Cruise industry mourns Chef Daniel Durand

He had battled liver cancer for nine months.

Bocuse and Royal Viking Sun's Royal Grill

As culinary director at Royal Viking Line from 1986 to 1991, Durand brought Paul Bocuse to Royal Viking Sun's Royal Grill, making him one of the first — if not the first — three-star Michelin chefs in cruising, according to Christian Sauleau, who was VP hotel operations at the time. Bocuse created the Royal Grill menu and put his chefs onboard.

In a Facebook post, another Royal Viking alumnus, Greg Von Seeger, called Durand 'a good friend and colleague to many of us. Always with French dignity and style and a wonderful sense of humor. You knew the culinary mastery of Daniel if you ever worked and sailed on the Royal Viking Line ships.'

Founded Chefwise

After Royal Viking Durand went to World Wide Catering as director of food operation. In 1996, he founded Chefwise, a provider of high-quality products for the busy chef including stocks, bases, bouillons, sauces, soups, seasonings and desserts.

Chefwise products are available in the US, Canada and the Caribbean from an office and warehouse in Miami, and in Europe, the Middle East and Africa from an office and warehouse in Manchester, UK.

Trained as a chef in France, Durand had been a restaurateur before joining Royal Viking, considered the top luxury cruise line in its day.

Durand is survived by his wife Angela, son James and three grandchildren. Private services will be held this week with a celebration of life planned at a future date.