JRE-Chef Heribert Dietrich Brings Culinary Excellence to Swan Hellenic Diana Voyage

JRE-Chef Heribert Dietrich Brings Culinary Excellence to Swan Hellenic Diana Voyage

Eindhoven, The Netherlands – January, 2025 – Chef Heribert Dietrich, member of the restaurant association JRE-Jeunes Restaurateurs will bring his culinary expertise to the Swan Hellenic SH Diana for a 10-day voyage from May 12 to 21, 2025, sailing from Lisbon, Portugal and arriving to Portsmouth, England.

This exceptional journey, titled “The Atlantic Legacy,” offers guests the opportunity to experience Chef Dietrich’s signature creations while exploring coastal cultures and traditions.

An Exclusive Culinary Experience Awaits:

• Gala Dinner: Chef Dietrich will present a specially curated menu, showcasing his signature blend of local ingredients and contemporary techniques.
• Cooking Show: Guests will enjoy a live demonstration of Chef Dietrich’s artistry, as he shares his passion and expertise.
• Gastronomic Excursions: Explore local culinary traditions and centuries-old wine-making heritage with Chef Dietrich guiding exclusive onshore experiences.

JRE-Chef Heribert Dietrich

About Chef Heribert Dietrich:

A proud member of JRE-Switzerland, Chef Dietrich has a refined approach to gastronomy. His dedication to crafting high-end dishes using local ingredients makes him a perfect fit for this unique voyage.

The Atlantic Legacy:

This luxury cruise departs from the vibrant city of Lisbon and concludes in the historic naval town of Portsmouth. Along the way, guests will explore lesser-known ports and cities along the Portuguese, Spanish, and French Atlantic coasts, including the rugged shores of Brittany.

Highlights include visits to the Gothic Jerónimos Monastery in Lisbon, the medieval charms of Saint-Malo, and the lush landscapes of Santander. Guests will marvel at the Guggenheim Museum in Bilbao, enjoy a cable car ride in Porto, and taste local delicacies like port wine, Breton crêpes, and oysters from the Emerald Coast. Excursions include guided hikes along Cape Frehel’s cliffs, walking tours through Honfleur’s cobblestone streets, and exploration of Mont Saint-Michel, blending cultural experiences with breathtaking scenery.

There are in total 10 JRE-Jeunes Restaurateurs star chefs lined up for the 2025 Maris sailings including Heribert Dietrich from Switzerland, Alexandre Ciriello from Belgium, Philippe Deslarzes from Switzerland, Herman Cooijmans from the Netherlands, Franco Körperich from Switzerland, Lola Marin from Spain, Federico Pettenuzzo from Italy, Alberto Basso from Italy, Lukas Nagl from Austria, and Steffen Disch from Germany.

About JRE-Jeunes Restaurateurs

JRE-Jeunes Restaurateurs is an association of young restaurateurs and chefs with one common goal in mind: to share our talent and love for food with like-minded individuals. We are proud to have 400 restaurants and 160 hotels, spread across 16 different countries: Australia, Austria, Belgium, Bulgaria, Croatia, Germany, France, Ireland, Italy, the Netherlands, Romania, Slovenia, Spain, Switzerland and the United Kingdom. JRE-Jeunes Restaurateurs chefs combine deep passion, culinary expertise, and an appreciation for local ingredients and tradition. Their restaurants provide a captivating atmosphere, showcasing their outstanding cooking skills.

About Swan Hellenic

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. Featuring elegant Scandi-design interiors, expansive outdoor spaces, and dedicated expedition facilities, Swan Hellenic’s purpose-built ships cater to adventurous individuals with a passion for cultural exploration. Meticulously planned itineraries take guests to the world’s lesser-known regions, immersing them in wild landscapes, wildlife, diverse cultures, and captivating people. Each ship is staffed by a team of seasoned expedition guides, expert speakers, and lecturers, ensuring outstanding staff-to-guest ratios and the highest standards of attentive personal service.