Wolfgang Maier, the Executive Culinary Director of Regent Seven Seas Cruises, shares his fascinating experience overseeing 400 chefs and cooking 6,000 meals daily. He discusses the unique challenges of menu creation and ingredient sourcing at sea. Wolfgang reveals the preferences of cruise guests, particularly the enduring love for steak, and reflects on the shift in alcohol consumption trends. He also shares humorous anecdotes from his culinary adventures and highlights the importance of adapting to diverse dietary needs on board.
