Chef Alexis Quaretti was born in the Paris area and spent his early years in Fontainebleau. As a little boy, cooking with his grandmother, he learned how to prepare simple, yet comforting food made with love. His childhood instilled in him a deep respect for the land, the value of craftsmanship, and the importance of taking time to do things well — values that became the foundation of his vocation as a chef. His earliest memories of long family meals and festive gatherings shaped his vision of cuisine as an art of togetherness and generosity.
At the age of twelve, Alexis and his family left the Île-de-France region to settle on Réunion Island in the Indian Ocean. There, he discovered a land of contrasts and a cuisine rich with spices and multicultural influences. Immersed in a vibrant blend of Mauritian, African, Chinese, Indian, and Arabic traditions, he developed a fascination for flavors, colors, and textures. These formative years became a culinary awakening, inspiring his passion for fusion and creativity that continues to influence his cooking today.
Eager to pursue this passion, Alexis enrolled in catering college, determined to perfect his craft. His curiosity and commitment led him back to Europe in 1998, where he joined the Michelin-starred Château de Marçay, a Relais & Châteaux property. Under Chef David Grandjean, he learned to master classical French cuisine, discipline, and precision. It was here that he discovered how art, technique, and sensitivity could elevate ingredients and transform tradition into innovation.
In 2001, he joined the team of three-Michelin-star Chef Alain Passard at L’Arpège in Paris. This experience introduced him to a new dimension of haute cuisine, one that celebrates nature as the ultimate guide. Working alongside Passard, Alexis learned how to highlight natural ingredients and elevate vegetables with creativity and respect — turning even a dish of tomatoes into a symphony of flavors.
In 2004, Chef Quaretti embarked on a new adventure with Oceania Cruises as a sous chef at the Italian restaurant onboard. The world of travel and the diversity of global cuisines fueled his curiosity and creativity. His talent and versatility quickly earned him promotions to Executive Chef and then Senior Executive Chef, positions through which he continued to innovate and inspire at sea.
In 2018, Alexis broadened his maritime career with Viking River Cruises, serving as Senior Executive Corporate Chef. Three years later, he returned to Oceania Cruises as Project and Recipe Development Manager, where his expertise and passion for culinary excellence helped define the brand’s next chapter.
In March 2023, Chef Quaretti was inducted into the prestigious association “Maîtres Cuisiniers de France” (Master Chefs of France). Since April 2024, he has been serving as Executive Culinary Director of Oceania Cruises, alongside fellow French chef Eric Barale. Today, Chef Alexis Quaretti holds the position of Vice President Culinary for the Apollo Group, overseeing the company’s entire culinary operations.
