The Creative Minds Behind The Finest Cuisine at Sea

At the heart of The Finest Cuisine at Sea is our wonderfully talented team of chefs, innovators, visionaries and culinary masters. We have an incredibly passionate and brilliant culinary management team that brings our continual culinary enhancements and experiences to life. Some of the names and faces you may know and others – our behind-the-scenes virtuosos – you may not. Each is a culinary extraordinaire in their own right and is essential in evolving and elevating the cuisine you have come to know and love.

Senior Culinary Director Eric Barale | A key figure on the culinary team since Oceania Cruises’ inception, Eric is the master of it all – he keeps us organized and leads the culinary team and chefs at sea. Eric also sources our food and ingredients fleetwide and is our key finance expert who calculates the cost for every single recipe.
Eric’s Favorite Recipe: Homemade Duck Cassoulet

Culinary Director Pascal Lesueur | Pascal heads up food inventory for each ship, ordering items as needed. He is also in charge of updating the all-important manuals and recipe books – our culinary bibles. Admittedly, Pascal has so many duties that it is difficult for me to list all of them.
Pascal’s Favorite Recipe: Classic French Veal Blanquette

Corporate Executive Chef Renald Macouin | Renald calls on his creativity and innovation in leading special food projects and he oversees the extensive onboard operations.
Renald’s Favorite Recipe: Pâté en Croûte

Corporate Executive Chef Tino Daab | Tino manages the onboard operations, in conjunction with Renald, and leads the training program for the chefs at sea. He researches and develops all the guidelines and recipes for Terrace Café’s popular Chef’s Market Dinners.
Tino’s Favorite Recipe: Schnitzel with Creamy Mushroom Sauce

Traveling Executive Pastry Chef José Da Costa Silva | José leads our amazing pastry and bakery department on each ship and he develops all the recipes for the decadent desserts and irresistible breads that tempt you on board.
José’s Favorite Recipe: Pastéis de Nata

Traveling Chef de Cuisine Jérôme Toumelin | Jérôme is not only incredibly creative, he is certainly the most well-organized chef when it comes to setting up operations on all the ships. Jérôme also happens to cook better than anyone else – when we cook the same recipe, his always tastes better.
Jérôme’s Favorite Recipe: Roasted Milk-Fed Veal Fillet with braised endive, grape chutney and walnut-veal jus

Fleet Corporate Executive Chef Franck Garanger | Franck is the creative mind and the genius behind Oceania Cruises’ unique and innovative cuisine concepts. Many of you may have met him over the years as he has been with the company since the very beginning in 2003.
Franck’s Favorite Recipe: Paella Valenciana

Beverage Development Manager Oana Monac Macieira & Traveling Beverage Manager Daniela Oancea | Our incredible and talented beverage team, Oana and Daniela, is also very involved in most culinary initiatives and enhancements, especially for the Chef’s Market Dinners as well as some exciting new wine and cocktail experiences that will be announced in the coming months. Watch for a more in-depth feature on Oana and Daniela in the future.
Oana’s Favorite Recipe: A classic Gin & Tonic with Irish Gunpowder Gin
Daniela’s Favorite Recipe: Jacques Pépin’s Roasted Christmas Goose

Stay on the lookout for each of our culinary team member’s favorite recipes on the blog in the coming weeks. Be sure to tell us what your favorite Oceania Cruises recipes are on Facebook.