishing vessel.
View Culinary Guest Biography Joe Truex & Mihoko Obunai
- ms Zuiderdam
- 7-DAY ALASKA INSIDE PASSAGE
- Jun 19, 2010
Owner & Exec Chef, Repast, Atlanta
Chef Joe Truex :
This Mansura, LA, native worked in the kitchens of New Orleans and Las Vegas, attended the Culinary Institute of America in New York and trained under Chef Daniel Bouloud at the acclaimed Le Cirque. The chef de partie at the Swissotel Le Plaza in Basel, Switzerland, he later worked at The Peninsula Hotel in New York and at The Fireman Hospitality Group. As executive chef he launched the Brooklyn Diner and the Redeye Grill. In Cambridge, NY he was executive chef at the Cambridge Hotel, working with local farmers to produce seasonal ingredients for the 60-seat restaurant. He and his wife, Chef Mihoko Obunai, moved to Atlanta, and opened the acclaimed restaurant Repast.
Chef Mihoko Obunai:
Obunai moved from Tokyo to New York where she attended New York University and worked at Zutto, a small Japanese restaurant. After graduating college she traveled to Peru. While in South America, Obunai learned Spanish, met several chefs, and decided to pursue a career in the culinary arts. Upon returning to New York, she attended the French Culinary Institute and worked at several acclaimed New York restaurants including La Caravelle, under Chef Cyril Renaud; L’Absinthe; Bayard’s; and Guastavino’s. She’s cooked at the James Beard House twice while at Guastavino’s and once with Truex for Château Élan. Most recently Obunai taught at Le Cordon Bleu College of Culinary Arts in Atlanta.
View Culinary Guest Biography Dean James Max
- ms Prinsendam
- 14-DAY BALTIC EXPLORER & KIEL CANAL
- Jun 25, 2010
Executive Chef 3030 Ocean
Dean James Max earned a B.S. in Marketing, with a minor in Hotel and Restaurant Management at Florida State University. After study in Italy at the Florence Study Center, he went on to positions with Brasserie Savoy in San Francisco, the Ritz Carlton Dining Room in Pentagon City, VA, Gerard's Place in downtown Washington, D.C. & the Ritz-Carlton in Atlanta, GA. Dean was delighted to create and design his own restaurant and dining concept at the Marriott Harbor Beach Resort & Spa in Ft. Lauderdale called 3030 Ocean.
View Culinary Guest Biography Dennis Bagley
- ms Zaandam
- 7-DAY ALASKAN EXPLORER
- Jul 02, 2010
Executive Chef Shadow Ridge, Vista, CA
Lars Kronmark
- ms Nieuw Amsterdam
- 10-DAY MEDITERRANEAN INAUGURAL
- Jul 04, 2010
Executive Chef Instructor – The Culinary Institute of America, Napa Valley, CA
Denmark native Lars Kronmark is a graduate of the Restaurant and Apprenticeship School in Copenhagen. He traveled to Mexico with Rick Bayless, and Italy and Spain with the International Olive Oil Council. He helped launch the China Educational Project in 2001. Before joining the Culinary Institute of America’s Greystone faculty, Chef Kronmark spent fourteen years as a senior chef instructor at the California Culinary Academy, and was hand-picked from the finest culinary educators in the United States to open the Culinary Institute of America at Greystone in August 1995.
View Culinary Guest Biography Hosea Rosenberg
- ms Amsterdam
- 14-DAY ALASKAN ADVENTURER
- Jul 12, 2010
Bravo Top Chef Winner and Executive Chef Jax Fish House, Denver CO
Taos, New Mexico native Hosea Rosenberg was the winner of season 5 on Bravo’s Top Chef. Past positions included working for Wolfgang Puck, Kevin Taylor, and Dave Query. At Jax Fish House, Hosea was named Best Chef of Denver International Wine Festival (2006, 2007), and is the seven-time, undefeated winner of the Flatiron Chef Competition. He supports the Boulder County AIDS Project, Share Our Strength, Chefs Up Front, March of Dimes, Colorado Music Festival, and the American Cancer Society, sustainable agriculture, conservation, and buys local and organic whenever possible.
View Culinary Guest Biography Tre Wilcox
- ms Statendam
- 7-DAY NORTHBOUND GLACIER DISCOVERY
- Jul 25, 2010
Executive Chef, Culinary Educator and Spokesperson
Chantal Cookware spokesperson and nationally-known chef Tre Wilcox began his career at age 17 as a fast food prep cook. Hired at the Abacus as grill cook, he eventually moved up to chef de cuisine. Tre rose to national fame as a contestant on the third season of TV’s Top Chef. During the show he demonstrated not only his culinary skill and passion for good food but a fun-loving persona that has resulted in additional national TV opportunities. Currently, Tre is working towards his long-time dream of owning his own restaurant.
