Chef Ethan Stowell, a Seattle-based chef and Holland America Line Culinary Ambassador, joined the Volendam’s Grand World Voyage from April 29 to May 3. During this segment of the cruise, which sailed from Seattle to San Diego, Stowell offered guests a variety of culinary experiences focused on Pacific Northwest flavors.
Stowell’s visit included interactive activities such as onboard trivia that tested guests’ knowledge about his career and general food facts. The programming aimed to engage passengers and add an educational element to their voyage.
A key event was a live cooking demonstration on World Stage where Stowell prepared seared salmon with asparagus, English peas, radishes, and basil salad. Holland America Line President Beth Bodensteiner joined him as a guest sous-chef during this demonstration. The same dish was later served in the main Dining Room for all guests to try.
Stowell also hosted two exclusive dinners at Pinnacle Grill. The Suite Guest Dinner featured courses like Scallop Crudo and Mushroom-Crusted Halibut with options for Beef Tenderloin, Duck Breast or Salmon as entrées. Another dinner for members of Holland America Line’s President’s Club showcased signature dishes such as Hamachi Crudo and Mushroom Cacio e Pepe.
In addition to these events, guests attended an intimate Coffee Chat with Stowell where he discussed his approach to cooking and answered questions about his background and restaurant group. His appearance concluded a series of visits by culinary experts during the voyage—including Master Tea Blender Steve Schwartz in Asia in March and Chef Masaharu Morimoto in Japan in April.
Looking ahead, Stowell is collaborating with Holland America Denali Lodge in Alaska this summer to design new menus at Karstens Public House restaurant and Canyon Ridge Grill as part of ongoing efforts to enhance guest experiences at Denali Lodge. As part of the Culinary Ambassador program, he will participate again on future Grand Voyages planned for 2027.
