1 4 9 planned itineraries and where the ship will be deployed all come into play here. “We aim to offer a true gastronomic adventure with globally inspired menus and culinary artistry,” says Van Staden. “Our culinary team is in a constant pursuit to provide guests with a variety of dishes made with fresh, quality ingredients that are prepared with passion and authenticity.” Viking Line takes a similar approach, says Hård af Segerstad. “We offer various types of experiences, from high-class fine dining to versatile buffets and restaurants of different themes. We have also created large windows in our restaurants [on newbuilds Grace and Glory] to provide diners with magnificent views.” D’Souza reiterates the need for variety. “There are more than 165 different restaurant and bar experiences guests can enjoy on a Royal Caribbean ship and at our private destinations,” he says. “They have been thoughtfully designed following guests’ feedback, market research and consumer trends. We create all kinds of experiences – from a quick casual bite to fine dining – so people of any age and background never need to compromise.” D’Souza, who has worked at Royal Caribbean for the past five years, has overseen the launch of more than 25 new food and beverage offerings, including Playmakers Sports Bar & Arcade, Sugar Beach and El Loco Fresh, a grab-andgo venue serving Mexican-style food. Food preparation is key for Viking Line, as demonstrated by the ferry operator’s pastry chef, Ilkka Laasio
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