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Press ReleaseThe Apollo Group

Eric Barale inducted into Maîtres Cuisiniers de France

Miami, FL – March 15, 2010 – The Apollo Group’s Culinary Director Eric Barale has been invited to join the “Maîtres Cuisiniers de France” (Master Chefs of France), a great honor, and further recognition of the level of culinary excellence that the Apollo Group provides.

Born in Toulouse in the South West of France, Eric entered the culinary school of Toulouse in 1980, where he obtained his first culinary diploma. Immediately after, he left for Paris where he began working in the luxury hotel, “Hotel Concorde La Fayette”. Over the next 10 years he progressed within his profession, working in various different luxury “Relais Chateaux” hotels and famous restaurants in France, Monaco, Switzerland and Italy.

In 1990 he began teaching his art, and at the same time he resumed his studies, obtaining a ‘Culinary Master’.

In 1999 he entered the cruise industry, joining four star Silversea Cruises as Executive Sous Chef, and in 2000 was promoted to Executive Chef. In May 2003 he joined Oceania Cruises as Executive Chef for the inauguration of the first ship the M/S Regatta and a year later helped launch the M/S Insignia and the M/S Nautica, a great source of pride for him.

In September 2005 Eric was promoted to Corporate Executive Chef to oversee the entire Apollo culinary operation and in January 2009 was made Culinary Director in charge not only of Oceania Cruises but also Regent Seven Seas, the new sister company of Oceania Cruises.

His passion for fine cuisine and perfection is never satisfied and Eric is always looking for the best food, the best method and the best technique, key goals for a man who is an important part of the company which has frequently been rated as offering “The Best Food at Sea”.

For more information, contact Giselle St. Onge, Corporate Communications, saintonge@apolloships.com or visit www.apolloships.com