Robert’s Kitchen: Meet Our Culinary Director

Meet Chef Robert van Rijsbergen, who joined Uniworld in 2022 to take our culinary excellence to the next level, with an emphasis on supporting our sustainability goals through ethically-sourced cuisine.

“Throughout my years of cooking, I have been exposed to so many wonderful ingredients from all over the world. I hope to take Uniworld guests on a journey through these wonders, transforming the magic and authenticity of fresh local foods from the glorious places we sail, into exquisite meals that ignite taste buds and highlight the unique flavors of the location. It is also incredibly important that cuisine not only pays homage to the surrounding cultures but also directly gives back to the communities and land.”

Amongst the innovations Chef Robert has already brought to dining at Uniworld: an intimate new way to dine onboard the S.S. Victoria. This ship will now offer an additional dining option: a private four-course dinner in the Captain’s Lounge.

A Recipe from the Video

How to prepare Chef Robert’s favorite vegetable side: Asparagus à la Flamande (White Asparagus)

White asparagus—nicknamed “white gold”—is considered a delicacy in Europe. It has a slightly sweeter taste and is less bitter than its green cousin.

Ingredients:

• 2 lbs. white asparagus
• 2 tbsp. butter
• Sea salt and freshly cracked black pepper to taste

Directions

1. Peel each white asparagus 2 times, from top to bottom, holding the asparagus by the head and turning around while laying on a cutting board. Be careful, they break easily. Once they are peeled, cut off approximately 1 inch from the bottom.
2. Place the asparagus in a pan and fill it with just enough cold water to cover the asparagus completely. Season the water with salt, and a knob of butter (roughly 2 tbsp.). Bring to a boil, then simmer for about 3 minutes. When the asparagus is cooked, let it cool in the cooking liquid for at least 1 hour.
3. To serve the dish, heat up the asparagus and place 4-5 pieces on each plate, then finish with a sprinkle of sea salt and freshly cracked black pepper. Bon Appetit!

Note: The contents of this article are accurate as of the publication date. Uniworld itineraries and inclusions are subject to change at any time.