Meet our new Culinary Director, Robert
Source: Our analysis of the creator's lived experience, based on what they said in this video.
Creator's Key Takeaways
our menu really reflects to the area where we are bringing our guests so if you start your cruise in for example in the Netherlands and you go all the way up to Germany and Switzerland and end up in Budapest you will start your cruise with Dutch inspired dishes continue with the German cuisine and end up in in Budapest where a beautiful Hungarian goulash is waiting for you
our chefs all also have the freedom to go ashore go buy local and this is something we really try to promote to our culinary team first of all support the local economy but at the same time bring this beautiful local ingredients on board
sustainability is also very important of course and how we help our sustainability program is really to buy as much as possible local but also wines local wines which we bring on board
we have a lot of returning guests so that means they are visiting all our ships and different places on different rivers in Europe and what we keep on hearing is obviously they love the foods the the regional Focus we bring into our culinary offerings is something they always pick up
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Scale: 0–5 strips in half-step increments. 0 = “meh”, 5 = “bacon bliss”. Aggregated from creator-review sentiment, weighted by channel expertise.
About our Bacon Score methodologyYouTube Video Description↓
Meet Robert van Rijsbergen, Uniworld's newest Culinary Director! Robert leads our team of corporate and senior executive chefs, assisting in the implementation of new food concepts and menu designs. Robert 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 connoisseurs, earning Michelin Stars and learning from Master Chef Robert Van Kranenborg while developing his own expertise. He also has the honor of being a member of the Chaîne des Rôtisseurs, an International Association of Gastronomy.