Palm Desert Chef Oliver Reschreiter to Sail on Holland America Line’s ms Amsterdam September 26

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Seattle, June 2, 2009 — Oliver Reschreiter, executive chef of the JW Marriott Desert Springs Resort in Palm Desert, Calif., is scheduled to sail as part of the guest-enrichment program on the Sept. 26, 2009, segment of Holland America Line’s Grand Australia, New Zealand and South Pacific Voyage aboard ms Amsterdam. Reschreiter will be on board Sept. 30 through Oct. 15.

The 32-day segment sails from Seattle, Wash, to Sydney, Australia, and calls at Vancouver, British Columbia; Los Angeles, Calif.; Nuku Hiva, Marquesas Islands; Papeete, Tahiti, Society Islands, French Polynesia; Moorea, Bora Bora and Raiatea, Society Islands; Rarotonga, Cook Islands; Pago Pago, American Samoa; Suva, Fiji; Port-Vila, Vanuatu; and Cairns and Brisbane, Australia.

During Reschreiter’s cruise, the epicurean expert will perform cooking demonstrations for guests in the ship’s state-of-the-art show kitchen, conduct seminars and tastings, and participate in question and answer sessions.

Reschreiter joined Marriott hotels in New Orleans, La., in 1997. During his tenure in New Orleans, he traveled to Mexico and Peru to assist in the opening of Marriott’s hotel restaurants. Continuing his new-found ability to not only cook, but develop and jumpstart new properties, Reschreiter went on to assist in the opening of the Baltimore Marriott, The Woodlands Waterway Marriott in Woodlands, Texas, and the JW Grande Lakes Resort Marriott in Orlando, Fla.

Today, as executive chef of the JW Desert Springs Resort and Spa, Reschreiter is responsible for overseeing the hotel’s five full-service restaurants and the catering kitchen. He is also a national recruiter for Marriott International.

Before joining the Marriott family, Reschreiter worked at the prestigious Hotel Edelweiss in Zürs, Austria, where he became the personal chef for the late Princess Diana during her vacations. As an executive chef in Europe, he was able to entertain such royalty as King Hussein and Queen Noor and Princess Stephanie of Monaco. Reschreiter started his career at the age of 15 at the Culinary Institute Klessheim in Salzburg, Austria.

Reschreiter’s talent has been showcased at the James Beard House, and he currently is working to become a certified master chef.

Holland America Line launched its innovative culinary guest-enrichment program in 2005. Each of the line’s 14 ships features a Culinary Arts Center. A first-class “show kitchen at sea,” the Culinary Arts Centers presented by Food & Wine magazine resemble the elaborate show kitchens used by celebrity chefs on television cooking programs. The facilities offer culinary demonstrations, tastings and hands-on cooking classes aboard every Holland America Line sailing.

Each facility features a theater-style venue, with two large plasma video screens and a large cooking display counter where guests can learn from the masters. In partnership with Food & Wine magazine, Holland America Line has scheduled approximately 60 celebrated chefs and wine experts to sail in 2009. On cruises that do not have a celebrity chef on board, classes and demonstrations in the show kitchen are scheduled with Holland America Line’s own expert chefs.

Holland America Line also offers a youth Culinary Arts Center activity program to teach kids and teens how to cook. The program incorporates dishes from breakfast, lunch, dinner and snacks in complimentary 45-minute-long classes. Kids under eight years old learn to make theme cookies, fruit roll-ups, ice cream sandwiches, salad people art and scones. Kids eight and over make soft pretzels, granola bars, pita chips and hummus, and saltwater taffy. Teens also can attend adult culinary demonstrations.

Besides the enrichment experience provided by the culinary stars on board, guests with Holland America Line can dine in a variety of venues, choosing from a quick poolside bite to a formal five-course affair. Every ship features an elegant main dining room, a sophisticated Pinnacle Grill where guests can enjoy steak specialties and fresh seafood, the casual indoor-outdoor Lido Restaurant and the Terrace Grill on deck for lunchtime fare.

Canaletto, a casual-dining Italian restaurant which was first introduced on ms Eurodam and is now open to guests on the ms Veendam, will soon be found on three more of the premium line’s ships by end of 2009: ms Oosterdam, ms Noordam and ms Amsterdam. Canaletto comes to life for dinner when a section in the Lido restaurant is transformed each evening into a specialty restaurant with glass partitions and an Italian ambience. Besides the Pinnacle Grill and Canaletto, guests sailing the ms Eurodam have one additional alternative dining choice, the Pan-Asian Tamarind restaurant.

For a full schedule of Holland America Line’s culinary guest program, visit www.hollandamerica.com/cruise-vacation-onboard/Enrichment.action and click on the Culinary Arts Center tab.

For cruise brochures or for more information, consult a professional travel agent, call 1-877-SAIL-HAL (877-724-5425) or visit www.hollandamerica.com.