You began your culinary career in Switzerland. How did that early training influence the way you approach gastronomy today?

I grew up in kitchens that prized discipline, precision and respect for ingredients. As a teenager in Switzerland, I trained across stations, then refined my craft in Gault & Millau and Michelin‑recognized restaurants. That foundation taught me to let great products speak and to build menus with balance, restraint and purpose. Summer seasons with my grandparents in Brittany also shaped me. Their simple, regional cooking showed me that technique is in service of flavor, not the other way around. I carry that lesson every day on the rivers.

At AmaWaterways, cuisine is closely tied to the destinations guests explore. How do you translate the identity of a region into dishes served onboard?

We start with what grows nearby and what the river gives us. Our culinary teams source produce and freshwater fish from local farmers and purveyors, then build regionally inspired menus that change with the season and the sailing. On board, that approach appears as Wachau apricots in summer or Marchfeld asparagus in spring, paired with preparations that feel authentic yet refined. Guests taste where they are, course by course.

AmaWaterways is introducing your namesake dinner across the fleet. What inspired this concept, and what does this experience represent to you personally?

It is a chance to curate a cohesive story for the evening. The dinner draws on my Swiss training and the regions we cruise, presented as a progression that feels celebratory without being formal. The concept sits alongside new culinary touches we are rolling out, including an expanded daily bread program. Personally, seeing this dinner served across ships is meaningful. It reflects years of collaboration with our chefs and our commitment to consistent quality as you move from one river to another.

Travelers increasingly use food to understand a destination. How has this influenced your menus and dining experiences?

It has encouraged us to design menus that read like a map. Food and wine are among the best ways to understand a region’s history, culture and people, so regional specialties naturally anchor the experience. Our new menus at The Chef’s Table restaurant showcase techniques and flavors that reflect the destinations that you are exploring during the day.

Wine has always been essential on river cruises. How has AmaWaterways’ enhanced wine program elevated the dining experience?

Wine and cuisine should be in conversation. We have broadened the included selection to more than 30 reds, whites and rosés per sailing, which allows us to pour regionally expressive pairings with greater nuance throughout the week. Premium bottles are also available to match specific dishes.

On select itineraries, we add small regional touches, like locally crafted chocolates delivered to staterooms along the Danube, which extend that sense of place beyond dinner service.