Your Cruise Your Way Cruise Blog

Cunard Line announced today that Jean_marie Zimmermann has been promoted to Global Culinary Ambassador, and will heading the culinary operations for all three of Cunard Lines ocean liners. Just another piece of good news out of Cunard as she also prepares to bring the Queen Victoria home for all of England to see. The Queen Victoria is scheduled to arrive in Southampton today after gliding through the Southampton Water on the way to her appointment Monday, December 10, with Her Royal Highness The Dutchess of Cornwall, and His Royal Highness The Prince of Wales to be named at a ceremony at Mayflower Park.

Chef Zimmermann’s leadership is already in action planning and preparing the culinary program for Queen Victoria, which includes a multitude of receptions, lunches and dinners for the official naming ceremony that will be attended by HRH The Duchess of Cornwall in the presence of HRH The Prince of Wales. More than 7,000 people are expected to visit the ship over the course of the three-day celebratory debut in Southampton, England including more than 2000 VIP guests, celebrities and dignitaries who will dine throughout every restaurant on the ship during the evening gala celebration.
In his elevated position, Chef Zimmermann defines the culinary standards for excellence aboard flagship Queen Mary 2, QE2 and Queen Victoria. Requiring vision and creativity, Chef Zimmermann has already created and planned diverse menus for the Line’s upcoming 90 & 105-day World Cruise itineraries - which requires a keen sense of understanding for the tastes and preferences of an International mix of guests.
Born in Strasbourg, France in a small region of Alsace, Chef Zimmermann discovered his love of cooking at an early age. Under the watchful eye of his grand-mère, he sharpened his culinary skills and quickly rose to a kitchen position in one of the most respected gourmet restaurants in his hometown of Strasbourg. Since then, his culinary career has taken him to Cannes, Juan Les Pins, Monte Carlo and London, each stop affording new opportunities to demonstrate his mastery, earning accolades and awards, including several gold medals at the Culinary Olympics in Frankfurt. For five years he served as Chef and proprietor operating his own fine dining restaurant which earned him a Michelin Red M, an Egon Ronay Star and a Michelin Star. He also served as president of Euro-Toque in the late 1980’s under the direction of the creator of the evolutionary culinary movement, Paul Bocuse. In 1998, friend and fellow Three-Star Michelin Chef Michel Roux tapped him to serve as Corporate Chef for Celebrity Cruises launching Chef Zimmermann’s career at sea.
Chef Zimmermann finds boundless inspiration in the exotic destinations that dot the “typical” World Cruise itinerary. “I look forward to meeting the local growers to sample and buy some of the world’s most intriguing native ingredients to keep the menus fresh and exciting.” Interestingly, while Cunard guests do have a very sophisticated culinary palate, the recollection of one particularly grand event always sparks a smile. In preparation for a U.S. Presidential visit, Chef Zimmermann crafted a menu to “appeal to all the senses,” however President George Bush, Sr., politely asked the Chef to prepare, just for him, something using freshly made pasta, a lasagna.
When not at sea, Chef Zimmermann searches for fresh, local ingredients, preferably organic or farm-to-plate. “I enjoy the pleasure of exploring rural markets and produce shops, discovering local fish, meats, vegetables and seasonings. Living near the coast in Bordeaux, we can enjoy fresh oysters, fresh Atlantic fish cooked in my own light and healthy combinations. And, being a Frenchman, I also cook typical French specialties such bouillabaisse and many other regional specialties.”