AmaWaterways has announced its induction into the prestigious French culinary association, Tables et Auberges de France—the first for a river cruise line.
Chef Kellerhals works with a team of five corporate chefs to craft innovative dishes using local and artisan products sourced primarily from family-run farms along the global rivers where AmaWaterways operates voyages.
“I constantly strive to create new, innovative culinary experiences for our guests, and I continue to be so inspired by the many destinations we visit,” said Chef Kellerhals in a written statement. “The culinary world is constantly evolving and I look forward to continuing to enhance the culinary experience across AmaWaterways’ ships.”
AmaWaterways has a strong focus on farm-to-table offerings and specialty restaurants that offer gourmet dining. “Culinary excellence is one of my personal passions and a key element of our river cruise experience,” added Rudi Schreiner, AmaWaterways’ president and co-founder. For example, AmaWaterways offers epicurean-focused shore excursions. Guests can immerse themselves in regional foodie experiences such as visiting a local resident’s home to see a demonstration of traditional Bulgarian Banitsa pastries or learn about centuries-old winemaking traditions at winemaking estate.