“Culinary excellence is one of my personal passions and a key element of our river cruise experience, so we are incredibly honoured and proud that our talented Culinary Director, Robert Kellerhals, and our ships have been recognised by an organisation like Tables et Auberges de France, which celebrates regional flavours and locally sourced ingredients,” said Rudi Schreiner, president and co-founder of AmaWaterways. “As we excitingly return to the rivers this summer, we look forward to continuing to exceed culinary expectations of all who embark on their journey with us.”
Now in its 26th year, Tables et Auberges de France recognises exceptional gastronomy by promoting the skills of passionate individuals from around the world who are committed to enhancing the treasures of local regions by offering unique and creative cuisine in harmony with culinary traditions. Today, the association boasts a selection of nearly 2,000 independent establishments, ranging from renowned top restaurants to small country inns – and now, river cruise ships.
Since the company’s inception in 2002, co-founders Rudi Schreiner and Kristin Karst have led the river cruise industry with the introduction of innovative ship design, new amenities like the Wellness Programme and included specialty restaurants offering world-class gourmet dining. With a focus on farm-to-table offerings, Chef Kellerhals works with a team of five corporate chefs to craft innovative and visually stunning dishes using local and artisan products sourced primarily from family-run farms along the rivers.
AmaWaterways also offers engaging epicurean-focused shore excursions where guests can immerse themselves in the tastes of the region by connecting with the people, places and experiences paramount to the area’s cuisine. These range from bringing guests to a local home for a demonstration of traditional Bulgarian Banitsa pastries, to visiting a traditional wine-producing estate for an exclusive opportunity to learn about centuries-old winemaking methods.
“I am delighted to be inducted into Tables et Auberges de France. 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. “The culinary world is constantly evolving and I look forward to continuing to enhance the culinary experience across AmaWaterways’ ships by incorporating new cultural influences, distinctive flavours and fresh ingredients from regional suppliers.”