View Culinary Guest Biography Tre Wilcox
- ms Statendam
- 7-DAY SOUTHBOUND GLACIER DISCOVERY
- Aug 01, 2010
Executive Chef, Culinary Educator and Spokesperson
Chantal Cookware spokesperson and nationally-known chef Tre Wilcox began his career at age 17 as a fast food prep cook. Hired at the Abacus as grill cook, he eventually moved up to chef de cuisine. Tre rose to national fame as a contestant on the third season of TV’s Top Chef. During the show he demonstrated not only his culinary skill and passion for good food but a fun-loving persona that has resulted in additional national TV opportunities. Currently, Tre is working towards his long-time dream of owning his own restaurant.
View Culinary Guest Biography Bruce Sherman
- ms Westerdam
- 12-DAY CELTIC LEGENDS
- Aug 02, 2010
Executive and Partner Chef North Pond, Chicago IL
Chicago native Bruce Sherman is chef/partner of Chicago’s North Pond restaurant, utilizing influences from cooking in Paris, Southeast Asia and London to produce contemporary French-American cuisine. After majoring in Economics at Penn and the London School of Economics, Sherman ran a successful catering company in Washington, D.C. before moving to India with his wife in 1993. Honored by Food & Wine as one of America’s “Best New Chefs†in July 2003, he serves on the national boards of Chefs Collaborative and Slow and is a founding member of Green City Market, Chicago’s only sustainable market.
View Culinary Guest Biography Bruce Weinstein and Mark Scarbrough
- ms Volendam
- 7-DAY ALASKA INSIDE PASSAGE
- Aug 04, 2010
Authors, "Ultimate" cookbook series
Bruce Weinstein and Mark Scarbrough have written fourteen cookbooks, are Contributing Editors to Eating Well magazine, and are featured columnists in Today's Health and Wellness, Relish Magazine, and on weightwatchers.com. They are the co-creators of the best-selling "Ultimate" cookbook series, which features ten single-subject ultimates, from ice cream to party drinks, potatoes to shrimp and more. Bruce and Mark have also written Cooking for Two and Great Grilling. They write regularly for Cooking Light, Wine Spectator, Cooking Pleasures, Gourmet, and The New York Times.
View Culinary Guest Biography David McMillan
- ms Nieuw Amsterdam
- 12-DAY MEDITERRANEAN TAPESTRY
- Aug 07, 2010
Corp Exec Chef Consilient Restaurants, Dallas & LA
California native David McMillan studied fine arts at Boston University before a European trip reaffirmed his culinary desires. A chef and caterer for top rated restaurants, hotels, Hollywood celebrities and world dignitaries, David’s a former commis at Café Konig in Baden Baden. He has worked with some of Europe’s most prestigious wine chateaus, was corporate chef for Hyatt hotels and executive chef at the Peninsula Hotel of Beverly Hills. At the 1996 Atlanta Olympic Games, David was executive chef for the World Broadcasters division. In 2008, David joined Consilient Restaurants as their Corporate Executive Chef.
View Culinary Guest Biography Barbara Lynch
- ms Noordam
- 20-DAY MEDITERRANEAN ADVENTURE
- Sep 18, 2010
- Dates Onboard: Sep. 18 - Sep. 28
James Beard Award Winner, Exec Chef and Owner Number 9 Park, Boston
Boston native Barbara Lynch is one the country’s leading chef/restaurateurs. Winner of Food & Wine’s “Ten Best New Chefs in America†award, her No. 9 Park, in Boston’s Beacon Hill neighborhood, was named one of the “Top 25 New Restaurants in America†by Bon Appétit. She oversees operations of nine concepts, some of which are: B&G Oysters; The Butcher Shop; Niche Catour, a catering company; Plum Produce, and Stir, a demonstration kitchen. Her first cookbook, Stir: Mixing It Up in The Italian Tradition, was published in fall 2009.
View Culinary Guest Biography Barbara Lynch
- ms Noordam
- 10-DAY MEDITERRANEAN ENCHANTMENT
- Sep 18, 2010
James Beard Award Winner, Exec Chef and Owner Number 9 Park, Boston
Boston native Barbara Lynch is one the country’s leading chef/restaurateurs. Winner of Food & Wine’s “Ten Best New Chefs in America†award, her No. 9 Park, in Boston’s Beacon Hill neighborhood, was named one of the “Top 25 New Restaurants in America†by Bon Appétit. She oversees operations of nine concepts, some of which are: B&G Oysters; The Butcher Shop; Niche Catour, a catering company; Plum Produce, and Stir, a demonstration kitchen. Her first cookbook, Stir: Mixing It Up in The Italian Tradition, was published in fall 2009.
View Culinary Guest Biography Jason Ramos
- ms Amsterdam
- 69-DAY GRAND ASIA & AUSTRALIA
- Sep 24, 2010
- On board:
Oct. 6 - Oct. 15
Culinary Educator, Wine Specialist and Host
Jason is an accomplished cook who’s worked in some Seattle’s finest restaurants, including The Rainier Club and the Salish Lodge. At age nine, he fell in love with Julia Child and Jeff Smith cooking shows on PBS. This led him to earn degrees in culinary arts and business management at Johnson & Whales University. While trained in French technique, Jason’s culinary repertory ranges from classic French to Filipino to seasonal Northwest cuisine. Currently, He’s a hospitality consultant and occasional private chef.
