Cruise & cuisine
A TASTE OF THE WORLD
Alexis Quaretti , executive culinary director and member of Oceania Cruises ’ Culinary Advisory Board , on his travel inspiration and favourite ingredients
Above from left : Oceania Vista ; Alexis Quaretti ; Aquamar Kitchen on board Oceania Vista
How did you become a chef ? My relationship with food started with my grandmother when I was growing up near Paris . I ’ d spend time in her kitchen making things like chocolate mousse and different pastries and pastas ( our family is originally from Italy ). As a young man , I had the opportunity to move to Réunion , a small island near Mauritius , which sparked my desire to travel . It was there that I first experienced exotic cuisines and new spices — and both influenced my decision to become a chef .
How did you come to work with a cruise line ? As I was growing up , I always knew I wanted to travel more and more — I like visiting new countries . I had an opportunity to work with Oceania in 2004 and really liked the spirit of what the company was offering and its focus on French gastronomy . It ’ s the perfect combination of my passions : cooking and travelling . Today , I spend a lot of time coaching and developing our culinary team on board — I feel a bit like a teacher sometimes .
How have your travels impacted your cooking ? Travelling gives us the opportunity to discover new products around the world . 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 . That leads to new recipes and novel flavours , and has a definite impact on the food we offer . When we ’ re working on an Italian restaurant concept , I ’ ll get off the ship in Italy to try some local restaurants — it ’ s important to stay true to authentic and classic recipes . I work closely with my team on board . They bring ideas and recipes to me , and we develop new dishes together .
Where do you look for inspiration ? I love going to markets in different countries . In spring , I ’ m interested in white or green asparagus . A few months later , it ’ ll be tomatoes . During winter , I like root vegetables such as leeks or squash . In a market , if I see a load of butternut squash , I ’ ll grab a bunch to roast or make into a soup . I also love buying porcini mushrooms to put into a beautiful pasta dish .
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