Oceania Cruises, a luxury cruise line with a reputation for excellent dining, has a new feather in its cap after its executive chef was inducted into the prestigious Maîtres Cuisiniers de France, a Paris-based group that promotes culinary excellence.
Culinary Director Inducted into Honorable Mention
Oceania Cruises, whose brand name is “The Fiest Cuisine at Sea,” is celebrating the appointment of Chef Alexis Quaretti, the line’s executive chef, to the prestigious Maîtres Cuisiniers de France (MCF), a group that inspires professional chefs. France.
In fact, Quaretti is only the second chef from Oceania to receive the honor. The line’s Vice President of Culinary, Eric Barale, was the previous director, making Oceania the first of the major cruise lines to have two MCF chefs. Barale served as Quaretti’s godfather in managing his membership of the prestigious French organization.
“It’s amazing to have two French Master Chefs leading our culinary team,” said Oceania Cruises President Frank A. Del Rio.
“Chef Eric and Chef Alexis are both members of the culinary team, Eric being one of the original members of the Oceania Cruises family and Alexis joining us soon after in 2004. Oceania Cruises not only serves The Finest Cuisine at Sea but also has the best catering team. at sea, “ Del Rio added.
MCF is a well-known organization that promotes excellence through many national and international cooking competitions, and its members serve on juries for official competitions. It also organizes competitions for the Best Apprentice Chef in France and the Best Apprentice Chef in Europe, among other culinary events.
Chef Quaretti Brings the Michelin Experience to Oceania
Quaretti, according to Oceania Cruises, knew at the age of 16 that he was meant to be a chef. His career began at the 1-Michelin-star Château de Marçay in Chinon, France, and later he worked with Chef Alain Passard at the 3-Michelin-star restaurant L’Arpège and with Patrick Henriroux at the 2-Michelin star restaurant La. Pyramid.
He joined Oceania Cruises in 2004 and became head chef at the age of 27. After senior culinary roles elsewhere, Quaretti rejoined Oceania in 2012 and now as head chef, oversees all 140 line chefs.
“Being included in the group of Master Chefs in France is one of the most prestigious things in my career, and I sincerely hope to be part of this prestigious group,” Quaretti said.
He added that, “I have always been proud to represent French cuisine and I am fortunate to be able to bring the best to Oceania Cruises. I would like to thank my friend and fellow Chef Eric Barale for being my father figure throughout and always giving me guidance and advice.”
Onboard Oceania Cruises, Quaretti creates menus that combine international flavors with French expertise. Working as the line’s culinary manager, Quaretti designed, created, and tested every dish served aboard Oceania Cruises, the line said. Together with his team, Quaretti creates 300 new recipes every year.
Oceania Cruises operates seven ships that hold more than 1,238 guests. The newest vessel of the line, EverythingHe started service at the beginning of this month after that baptism in Valetta, Malta. The May 8 event heralded the start of the ship’s inaugural season in Europe, which was already sold out before the naming ceremony.
The godmother was chosen Everything also showed the cruise’s interest in food: It was to celebrate chef and food personality Giada De Laurentis who broke a bottle of champagne against the ship’s hull.
