A culinary visionary whose roots trace back to Tyrol, Austria, Bernhard has cultivated global expertise working across Europe and the U.S., including at the prestigious Caviar Russe in New York. As Vice President of Food & Beverage for Regent he oversees galley operations, menu development and staff training.

A creative force behind Regent’s gourmet offerings, Wolfgang has helped shape distinctive dining experiences, including Pacific Rim. Alongside Bernhard, he participated in culinary expeditions, like exploring Italy’s Puglia region, to craft refined menus for Regent’s flagship restaurants.

Hailing from Limoges, France, Aurelien took the helm of gourmet kitchen operations aboard Regent ships in 2007. As Executive Chef on Seven Seas Explorer, he crafted menus for acclaimed venues, including the Pan-Asian Pacific Rim and French-style Chartreuse restaurants.

Regent’s South African-born pastry maestro, Rafael brings a thoughtful, artistic touch to desserts. He leads the creation and refinement of all pastry offerings across the fleet, from elegant afternoon tea confections to showstopping plated desserts served in Regent’s signature restaurants.

Roberto holds a key role overseeing service excellence across Regent’s dining venues. As Corporate Service Manager, he ensures that every interaction, from dining room presentation to guest service, reflects unparalleled standards of luxury and hospitality.

Bogdan is instrumental in curating Regent’s onboard beverage experience, designing wine pairings, managing premium spirits and traveling between ships to ensure every bar and tasting event maintains superb quality and consistency.