In 2017, Alexis took an opportunity to spread his culinary wings and expand his career knowledge and creativity by taking on a leadership role at Viking Cruises, where he led culinary development and menu implementation for all restaurants and food & beverage outlets for their ships across the globe. Two years later in 2014, Alexis was promoted to Senior Executive Chef, overseeing a brigade of 140 chefs onboard.
Tropez and Hong Kong before rejoining Oceania Cruises in 2012 as Executive Chef. In 2010, Alexis joined an Asian mogul to travel and cook between St. In 2004, he joined the Oceania Cruises team, and in 2008, he was promoted to Executive Chef at the young age of 27. The year 2003 kickstarted his global career in London, where he joined forces with an internationally renowned chef at a Mediterranean restaurant. Thereafter, Alexis left for Vienna, near Lyon, to join Patrick Henriroux and his team at the 2-Michelin-star restaurant La Pyramide. It was there where he not only discovered but also refined his knowledge and appreciation for vegetable-based cuisine. In 2001, Alexis then joined Alain Passard at the famous 3-Michelin-star restaurant L’Arpège. 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. At the age of 16, he had developed his passion for food to such a level that he knew he had found his vocation. 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.īorn in Fontainebleau, France, Alexis Quaretti began showing a particular interest in cooking from an early age when cooking with his grandmother. 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. 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. Master Chef Pépin is an internationally renowned chef, author of 30 cookbooks, and host of 13 PBS television series. 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®.