Uniworld taps Robert van Rijsbergen as culinary director

Van Rijsbergen will be responsible for culinary operations on all vessels and drive the implementation of new food concepts and menu designs with a focus on sustainable sourcing of produce.

He succeded Bernard Zorn, who spent more than a decade at Uniworld over two stints, 

Joins from Azamara

Van Rijsbergen joined from Azamara, where he was corporate executive chef. Earlier he served as fleet executive chef at SeaDream Yacht Club and sous chef at Cunard. His background at elite restaurants in the Netherlands included working with Michelin-star chefs and learning from Master Chef Robert Van Kranenborg while developing his own expertise.

He's a proponent of 'transforming the magic and authenticity of fresh local foods from the glorious places we sail into exquisite meals,' adding: '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.'

Menu additions and new private dining experience

Van Rijsbergen’s work has already been showcased in the 2022 Europe cruise season, which began Sunday. Aboard La Valenzia’s La Cantinetta, he crafted inspiring menu additions including 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 River Empress and River Duchess, he introduced a new four course Captain’s Lounge Private Dining Experience.

'Farm to ship' dining

At Uniworld, dining is ‘farm to ship,’ 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 may be offered for lunch.