Eric Barale
Culinary Director
The Apollo Group


Eric Barale was born in Toulouse in the Western South of France. In 1980, at 16 years old, he enters into the culinary school of Toulouse for 2 years where he obtained his first culinary diploma. Immediately after, he left for Paris where he began working in one of the famous luxury hotels, the "Hotel Concorde La Fayette". During the next 10 years he continued progressing within his trade, by working in various different luxury "Relais Chateaux" hotels and famous restaurants in France, Monaco, Switzerland and Italy, most of these restaurants with stars in the "Michelin Guide".

In 1990 he entered into teaching and taught the culinary technical with the Young French Students and at the same time he resumed his studies. He obtained a ‘Culinary Master' and a diploma in ‘Engineering in new modern culinary techniques and in Cooking Vacuum Techniques Process'. In 1999 He decided to leave France to join "Silversea Cruises" as Executive Sous Chef, and in 2000 he has been promoted to Executive Chef.

In May 2003 he joined Oceania Cruises team as Executive Chef for the opening of the first ship the M/S Regatta then a year later he has launched the M/S Insignia and the M/S Nautica and he is very proud to be part of this fantastic adventure.

In September 2005 Eric was promoted to Corporate Executive Chef to oversee the entire culinary operation and in January 2009 was promoted to Culinary Director in charge of Oceania Cruises but also for Regent Seven Seas the new sister's company of Oceania Cruises.

His passion for the fine cuisine and the perfection is never satisfied and Eric is always looking for the best food, the best method and the best technique to always be the part of the company who has been rated many times "The Best Food at Sea". Eric Barale is also member of the prestigious association "Maitres Cuisiniers de France" (Master Chef of France) USA delegation.