He succeeds Franck Garanger, who went to new brand Explora Journeys.
Return to Oceania Cruises
Quaretti previously served as a senior executive chef for Oceania Cruises and now returns to oversee all aspects of the development, introduction and implementation of new concepts to continually elevate experiences across the line's seven ships and 12 restaurant brands.
Background at Michelin-star restaurants
From Fontainebleau, France, Quaretti started his career at some of the best restaurants in the world including the Michelin one-star Château de Marçay, the Michelin three-star L'Arpège, where he refined his knowledge and appreciation for vegetable-based cuisine, and the Michelin two-star La Pyramide.
In 2004, Quaretti joined Oceania Cruises and in 2008 was promoted to executive chef at age 27. In 2010, he joined an Asian mogul to travel and cook between St. Tropez and Hong Kong before rejoining Oceania in 2012. Two years later he was promoted to senior executive chef, overseeing a brigade of 140 chefs onboard.
Then, in 2017, Quaretti took an opportunity to spread his culinary wings and expand his knowledge by taking a leadership role at Viking, where he led culinary development and menu implementation for all restaurants and food and beverage outlets for their ships across the globe.
Cuisine du marché
Oceania President and CEO Howard Sherman welcomed Quaretti: 'He brings a unique perspective to the role, having been an integral part of our growth and prowess over the last 20 years helping build our reputation for serving the finest cuisine at sea.'
Quaretti plans to guide the line with his culinary philosophy, driven by his love and respect for a true 'Cuisine du marche' — cooking from the market, meaning use of the freshest, seasonal and locally sourced ingredients.
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