Art and Cuisine Aboard Oceania Cruises with Jacques Pepin, Executive Culinary Director

Jacques Pepin, Oceania Cruises Executive Culinary Director [*]

“As Oceania Cruises’ Executive Culinary Director since 2003, Master Chef Jacques Pépin has long inspired our award-winning culinary program, which is renowned for The Finest Cuisine at Sea®. Master Chef Pépin is an internationally renowned chef, author of 30 cookbooks, and host of 13 PBS television series. He has served as personal chef to three French heads of state, including Charles de Gaulle, and is also the recipient of countless awards, including the American Public Television’s Lifetime Achievement Award and La Légion d’Honneur, France’s highest civilian honor. In 2016, Master Chef Pépin and his closest family founded the Jacques Pépin Foundation to share Jacques’ passion for cooking and mastery of technique with economically disadvantaged individuals in order to encourage them to seek pathways of success through culinary professionalism. An American Masters film chronicling his life, Jacques Pépin: The Art of Craft, debuted on PBS in May of 2017 and his most recent book, A Grandfather’s Lessons: In the Kitchen with Shorey, features him cooking with his granddaughter and was published in 2017.”

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Learn more about “The Finest Cuisine at Sea” on Oceania Cruises.

Forbes: “Artistry From Ship To Shore: Talking To Chef Jacques Pepin” [*]

“An original oil painting with eye-catching colors and bold shapes (Shapes in Color #3) hangs outside Bar Islas, the coffee shop and social hub on Oceania Cruises’ newly refurbished, 684-passenger luxury ship, Sirena. Guests on the ship seem surprised when they get close enough to read the name of the artist inscribed on the small plaque besides the painting. It’s the legendary French chef, Jacques Pepin. Many people are unaware that Chef Pepin is also a talented visual artist: His dual passions have been intertwined for many decades although he’s far better known for his artistry in the kitchen than his fine art. It has become commonplace for cruise lines to exhibit fine art throughout their ships—in atrium lobbies, restaurants and bars, on stairwells, and in other public places. But the museum-quality, multimillion-dollar art collection on Oceania Cruises stands out in terms of its size and scope—ranging from classics to modern, from etchings to lithographs to paintings to sculptures.”

[Shown below, left to right: “Black Mother Hen”, “Blue Tablecloth” “Chefs at Work” and “The Rooster King”]

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Read the full article “Artistry From Ship To Shore: Talking To Chef Jacques Pepin” on Forbes.

Tom Hopkins: “The Artistry of Jacques Pepin at Sea” [*]

“My friendship with Jacques began about four decades ago when I started photographing him and his food for a series of cookbooks. I soon realized that not only is Jacques a master in the kitchen; he also has a special talent in the visual arts. I’ve watched him create omelets, souffles and legs of lamb, as well as impressionist landscapes and abstract paintings. Jacques started painting about 50 years ago with hand-illustrated menus he’d give to dinner hosts when sharing a special evening. A few years ago Jacques donated one of his paintings to a charity auction. He was so sincerely surprised to learn how much of an interest people had in his artwork, which was clearly evident during bidding. We started a website called The Artistry of Jacques Pépin so people could see the collection and own a signed limited edition print at an affordable price. Today I manage Jacques’ Artistry website, and curate his gallery exhibitions.” Visit Tom Hopkins’ website

[Jacques’ original paintings shown below, left to right: “Wildflowers”, “Village in the Sea in Blue”, “Confused Chicken” and “Kitchen Fantasy.]

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Learn more about “The Artistry of Jacques Pepin” on Oceania Cruises.

Jacques’ Favorite Dishes Aboard Oceania Cruises

Alexis Quaretti, Oceania Cruises’ Director of Culinary Programs & Development [*]

“Born in Fontainebleau, France, Alexis Quaretti began showing a particular interest in cooking from an early age when cooking with his grandmother. At the age of 16, he had developed his passion for food to such a level that he knew he had found his vocation. A graduate of the hotel school in Reunion Island, he started his career at the 1-Michelin-star Château de Marçay in Chinon, France, a member of the prestigious Relais & Châteaux Association. In 2001, Alexis then joined Alain Passard at the famous 3-Michelin-star restaurant L’Arpège. It was there where he not only discovered but also refined his knowledge and appreciation for vegetable-based cuisine. Thereafter, Alexis left for Vienna, near Lyon, to join Patrick Henriroux and his team at the 2-Michelin-star restaurant La Pyramide.”

*Quotation above is taken directly from the website cited and is the property of that source. It is meant to inform the reader and to give credit where it is due.

Learn more about “The Finest Cuisine at Sea” on Oceania Cruises.

Oceania Cruises’ Executive Chefs

Left to right below: First row: Senior Executive Chef, Laurent Trias, Executive Chefs: Paolo Piras, Colin Barr, Simon Hockley, Second row: Ronald Smith, Raffaele Saia, Michael Antoni Jagielski, Mario Santoro, Third row: Justin Neil, Heiko Baller and Frederic Camonin.