I spent lunch service inside the galley of American Ranger during my Hudson River Fall Foliage sailing, watching Chef Luca Annunziata run the pass. Luca is a Chopped champion and American Cruise Lines’ Regional Executive Sous Chef, and he is the last person to touch your plate before it reaches the dining room.
Between tickets, he told me how the galley really works. Fresh deliveries arrive two to three times a week, and the team orders just enough to last until the next truck. Every river gets its own menu, so repeat guests always find something new. On the Hudson, that means a lot of apple, including an apple risotto with U10 scallops that I absolutely ordered.
He also explained the embarkation day dietary meeting at 3:30, where the chef and restaurant manager sit down with guests who have allergies, and the three separate stations that prevent cross-contamination. Then he told me his story, from a butcher father and farmer mother to his first ship at 19 and three restaurants of his own before returning to sea. Watch the full interview below.
