George Geary

• ms Ryndam
• 7-DAY WESTERN CARIBBEAN
• Nov 29, 2009

Certified Culinary Professional George Geary has been teaching culinary classes for over 24 years. George Geary Tours have conducted tours for over 20 years domestically and internationally. George is working on his 6th book, due to be released in 2009. He has previously contributed to the American Heart Association publications, "Low-Fat and Luscious Desserts" and "Meals in Minutes.” He has culinary instruction credits with over 110 schools in 41 states, Mexico and Canada, and has made many television appearances.

Henry Vortriede

• ms Eurodam
• 7-DAY EASTERN CARIBBEAN
• Jan 02, 2010

Detroit native Chef Henry Vortriede began cooking breakfast and lunch for his family of eight at the age of seven. He attended Chadsey, a commercial foods high school, before moving to St. Thomas to apprentice at Au Bon Vivant. He earned diplomas in both culinary arts and wine study at Le Cordon Bleu and L’ Academie du Vin in Paris. He has served as Executive Chef, Corporate Executive Chef and Founder of the Chocolate Art by Vortriede, where he created custom products for the Nieman Marcus chain. He’s currently chef/owner of Montclair Bistro.

Benjamin Christie

• ms Volendam
• 14-DAY PACIFIC TREASURES
• Jan 06, 2010

Sydney native Benjamin Christie is one of the most innovative chefs in Australia. After apprenticing at Sydney’s Watermark Restaurant, he became Executive Chef at Great Keppel Island Resort, The Parkroyal Perth, Angsana Spa Resort, and Indonesia’s acclaimed Banyan Tree Resort. In 2003, he became co-host of TV’s Dining Downunder with Vic Cherikoff. Benjamin’s fresh and contemporary personality is quite evident in the taste of his cuisine, which features indigenous Australian ingredients carefully paired with accessible ingredients from around the home. His book Kitchen Profitability is scheduled to be published in 2010.

Mark Bittman

• ms Amsterdam
• 114-DAY GRAND WORLD VOYAGE
• Jan 06, 2010
• On board: Jan. 25 - Feb. 7

Creator of the New York Times cooking column "The Minimalist," with its accompanying web videos, and daily blog, Bitten; Chef Mark Bittman is the author of blockbuster cookbooks and appears regularly on commercial and public television, where he has had his own series. His best-selling books include How to Cook Everything, How to Cook Everything Vegetarian and Food Matters. In addition to his writing, Mr. Bittman is also the host of the Public Television series Bittman Takes on America's Chefs. He also appears twice a month on NBC's Today show, alternating Wednesday appearances with Martha Stewart.

George Geary

• ms Amsterdam
• 114-DAY GRAND WORLD VOYAGE
• Jan 06, 2010
• On board: Feb. 21 - Mar. 11

Certified Culinary Professional George Geary has been teaching culinary classes for over 24 years. George Geary Tours have conducted tours for over 20 years domestically and internationally. George is working on his 6th book, due to be released in 2009. He has previously contributed to the American Heart Association publications, "Low-Fat and Luscious Desserts" and "Meals in Minutes.” He has culinary instruction credits with over 110 schools in 41 states, Mexico and Canada, and has made many television appearances.

Paulette Mitchell

• ms Amsterdam
• 114-DAY GRAND WORLD VOYAGE
• Jan 06, 2010
• On board: Mar. 12 - Mar. 31

Paulette Mitchell, the author of 13 cookbooks, is known globally for her quick-to-prepare recipes with gourmet flair. She has been recognized as the author of the award-winning 15-Minute Gourmet cookbook series. She also is a video producer, media spokesperson, freelance writer, culinary speaker, cooking instructor, and television personality. As an avid world traveler, Paulette is most inspired by flavors from diverse cultures both near and far.

Paulette’s most recently published cookbook is The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh.

Denise Vivaldo

• ms Amsterdam
• 114-DAY GRAND WORLD VOYAGE
• Jan 06, 2010
• Dates On board: Apr. 1 - Apr. 15

Denise Vivaldo has catered more that 10,000 parties, including Suzanne Somers' 55th birthday party at her Palm Springs home, has cooked for President and Mrs. George H. W. Bush, Ronald Reagan, Richard Nixon, Bette Midler, Cher and Prince Charles. Trained at the Ritz Escoffier and La Verenne in Paris and a graduate of the California Culinary Academy in San Francisco, she is the author of How to Start a Home-Based Catering Business published by Globe Pequot in 1993, which has sold more than 100,000 copies.

