“ Whether we ’ re going to Polynesia , Asia , South Africa or even ports in Europe , I like to check out all the different produce in the local markets .”
CHEF ALEXIS QUARETTI
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PHOTO : Aquamar Kitchen
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WHERE ARE YOU CRUISING NEXT ?
I ’ ll restart the culinary operations on the MS Marina as it emerges from dry dock and spend a couple of weeks updating the food and wine pairings .
MOST IMPORTANT KITCHEN RULE ?
The philosophy of Oceania is discipline and consistency . We deliver consistent product all year long .
MOST UNDERRATED INGREDIENT ?
Vegetables . They ’ re so much more than a garnish or side dish .
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