MARIS
MARIS, Culinary Discovery at Sea
Swan Hellenic, the pioneer of cultural expedition cruising, has a history of innovative, in-depth exploration. Voyaging in elegant ice-class expedition ships across seven continents, they take their guests to see what others don’t.
Swan Hellenic and JRE-Jeunes Restaurateurs share their love of excellence and have partnered together to create a one-of-a-kind experience, that will feature some wonderful and talented JRE chefs from around Europe, on board of the SH DIANA and SH VEGA ships.
JRE chefs will use their culinary excellence, and passion for tradition, sustainability and locally sourced ingredients, to create astonishing new expressions of the territories explored. They will prepare signature dishes, teach cooking classes and create menus to thrill the palate of the most discerning guests.
We're united by a quest to share experiences of the exceptional
CEO Swan Hellenic
PROGRAMME 2023 - DIANA SHIP
Palermo - Lisbon; 15/04/2023 - 25/04/2023
Grega & Sabina Repovž - Restaurant Gostilna Repovž, Šentjanž, Slovenia
Lisbon - Amsterdam; 25/04/2023 - 04/05/2023
Edwin Soumang - Restaurant ONE, Roermond, The Netherlands
Amsterdam - Tromsø; 04/05/2023 - 14/05/2023
Michael Ammon - Gasthof Jakob, Perasdorf, Germany
Tromsø - Amsterdam; 29/07/2023 - 08/08/2023
Daniel Lehmann - Moosegg, Emmenmatt, Switzerland
Amsterdam - Lisbon; 08/08/2023 - 17/08/2023
Clement Bidard - Le Saint - Lazare, L'abergement Clemenciat, France
Lisbon - Palermo; 17/08/2023 - 27/08/2023
Borja Marrero Vázquez - MuXgo, Las Palmas de Gran Canaria, Spain
Palermo - Palermo; 27/08/2023 - 04/09/2023
Luca Marchini - L'Erba del Re, Modena, Italy
PROGRAMME 2023 - VEGA SHIP
Tenerife - Lisbon; 06/05/2023 - 13/05/2023
Andreas Hillejan - Das Markt Restaurant, Mittenwald, Germany
Lisbon - Portsmouth; 13/05/2023 - 23/05/2023
Manfred Kofler - Culinaria im Farmerkreuz, Tyrol, Italy
Portsmouth - Dublin; 23/05/2023 - 03/06/2023
Manu Núñez - Besta, Barcelona, Spain
Dublin - Reyjavik; 03/06/2023 - 15/06/2023
Arjan Kuipers - De Ertepeller, Papendrecht, The Netherlands
Reyjavik - Reyjavik; 15/06/2023 - 23/06/2023
Tomaž Bratovž - JB Restaurant, Ljubljana, Slovenia
Reyjavik - Langfjordbotn; 23/06/2023 - 06/07/2023
Carles Ramon - Besta, Barcelona, Spain
Daniel Canzian
The kitchen has always been the most important ingredient in the life of Daniel Canzian. His family has lit up his passion since he was a child - the same passion that pushed Daniel to travel and work in the best Italian and French Restaurants - until he met Gualtiero Marchesi, becoming his Executive Chef in Marchesino and eventually for all the restaurants of the group. The decision to start his first entrepreneurial challenge arrived after conquering the Best Young Chef “Pellegrino Artusi” Award. 2013 is when the first meal was served at Ristorante Daniel, the place where Daniel Canzian expresses his cooking philosophy, focused on the respect of the Italian regional tradition and seasonality, with an essential and minimalistic approach. In January 2019 Daniel Canzian became part of the International board of JRE-Jeunes Restaurateurs. Since January 2020 Daniel Canzian is also Vice-President of JRE-Jeunes Restaurateurs. Daniel will make one of his signature dishes for the Christening of the SH Diana ship in Amsterdam.
Grega & Sabina Repovž
Sommelier Grega Repovž is an avid lover of good food and fantastic, lesser-known wines. Grega was awarded best sommelier of 2021 by Gault Millau in Slovenia. Grega inherited his passionate enthusiasm for wine from his parents and grandparents. The award-winning sommelier leads the family run restaurant, Gostilna Repovž, where his mother and his wife Sabina Repovž reign the kitchen. FROM PALERMO TO LISBON Grega & Sabina Repovž will be onboard of the SH Diana ship from April 15 to 25, 2023.
Edwin Soumang*
Michelin start chef Edwin Soumang studied at the Hotel Management School. He interned at restaurant ‘t Swarte Schaep under chef van den Boogaard, who introduced him to the world of the classic French cuisine. His second internship at star-restaurant De Echoput was his first contact with a highly refined kitchen. After Edwin finished his studies he started working at restaurant D’r Bloasbalg. Here, chef Waghemans explains to him that being the chef of a star restaurant means more than just stirring pots all day. It also means being involved in all the details concerning the restaurant. Next, chef Edwin gained experience with multi-awarded chefs Georges Blanc, Michel Roux, Guillaume Brahimi, Jonnie Boer, and Heston Blumenthal. By mixing different styles, he has developed his own authentic cooking style. Then he met his partner Bethany DeLong during one of his culinary trips. Together the couple realized their common dream and opened restaurant ONE in 2007. They received a Michelin star for their outstanding cuisine in 2010. FROM LISBON TO AMSTERDAM Edwin Soumang will be onboard of the SH Diana ship from April 25 to May 4, 2023.