Meg Galus

• ms Prinsendam
• 70-DAY GRAND SOUTH AMERICA EXPLORER
• Jan 13, 2010
• On board: Feb. 23 - Mar. 12

Meg Galus earned her certificate in L’Art de la Patisserie from the French Pastry School in Chicago in 2005. After interning at Patisserie Vanille she assisted En Ming Hsu at the World Pastry Forum. An externship at TRU under world-renowned pastry chef Gale Gand led to a permanent position as pastry assistant, and in 2007, she was named Pastry Chef at the highly-acclaimed, four-star restaurant. Meg blends her rural Midwestern upbringing with formal French training to craft pastries that are regionally-specific, highly progressive, and utterly unique.

Paulette Mitchell

• ms Prinsendam
• 70-DAY GRAND SOUTH AMERICA EXPLORER
• Jan 13, 2010
• On board: Jan. 13 - Jan. 28

Paulette Mitchell, the author of 13 cookbooks, is known globally for her quick-to-prepare recipes with gourmet flair. She has been recognized as the author of the award-winning 15-Minute Gourmet cookbook series. She also is a video producer, media spokesperson, freelance writer, culinary speaker, cooking instructor, and television personality. As an avid world traveler, Paulette is most inspired by flavors from diverse cultures both near and far.

Paulette’s most recently published cookbook is The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh.

Tina Ruggiero, M.S., R.D

• ms Ryndam
• 7-DAY WESTERN CARIBBEAN
• Jan 31, 2010

Sought-after nutritionist and professional mixologist, Tina’s been on radio and TV and her writing has appeared in magazines such as Family, Elegant Bride, Men’s Health, The NY Daily News and First for Women. “The Gourmet Nutritionist,” is also a Nutrition Correspondent for WFLA News Channel 8, and appears regularly on the syndicated show Daytime. Tina has helped major food and wine companies find their strategic voice through nutrition communications, branding, public relations and corporate philanthropy. She has also served as an adjunct instructor at the University of Chicago teaching marketing communications.

• ms Ryndam
• 7-DAY WESTERN CARIBBEAN
• Jan 31, 2010

Bruce Weinstein and Mark Scarbrough

• ms Noordam
• 10-DAY SOUTHERN CARIBBEAN WAYFARER
• Feb 03, 2010

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.

George Geary

• ms Amsterdam
• 26-DAY GRAND WORLD VOYAGE
• Feb 22, 2010
• Dates On board: Feb. 22 - Mar. 11

Certified Culinary Professional George Geary has been teaching culinary classes for over 24 years. George Geary Tours have conducted tours for over 20 years domestically and internationally. George is working on his 6th book, due to be released in 2009. He has previously contributed to the American Heart Association publications, "Low-Fat and Luscious Desserts" and "Meals in Minutes.” He has culinary instruction credits with over 110 schools in 41 states, Mexico and Canada, and has made many television appearances.

Meg Galus

• ms Prinsendam
• 29-DAY GRAND SOUTH AMERICA EXPLORER
• Feb 23, 2010
• On board: Feb. 23 - Mar. 12

Meg Galus earned her certificate in L’Art de la Patisserie from the French Pastry School in Chicago in 2005. After interning at Patisserie Vanille she assisted En Ming Hsu at the World Pastry Forum. An externship at TRU under world-renowned pastry chef Gale Gand led to a permanent position as pastry assistant, and in 2007, she was named Pastry Chef at the highly-acclaimed, four-star restaurant. Meg blends her rural Midwestern upbringing with formal French training to craft pastries that are regionally-specific, highly progressive, and utterly unique.

Joe Truex & Mihoko Obunai

• ms Eurodam
• 7-DAY EASTERN CARIBBEAN
• Feb 27, 2010

Chef Joe Truex :
This Mansura, LA, native worked in the kitchens of New Orleans and Las Vegas, attended the Culinary Institute of America in New York and trained under Chef Daniel Bouloud at the acclaimed Le Cirque. The chef de partie at the Swissotel Le Plaza in Basel, Switzerland, he later worked at The Peninsula Hotel in New York and at The Fireman Hospitality Group. As executive chef he launched the Brooklyn Diner and the Redeye Grill. In Cambridge, NY he was executive chef at the Cambridge Hotel, working with local farmers to produce seasonal ingredients for the 60-seat restaurant. He and his wife, Chef Mihoko Obunai, moved to Atlanta, and opened the acclaimed restaurant Repast.

