Eric Barale

Eric Barale was born in Toulouse, France. At just 16 years old, he entered the renowned culinary school of Toulouse where he obtained his first culinary diploma. He spent the next 10 years building his versatile repertoire of culinary experience, working alongside some of the best chefs in the world in places such as luxury French hotels and world-famous restaurants in Monaco, Switzerland, and Italy - most having earned Michelin Stars.

In 1990 he began teaching while concurrently continuing his own culinary education. He obtained a Culinary Master's and a diploma in Engineering in New Modern Culinary Techniques and in Cooking Vacuum Techniques Process. In 1999, Eric’s career in cruising began as he joined Silversea Cruises as Executive Sous Chef.

Today, he serves as our Sr Director of Operations - Culinary. He has assisted in the opening of many ships and, most recently, has launched the Eric Barale Culinary Center at TAG headquarters in Doral - the first of its kind in the cruising industry.