Set sail on a culinary adventure with Chef Johannes Bär, executive chef, Riverside Luxury Cruises. In this role, he leads the internationally recognized culinary program aboard Riverside Mozart, executing regionally inspired cuisine that reflects the Danube’s heritage … and some of his own, as he hails from Villach, Austria.

© Riverside Luxury Cruises

He previously served as executive chef at Crystal Cruises for six years, where he was part of the cruise line’s culinary leadership on board Crystal Mozart — now Riverside Mozart. Riverside Luxury Cruises puts great importance on its culinary program, a core pillar of the guest experience. The focus emphasizes chef-driven, regionally inspired cuisine reflecting the destinations the ships visit. Chefs aboard Riverside vessels source fresh, local ingredients daily, often from neighborhood markets and dockside vendors.

Onboard dining venues range from elegant main restaurants and casual cafés to intimate wine-paired experiences and open-air barbecues, with Riverside earning multiple prestigious honors for its food and beverage program. The bar has been set high for fine dining on Europe’s rivers.

WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE?

My guilty pleasure is something simple: crispy fried potatoes with just salt. No garnish, no sauce — just perfectly cooked. Sometimes the most basic food is the most satisfying.

On the opposite end, I avoid artificial flavorings and heavily processed products. I strongly believe great food should rely on natural ingredients and proper technique, not shortcuts.

WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?

For a private dinner party I would design a seasonal, well-balanced menu that feels elegant but relaxed. I would begin with a refined starter, such as beef tartare or a vegetable-focused dish, followed by a beautifully roasted fish or slow-braised meat as the main course.

To finish, I would serve a classic yet comforting dessert — perhaps a warm chocolate creation or a modern interpretation of an Austrian pastry. The focus would always be on quality, timing and allowing guests to enjoy the evening without feeling rushed.

© Riverside Luxury Cruises

WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?

The first meal I prepared on my own was a simple pasta with tomato sauce. While it was basic, it was a meaningful moment for me. That experience showed me how powerful cooking can be — turning a few ingredients into something that brings people together.

IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?

I would choose wiener schnitzel. It is a classic dish that looks simple yet demands precision, discipline and respect for the product. When executed perfectly, it represents everything I value in cooking: tradition, craftsmanship and elegance without unnecessary complexity.

WHAT CULINARY TREND WOULD YOU LIKE TO SEE DISAPPEAR?

I would like to see the end of food created purely for social media. Dishes that look impressive but lack balance or depth don’t create lasting memories. For me, authenticity, flavor and technique will always be more important than visual trends.