Uniworld Boutique River Cruises Names Robert Van Rijsbergen New Culinary Director
Uniworld Boutique River Cruises announces their new Culinary Director, Robert van Rijsbergen, who will lead the company’s team of corporate and senior executive chefs.
Van Rijsbergen will be responsible for culinary operations on all ships, assisting in the implementation of new food concepts and menu designs.
Van Rijsbergen plans to foster continuous development and training of Uniworld’s culinary crews, and bring a greater focus to the sustainable sourcing of produce onboard ships. With Uniworld’s 2022 European season already underway, the new hire will amplify its commitment to serving ethically-sourced top-notch cuisine.
Robert Van Rijsbergen comes from a long background of experiences, serving elite restaurants in The Netherlands.
After completing his training, Van Rijsbergen spent five years working alongside food connoiseurs, earning Michelin Stars and learning from Master Chef Robert Van Kranenborg while developing his own expertise. He was then hired on as Executive Corporate Chef at Azamara Cruises where he was responsible for overseeing all culinary operations, including recipe and menu development, purchase control, and chef training, before coming to Uniworld. Van Rijsbergen is passionate about bringing ingredients to life and is continuously transforming flavors into culinary masterpieces.
“Throughout my years of cooking I have been exposed to so many wonderful ingredients from all over the world,” said Robert Van Rijsbergen, Culinary Director for Uniworld Boutique River Cruises. “I hope to take Uniworld guests on a journey through these wonders, transforming the magic and authenticity of fresh local foods from the glorious places we sail, into exquisite meals that ignite tastebuds and highlight the unique flavors of the location. It is also incredibly important that cuisine not only pays homage to the surrounding cultures, but also directly gives back to the communities and land.”
Van Rijsbergen’s positive impacts have already been implemented for the 2022 Europe cruise season, which began Sunday, March 13. Onboard the S.S. La Valenzia’s La Cantinetta, Van Rijsbergen crafted inspiring menu additions including Antipasto, Insalata di Anguria e Pomodoro, Risotto ai Funghi di bosco and Pasta Aragosta con Linguine al nero di seppia e Frutti di Mare.
On both the River Empress and River Duchess, Van Rijsbergen introduced a new one-of-a-kind four course Captain’s Lounge Private Dining Experience to elevate the guest onboard culinary experience.
Van Rijsbergen’s talents will help to take Uniworld’s culinary art form even further, offering guests world-class cuisine made from fresh local ingredients. Each meal is five-star quality with curated menus that are constantly innovating. Uniworld sailings are always inclusive of meals onboard, premium spirits and wine. Dining is ‘farm to ship’ and offers something for everyone, with choices for lighter cuisines, vegan diets, vegetarian preferences and more. When in Italy for example, dinner may consist of Prosciutto di Parma pizza and Osso Buco Milanese, with meats and vegetables sourced from just miles away. Or, after a day immersed in Indian culture, Gajar Shorba and Tandoori Chicken Tikka could be offered as the perfect lunch to end the morning. Equally important to the food served, is the onboard beverage experience. On Uniworld ships, premium cocktails are exclusive and unique in design; lagers, ales and stouts are sourced from small local breweries; and fine wine is offered from some of the world’s most acclaimed wine-producing regions.
(Uniworld Boutique River Cruises)
