Philippe Faucher

A culinary artist at heart, Philippe got his start in the cruising industry as a cruise line chef. Before he was cooking among the waves, he trained as a chef in the UK, working for Louis Outhier at Michelin-starred Ninety Park Lane restaurant in London, then went on to Michel Roux’s three-starred Waterside Inn. He also worked for the Comtesse de Paris in the EU.

After his move to the water, his most notable accomplishment was serving as the executive chef for Celebrity Cruise Line for seven years. Ever the entrepreneur, he then set up a food and beverage consulting firm in the US and consulted for one to two ship operations, and hence became more involved in the purchasing and logistics aspect of the business.

Philippe joined the Apollo Group as Director of Operations for the Island Cruises division, and then as Managing Director of Barcelona Ship Supply, one of the Group’s most successful ventures. Philippe is a key player in the Group’s diversification efforts, and now oversees the Group’s new enterprise, Apollo Global Catering.