Set sail on a culinary journey with Chef Johannes Bär, executive chef of Riverside Luxury Cruises. He leads the acclaimed culinary program aboard the Riverside Mozart, crafting regionally inspired menus that honor the Danube’s traditions as well as his own roots in Villach, Austria.
© Riverside Luxury Cruises
Before joining Riverside Luxury Cruises, Chef Bär served six years as executive chef at Crystal Cruises, where he helped shape the culinary vision aboard what was then Crystal Mozart, now Riverside Mozart. Riverside places its culinary program at the heart of the guest experience, with a clear emphasis on chef-driven, destination-led cuisine. Chefs aboard Riverside ships prioritize fresh, local ingredients, often sourcing produce and specialties daily from neighborhood markets and dockside vendors to reflect each port’s character.
Dining on board spans elegant main restaurants and relaxed cafés to intimate, wine-paired dinners and lively open-air barbecues. This commitment to quality has earned Riverside multiple accolades for its food and beverage program, setting a high standard 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 simple and honest: crispy fried potatoes, finished with nothing but salt. No garnish, no sauce—just perfectly cooked potatoes. On the flip side, I avoid artificial flavorings and heavily processed products. I believe great cooking should be built on natural ingredients and technique, not shortcuts.
What dishes would you serve at a private dinner party?
For a private dinner I would create a seasonal, well-balanced menu that feels both elegant and relaxed. I’d begin with a refined starter—perhaps a classic beef tartare or a vegetable-forward creation—followed by a main of carefully roasted fish or slow-braised meat. Dessert would be familiar and comforting, such as a warm chocolate creation or a contemporary take on an Austrian pastry. Above all, the evening should focus on quality, proper timing and letting guests savor the experience without feeling rushed.
© Riverside Luxury Cruises
What was the first meal you ever prepared on your own?
The first dish I made by myself was a simple pasta with tomato sauce. It was modest but memorable—an early lesson in how a few basic ingredients, handled with care, can bring people together and spark a lifelong passion for cooking.
If you could describe your personal style in one dish, which dish would it be and why?
I would choose wiener schnitzel. It seems straightforward, yet it requires precision, discipline and respect for the ingredient. When made correctly, it embodies the values I prize in cooking: tradition, craftsmanship and elegant simplicity without unnecessary complexity.
What culinary trend would you like to see disappear?
I hope we move away from food created solely for social media—dishes that prioritize appearance over balance and flavor. Trend-driven plates that lack depth don’t leave lasting impressions. For me, authenticity, technique and taste should always trump fleeting visual trends.