Fleet Executive Chefs and Culinary Ambassador Ethan Stowell have trained with Caputo master pizzaioli, pizza master chef Roberto Caporuscio, to bring authentic Neapolitan-style pizza to Holland America Line’s cruise ships. The initiative was spearheaded by Fleet Chef Marco Marrama, who collaborated with John Mulvaney, director of culinary operations for Holland America Line.
Michael Stendebach, vice president of food, beverage and room division for Holland America Line, stated: “We’re proud to bring the true tradition of Neapolitan pizza to our guests by partnering with Caputo, one of Italy’s most respected flour producers. Every element — from the ingredients to the techniques — has been carefully selected to ensure an experience that’s not only delicious but deeply authentic.”
Members of the fleet chef team underwent training at Keste in New York under Roberto Caporuscio’s guidance. Ethan Stowell and Jacques Torres participated in the training sessions. Marisa Christenson, director of food & beverage operations and development for Holland America Line, remarked on the enthusiasm among chefs: “Hearing the excitement from our chefs after training with a true master like Chef Caporuscio was incredible.”
Caputo’s corporate chef Domenico “Mimmo” Tolomeo will visit each ship to lead onboard training. Two specialized flours from Caputo will be used across different ships depending on style: Americana Flour for Neapolitan-style pizzas and Aria Flour for Romana-style slab pizzas.
The partnership between Holland America Line and Caputo aims to provide guests with an exceptional culinary experience that reflects both brands’ rich heritage and commitment to excellence.
