• ms Prinsendam
• 14-day Celtic Kingdoms
• Jul. 3 2008

Gustav International Chartered

Dave Pasternak

• ms Westerdam
• 7-Day Alaskan Explorer via Glacier Bay
• Jul. 13 2008

Esca - New York City, NY

Winner of the 2004 James Beard Foundation award for best New York City chef, David Pasternack has been known to bring his fresh catch of the day into the city via the Long Island Rail Road. Prior to opening his seafood restaurant Esca, Dave worked in the kitchens of Bouley and Picholine. Dave is a partner in the recently opened CUSTOMSHOP restaurant in Charlotte, North Carolina. He is also the author of The Young Man && the Sea: Recipes and Crispy Fish Tales from Esca.

Ying Compestine

• ms Zuiderdam
• 12-Day Mediterranean Romance
• Jul. 19 2008

Cookbook author, Celestial Seasonings spokesperson
and lecturer

A renowned author, dynamic public speaker and world traveler, Ying Chang Compestine is the author of eight children's books and three cookbooks. She is the spokesperson for Nestle Maggi and Celestial Seasonings. Ying and her books are featured on the Discovery Channel's Home Matters and HGTV's Smart Solutions. She is the food editor for Body & Soul, and a regular contributor to the national magazines Cooking Light, Ski, EatingWell, Self, Men's Health, and Delicious Living.

Richard Chamberlain

• ms Zaandam
• 7-day Northbound Glacier Bay Discovery
• Jul. 20 2008

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.

• ms Maasdam
• 18-day Voyage of the Vikings
• Jul. 22 2008

Chanterelle - New York City, NY

Max McCalman

• ms Noordam
• 10-Day Mediterranean Enchantment
• Aug. 5 2008

Artisinal Cheese, New York City

As America's first restaurant-based Maître Fromager and a Garde et Jure as designated by France's exclusive Guilde des Fromagers, Max McCalman established the critically acclaimed cheese programs at New York City's Picholine and Artisanal restaurants. Over the past decade, he has become a highly visible advocate for artisanal cheese production around the world. He is a teacher at the Institute of Culinary Education, the Culinary Institute of America, New York University, the DeGustibus Chef's Tasting Series, The New School, and Walt Disney World. His first book, The Cheese Plate (Clarkson Potter Publishers, 2002) was nominated for awards by the James Beard Foundation and the International Association of Cooking Professionals.

• ms Amsterdam
• 7-day Alaskan Explorer via Glacier Bay
• Aug. 8 2008

The Lodge at Castle Hills - 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.

Tenney Flynn

• ms Statendam
• 7-Day Glacier Bay Inside Passage
• Aug. 9 2008

GW Fins and ZydeQue, New Orleans

A graduate of the Culinary Institute of America, Tenney Flynn began his career with Atlanta's Buckhead Life Restaurant Group, starting as a cook and leaving as a chef. He then spent seven years as the Director of Culinary Operations for Ruth's Chris Steak House. Along with partner Gary Wollerman, Flynn opened GW Fins in New Orleans in March of 2001. It was named one of Esquire magazine's "Best New Restaurants." Flynn was named "2004 Chef of the Year" by New Orleans magazine. In January of 2004, ZydeQue Cajun Barbeque opened its doors. It was named "The Best New Barbecue Restaurant in America" by Esquire Magazine in 2004, and "One of America's Hottest Tables" by Bon Appétit in 2005.

Mark Fiorentino

• ms Zuiderdam
• 12-day Mediterranean Empires
• Aug. 12 2008

Chef, Boulanger, Daniel Boulud Restaurants,New York City

Fiorentino creates all the breads served at famed chef Daneil Boulud´s three New York restaurants -Daniel, Café Boulud New York, and DB Bistro Moderne. With his inimitable dead pan humor, Fiorentino claims to have carved out his career path simply by addressing resumes to all the restaurants whose names appeared in bold capital letters in the 1998 Zagat survey. Yet to know him is to know that he is as humble as his bread is delicious. While training at the Scottsdale Culinary Institute, Fiorentino was steered toward a career in baking by his pastry instructor. Back in New York, he landed a position in the pastry kitchen at the Sign of the Dove, moving on to the Ecce Panis restaurant to master their renowned breads.