Chef Mihoko Obunai:
Obunai moved from Tokyo to New York where she attended New York University and worked at Zutto, a small Japanese restaurant. After graduating college she traveled to Peru. While in South America, Obunai learned Spanish, met several chefs, and decided to pursue a career in the culinary arts. Upon returning to New York, she attended the French Culinary Institute and worked at several acclaimed New York restaurants including La Caravelle, under Chef Cyril Renaud; L’Absinthe; Bayard’s; and Guastavino’s. She’s cooked at the James Beard House twice while at Guastavino’s and once with Truex for Château Élan. Most recently Obunai taught at Le Cordon Bleu College of Culinary Arts in Atlanta.

Oliver Reschreiter

• ms Veendam
• 14-DAY BRAZIL & ARGENTINA DISCOVERY
• Mar 11, 2010

At age 15, Oliver Reschreiter started his career at the Culinary Institute Klessheim in his hometown, Salzburg, Austria. At the prestigious Hotel Edelweiss in Zuers, he became personal chef for the late Princess Diana during her vacations. He’s cooked for such celebrities as King Hussein and Queen Noor and Princess Stephanie of Monaco. After earning his European Executive Chef Certification in 1997, Chef Oliver joined Marriott hotels, in New Orleans. Now he is national recruiter for Marriott International, traveling to prestigious schools, like the Culinary Institute of America, in search for upcoming talent.

Paulette Mitchell

• ms Amsterdam
• 17-DAY GRAND WORLD VOYAGE
• Mar 12, 2010
• Dates On board: Mar. 12 - Mar. 31

Paulette Mitchell, the author of 13 cookbooks, is known globally for her quick-to-prepare recipes with gourmet flair. She has been recognized as the author of the award-winning 15-Minute Gourmet cookbook series. She also is a video producer, media spokesperson, freelance writer, culinary speaker, cooking instructor, and television personality. As an avid world traveler, Paulette is most inspired by flavors from diverse cultures both near and far.

Paulette’s most recently published cookbook is The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh.

Kirsten Dixon

• ms Prinsendam
• 54-DAY GRAND MEDITERRANEAN & BLACK SEA
• Mar 24, 2010
• On board: Mar. 24 - Apr. 8

Kirsten Dixon is chef/owner of Within The Wild Adventure Company, an Alaskan travel company offering three remote boutique adventure lodges. With husband Carl, she owns and operates Redoubt Bay Lodge, a bear-viewing destination near the Finger Lake checkpoint along the Iditarod Trail, and Tutka Bay Lodge, an ocean-based lodge in Kachemak Bay. After attending culinary school at Cordon Bleu in Paris, she earned her master’s degree in gastronomy from Adelaide University in Australia. Author of several cookbooks, she’s working on a collection of favored recipes from her twenty-five years of cooking in the Alaska backcountry.

Marisol Koczal Simon

• ms Prinsendam
• 54-DAY GRAND MEDITERRANEAN & BLACK SEA
• Mar 24, 2010
• On board: Apr. 9 - Apr. 26

• ms Zaandam
• 11-DAY SEA OF CORTEZ
• Mar 26, 2010

Dean James Max

• ms Westerdam
• 7-DAY SOUTHERN CARIBBEAN
• Mar 28, 2010

Dean James Max earned a B.S. in Marketing, with a minor in Hotel and Restaurant Management at Florida State University. After study in Italy at the Florence Study Center, he went on to positions with Brasserie Savoy in San Francisco, the Ritz Carlton Dining Room in Pentagon City, VA, Gerard's Place in downtown Washington, D.C. & the Ritz-Carlton in Atlanta, GA. Dean was delighted to create and design his own restaurant and dining concept at the Marriott Harbor Beach Resort & Spa in Ft. Lauderdale called 3030 Ocean.

Denise Vivaldo

• ms Amsterdam
• 32-DAY GRAND WORLD VOYAGE
• Mar 29, 2010
• On board: Apr. 1 - Apr. 15

Denise Vivaldo has catered more that 10,000 parties, including Suzanne Somers' 55th birthday party at her Palm Springs home, has cooked for President and Mrs. George H. W. Bush, Ronald Reagan, Richard Nixon, Bette Midler, Cher and Prince Charles. Trained at the Ritz Escoffier and La Verenne in Paris and a graduate of the California Culinary Academy in San Francisco, she is the author of How to Start a Home-Based Catering Business published by Globe Pequot in 1993, which has sold more than 100,000 copies.

