Holland America Line announced Chef Elizabeth Falkner as the newest member of the line’s prestigious Culinary Council. Falkner’s focus will be to enhance appetizers and main courses for the line’s menus, in addition to offering her guidance to the line’s culinary program.
Currently, Falkner serves as executive chef and part owner of Brooklyn-based pizzeria and restaurant Krescendo in New York and is the author of two cookbooks, as well as a frequent judge and competitor on popular reality competition shows including “Top Chef” and “The Next Iron Chef.”
“Chef Falkner embodies the creativity and expertise that have made Holland America Line a leader in culinary initiatives,” said Richard Meadows, executive vice president, marketing, sales and guest programs. “We are honored to welcome a chef as innovative and accomplished as Elizabeth to the Culinary Council and our family of experts, and we are excited to see what creations she will add to our menus.”
A San Francisco, Calif., native, Falkner began her career working for Julian Serrano at Masa’s, a four-star French restaurant and later for Traci Des Jardins at Rubicon. She then started her own business as chef and a managing partner for two Michelin-recommended restaurants: first at Citizen Cake and then at her second restaurant, Orson. Falkner is known as a pioneer and expert in many types of cuisines.  
Falkner is the recipient of numerous awards including a nomination for a James Beard Award. She also was named one of America’s 10 top pastry chefs by Bon Appetit magazine and, most recently, she placed first at the 2012 World Pizza Championships in Naples, Italy.
In Dec. 2012, Falkner was inducted into the Culinary Hall of Fame. That same month, she released her second book “Cooking Off the Clock.” Her first cookbook, “Demolition Desserts,” was a finalist for the International Association of Culinary Professional’s Julia Child, Best First Cookbook Award and was selected “favorite book” by the students of Le Cordon Bleu in Paris.

“Holland America Line is one of the most dynamic cruise lines today at the vanguard of culinary innovation,” said Falkner. “I am excited to be working with Holland America Line to collaborate on guest trends, recipe development, culinary direction and collaborative learning opportunities.”
Falkner will join Holland America Line’s Master Chef and Council Chairman Rudi Sodamin, and renowned international chefs Jonnie Boer, David Burke, Jacques Torres and Charlie Trotter on the Culinary Council.
“We are constantly evolving our culinary experience to exceed the expectations of our guests,” said Sodamin. “I am thrilled to collaborate with Elizabeth and look forward to her contributions and partnership on the Culinary Council.”
In addition to providing guidance, menu selections and imparting their knowledge regarding the on board menus and culinary offerings, the Council makes recommendations regarding the line’s Culinary Arts Center on bringing culinary learning experiences to guests.