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Cunard Line Elevates Jean-Marie Zimmermann
To Global Culinary Ambassador
Chef Zimmermann to Serve as the Line's Top Culinarian
Valencia, CA - December 6, 2007 - As Cunard prepares to launch its
newest ocean liner, the highly anticipated Queen Victoria, the Line
announces the promotion of Jean-Marie Zimmermann to Global Culinary
Ambassador, responsible for overseeing the company's trio of renowned
luxury ocean liners.
Chef Zimmermann's leadership is already in action planning and
preparing the culinary program for Queen Victoria, which includes a
multitude of receptions, lunches and dinners for the official naming
ceremony that will be attended by HRH The Duchess of Cornwall in the
presence of HRH The Prince of Wales on December 10. More than 7,000
people are expected to visit the ship over the course of the three-day
celebratory debut in Southampton, England including more than 2000 VIP
guests, celebrities and dignitaries who will dine throughout every
restaurant on the ship during the evening gala celebration.
In his elevated position, Chef Zimmermann defines the culinary
standards for excellence aboard flagship Queen Mary 2, QE2 and Queen
Victoria. Requiring vision and creativity, Chef Zimmermann has
already created and planned diverse menus for the Line's upcoming 90 &
105-day World Cruise itineraries - which requires a keen sense of
understanding for the tastes and preferences of an International mix
of guests.
Born in Strasbourg, France in a small region of Alsace, Chef
Zimmermann discovered his love of cooking at an early age. Under the
watchful eye of his grand-mère, he sharpened his culinary skills and
quickly rose to a kitchen position in one of the most respected
gourmet restaurants in his hometown of Strasbourg. Since then, his
culinary career has taken him to Cannes, Juan Les Pins, Monte Carlo
and London, each stop affording new opportunities to demonstrate his
mastery, earning accolades and awards, including several gold medals
at the Culinary Olympics in Frankfurt. For five years he served as
Chef and proprietor operating his own fine dining restaurant which
earned him a Michelin Red M, an Egon Ronay Star and a Michelin Star.
He also served as president of Euro-Toque in the late 1980's under the
direction of the creator of the evolutionary culinary movement, Paul
Bocuse. In 1998, friend and fellow Three-Star Michelin Chef Michel
Roux tapped him to serve as Corporate Chef for Celebrity Cruises
launching Chef Zimmermann's career at sea.
Chef Zimmermann finds boundless inspiration in the exotic destinations
that dot the "typical" World Cruise itinerary. "I look forward to
meeting the local growers to sample and buy some of the world's most
intriguing native ingredients to keep the menus fresh and exciting."
Interestingly, while Cunard guests do have a very sophisticated
culinary palate, the recollection of one particularly grand event
always sparks a smile. In preparation for a U.S. Presidential visit,
Chef Zimmermann crafted a menu to "appeal to all the senses," however
President George Bush, Sr., politely asked the Chef to prepare, just
for him, something using freshly made pasta, a lasagna.
When not at sea, Chef Zimmermann searches for fresh, local
ingredients, preferably organic or farm-to-plate. "I enjoy the
pleasure of exploring rural markets and produce shops, discovering
local fish, meats, vegetables and seasonings. Living near the coast
in Bordeaux, we can enjoy fresh oysters, fresh Atlantic fish cooked in
my own light and healthy combinations. And, being a Frenchman, I also
cook typical French specialties such bouillabaisse and many other
regional specialties."
For more information about Cunard Line, contact your travel
professional. |