Embarking on a journey that spans continents and cultures, Chef Michael Chivandire has spent over eight years aboard some of the world’s most luxurious cruise ships.
His career, which began with a spark of inspiration at the International Hotel School, has evolved into a remarkable adventure, blending his passion for culinary arts with the thrill of global exploration.
In this interview, Chef Michael reflects on his extraordinary path, sharing insights into the joys and challenges of his role, and the unique experiences that have shaped his journey.
What has your journey as a cruise ship chef been like, and how has it fueled your passion?
My journey as a cruise ship chef has been a wild ride, filled with unexpected twists and turns. But one thing’s for sure – I’ve discovered a passion that combines my love of food, travel, and people.
How did you begin your career in the cruise industry?
I began my career at the International Hotel School, where a chance encounter with an MSC Cruises representative sparked a fire within me. She saw potential in me that I hadn’t seen myself, and her encouragement set me on a path I’ll forever be grateful for.
What has been the most rewarding aspect of your experience on a cruise ship?
The most rewarding part has been witnessing the joy that food brings to people’s lives. I’ve explored the world, immersed myself in diverse cultures, and shared in the universal language of cuisine. What truly warms my heart is seeing the impact of my dishes on our guests – the smile on their face when they take their first bite, the sparkle in their eye when they try something new, and the sense of wonder when they experience the magic of a perfectly crafted meal.
What challenges have you encountered while working at sea?
Of course, there are challenges. The long hours, strict regulations – including the rigorous standards of the United States Public Health (USPH) – and time away from loved ones can be tough but it’s in these moments that I’ve discovered my inner strength, my resilience, and my unwavering passion for the craft.
How long have you been working in the cruise industry?
Eight incredible years have passed since I first set foot on a cruise ship. It’s a testament to the growth, the learning, and the memories I’ve accumulated along the way. I’ve become part of a vibrant community that’s more like a global family – a melting pot of cultures, languages, and cuisines. I’ve had the privilege of meeting people from all corners of the world, learning about their traditions, and sharing in their culinary heritage. And indulging in rich, flavourful Adobo cooked by my Indonesian friends who will cook adobo every chance they get, to my Indian friends with their curry and Briyani well “Special ” as we call it, every day is a culinary adventure. This community has taught me that food is more than just sustenance – it’s a universal language that bridges cultures and fosters connection.
What advice would you offer to someone considering a career at sea?
To those considering a career at sea, be brave, be open-minded, and be willing to take the leap. The sea has a way of teaching us about ourselves, about perseverance, and about the power of community.
Could you share some details about your career progression in the cruise industry?
My culinary journey has been a winding path of discovery, from humble beginnings to my current role as Chef Tournant. I started working onboard as a 2nd cook in a fine dining seafood restaurant, Ocean Cay, where I honed my skills in preparing exquisite seafood dishes. In my 3rd contract, I was promoted to Chef de Partie, overseeing the culinary operations of the restaurant. My 4th contract brought new challenges and opportunities as I was appointed Head of Butchers Cut American Steak House, where I spent three incredible years perfecting my craft in premium meat cuts and fine dining service. This experience ultimately led me to join Silverseas Cruises, one of the leading luxury cruise lines, where I currently work as Chef Tournant, catering to the discerning palates of our esteemed guests on board these magnificent super yachts.
Among the many destinations you’ve visited, do you have a favourite, and why?
Favourite destination? That’s like asking me to choose a favourite ingredient! But I would say Dubrovnik Croatia, it’s a mixture of Ibiza (the night life) and Santorini (the scenic view) in one place and also because they filmed my favourite show (game of thrones) there.
As Chef Michael continues to chart new courses in the culinary world, his story is a testament to the boundless opportunities that await those who dare to dream and embrace the unknown. His journey from the International Hotel School to the high seas is not only inspiring but also a vivid illustration of how passion, perseverance, and a willingness to explore can transform one’s career.
For those considering a similar path, his advice is clear: embrace the adventure, stay open to new experiences, and let your passion guide you. In every port and every plate, Chef Michael embodies the spirit of culinary excellence and the joy of discovering the world through food.
We extend our heartfelt gratitude to Chef Michael for granting us this incredible opportunity to interview him. His insights and experiences are invaluable to our students and aspiring chefs, inspiring them to pursue their dreams with the same passion and dedication that has marked his remarkable career.
