Portrait: Head Chef Dave

He carves flowers out of carrots and arranges hundreds of plates. Head chef “Dave” Deeptha Devapriya loves fresh cuisine and the dynamic atmosphere on board.

“Dave” Deeptha Devapriya carves small flowers out of radishes or carrots, and a mango is transformed into an exotic ornament. He concentrates intently as he sets up the buffet for a Sunday brunch cruise. “For banquets or buffets, I have time to create something beautiful,” he smiles. There’s hardly any room for that during the day-to-day running: there are often only a few hours between setting up decorative buffets and the lunch service. Then things have to move quickly. “On the cruise, guests don’t want to wait long for their food.”

The Sri Lankan-born chef is back on Lake Zug for his second season – now as executive chef for both ships. He is constantly organising and making decisions between the kitchen and planning. That’s exactly what he likes. “I’m someone who likes to be on the move.”

Dave’s favourite: Pistachio panna cotta
Guests can still expect what they love: fresh on-board cuisine with a wide selection – from braised beef to whitefish fillets and Thai curry. “We didn’t want to change too much,” says the 53-year-old. “The guests love the classics.” Yet his signature touch is already evident in the details: for example, in summery vinaigrettes with pomegranate or Zuger Kirsch. His signature dessert, a pistachio panna cotta, is also a hit. “It’s going like mad,” he laughs. Next year, the culinary journey is set to continue – with a touch of world cuisine, still freshly cooked on board using regional ingredients.

Action instead of an office
“Dave” came to Switzerland from Sri Lanka in 1991 as a student at the hotel management school. This was followed by roles at Mövenpick, Edelweiss Catering and, most recently, at the Hilton Garden Inn in Dietikon. “In the hotel, I spent a lot of time in the office. Here, it’s much more dynamic.” On the ship, he has to think on his feet, organise well and remain flexible. Quality is paramount for him – even under time pressure. Almost everything is cooked fresh on board, daily for up to 300 guests. Good mise en place and precise planning are crucial: “I know how many people have booked and how long they’ll be staying on the ship.” » On short trips, à la carte dishes should be served within six to seven minutes.

Between trips, the father of two likes to go out on deck. “Fresh air, a coffee – it’s brilliant here.” Perhaps the view across the lake also reminds him a little of Sri Lanka – and, above all, of the sea.