Chef Ethan Stowell joins Holland America Culinary Council

Chef Ethan Stowell joins Holland America Culinary Council
Ethan Stowell has joined Holland America Line’s Culinary Council (Image: Holland America Line)

Award-winning chef, restaurateur and cookbook author Ethan Stowell has joined Holland America Line’s Culinary Council to help enhance culinary offerings onboard its 14 ships, including newbuild Nieuw Statendam, which begins sailing in December 2018.

Seattle-based Stowell owns 15 restaurants and works in partnership with both professional baseball team Seattle Mariners and Delta Air Lines. He has now joined other world-renowned chefs on Holland America’s Culinary Council, including chairman and master chef Rudi Sodamin and international chefs Jonnie Boer, David Burke, Elizabeth Falkner and Jacques Torres. This makes Holland America the only cruise line to partner with a team of six global culinary experts to enhance all aspects of the onboard dining experience.

Stowell will work collaboratively with the culinary team to bring the ‘flavours of Alaska and the Pacific Northwest’ onboard its seven ships cruising in the region. Several venues on all of the ships will feature dishes from Stowell, and he will also revamp the Distant Lands Italian station and add seven signature tossed salads at the Wild Harvest station in the Lido Market. A Stowell-developed signature appetiser and main course also will be featured on the Culinary Council menu in the dining room one evening on each cruise.

“Our Culinary Council was designed to bring the global leadership of a team of international culinary experts to our onboard dining experience, and we're thrilled to welcome a creative and successful chef like Ethan to the group,” said Orlando Ashford, Holland America’s president. “In partnership with the Culinary Council we continually evolve and enhance our menus, and we’re excited to tap into Ethan’s passion and knowledge of regional cuisine to enrich our offerings across all our ships.”

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Rebecca Gibson
By Rebecca Gibson
Wednesday, January 17, 2018