Since joining Azamara Club Cruises, van Rijsbergen has introduced new fine dining menus aboard both Azamara Journey and Azamara Quest.
Prior to joining Azamara, van Rijsbergen served at SeaDream Yacht Club, where he began as chef de cuisine and continued to fleet executive chef where he was responsible for overall fleet management of food and cuisine, including the direction of all chefs.
Prior to SeaDream, van Rijsbergen served as sous chef at Cunard and Seabourn and at various restaurants. He began his career as a saucier at the Amstel Intercontinental Hotel’s restaurant La Rive in his native Amsterdam.
