A chef responsible for the culinary experience on the world’s largest cruise ship has shared insights into securing such a prestigious role.
Gary HBT Thomas, 51, holds the position of Director of Fleet Operations/Culinary at Royal Caribbean, playing a vital role in the cruise line’s vast operations.
His job encompasses managing ‘culinary operations across 30 ships and three private destinations’, including overseeing the Icon of the Seas and Star of the Seas.
Gary’s teams are responsible for producing an incredible 125,000 meals daily, which requires meticulous planning and efficient stock management.
“Everything is planned very carefully,” Gary explained. “All of our menus are developed in partnership with my corporate culinary team, our product development teams and senior leadership.
“Across the fleet, we operate 87 different dining concepts, and on Icon of the Seas alone there are 27 venues – 14 complimentary and 13 specialty restaurants.”
Rising through the ranks, Gary now supervises catering across Royal Caribbean and has established teams ‘capable of operating at the very highest level’.
He described his journey to achieving a role that involves serving a remarkable number of meals on the cruise ship.
“I progressed into this position through performance and internal promotion,” the chef noted. “Over time, I took on increasing responsibility, delivered consistently at scale, and built teams capable of operating at the very highest level.”
The idea of 125,000 meals being prepared is undoubtedly overwhelming, but Gary offered a clearer picture of this immense task.
Even with a team of chefs, the volume of food required is impressive.
“On an average sailing, we’re feeding around 7,600 guests and 2,700 crew members,” Gary explained. “That adds up to roughly 125,000 meals every day, served across 27 dining venues, with food options available 24 hours a day.”
While Gary is an essential figure in the catering operations, he attributes the success to his team’s collective effort.
When asked about the key to a smooth dining experience, Gary responded: “There’s no secret – it’s my team. I lead around 6,700 chefs working across 42 kitchen operations on 30 ships worldwide.
“Alongside them is my immediate corporate team of 16 culinary experts, all with decades of experience at the very top of the hospitality industry. Without them, none of this would be possible.”
A critical aspect of the operation is the quality of the food, and Gary has some personal favorites among the thousands of dishes served.
“One of my personal favourites is the truffle burrata with heirloom tomatoes at our Italian restaurant, Giovanni’s,” the chef shared. He also recommended the Oysters Rockefeller at the Empire Supper Club – perfect choices if you find yourself dining on one of Chef Gary’s ships!