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Hello all,
I just came back with the tender from Port Denerau Fiji, totally soaked I might add!


We had to do some local purchases of fresh vegetables – mainly pumpkins. I sincerely believe that we must be one of the biggest consumers of pumpkins on the Seven Seas. With guests and crew consuming an average of 13 tonnes of Food & Beverage per day, sometimes supplies can get a little low. Anyway, it was an excuse for a nice little excursion in the rain.

Now I’m dry and we are well stocked up on pumpkins again.

Food & Beverage Director


Good morning,

I am the Food & Beverage Director onboard Pacific Dawn. I am responsible for about 330 crew members working in the bars, galleys and restaurants. They certainly keep me busy!

Just this cruise we introduced our new dinner menus onboard.


This new initiative ensures that our most popular dishes remain on the menu every day. I thought it would be an enormous challenge to introduce the new menus across the ship, because we have had to train all our cooks, and dining room staff, but it has been smooth – a great start for all involved.

The menus were created by our Corporate Executive Chef, Uwe Stiefel, and our Manager of F&B Operations, Lars Kristiansen. I managed to squeeze in Wasabi Mash (a huge fan!) as part of one of the regular dishes. I am pleased to say that it was the most popular dish served last night. Stewed Beef Cheeks & Garlic Prawns with Wasabi Mash – our very own Surf & Turf – is not to be missed.  I wish you could sample them right off the page but you will have to wait until you are onboard!

When you have the opportunity to sail with us I hope that you will find your introduction to cruising life above expectations and agreeable to your many varied tastes.    

Cheers & culinary regards

Food & Beverage


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