Born and raised in Ghent, Belgium. Executive Chef Yves Segers, 37, worked in more than 20 highly acclaimed restaurants after finishing culinary school in 1983. In 1994, Segers, went to sea with Cunard, where he served as a chef on both Sea Goddess I and II before moving on to the Queen Elizabeth 2 as sous chef. After several years with Cunard, he left Cunard to open a restaurant in Bruges and during his three year period there, the restaurant was recognized by Michelin for its high quality of dining. Segers returned to sea in 2001 and served on board several ships including the Disney Magic as chef de cuisine. Segers joined Oceania in 2004 as Executive Chef. During his transatlantic crossing, ShipsandCruises’ contributing editor Roger Ritchie met with Segers. Excerpts from their conversation:

What does this ship offer you as a creative chef?
Well, I have four galleys with the best equipment and a larger than usual kitchen staff. So that means (with our variety of dining and eating locations) I have really good opportunities to prepare food that I’m really proud of. You might expect that we have excellent ingredients but the addition of 100 skilled staff on my team is our quality edge. Our meat supplies in particular are extraordinary. The specifications for the Polo Grill are unbeatable, and, oh, did I mention the Maine lobsters?

The Jacques Pepin connection – what does it do for your guests?
Jacques is a popular personality and celebrated talent —his ideas and concept for Oceania cruises are an inspiration to us. We can further enhance the culinary experience aboard the ships with a steady evolution of new ideas and, of course, follow any shifting taste we identify on the part of our guests. The Jacques Pepin ‘signature’ dishes we feature on the menus in the Grand Dining Room and the Polo Grill are delicious and consistently popular.

Speaking of ‘signature’ dishes what are yours?
I devised a dish at my restaurant in Bruges, which I think of as a signature item, because I do have a good style with lamb. It is a pepper-crusted lamb presentation with a mango-mint sauce. I will also demonstrate some tasty ideas during the voyage. One is a pan-seared ahi tuna on a bok choy salad served with a spicy Thai dressing.
I enjoy the cooking demonstrations as an opportunity to meet the “tasters” face to face. We’ll do two demonstrations (with samplings, of course) during this voyage. We like to make it an amusing as well as instructive event.

You do have broadcast experience?
Yes, I have done television and even radio programs. I think that the TV helps develop one’s presentational skills and teaches you to move along quickly! And also, it reminds the chef that food—and dining—are entertainment… for the eyes as well as the palate!

Why does a successful executive chef go to sea?
It’s a great lifestyle for a professional—a demanding and critical clientele that keeps you on your toes—and working with a management and colleagues who all agree that only the best will do. It is good to have 66 cooks on my staff.  I have always enjoyed cooking and administrative challenges ashore and afloat. But now I choose to be afloat in a fine environment and with the authority to do things really well. We Belgians like our food, so I come from a gastronomic culture and I have had the best training. It takes a lot of experience to qualify for this job!

Does the chef de cuisine on each Oceania Cruises ship have an individual style?
No, the line is very dedicated to consistency along with the constantly emphasized dedication quality. The menus are developed at headquarters by our headquarters in Miami—this brains trust with Monsieur Pepin who sets the selections. Every chef is charged with making the dishes as tasty—and we like to think appealing—as possible. All the ships must maintain a flagship quality [in food presentation]!

Anything new in food trends that you can identify?
Not much. People still want to see a wonderful menu full of tempting choices. The low-carb fashion passed us by entirely and the dessert selections are as popular as ever. We always have no-sugar selections, but with the marvelous and tempting, alternatives that we offer, the interest in low-cal is very low. The vegetarian interest is increasing a little. We carefully follow the popularity of all the menu selections. There is always something tasty for vegetarians.