For Queen Victoria’s Executive Chef Ottavio Bellesi, one of the most rewarding parts of the job is watching younger chefs grow in confidence and move forward in their careers.

Cunard Careers recently highlighted the Italian chef, whose journey from culinary school in Florence to leading a large shipboard team has spanned more than three decades at sea.

Bellesi began his seagoing career in 1990, working his way through different roles before becoming an Executive Chef in 2012. Today, he leads 134 chefs and 61 galley operations professionals aboard Queen Victoria, a combined team of 195 people behind the ship’s dining experiences.

Those numbers offer a glimpse of the teamwork behind every meal served on board. While guests see the finished dishes, the work depends on the many crew members preparing food and supporting the galley operation.

But leading that team means more to Bellesi than delivering good food. According to Cunard Careers, he takes particular pride in helping the next generation develop their skills, believe in their abilities and work toward their career goals.

For young cooks joining a ship, that guidance can be an important part of finding their feet. Bellesi’s own progress through the ranks gives him a career’s worth of experience to share with those starting out.

His advice to aspiring chefs is simple: be passionate, stay curious and never stop learning.