Chef Jean-Marie Meulien brings years of experience, expertise and talent to Star Clippers’ kitchens. As culinary advisor, Meulien works with the food and beverage department at Star Clippers’ headquarters, as well as the on board chefs, to develop new dishes and put together menu cycles that will have the passengers raving and their palates dancing.

Formerly he was executive chef of Michelin three-star L’Oasis in La Napoule on the Cote du Sur on the French Riviera, and he upheld those three stars for 14 years. Prior to that, he was chef at Le Meridien in Paris and earned that restaurant two stars in just one year.

Meulien has shared his culinary talents with gourmands in more than a dozen countries, including Uruguay, Switzerland, Thailand, Morocco and Greece. He also serves as a culinary consultant to several restaurants and hotels around the world, and he is a member of the Disciples of Auguste Escoffier and Toques Blanches Internationales. His most recent cookbook, “Flavors of the Mediterranean,” can be found in kitchens across the globe.