In 2026, members of Holland America Line’s Culinary Ambassadors program join select segments of the brand’s Grand Voyages. Chef Masaharu Morimoto, Chef Ethan Stowell, Master Tea Blender Steve Schwartz and Chocolatier Jacques Torres will bring exclusive events to guests aboard these voyages. Both Grand Voyages depart January 4, 2026 and will meet March 7th in Sydney, Australia. While in port, Chocolatier Jacques Torres will host a Chocolate Teatime for all guests featuring Mr. Chocolate’s creations.
“Our Grand Voyages are already among the most remarkable travel experiences in the world, and the addition of our Culinary Ambassadors and special events elevates them to a new level,” said Michael Smith, Holland America Line’s senior vice president, guest experience and product development. “From Chef Morimoto’s artistry with fresh fish to Jacques Torres’ mastery of chocolate, these exclusive programs give guests the rare chance to engage with culinary legends. It’s an extraordinary way to pair world-class destinations with world-class flavors, creating memories that can only be found on Holland America Line.”
Meet the Culinary Ambassadors
Holland America Line’s Grand Voyages will showcase the talent of four Culinary Ambassadors: Chef Masaharu Morimoto, Chef Ethan Stowell, Master Tea Blender Steve Schwartz and Chocolatier Jacques Torres. For the chef ambassadors, guests will have the opportunities to experience a live cooking demonstration, attend a coffee chat to learn more about them or enjoy a reservation-only dinner at Pinnacle Grill featuring that chef’s curated menu.
Chef Masaharu Morimoto is known by millions for “Iron Chef” and “Iron Chef America”, as well as being head judge on Roku’s “Sushi Master”. His dishes masterfully integrate Western and Japanese ingredients. Chef Morimoto is Holland America Line’s Fresh Fish Ambassador. His signature style is available in the Dining Room, at Morimoto By Sea aboard Nieuw Amsterdam or as a pop-up on the rest of the fleet.
Chef Ethan Stowell’s focus is flavors of the Pacific Northwest created with fresh, sustainably sourced Alaska seafood. Food & Wine Magazine named Chef Stowell as one of the Best New Chefs in America as well as one of the Best New Chef All-Stars. He is founder and CEO of ESR. His dishes are available at Canaletto, New York Pizza and Lido Market across the fleet.
Steve Schwartz is founder and CEO of Art of Tea as well as a Master Tea Blender. While onboard, Schwartz will offer a tea tasting, tea seminar and exclusive High Tea experience.
Jacques Torres is a French-trained master chef, artisan chocolatier and James Beard Award Winner. Affectionately known as Mr. Chocolate, Torres’ resume includes being executive pastry chef at Le Cirque in NYC, his own chocolate factory and as a judge on Netflix’s “Nailed It”. His decadent desserts – including a Chocolate Surprise – are available on every cruise.
Available Segments For Grand Voyages
Guests who are unable to travel for the complete Grand Voyage can choose from 10 segments for the 2026 Grand World Voyage or two segments for the 2026 Grand Australia and New Zealand Voyage. These segments provide guests with the opportunity to tailor the Grand Voyage experience to their individual tastes and availability.
The shorter segments available for Volendam’s 133-Day Grand World Voyage are:
- Fort Lauderdale to San Antonio, Chile, departing Jan. 4, 2026 (37 days)
- Fort Lauderdale to Sydney, Australia, departing Jan. 4, 2026 (61 days)
- San Antonio to Singapore, departing Feb. 10, 2026 (41 days)
- Sydney to Yokohama (Tokyo), Japan, departing March 7, 2026 (38 days)
- Sydney to Fort Lauderdale, departing March 7, 2026 (72 days)
- Singapore to Fort Lauderdale, departing March 24, 2026 (55 days)
- Singapore to Yokohama (Tokyo), departing March 24, 2026 (21 days)
- Yokohama (Tokyo) to San Diego, departing April 14, 2026 (20 days)
- Yokohama (Tokyo) to Fort Lauderdale, departing April 14, 2026 (34 days)
- San Diego to Fort Lauderdale, departing May 3, 2026 (14 days)
The available segments for Zaandam’s 93-Day Grand Australia & New Zealand Voyage are:
- San Diego to Sydney, departing Jan. 4, 2026 (60 days)
- Sydney to San Diego, departing March 6, 2026 (33 days)
Segments Featuring Culinary Ambassadors
The Culinary Ambassadors will be onboard at the following segments:
- Chef Masaharu Morimoto will be on the Sydney to Yokohama, Japan segment departing March 7th. He will be onboard while cruising Japan, allowing him to focus on locally inspired culinary experiences for guests
- Chef Ethan Stowell will be on the Grand World Voyage from Yokohama to San Diego. He will join the cruise in Seattle.
- Master Tea Blender Steve Schwartz will be on the Grand World Voyage for part of the Singapore to Yokohama segment, departing March 24th.
- Chocolatier Jacques Torres will be on the Grand Australia and New Zealand Voyage for part of the Sydney to San Diego segment, departing March 6th.
Special Programming Aboard the Grand World Voyage
Holland America Line executives will join Volendam to connect with guests, host a Q&A and announce the 2028 Grand World Voyage itinerary. Guests will also enjoy a World Stage performance from a yet to be announced artist. Both ships will host several themed events as well as gala balls and holiday celebrations.
Booking
For more information about the 2026 Grand World Voyage or the Grand Australia and New Zealand Voyage, contact a travel advisor, call 1-877-SAIL HAL (877-724-5425) or visit hollandamerica.com.