Meet Our Traveling Chef de Cuisine Jérôme Toumelin

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Hailing from the culinary mecca that is the Loire Valley, Chef Jérôme Toumelin grew up surrounded by family that has a deep appreciation for local food and wine. He got his start as a traveling chef at Restaurant Les Manèges at the Sofitel in Versailles and has since worked with culinary greats such as Jean-Georges Vongerichten, Jacques and Laurent Pourcel and Alain Ducasse. Chef Toumelin joined Oceania Cruises in 2014 and has been dreaming up our vibrant and exotic international recipes for our culinary team ever since. We sat down with him to learn about the early influences that sparked his culinary passion, his inspiration for some of the exotic dishes served on board, dishes you shouldn’t miss when traveling throughout the Arabian Peninsula and more.

What inspired you to pursue a culinary career?
I was born and raised in the Loire Valley where my grandfather was a farmer and a winemaker, and as a result I had access to produce right at the source, which left an impression on me. I always loved watching my parents cook – particularly baking. I used to sit in front of the stove and was fascinated by watching cakes rise. The magic in it all: from preparation to serving, along with smells and the moments of savoring…shouldn’t this be enough to inspire anyone to pursue a career in the culinary arts?

What are some of the favorite recipes you’ve helped develop for Oceania Cruises?
Franck Garanger, Corporate Executive Chef, and I have worked extensively on the development of the new plant-based menus. In addition, the Sautéed Duck Foie Gras Escalope, Plougastel and Raspberry-Rhubarb Compote dish is one I particularly cherish – you can try this as an appetizer in The Grand Dining Room or Terrace Café during dinner. I am pleased to hear it’s been very well received. Bringing exotic flavors to the traditional French cuisine technique, like with the Rock Lobster, Coconut Herb Crust, Roasted Pineapple and Yellow Curry Sauce – also served in The Grand Dining Room and Terrace Café – is also something I often enjoy challenging myself with.

Tell us about how your background served as an inspiration for some of the more exotic dishes served on board.
Besides the fact that I lived in Vietnam for a year, I worked at Alain Ducasse’s first Asian fusion restaurant, Spoon, in Paris. I also had the opportunity to work with Japanese chefs in Australia. Along the way, I learned the use of Asian ingredients while using European technique, how to substitute basic ingredients (for example, soy sauce for salt) as well as the basics of foreign cuisine and the importance of always trying to find the perfect balance within flavors, acidity, sweetness and spices that can ultimately make an ordinary dish an amazing one. I learned a lot during my eight years of traveling and working before coming to Oceania Cruises.

Is there a cuisine that you find particularly compelling?
I worked for two years at Momo’s in London, where I was exposed to an extensive variety of North African dishes, and I would say that the Mediterranean and Arabian Peninsula regions dishes are those I find close to my heart. I love to share a plate of mezze with friends and when you are traveling to places along the Arabian Peninsula or in Turkey, that’s what I recommend you try. There are so many options – a few of my favorites include mechouia, which is a delicious mixture of tuna, grilled tomato, pepper, onion, garlic and spices; zaalouk, which is a Moroccan grilled eggplant salad; and briouats, which are little phyllo pockets of chicken or lamb mixed with cheese, lemon and pepper.

We look forward to serving you The Finest Cuisine at Sea next time you’re on board – in the meantime, explore more about our cuisine, menus and chefs now.