Oceania Cruises is celebrating Executive Culinary Director Chef Eric Barale after he received the prestigious Toque d’Argent from the Maîtres Cuisiniers de France.

The cruise line announced the honor praising Barale’s leadership, generosity and influence across the company’s culinary operation.

As Executive Culinary Director, Barale helps guide the standards followed across Oceania Cruises’ shipboard kitchens and dining venues. His influence can be seen in menu development, culinary training and the overall dining experience delivered by the company’s galley and restaurant teams.

The Toque d’Argent, or Silver Toque, is a respected recognition presented within the Maîtres Cuisiniers de France organization.

The award has a long history. It was first presented in 1967 and traditionally recognizes a chef’s dedication to the culinary profession, leadership, education, community involvement and contribution to French cuisine.

For Barale, the recognition also reflects the work carried out behind the scenes by Oceania Cruises’ international culinary teams.

Every meal served aboard a cruise ship depends on a large operation involving executive chefs, sous chefs, cooks, bakers, pastry teams, galley stewards, provision staff and restaurant employees. Culinary leaders set the direction, but the final experience is delivered by crew members working together during every service.

Oceania Cruises has built much of its brand identity around food, using the slogan “The Finest Cuisine at Sea.” Barale’s award therefore carries significance beyond an individual achievement. It also brings recognition to the culinary culture he helped develop across the fleet.

Congratulations to Chef Eric Barale and to all the shipboard culinary professionals who help bring those standards to life every day.