Ernesto Pino

• ms Oosterdam
• 7-DAY MEXICAN RIVIERA
• Apr 03, 2010

A Pacific Northwest resident since 1987, Ernesto’s a self-trained demonstration chef, specializing in Mediterranean, Caribbean, Latin American and Southwestern foods. Staff Director for Hollywood luminaries Henry Winkler, Aaron Spelling, Henry Mancini and Ms. Barbra Streisand, he trained under Gailand Klass, Klass Catering, Wolfgang Puck and others & taught at the Ma Maison School of Cooking in Los Angeles. From 1987 to 2006, he taught at the Cooking School at Larry’s Markets, at Third Place Books and other venues, and was a guest-feature on CBS affiliated KIRO-TV’s INSIDE LINE, as the “Insider Food Hints” Specialist.

Perry Mascitti

• ms Noordam
• 10-DAY SOUTHERN CARIBBEAN WAYFARER
• Apr 24, 2010

A graduate of the Culinary Institute of America, award-winning chef Perry Mascitti is Executive Chef at Tulalip Resort Casino. His culinary philosophy is to provide creativity beyond what’s expected, teach and mentor with respect, have passion for everything one does and learn continually about other cultures. Prior to Tulalip, Perry was the Executive Chef at Fantasy Springs Resort Casino in Indio, California, Executive Banquet Chef at the Pechanga Resort Casino in Temecula, California and Chef/Owner of the Sage Catering Co. in San Diego. In December 2008, he was an Invitee Chef at the James Beard House in NYC.

Lon Symensma

• ms Eurodam
• 10-DAY ROMAN EMPIRE
• May 09, 2010

An Iowa native, Symensma’s culinary career started in the kitchen of a local diner. In Indiana he worked with Don Miller, executive chef of the University of Notre Dame’s extensive food program and earned silver in Berlin in 1996 for the US Culinary Olympic team. He graduated with High Honors in 1999 at the Culinary Institute of America, and staged in kitchens in the South of France and at San Sebastian’s famed Arzak. In Asia he trained at the Royal Garden Hotel in Hong Kong and the Datai resort in Malaysia. Back in New York as opening sous chef at Spice Market, he joined the Buddakan NYC team, where he has been an integral part in the collaborative development of the menu.

• ms Statendam
• 7-DAY NORTHBOUND GLACIER DISCOVERY
• May 16, 2010

• ms Statendam
• 7-DAY SOUTHBOUND GLACIER DISCOVERY
• May 23, 2010

Lee Hillson

• ms Volendam
• 7-DAY ALASKA INSIDE PASSAGE
• Jun 02, 2010

At 16, Lee Hillson enrolled in culinary school at Bournemouth and Poole College in his native England. After graduation he worked at the Hyatt in Austin, Texas, London's Roux Patisserie, the Michelin star Le Poussin in Hampshire, England and Hintlesham Hall in Ipswich. He served as Executive Sous Chef at Vanderbilt Hall in Newport, Rhode Island, and Sous Chef at T. Cook's at Royal Palms Resort in Phoenix, later becoming Executive Chef.

Joe Truex & Mihoko Obunai

• ms Zuiderdam
• 7-DAY ALASKA INSIDE PASSAGE
• Jun 19, 2010

Chef Joe Truex :
This Mansura, LA, native worked in the kitchens of New Orleans and Las Vegas, attended the Culinary Institute of America in New York and trained under Chef Daniel Bouloud at the acclaimed Le Cirque. The chef de partie at the Swissotel Le Plaza in Basel, Switzerland, he later worked at The Peninsula Hotel in New York and at The Fireman Hospitality Group. As executive chef he launched the Brooklyn Diner and the Redeye Grill. In Cambridge, NY he was executive chef at the Cambridge Hotel, working with local farmers to produce seasonal ingredients for the 60-seat restaurant. He and his wife, Chef Mihoko Obunai, moved to Atlanta, and opened the acclaimed restaurant Repast.

