A culinary artist and entrepreneur at heart, Philippe started his career in the cruising industry as a cruise line chef bringing with him land based experience gained in prestigious kitchens.
Philippe crafted his trade by working for Louis Outhier at Michelin-starred Ninety Park Lane restaurant in London, Michel Roux at the three-star Waterside Inn as well as attaining a Michelin star in the Rhone valley and cooking for the distinguished Comtesse de Paris Normandie.
Philippe’s cruise line experience was gathered across a number of luxury brands including Cunard, Celebrity Cruises and Princess Cruises. Ever the entrepreneur Philippe then seized the opportunity to start a venture shoreside together with some industry partners and started a Hotel, food and beverage company in the US to offer services onboard for Nouvelle Frontiere, Transtours and other ship operators, filling a gap to provide turnkey solutions including recruitment, purchasing, logistics and all other associated services for hospitality clients. The companies success focused on developing a clear understanding of the customers needs; This philosophy remains at the heart of his thinking today.
In xxxx Philippe joined the shoreside team at Apollo Group to support Oceania Cruises, his initial focus was on Culinary however never one to standstill he was quickly promoted to the position of Director of Operations for the Island Cruises division and subsequently Managing Director for Barcelona Ship Supply, one of the Group’s most successful ventures. Now as Snr Vice President Philippe’s clear ambition and goal is to contribute to the ongoing growth and success of company.
Philippe is a key player in the Group’s decisions and diversification efforts, overseeing the Group’s ventures, including start ups in Spain, Mexico and India. During his spare time, family and health are important to him as well as Cooking, Football, Biking and traveling.