MEET BOB WARD MANAGER OF GALLEY OPERATIONS
With over two decades in expedition cruising, Bob Ward has been instrumental in shaping the UnCruise dining experience. He joined UnCruise Adventures in 2011, bringing his extensive culinary experience that began in 1998. Passionate about fresh, local ingredients and teambuilding, Ward's expertise shines in every dish. Favorite Alaska ingredient to work with? Huckleberries—they’re incredibly versatile for both sweet and savory dishes. Most unique ingredient in the galley? Hawaiian seafood like kampachi, walu, and ono. Cooking them in ti leaves, a traditional method, adds a special touch. Most special local partnership? Kumu Farms in Molokai. We’ve sourced fruits and vegetables from this small organic farm since we first started sailing in Hawai’i. Etty, the farm manager, has been like family to us. Where do you find menu inspiration? Mostly online and through social media, focusing on one idea or ingredient at a time. Favorite menu creation? Alaskan seafood chowder with halibut, salmon, and Pacific cod—a guest favorite and perfect after an outdoor excursion.
Favorite part of the job? Building galley teams. Finding chefs and pastry chefs who elevate our culinary program is incredibly rewarding. Mission statement: Our goal is to create unforgettable dining experiences that celebrate local flavors while embracing sustainability. By sourcing responsibly and supporting local communities, we ensure that every meal reflects the adventure and culture of the regions we explore.
ALASKAN 49
Ingredients 1 oz. UnCruise Gin 1/2 oz. lemon juice, freshly squeezed 1/2 oz. simple syrup 3 oz. of Bubble Net Brut To Garnish Lemon Twist Instructions Add the gin, lemon juice, and simple syrup to a shaker with ice and shake until well-chilled. Strain into a Champagne flute. Top with the Bubble Net Brut.
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