Chef Mihoko Obunai:
Obunai moved from Tokyo to New York where she attended New York University and worked at Zutto, a small Japanese restaurant. After graduating college she traveled to Peru. While in South America, Obunai learned Spanish, met several chefs, and decided to pursue a career in the culinary arts. Upon returning to New York, she attended the French Culinary Institute and worked at several acclaimed New York restaurants including La Caravelle, under Chef Cyril Renaud; L’Absinthe; Bayard’s; and Guastavino’s. She’s cooked at the James Beard House twice while at Guastavino’s and once with Truex for Château Élan. Most recently Obunai taught at Le Cordon Bleu College of Culinary Arts in Atlanta.

Dean James Max

• ms Prinsendam
• 14-DAY BALTIC EXPLORER & KIEL CANAL
• Jun 25, 2010

Dean James Max earned a B.S. in Marketing, with a minor in Hotel and Restaurant Management at Florida State University. After study in Italy at the Florence Study Center, he went on to positions with Brasserie Savoy in San Francisco, the Ritz Carlton Dining Room in Pentagon City, VA, Gerard's Place in downtown Washington, D.C. & the Ritz-Carlton in Atlanta, GA. Dean was delighted to create and design his own restaurant and dining concept at the Marriott Harbor Beach Resort & Spa in Ft. Lauderdale called 3030 Ocean.

Dennis Bagley

• ms Zaandam
• 7-DAY ALASKA EXPLORER
• Jul 02, 2010

Mark Fiorentino

• ms Oosterdam
• 7-DAY ALASKA EXPLORER
• Jul 11, 2010

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.

Tre Wilcox

• ms Statendam
• 7-DAY NORTHBOUND GLACIER DISCOVERY
• Jul 25, 2010

Chantal Cookware spokesperson and nationally-known chef Tre Wilcox began his career at age 17 as a fast food prep cook. Hired at the Abacus as grill cook, he eventually moved up to chef de cuisine. Tre rose to national fame as a contestant on the third season of TV’s Top Chef. During the show he demonstrated not only his culinary skill and passion for good food but a fun-loving persona that has resulted in additional national TV opportunities. Currently, Tre is working towards his long-time dream of owning his own restaurant.

Tre Wilcox

• ms Statendam
• 7-DAY SOUTHBOUND GLACIER DISCOVERY
• Aug 01, 2010

Chantal Cookware spokesperson and nationally-known chef Tre Wilcox began his career at age 17 as a fast food prep cook. Hired at the Abacus as grill cook, he eventually moved up to chef de cuisine. Tre rose to national fame as a contestant on the third season of TV’s Top Chef. During the show he demonstrated not only his culinary skill and passion for good food but a fun-loving persona that has resulted in additional national TV opportunities. Currently, Tre is working towards his long-time dream of owning his own restaurant.

Bruce Weinstein and Mark Scarbrough

• ms Volendam
• 7-DAY ALASKA INSIDE PASSAGE
• Aug 04, 2010

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.

David McMillan

• ms Nieuw Amsterdam
• 12-DAY MEDITERRANEAN TAPESTRY
• Aug 07, 2010

California native David McMillan studied fine arts at Boston University before a European trip reaffirmed his culinary desires. A chef and caterer for top rated restaurants, hotels, Hollywood celebrities and world dignitaries, David’s a former commis at Café Konig in Baden Baden. He has worked with some of Europe’s most prestigious wine chateaus, was corporate chef for Hyatt hotels and executive chef at the Peninsula Hotel of Beverly Hills. At the 1996 Atlanta Olympic Games, David was executive chef for the World Broadcasters division. In 2008, David joined Consilient Restaurants as their Corporate Executive Chef.

Jason Ramos

• ms Amsterdam
• 69-DAY GRAND ASIA & AUSTRALIA
• Sep 24, 2010
• On board: Oct. 6 - Oct. 15

Jason is an accomplished cook who’s worked in some Seattle’s finest restaurants, including The Rainier Club and the Salish Lodge. At age nine, he fell in love with Julia Child and Jeff Smith cooking shows on PBS. This led him to earn degrees in culinary arts and business management at Johnson & Whales University. While trained in French technique, Jason’s culinary repertory ranges from classic French to Filipino to seasonal Northwest cuisine. Currently, He’s a hospitality consultant and occasional private chef.

Richard Chamberlain

• ms Nieuw Amsterdam
• 12-DAY MEDITERRANEAN EMPIRES
• Sep 24, 2010

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.

Bruce Weinstein and Mark Scarbrough

• ms Prinsendam
• 23-DAY AMAZON EXPLORER
• Nov 29, 2010

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.