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 TM
Tobias Schreiber
Executive Chef - Radisson Seven Seas
Navigator
Worldwide Food Underway
By Marty Martindale
 Chef Tobias Schreiber, ever imaginative with delicious
streams of consciousness – his intricate soufflé approaches, new veloute
variations and incredible coulisse. What’s most important, he’s happy and
loves what he’s great at. His eyes, one blue, one brown, glisten with
intent.
Schreiber’s current three years with Radisson Seven
Seas Cruises have been as Executive Chef aboard their m/s Song of Flower,
m/s Paul Gauguin, ssc Radisson Diamond and currently aboard their m/s Seven
Seas Navigator overseeing culinary standards set by Bernhard Klotz,
Radisson’s Seven Seas Cruises’ Fleet Executive Chef.
From time to time, Chef T makes a typical day at sea
into a galley gala when he stages his Galley Buffet. His colorful
celebration with foods from all nations, is accented with intricate food and
ice carvings, stacked backdrops, draped flags and nautical images. Elaborate
sugar lattices crown several dessert creations. Passengers serve themselves
inside the galley on these occasions. Schreiber’s also the ship’s energy
behind wine tastings, al fresco demonstrations, on-board recipe workshops,
special teatimes and any other food teaching events.
Discussing his pride in his kitchen on the Navigator,
Schreiber volunteers, “We have a total of 60 galley members, including 16
cleaners and 35 cooks. You can run a galley for 490 passengers with half
this number of cooks and limited menus, but then you wouldn’t have a luxury
cruise ship, would you?”
Every evening the Navigator features certain
complimentary red and white wines. These choices are expanded by a list of
more “no extra charge.” wines. Daily, Baker Emil prepares special breads.
The Compass Rose’s evening menu breaks down into five parts: Traditional
Dinner Selections, the room’s Menu of Degustation and a Health Menu catering
to maximum taste, minimum fat and calories. The Vegetarian Menu is geared to
lacto and ovo-vegetarians, while the Simplicity menu is the best of basic
foods, toned-down selections for moderate appetites. Abundant sweet desserts
are countered with worldwide blue cheeses served with recommended Port wines
of the world.
The ship’s specialty room, the Portofino Restaurant,
changes its Italian venue to Asian every so often. “It’s a mix from all over
Asia,” Schreiber explains. He seems comfortable with foods from
everywhere.
Chef Schreiber was born in Bad Lauterberg, Germany. An
early meal aboard a European ferry made him realize he wanted to pursue the
art of food and do it at sea. His first job after schooling was assistant to
the Chef at a 600-room, five-star hotel in Germany. Celebrity Cruises made
it possible for Schrieber to get into his food-at-sea work. This meant his
first flight to New York and introduction to Celebrity’s m/v Horizon. First
an Assistant Saucier, he soon became First Cook Saucier. Next, the Cunard
Line wanted him, and he worked aboard their Sea Goddess I & II, then on a
world cruise as Sous Chef aboard the Sagerfjord in 1955. By 1999, after
positions on six cruise ships, Schreiber took his second land job, as
Corporate Executive Chef and Food & Beverage Manager in the Swiss head
office of the Grand Circle Line offering five-star Riverboat Cruises
throughout Europe.
In a recent interview aboard the Radisson Seven Seas
Navigator, Chef T. spoke of food in his life. “Serving food and eating are
two different things. I like to serve everything our guests like – fresh
fish, top meats. For myself,” he confides, “When I go on vacation I eat the
basics. I don’t want to see foods I serve … I prefer plain foods like my
mother serves in Germany.” He smiles winking his blue eye…
Contact: Marty@Foodsiteoftheday.com
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