Michael Ammon*
Michelin start chef Michael Ammon is owner and chef at restaurant Gasthaus Jakob. Following his culinary training as a restaurant specialist under Christian F. Grainer, Michael did an apprenticeship with Franz Feckl in Ehningen and studied at JRE Elite School in Koblenz. Next, he worked at various restaurants, including Blauer Bock and Le Stollberg. In 2016, he decided it was time for his own establishment. He opened Gasthaus Jakob in the Bavarian Forest, where he delights his guests with his innovative terroir-based specialties. FROM AMSTERDAM TO TROMSØ On the Trail of the Vikings - Michael Ammon will be onboard of the SH Diana ship from May 4 to 14, 2023.
Andreas Hillejan*
Michelin start chef Andreas Hillejan’s Das Marktrestaurant offers rural Alpine cuisine with unexpected twists. Ingredients for his dishes are all locally sourced, and Andreas uses only the highest quality seasonal products in his menu. He has been member of the Jeunes Restaurateurs Germany since 2008. FROM TENERIFE TO LISBON Africa’s Atlantic Islands of Empire - Andreas Hillejan will be onboard of the SH Vega ship from May 6 to 13, 2023.
Manfred Kofler
A native of Merano, chef Manfred Kofler has a wealth of experience in restaurants in Switzerland, Austria, Germany, and South Tyrol. He renovated his family restaurant with his brother in 2008, and created Culinaria im Farmerkreuz. Manfred’s cuisine blends his love of Alpine culture with Mediterranean influences and has a high-quality, modern and sustainable style. FROM LISBON TO PORTSMOUTH Old World Gateways to the Atlantic - Manfred Kofler will be onboard of the SH Vega ship from May 13 to 23, 2023.
Manu Núñez
Chef Manu Núñez has worked at several high-end kitchens. Manu opened his first restaurant, Arume in 2014. His bold spirit drove him to live and work abroad in different countries, including England, Germany, Luxembourg and Sweden. In 2018, he lived in Stockholm, where he worked at Restaurants Gastrologik, Ekstedt and Nook. You can still find some of those nordic influences in his dishes. In 2021, he joined forces with chef Carles Ramon and together they opened two restaurants in Barcelona, Besta and Batea, where they make exquisite regional cuisine with a twist. FROM PORTSMOUTH TO DUBLIN Lands of the Celts - Manu Núñez will be onboard of the SH Vega ship from May 23 to June 3, 2023.
Arjan Kuipers
After graduating as a specialised restaurant chef at Cingel College in Breda, Arjan Kuipers interned at Michelin-starred restaurants in Denmark and Ireland, and worked as an apprentice at Gorinchem’s Michelin-starred restaurant, Solo. He went on to work at top restaurants, including Streefkerk’s De Lemonadefabriek and De Noordeloos’ Gieser Wildeman. FROM DUBLIN TO REYKJAVIK In the wake of Celts and Vikings - Arjan Kuipers will be onboard of the SH Vega ship from June 3 to 15, 2023.
Tomaž Bratovž
Under the guidance of his father, chef Tomaž Bratovž has taken over the legacy of the family-run JB Restaurant with his sister, sommelier Nina. Bringing their own passion and enthusiasm, the siblings offer a fresh take on contemporary cuisine in Slovenia. Tomaž’ menu is based on the relationship between the four classical elements, and each plate focuses on seasonal ingredients, bringing them to life with a variety of classical techniques and modern approaches. FROM REYKJAVIK TO REYKJAVIK Iceland in Depth - Tomaž Bratovž will be onboard of the SH Vega ship from June 15 to 23, 2023.
Carles Ramon
Catalan chef Carles Ramon started his career as head chef at Barcelona’s FiroTast, then moved to London to be head of the cuisine at Tapas Brindisa Soho. Since then Carles has showcased his cooking at La Bellvitja, Gatblau, and the Arallo Tavern in Barcelona. In 2021, he joined forces with chef Manu Núñez and together they opened two restaurants in Barcelona, Besta and Batea, where they make exquisite regional cuisine with a twist. FROM REYKJAVIK TO LONGYEARBYEN Arctic Islands & Fjords - Carles Ramon will be onboard of the SH Vega ship from June 23 to July 6, 2023.
