Holland America Line continues to roll out new culinary programs as part of its ongoing $300 million brand enhancement strategy. The newest announcements coincide with the kick-off of Seatrade Cruise Global 2018 in Ft. Lauderdale.
Noted wine critic James Suckling has been named the line's new Wine Curator. Suckling spent nearly 30 years as senior editor and European bureau chief of Wine Spectator Magazine. In 2010, he launched JamesSuckling.com. He and his team of critics rate some 17,000 wines a year.
In his new role, Suckling will curate an extensive new wine list. He'll not only lead the development of the wine offerings, he'll provide wine selection tips on menus and wine lists.
Holland America Line currently features more than 300 labels from more than 30 countries.
The new Suckling-curated list will be in place fleetwide by the end of 2018, in time for the launch of Nieuw Statendam.
"Wine is a big part of the cruise experience for many of our guests, and having the best wine list at sea, or anywhere, allows us to guide novices to find their new favorite label or indulge an aficionado who appreciates our deep selection from global wineries that can be hard to find," said Orlando Ashford, president, Holland America Line.
In other culinary news, the line has elevated sushi chef Andy Matsuda to its International Culinary Council
The Japanese-born Matsuda brings more than 35 years of sushi-making experience and 15 years of teaching to the line. He is the founder of Matsuda's Sushi Chef Institute in Los Angeles.
Chef Matsuda has trained Holland America Line chefs in sushi trends and techniques since 2016. His signature rolls are available at Tamarind, the Asian-fusion venue aboard several Holland America Line ships; the sushi counter on the Koningsdam and a new sushi bar on the Nieuw Statendam.
His place on the Culinary Council gives him a seat at the table along some of the world's leading food authorities. It's helmed by Holland America Line's Master Chef Rudi Sodamin.
"Sushi is an art, and Andy's creations are delectable, innovative and visually beautiful. We are thrilled to add him to the Culinary Council, where he will continue to influence many facets of our sushi program," said Ashford.
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