Hapag-Lloyd Cruises is highlighting its culinary expertise with two new gourmet concepts on board its fleet and at the same time officially introducing the creative minds behind them: Corporate Executive Chefs Timon Lohrengel and Marcel Jücker. The two top chefs are responsible for the gastronomic development on all five ships – the luxury ships EUROPA and EUROPA 2 and the three expedition ships HANSEATIC nature, HANSEATIC inspiration and HANSEATIC spirit. Hapag-Lloyd Cruises has achieved creating new culinary experiences at sea: with a new menu at the Pearls caviar restaurant on the EUROPA, which includes 15 innovative compositions based on vegetarian caviar and is now available for guests to enjoy on board, as well as a pop-up fish restaurant on the expedition ships. The new concepts combine innovative strength with technical perfection and demonstrate how diverse the gourmet world on board has become.
Hapag-Lloyd Cruises is adding two innovative ideas for different target groups to its existing gourmet offering – and is continuously developing its culinary signature with creativity and a keen sense for contemporary cuisine.
Vegetarian caviar: premiere at Pearls
As part of the modernisation and redesign of the EUROPA, the Pearls speciality restaurant has been completely rebuilt in a stylish ambience with sea views, setting new culinary standards at sea. As the first caviar restaurant on the high seas, it stands for exquisite selection, innovative creations and finely balanced menus in which the precious caviar pearls traditionally play the leading role. A total of 15 new compositions with an impressive selection of caviar have been created for Pearls, along with 15 additional independent and innovative vegetarian compositions. Upon request, the vegetarian menus can also be prepared as vegan options. They are served in three menus, each comprising seven courses, including an amuse-bouche and a dessert. With the new menu, Hapag-Lloyd Cruises once again has innovative gourmet surprises in store for its guests. Every course has been reimagined, and every vegetarian composition boasts the highest of standards.
Developed by Timon Lohrengel and Marcel Jücker, the vegetarian menus reinterpret the theme of caviar: the vegetarian caviar is created through spherification, a process in which flavoured liquids are transformed into small pearls that resemble caviar in consistency and appearance – but are completely plant-based thanks to ingredients such as yuzu, saffron tapioca, chilli pepper or Granny Smith. This technique originates from molecular cuisine, which was pioneered in the 1990s by visionary chefs such as Ferran Adrià. “We wanted to show that culinary indulgence and sophistication are not a question of specific products, but rather the idea behind them,” explains Timon Lohrengel, Senior Corporate Executive Chef for Hapag-Lloyd Cruises. “This menu symbolises the spirit of innovation that drives us – classic gourmet tradition combined with creative, contemporary lightness.”
Pop-up fish restaurant concept: guest requests become experiences
On its expedition ships, Hapag-Lloyd Cruises is presenting a new pop-up fish restaurant concept, which opens on four evenings during every expedition lasting 14 days or longer and is hosted in the respective speciality restaurant on board. The culinary range will thus be expanded to include a temporary fourth restaurant for around 35 guests. The idea arose from direct exchanges with guests who wanted a pure fish restaurant experience. The menu features dishes such as surf and turf with lobster medallions and beef fillet, turbot a la Marseille or king crab.
The expedition fleet is known for its small, manoeuvrable ships that embark on journeys of discovery in the most remote regions of the world, with a focus on experiencing nature. With three restaurants, including one themed speciality restaurant, the culinary journey is an integral part of the cruise, despite the small size of the ships. “The concept is our culinary response to this desire – fresh, regionally inspired and slightly different on every route,” says Marcel Jücker, Corporate Executive Chef for Hapag-Lloyd Cruises. “It reflects our philosophy of working closely with our guests and their expectations – yet always with our own signature style.”
Two personalities, one shared mission
Timon Lohrengel and Marcel Jücker bring decades of experience to Hapag-Lloyd Cruises. Both know the culinary world of the fleet from different perspectives – from chef de partie and head chef to holding overall responsibility for all gastronomic concepts.
Timon Lohrengel has been working as Senior Corporate Executive Chef on board since 2022. He previously gained experience in the luxury hotel industry, including at the Steigenberger Grandhotel Belvedere in Davos and as head chef on the Hapag-Lloyd Cruises fleet. Precision, attention to detail and product quality characterise his approach.
Marcel Jücker took over the position of Corporate Executive Chef in 2024. Trained in Michelin-starred gastronomy and with international experience, including at Eleven Madison Park in New York, his career led him to the Hapag-Lloyd Cruises fleet. His strengths are modern techniques and creative menu compositions.
A signature style for the entire fleet
As a duo, Lohrengel and Jücker are not only responsible for new concepts, but also for quality assurance, product development and trend observation for the entire Hapag-Lloyd Cruises fleet. Their close collaboration enables quick decision-making, creative synergies and a clear culinary vision that is evident across all ships – from fine dining on the EUROPA to expedition cuisine in the Arctic. “Our work thrives on combining tradition and innovation,” says Jücker. “We want to turn every meal on board into a memorable moment of discovery – characterised by creativity, quality and the desire to get the best out of every product.”
Video insight and further information
The accompanying video provides insights into the work of the two Corporate Executive Chefs – from purchasing fresh ingredients to preparing meals on board. Link to the video: https://youtu.be/Z5YDKZax86Y
