Chef Laurent Austrui

Choosing to sail on the Silver Cloud in the Caribbean assures a culinary experience that reflects the standards and quality of fine dining found in the best restaurants around the world. The onboard team, are World Class chefs with backgrounds and training from the culinary centers of Europe.

Leading the team is Executive Chef, Laurent Austrui, along with "French" Pastry Chef, Samuel Cadeau. Both are from France. Executive Sous Chef Walter Schwarz is German and the Sous Chef of the Terrace Café is Swiss. All individually are experts in their craft.

As a team, they create a consistently award wining culinary experience that is evident from the elegant Terrace Café breakfast buffets to the exquisite a la carte dinners in The Restaurant. Menus are updated every six months and on a typical Silver Cloud cruise, on average, twenty pounds of Foie Gras are consumed!

Executive Chef Laurent comes from a provincial town in the center of France near the city of Lyon. After graduating from cooking school, he began his career at the Hotel Royal, Evian Les Bains, a five star hotel situated on the shores of Lake Geneva. He spent several years in London at the Mandarin Oriental Hyde Park Hotel in the heart of Knightsbridge. Then, after a stint at the Four Seasons, Toronto, he joined the QE2 and worked in the Princess Grill, the original First Class dining room. After getting his sea legs on several intimate luxury ships, he joined the Silver Cloud in 2001.

Executive Chef Laurent has been kind enough to share several Silver Cloud recipes with the CruiseGourmet...click here.

		Here are some Sample Menus form the Silver Clod, Dinner Menu 1 Dinner Menu 2 Flavor Oriental Paris Nice Menu Tour de France Dessert Menu Dessert Menu 2
Pastry Chef Samuel Cadeau