Hurtigruten Expeditions Debuts Greenland Chef Culinary Program
HX (formerly Hurtigruten Expeditions) is elevating its onboard dining with a new culinary partnership that spotlights Greenland’s rich gastronomic heritage. Beginning May 24, the expedition cruise line will welcome a roster of Greenlandic chefs led by Inunnguaq Hegelund to join select voyages and create menus that reflect the region’s deep connection to nature and tradition. This initiative underscores HX’s commitment to immersive travel experiences, inviting guests to taste Greenland’s unique flavors while sailing through its dramatic fjords and icy waters.
Under this collaboration, Hegelund will develop specially curated dishes alongside fellow Greenlandic chefs Laasi Biilmann, Eli Nuka Johansson and Jørgine Tobiassen. Working with HX’s expedition culinary team, they will blend age‑old recipes and modern techniques to showcase ingredients harvested from the Arctic environment, from fjord‑caught seafood to wild game. Onboard cooking demonstrations and culinary lectures will give passengers a behind‑the‑scenes look at Greenlandic cooking methods, while collaborative recipe workshops will allow guests to sample creations inspired by centuries‑old traditions and contemporary Nordic flair.
To support local economies and reduce its environmental footprint, HX has pledged to source at least thirty percent of its ingredients from Greenland and neighboring regions. Through partnerships with community suppliers, the line will procure fresh seafood, meat, fish, microgreens and specialty produce directly from Arctic farmers and fishermen. The all‑inclusive beverage program will feature craft beers from Greenland’s Qajaq Brewery alongside signature cocktails that incorporate local botanicals. By highlighting these regional products, HX aims to foster sustainable supply chains and celebrate the craftsmanship of Greenlandic producers.
“This partnership is not just about food; it’s about sharing Greenland’s deep cultural heritage through its flavours,” said Stefan Engl, vice president of hotel operations at HX. “By collaborating with community suppliers and top chefs, we are delivering a dining experience that is both authentic and sustainable.” Engl noted that guests will also have opportunities to visit local farms and fisheries during shore excursions, further connecting their expedition to the landscapes and communities that inspire the cuisine.
Beyond its culinary innovation, HX continues to prioritize education and environmental stewardship. Passengers can attend interactive tasting sessions on deck, where chefs explain how ingredients are foraged and prepared in remote Arctic conditions. Evening presentations will explore the role of food in traditional Greenlandic culture, from communal feasts to the survival skills of indigenous populations. These immersive elements enrich the voyage, transforming each meal into a narrative that weaves together history, ecology and gastronomy.
By integrating a Greenland‑focused culinary program into its expeditions, HX offers travelers a multisensory adventure that goes beyond wildlife sightings and polar landscapes. The line’s emphasis on locally sourced ingredients, chef‑led experiences and cultural storytelling sets a new standard for expedition dining. As HX charts a course through some of the planet’s most pristine waters, guests will savor not only the breathtaking scenery but also the authentic tastes of Greenland, creating memories that linger long after they leave the ship.
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