View Culinary Guest Biography Richard Chamberlain
- ms Nieuw Amsterdam
- 12-DAY MEDITERRANEAN EMPIRES
- Sep 24, 2010
Executive Chef, Chamberlain's Steak and Chophouse - Dallas, TX; ENVY in Las Vegas, NV
Considered one of America's leading chefs, Chamberlain is the owner of Chamberlain's Steak and Chophouse in Dallas, named one of Bon Appetit's top new restaurants shortly after opening in 1993. He and the restaurant have garnered stellar reviews and accolades from premier publications, including "One of America's Top Tables," from Gourmet and "One of America's Top Restaurants," from Zagat Guide. Richard also opened the award-winning Fish Market Grill and Tarragon at Elk Mountain, an ultra-luxury resort in Colorado. Most recently, he joined forces with The Renaissance Las Vegas to open ENVY The Steakhouse, one of most exclusive new restaurants in Las Vegas.
View Culinary Guest Biography Jason Dady
- ms Zaandam
- 15-DAY CIRCLE HAWAII
- Oct 02, 2010
- Dates Onboard:
Oct.2 - Oct.8
Executive Chef/Owner The Lodge Restaurant of Castle Hills and Bin 555 Restaurant & Wine Bar, San Antonio, TX
Jason Dady is the Executive Chef and Owner of The Lodge Restaurant of Castle Hills and Bin 555 Restaurant and Wine Bar in San Antonio, Texas. His accolades include: Named "Rising Star" chef by Restaurant Hospitality, Best Chef in San Antonio by the San Antonio Current, Best New American Restaurant in San Antonio by Zagat Survey® 2006 and 2007, Most Romantic Restaurant (The Lodge) by the San Antonio Express-News in 2002, 2004, 2006, and 2007, and Best New Restaurant (Bin 555) for 2006 by the San Antonio Current. In 2005, he was honored as a guest chef at The James Beard House in New York City.
View Culinary Guest Biography Paul McCabe
- ms Amsterdam
- 25 DAY GRAND ASIA AUSTRALIA
- Oct 20, 2010
- Dates Onboard:
Oct.20 - Oct.29
Executive Chef, L'Auberge -- Del Mar, CA
Paul McCabe is Executive Chef of L'Auberge Del Mar in San Diego. Formerly Executive Chef at San Diego's Top of the Cove and Star of the Sea, and named a "rising star of American Cuisine" by the James Beard Foundation, he’s won the Golden Sceptre and Golden Baccus awards from the Southern California Restaurant Writers. His background includes extensive training in French, Mediterranean, Southwestern, Pacific Rim and spa cuisine. A native of Sedona, Arizona, Chef McCabe's menus reflect his vitality and showcase the best of each season.
View Culinary Guest Biography Ryan Magarian
- ms Amsterdam
- 16 DAY GRAND ASIA AUSTRALIA
- Oct 29, 2010
Master Mixologist, Senior Beverage Associate: Kathy Casey Food Studios/Liquid Kitchen, Seattle
Based in Seattle, Ryan works exclusively with Kathy Casey Food Studios, owned by celebrity chef Kathy Casey. He was named Best Bartender in Seattle (Seattle Magazine; 2002), and, most recently, was tapped as Seattle's Best Mixologist (Seattle Weekly; 2005). His cocktails have received notice in the New York Times, Wall Street Journal, Wine Enthusiast, and Southwest Spirit. In addition, Food and Wine Magazine tapped him as one of America's "fiercest young industry talents" and awarded him a coveted "2004 Tastemaker Award". Additionally, his recipes can be found in the top selling, Joy of Mixology, by legendary spirits writer Gary Regan and the Food and Wine Magazine Cocktail Guide.
View Culinary Guest Biography
Ryan Magarian
- ms Amsterdam
- 35-DAY GRAND AUSTRALIA VOYAGE
- Oct 29, 2010
- Dates Onboard:
Oct. 29 - Nov. 13
Master Mixologist, Senior Beverage Associate: Kathy Casey Food Studios/Liquid Kitchen, Seattle
Based in Seattle, Ryan works exclusively with Kathy Casey Food Studios, owned by celebrity chef Kathy Casey. He was named Best Bartender in Seattle (Seattle Magazine; 2002), and, most recently, was tapped as Seattle's Best Mixologist (Seattle Weekly; 2005). His cocktails have received notice in the New York Times, Wall Street Journal, Wine Enthusiast, and Southwest Spirit. In addition, Food and Wine Magazine tapped him as one of America's "fiercest young industry talents" and awarded him a coveted "2004 Tastemaker Award". Additionally, his recipes can be found in the top selling, Joy of Mixology, by legendary spirits writer Gary Regan and the Food and Wine Magazine Cocktail Guide.
View Culinary Guest Biography
Bruce Weinstein and Mark Scarbrough
- ms Prinsendam
- 23-DAY AMAZON EXPLORER
- Nov 29, 2010
