A native of Tyrol, Austria, Bernhard has worked in many well-known establishments in Austria, France, Italy, Norway and the United States, including most recently at the Caviar Russe in New York City.

Bernhard brought his talents to the cruise industry in 1985. Drawing on his years of experience working with some of Europe's finest chef's, he worked his way to Executive Chef for Royal Viking Line before earning the position of Fleet Executive Chef for Silversea. In addition to his work within the cruise industry, Bernhard has a long association with Le Cordon Bleu culinary academy in Paris.

As Principal Chef for Radisson Seven Seas Cruises Bernhard manages all the Galley operations for the new ships in the fleet. He is ultimately responsible for the menu selection and in charge of quality control for standards aboard the vessel, including U.S. public health training and control, planning and control of fleet food-cost budgets, and selecting food products for all the vessels.

As Fleet Executive Chef, Bernhard's prime objective and biggest role is to present guests with unprecedented gastronomic experiences to tempt the palate. He accomplishes this shore-side by working on the planning and development of culinary events like the guest chef programs. On board, his work centers on cultivating his world-class team. Bernhard oversees all Galley operations, approves promotions of on board personnel and sanctions improvements in the Galley department.

The quality of the team's efforts reveals itself in the superb culinary presentations offered throughout the Seven Seas Fleet. From selected reserve wines, that reflect the characteristics of the region, to the exotic fruits acquired at a local market in the current port of call, the Radisson Seven Seas commitment to excellence and attention to quality is on display. But, as Fleet Executive Chef, his proudest achievements are the galley teams he has built over the years because ultimately they are responsible for executing the culinary vision and commitment to detail and service that he strives to create for each and every guest who sails on the Radisson Seven Seas Fleet.

M/s Seven Seas Mariner Executive Chef, Ronald Brandl

Born in Austria. Ronald has a diverse background in the culinary arts that began with his apprenticeship at St. Anton, Tyrol in 1985. He then moved to Switzerland and spent three years working in the most exclusive hotels and restaurants of St. Moritz, until he seized the opportunity to join the famed Grand Rouche in South Africa as Chef Saucier. Following his South African experience, Ronald returned to his European roots and settled in Hamburg, Germany where he spent a season at the five-star S.S. Plaza. At Sellmer Restaurant he developed a deeper understanding of seafood. Sellmer earned 16 points from Gaultmilau during his tenure as Entremetier Chef.

In 1992, he joined Trader Vics where he began exploring the possibilities of fusion cooking. The proliferation of communications and the growing access and popularity of worldwide travel to a broader spectrum of the public is changing the way we view the world and its various cuisines. The influence in the culinary arts is undeniable. Taking elements from various cuisines and mixing them together in new and exciting ways while, at the same time, maintaining a unity of taste. Ronald believes fusion cooking is an expression of a global community.

1994 brought Ronald an opportunity to explore world cuisine in a new way when he joined Silvesea, his first cruise line. While at Silversea he met Bernhard Klotz, now the Fleet Executive Chef for Radisson Seven Seas Cruises. The success of Bernhard and Ronald's professional collaboration has grown over the years from the launch of the m/s Seven Seas Navigator in 1999 to the maiden voyage of the m/s Seven Seas Mariner in 2001 and the m/s Seven Seas Voyager in 2002.

Hotel Director, Frederik Gustafsson

Hotel Director Frederik Gustafsson first longed for the sea and work on cruise ships at the age of 5 when his uncle would return from voyages from the Swedish American line on the ss Gripholm. Frederik is a native of Malmö, in southern Sweden.

Trained in all aspects of hotel operations both in Sweden and in Neuchatel, Switzerland, Frederik began his professional career in the cruise industry as a waiter onboard the Seabourn Spirit in 1991. He proved his worth by working his way quickly through the Hotel department. While working for Silversea Cruises in 1995, he was promoted to Corporate Food and Beverage Controller to go between vessels and implement the same provision standards on each, later rising through the ranks to Chief Steward.

Frederik joined Radisson Seven Seas Cruises in 1998, working behind the scenes where he implemented an inventory program, storing schedule and the task of updating the ships' "shopping list" of over 3,500 items! He was involved in the inaugural setup of the Seven Seas Navigator and Seven Seas Mariner during construction and acted as the Hotel Directors’ right-hand purchasing and choosing all the hotel equipment for all food & beverage and hotel operations.

After serving as Hotel Director for the Paul Gauguin, Frederik is thrilled to return to the m/s Seven Seas Mariner overseeing every aspect of nine departments: Food and Beverage, Restaurants, Housekeeping, Cruise Department, Purser's Department, Shore Excursions, all crew matters and provisions.

Chef Bernhard has shared several recipes from the restaurants on the Mariner, check Recipes of the Month