Daniel Lehmann
The passionate chef-owner Daniel Lehmann completed his cooking and hospitality apprenticeship and gained valuable experiences in various companies in Switzerland and abroad. As a young chef he joined his parents and the team of Hotel Moosegg in 2007. His dreams came true, when he took over the Management of the Hotel Moosegg in 2011. As a long-standing member and current President of the Jeunes Restaurateurs, he represents Switzerland already for many years. FROM TROMSØ TO AMSTERDAM On the Trail of the Vikings - Daniel Lehmann will be onboard of the SH Diana ship from July 29 to August 8, 2023.
Clement Bidard*
Michelin start chef Clément Bidard, continues a 120-year-old family tradition at restaurant Le Saint-Lazare. In 1899, Clément’s great-great-grandparents, bakers Ernestine and Jean-Claude, bought the site. Their family establishment started out as a bakery, grocery store and village restaurant for family celebrations and banquets. In 1992, the restaurant transformed slowly but surely into a more contemporary gourmet address, under the guidance of Christian Bidard and his wife Christine, chef Clément’s parents. These efforts don’t go unnoticed: in 1999 the fine-dining destination received a prestigious Michelin star, which was yearly renewed up until 2008. In 2016, chef Clément joined the kitchen team at the restaurant Le Saint-Lazare. His mission is crystal clear: earning back that coveted Michelin star. FROM AMSTERDAM TO LISBON Historic Ports of the Western Seaboard - Clément Bidard will be onboard of the SH Diana ship from August 8 to 17, 2023.
Borja Marrero Vázquez*
Green Michelin start chef Chef Borja Marrero was born and raised in Gran Canaria where he learned about the local cuisine and ingredients that his island home has to offer. He began his career by studying at the prestigious Hofmann School in Barcelona before travelling to the USA and Mexico where he opened his own restaurant while also working for Mexican hotel groups and local celebrities. Back in his native Las Palmas, he started his own KM0 project that is totally sustainable and embraces a “closed circle” format which led to him becoming well-known in the mainland of Spain. Now, Borja has embarked on the next stage of his career by opening MuXgo in the Hotel Sostenible Catalina Plaza in the capital of Gran Canaria where he has brought his experience and high-quality, KM0 approach together. FROM LISBON TO PALERMO Mysteries of Carthage and the Moors - Borja Marrero will be onboard of the SH Diana ship from August 17 to 27, 2023.
Luca Marchini*
Michelin start chef Chef Luca Marchini followed his passion for cooking immediately after graduation from Economics and Commerce. He tells a story of harmony, balance, experimentation and bond with his territorial roots through his dishes. Luca's dishes are composed of high-quality, locally sourced ingredients that pay homage to the rich culinary tradition of Emilia Romagna, to Italy as a whole, but also address new ways of expressing culinary creativity. SICILY ISLAND Secrets of Sicily - Luca Marchini will be onboard of the SH Diana ship from August 27 to September 4, 2023.
See What Others Don't With Swan Hellenic
If you are looking to experience the remote Polar regions or explore truly off-the-beaten path destinations and cultures of our spectacular planet, then you are in great company. Swan Hellenic exists to provide its guests with authentic, intimate and unforgettable moments in extraordinary locations and remote landmarks. All the while enjoying a sophisticated elegant atmosphere onboard. Swan Hellenic is an established, well respected owner-operated heritage brand with more than 7 decades of expertise in undiscovered destinations.
Pioneering cruise
Swan Hellenic is proud to return to the waters 70 years after its first pioneering cruise. Our brand new fleet of expedition ships are cutting edge, but the core values that underpinned the brand and served its guests so well from its inception remain in place. As does the passion for exploratory travel to the globe’s furthest far flung places.
Helsinki shipyard
Constructed in the Helsinki shipyard, their expedition ships combine the latest polar ice-class technology with stylish, sophisticated interiors. Think high-end boutique hotel with contemporary sophistication. Chic, spacious and well-planned cabins feature generously sized bathrooms, comfortable in-room dining facilities and unobstructed views of the incredible destinations visited.
Understated elegance
Understated elegance might be another way of phrasing what awaits a Swan Hellenic guest. At the very heart of the brand is the onboard team with their guests’ personal wellbeing their foremost priority. The service on board embodies the same values, being attentive, personal and intuitive but discreet. There’s no fuss or formality, just focused dedication to understanding the guests’ preferences and anticipating their needs, always aiming to exceed and surprise expectations.
Bucket list
Swan Hellenic prides itself on taking its guests to see what others don’t, visiting small and lesser-known ports of special cultural, geographical or wildlife interest as well as bucket list famous cities. Above all, their guests visit many uniquely remote places beyond these ports of call, boarding Zodiac boats and exploring at sea level to come ashore in rich unspoilt areas of our planet that often cannot be accessed in any other way.
"We are delighted to partner with Swan Hellenic. This is a unique opportunity for JRE-Jeunes Restaurateurs to bring our international gastronomic expertise to Swan Hellenic's tables"
President, JRE-Jeunes Restaurateurs