Continuing our special series spotlighting our passionate and innovative Executive Chefs, we recently sat down with Senior Executive Chef Laurent Trias to discover his own unique culinary story. Below he reveals family influences, his “can’t live without” dishes, a few of his recent exciting culinary discoveries and much more.
What were you like as a child – did you always know you wanted to become a chef?
I was a very “gourmand” kid, especially with pastries – I would wake up in the middle of the night to try the cake we had made the evening before! Once when I was 10 years old, we were eating at a restaurant in Le Verdon, and mother asked my brother and me what we want to do and I said, “I want to be a chef.” So my mother called over the owner of the place and asked for me to stay there to learn the basics to see if I liked it. And so it went. Later that August, I spent a month working in a pastry shop. Then around 12 years old, I spent all of my vacation working in restaurant – and the rest, as they say, is history.
How has your family influenced you?
My family – especially my mother and grandmother, initiated my interest in cooking. Through them I came to appreciate our traditional long Sunday lunches with the special crystal and silver all taken out to set a beautiful table, and where we would enjoy six or seven courses. Those early meals left a lasting impression.
What do you love about your work aboard Oceania Cruises?
I love that we continually do authentic cooking with original recipes using premium ingredients. We have such strong support from our culinary directors, Eric Barale and Franck Garanger. It is also a very educational place to work with new challenges that we always rise to meet and exceed. The continual training is unrivaled for our culinary team – and there’s absolutely no time to get bored and fall into a routine!
What dish can’t you live without?
A glass of Dom Pérignon! I also really love venison and a French-style roast beef with a Château Beychevelle red wine. On board, the Hoisin Sautéed Duck Foie Gras served with Thai fish sauce over cucumber salad and riesling-infused watermelon (in La Reserve by Wine Spectator) is a fabulous dish, one of my favorites – it has an unexpected combination of flavors.
Tell us about a recent culinary discovery you had while traveling.
I have been traveling to Russia recently. I’ve tried bear, young bull roasted and carved, and few locally produced vodkas. I’ve also been enjoying raw and vegan food and juice with Franck Garanger – there are some great new healthy options at our vegan juice bar at Waves on Marina and Riviera, which I recommend you try.
Join Chef Laurent and our fabulously talented culinary team on board in 2017!
About Senior Executive Chef Laurent Trias
Born in Bordeaux, France, Chef Trias was fascinated by cooking ever since he was a young boy. He began working at a cousin’s pastry shop at the age of 10 and later at a restaurant during the summer season where his gastronomic passions were confirmed. Chef Trias eventually attended culinary school in Talence, near Bordeaux before gaining experience in the Alps, Biarritz and Bordeaux. He opened his first restaurant in southern France in 1995 before eventually forging a life at sea and working for Celebrity Cruises and Princess Cruises. Chef Trias joined Oceania Cruises in September of 2010 and has been proudly working with the culinary team on board since then to bring you The Finest Cuisine at Sea™.