Eric Barale

Eric Barale
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Eric Barale's Biography

Type Of Business:
Hospitality company
Marketing Area:
Training; Coaching; Strategic assessment and planning; Fine cuisine; Labor relations; Talent management; Process management; Performance management; Patisserie; Hospitality management; Inventory management; MS Office Suite; Cross-functional team building; Catering; Time management; Vendor relations; Restaurant management; Organizational management; Business administration
Major Product/SVS:
Cruise ship hotel services for cruise lines, including Oceania, Regent Seven Seas and Island Cruises
Sea fishing
Education Degrees:
State Master Chef Diploma, Chamber of Metiers; Culinary Diploma, Hotel and Catering School of Toulouse
Affiliations Awards:
Maitres Cuisiniers de France Association; Master Chef Association of France
Culinary Direction
Date of Distinction:
What do you feel separates you from the rest of the professionals in your industry?:
Dedication and attention to detail is what separates him from others in the field.
What has been the most outstanding thing you have done thus far in your career?:
His greatest achievement has been overseeing an operation that's been rated #1 at least 5 times.
If you could solve one problem in the world today, what would it be?:
He would make things very simple.
Number Of Years In Profession:
Number Of Years In Current Position:
What Does He/She Attribute Success To:
He attributes his success to his passion for fine cuisine.
Why did you become involved in your profession or industry?:
He became involved in his profession at 16 years old, when he started studying at the Hotel School of Toulouse France and obtained his first culinary diploma. He then relocated to Paris, where he began working in the Hotel Concorde La Fayette, a famous luxury hotel. Over the next 10 years, he continued progressing within his trade by working in various different luxury hotels and famous restaurants in France, Monaco, Switzerland and Italy. He started teaching in 1990 while resuming his own studies. In 1999, he decided to leave France to join Silversea Cruises as executive sous chef, and in 2000, he was promoted to executive chef. In May 2003, he joined the Oceania Cruises team as the executive chef for the opening of the first ship the M/S Regatta. A year later, he was proud to launch the M/S Insignia and the M/S Nautica. 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.
Extended Bio Profile:
Mr. Barale is an executive chef and culinary director who has successfully collaborated with all levels of hospitality management to provide culinary and organizational strategy, tactics and thought leadership. He has provided direction, operational support and change management expertise while transitioning kitchens and employees. Mr. Barale executes staffing plans aligned with forward-thinking business strategies. He also recruits key talent while retaining critical staff members to ensure team efficiency, superior guest experience, and organizational growth. He has served with Apollo Ship Chandlers since 2003, becoming the senior culinary director in 2011. Previously, he worked as a cooking teacher in Loire, France. Mr. Barale is bilingual and can speak both English and French. He has been personally involved in the creation of a cookbook titled, "Taste the World: The Food & Flavors of Oceania Cruises."
Position Responsibilities and Duties:
Providing culinary direction for Oceania Cruises and Regent Seven Seas; Overseeing overall culinary operations for all cruise ships; Handling employee assessment and training; Overseeing menu development and critique; Handling food cost, inventory, staffing and coaching
Education Certifications:
Master Chef of France, USA Division, Maitres Cuisiniers de France (2010); Cuisine Sous Vide with Mr. Bruno Goussault, Culinary Research & Education Academy; Formation of Pastry, Lenotre School of Paris (1995); Brevet Professional Cook, Loire Atlantique Chamber of Metiers
Executive Chef, Silver Whisper 6*, Silversea Cruises; Executive Chef, Annual Around the World Voyage, Silver Cloud 6*, Silversea Cruises; Executive Chef, Silver Wind 6*, Silversea Cruises; Executive Sous Chef, Silver Whisper 6* Launch, Silversea Cruises (2001); Executive Sous Chef, Silver Shadow 6*, Silversea Cruises; Executive Sous Chef, Silver Cloud 6*, Silversea Cruises; Executive Sous Chef, Silver Shadow 6* Launch, Silversea Cruises (2000)
Where Will You Be In 5 Years:
In five years, Mr. Barale aims for continued growth and success in his career.
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