Azamara Club Cruises has named Robert van Rijsbergen executive chef for the destination-immersive cruise line. Chef van Rijsbergen brings with him more than 20 years of experience in the culinary world, 10 of those from within the cruise industry. Since joining Azamara Club Cruises, Chef van Rijsbergen has already introduced enticing new fine dining menus aboard both Azamara Journey andAzamara Quest, with each dish carrying his unique style and international flair paired with the cruise line’s complimentary red and white boutique wines, presented with the cruise line’s extraordinary signature service.
“We are delighted to welcome Chef van Rijsbergen to Azamara’s experienced team who understand the high expectations of today’s up-market travelers,” said Bert van Middendorp, associate vice president hotel operation Azamara Club Cruises. “Robert possesses the experience, taste and passion to deliver delectable fine dining experiences to Azamara’s guests.His extensive culinary background and innovative ideas have created an exquisite range of new menus that have already received wide acclaim from guests aboard Azamara Journey and Azamara Quest.”
Guests will enjoy the stellar nightly selections in the Discoveries dining room aboard Azamara Journey and Azamara Quest. At the Best of the Best dinner, a highlight of each sailing, guests will be treated to Chef van Rijsbergen’s signature dish – a five-spice roasted veal rib-eye with caramelized Belgium endive and fondant potato served with a Banyuls wine sauce. Other dishes sure to please guests’ palates include: Cherry wood-smoked duck breast, served with asparagus, micro greens, Cointreau orange dressing and caramelized orange zest; chilled Aztec chayote-chocolate bisque with yogurt and honey; Salmon and Scallop brochette; Asian stir-fried vegetables, jasmine rice, soy and unagi glaze; traditional dining options such as surf and turf, featuring a grilled Filet Mignon and half lobster; as well as uniquely prepared vegetarian selections.
Prior to joining Azamara Club Cruises recently Chef van Rijsbergen served at SeaDream Yacht Club where he began as chef de cuisine and continued to fleet executive chef where he was responsible for overall fleet management of food and cuisine, including the direction of all chefs. Prior to his tenure at SeaDream, Chef van Rijsbergen served as sous chef at Cunard and Seabourn and at various restaurants. He began his career as a saucier at the Amstel Intercontinental Hotel’s restaurant La Rive in his native Amsterdam.