Markus Gerber.
When only six years into his 40-year lifespan (to date), young Markus Gerber had a feeling that food would be his career. Since that time he has done all the right things to create the perfect resume for the role of Executive Chef of a food-sensitive luxury liner. A meeting in mid-Atlantic, in the Seabourn Pride’s Club Room revealed some of the energy that, behind the scenes, creates the ship’s fine cuisine.
Chef Gerber exhibits the enthusiasm that permeates the Seabourn Pride. He is eager to
talk of the ship’s food service and to credit his team in the galley(s). This is the engaging
personality that spills out of the kitchens each evening when Chef Gerber circulates
throughout the ship “to see how things are going.”
Markus’ career has been lively and global. His first taste of salt (water that is) on the (then) brand new (and huge) was the Sovereign of the Seas, which was followed for a time on the (then) new (and elegant) Seabourn Pride just 20 years ago in 1988, as chef saucier.
After this ocean-going start to his culinary career, there came an orderly progression
through bigger properties and increased responsibilities over some years in his native
Switzerland, to Australia to the Middle East and on to England. The eight years in Australia provided plenty of room to grow, with some successful demonstrations of executive capabilities and such interesting opportunities as the recipe development chef for Australia’s Vineyard Express Wine clubs, during the late 90’s.
The next step on this culinary path was a stay in Dubai, which was his debut as Executive Chef of an International five-star hotel – the Crowne Plaza Dubai. Then a returning to Europe from Dubai, Markus took on a country club tone with the direction of the cuisine at England’s famously swank Wentworth Golf Club. But, fortunately for the happy diners on the Pride, a Seabourn opportunity beckoned in January of 2006 attracting the, by now England-based, Chef Gerber back to the high seas.
Good Swiss basic training and world-wide success are not quite enough for Markus who
demonstrates a rather strong competitive characteristic. Not only daily competing for the
commendation of discerning patrons, Markus was the Manager of the successful Gold Medal winning team flying the Australian Junior Culinary Team flag at the 2000 World Culinary Olympics in Germany.
Marcus - is clearly a “finger on the pulse” executive chef. His frequent presence in the dining rooms is more than a friendly tour of the tables, he makes sure that satisfaction is being achieved and that “his” patrons are getting what they want. He is a “take responsibility” type! Our talks ranged over his interest in matching patrons with their requests and creating a galley team that is flexible enough to meet challenges that a luxury vessel’s guests will present.
The Pride’s galley team numbers 24 cooks. The Pride’s menus are to, some extent, modified to meet the type of voyage. When looking out at the Pride’s mid-Atlantic wake, Markus spoke of the need to plan for long days at sea, with the dinner offerings taking on a truly important role as the highlight of the day.
A cooking demonstration during my trans-Atlantic voyage brought together a savvy crowd of “foodies” and the executive chef with the aplomb of a TV food-show presenter. “The guests are knowledgeable, and frequently keen cooks looking for real-life tips and guidance,” said Markus. ‘They do want ‘take home’ ideas. I get some really interesting questions triggered by the demonstrations. If possible, I choose to present dishes that are relevant to our location. But I truly enjoy requests. What better souvenir from a voyage than some added cooking skills!”
When asked for his “signature” dish Chef Markus is less forthcoming - “That’s so difficult” he says . . . the dish that collects genuine praise is the signature I would like to have. Happy guests are more important that one special recipe.”
Following our chat, Chef Markus bustled off to his gleaming galley to start the preparations of the evening’s varied menus - particularly intricate was to be another marvelous “Tastings” menu for the intimate Restaurant2 on Deck 7. The Restaurant 2 is a place where all the Chef Gerber skills are truly “on parade” in a candle-lighted room with all the personality of the Chef himself!
And, by the way, just to prove how sensible the Swiss are—the Swiss Army had the savvy to actually allocate Markus (by then a four-year man-about-food) to duties as a chef during his near-year term in the national military service!