Bruce Weinstein and Mark Scarbrough

• ms Eurodam
• 15-day Northern Isles Adventure
• Aug. 14 2008

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.

Alex Guarnaschelli

• ms Ryndam
• 7-day Glacier Bay Inside Passage
• Aug. 27 2008

Executive Chef, Butter - New York City

Alexandra Guarnaschelli's is the new Executive Chef at Butter Restaurant in New York. Alex received a Grande Diplome from La Varenne Culinary School in Burgundy. She then worked at Three Star Michelin restaurant Guy Savoy in Paris before being promoted to Sous Chef in his Parisian Bistro La Butte Chaillot. In New York, Alex worked with Daniel Boulud at his critically acclaimed restaurant, Daniel, where she was fish and sous chef. In Los Angeles, she worked with restaurateur Joachim Splichal at "Patina" Restaurant, rated "Top Restaurant" for ten years by Zagat's L.A., She personalizes the menu at Butter with the subtle influence of her experience gathered from working alongside some of the industry's most accomplished chefs.

Jose Gutierrez

• ms Zaandam
• 7-day Northbound Glacier Bay Discovery
• Aug. 31 2008

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.

Victor Scargle

• ms Rotterdam
• 15-day Tastes of Europe
• Sep. 2 2008

Executive Chef, Go Fish, St. Helena,CA

Victor Scargle has over 10 years of professional culinary and restaurant experience working for highly acclaimed Bay Area restaurants such as Jardinière, the Grand Café, Pisces and Aqua. He's also worked at the Tribeca Grill and Patria in New York, and the Colony Bistro in Miami. Currently Executive Chef at Go Fish Restaurant in St. Helena, CA, Scargle was Executive Chef at Julia's Kitchen at COPIA, Napa's cultural museum and educational center dedicated to the connections between food, wine, and art. During his tenure at Julia's Kitchen, Scargle received 3-1/2 stars (out of 4) from the San Francisco Chronicle.

James Mazzio

• ms Amsterdam
• 33-day Grand Asia & Australia Voyage
• Sep. 19 2008
  Dates onboard:
  Oct. 4 - to be determined

Executive Chef, Via - Denver CO.

One of the nation´s up-and-coming chefs, Mazzio will open a full service restaurant at The Studio at Long Grove, the largest fine art dealer in the Chicago area for the last 14 years. A Philadelphia native, Mazzio moved west to Aspen, Colorado, when he was 19. There he worked at the acclaimed Mezzaluna, Silver City Grille and Renaissance restaurants before returning to work at Restaurant Daniel in New York. He studied under renowned chefs including Charles Dale, Daniel Boulud and Thomas Keller, eventually making his way back to Colorado as Executive Chef at Boulder´s 15° Restaurant.

• ms Statendam
• 30-day Hawaii, Tahiti & Marquesas Islands
• Sep. 25 2008
  Dates onboard:
  Sep.25 - Oct. 3

August - New York City, NY

• ms Rotterdam
• 14-day Black Sea & Egyptian Explorer
• Oct. 11 2008

Master Mixologists, Cuff and Buttons - New York City, NY

• ms Amsterdam
• 30-day Grand Asia & Australia Voyage
• Oct. 22 2008

Top Chef Winner, Perilla Restaurant - New York City, NY

• ms Oosterdam
• 7-day Mexican Riviera
• Oct. 25 2008

Culinary Instructor

• ms Statendam
• 13-day Inca Discovery
• Nov. 23 2008
  Dates onboard:
  Nov. 26 - Dec. 6

Table 8 - Los Angeles, CA & Miami, FL