In the Kitchen with Chef Alex Quaretti

Dishing on what’s next for him in his new role at Oceania Cruises, trending global cuisine, what he likes to do when not sailing and his favourite places to eat

By Michele Sponagle

Oceania Cruises has a reputation for its standout culinary offerings. Behind every great meal is a team working its magic in the galley. In February 2022, the cruise line announced the appointment of chef Alex Quaretti as its director of culinary programs and development. He is no stranger to Oceania, having first worked with the cruise line back in 2004. Originally from Fontainebleau, France, Quaretti has worked in some of the top restaurants in the world, including the Michelin-star kitchens of Château de Marçay, L’Arpège and La Pyramide.

Bon Vivant recently caught up with the busy chef to see what he’s been cooking up for Oceania. Here’s what he had to say:

Bon Vivant: How does your background cooking in restaurants in France and in places like Hong Kong influence your approach to the culinary offerings of Oceania?

Alex Quaretti: From the beginning of my career, I’ve been able to learn from various mentors throughout pockets of the world to ultimately refine my passion for vegetable-based cuisine along the way. Each restaurant and venture, including my time with the Oceania Cruises team, has been pivotal to why I strive for innovation in overseeing our culinary concepts.

BV: Oceania is renowned for its exceptional restaurants. How will you build on and expand that reputation in your new role?

AQ: I’m honoured to be back leading the brand’s already renowned cuisine and acclaimed service. In the new Vista class, I will continue to develop new concepts with a focus on healthy foods. Additionally, we will offer an American family-style restaurant with classic and tasty dishes. Moving forward, we will focus on developing new dishes with authenticity and a modern touch while keeping in mind the Oceania DNA.

BV: Can you talk about “cuisine du marché” and how you incorporate it into Oceania’s dining options?

AQ: The philosophy of “cuisine du marché” has been my driving force of inspiration when it comes to my approach in the kitchen and in my new role at Oceania Cruises. By respecting nature and staying aware of the changing seasons, my team and I can ensure the freshest and most flavourful ingredients are locally sourced and respectfully prepared. This mantra is perfectly aligned with Oceania Cruises’ reputation as ‘The Finest Cuisine at Sea,’ which has made my return all the more thrilling.

BV: You’ve had a lot of experience working on cruise ships. How have they changed over the last decade?

AQ: As the world changes, what is crucial to us is continuing to think creatively, ensuring the most delicious and memorable moments for our guests at sea. Throughout the last decade, the industry has honed in on locally and seasonally sourced produce and ingredients, leaning into delicacies from destinations specific to each voyage. More recently, advances in technology, such as a new electronic ordering system which allows staff to focus on service rather than running back and forth to the galleys, is a focal point for Oceania Cruises.

BV: What is your favourite country for dining out? Any must-try places?

AQ: By asking a French chef, you may already know the answer. In France, we have so many different types of regions with different cuisines and particular products such as cheeses, cold cuts, wines, seafood, fish and meat. As for must-try places, it will depend on the places you stay. I would recommend the Normandy area for cheeses, dairy products, fresh fish and seafood. I’m living in the South of France near the Pyrenees mountains so I recommend a restaurant called Les Grands Buffets in Narbonne.

BV: You have ample experience cooking in acclaimed kitchens worldwide. What are your proudest accomplishments to date?

AQ: I’m most proud of combining my passions for natural resources, global travel and truly unique culinary experiences during my time at Oceania Cruises, which is why I was so eager to return and build off an already excellent way to taste and see the world.

BV: At the end of long day at sea, what do you enjoy eating for dinner?

AQ: It really depends on my mood and how much food I have tasted during the day. I enjoy a nice cold cuts and cheese platter with a glass of wine. Sometimes, I will choose a healthier option with some pan-Asian food from Red Ginger onboard.

BV: When you’re not working, how do you like to relax?

AQ: I love cooking for friends and family by making use of my “show kitchen” at home. But outside of the kitchen, I enjoy trail running as it is a great way to relieve some of the daily pressure and I get to see different landscapes while pushing my own limits in nature.