Gerald Vaux
Global Culinary Director at MSC Cruises | Greater Paris Metropolitan Region
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Gerald Vaux, as the Global Culinary Director at MSC Cruises, brings a wealth of Michelin-starred expertise and a proven track record in luxury hospitality to one of the world's fastest-growing cruise lines. In this pivotal role, he oversees the strategic direction and operational excellence of culinary offerings across an expansive fleet of over 24 ships, featuring more than 300 restaurants and bars, and generating an annual food cost turnover exceeding €300 million. Gerald’s leadership ensures that every dining experience aligns with MSC Cruises’ commitment to delivering world-class, innovative cuisine that elevates guest satisfaction and brand loyalty.
His current focus involves developing and deploying a comprehensive culinary strategy that harmonizes culinary innovation with operational efficiency. Gerald spearheads initiatives to enhance menu development, incorporating trending global flavors and sustainable sourcing practices, while maintaining rigorous food safety standards. His expertise in fine dining, combined with his background in Michelin-starred kitchens, enables him to elevate the culinary profile of MSC Cruises, transforming onboard dining into a key differentiator in the luxury cruise industry.
Moreover, Gerald’s role extends to leading cross-functional teams in culinary education, staff training, and project management, ensuring consistency and excellence across diverse cultural markets. His deep understanding of customer satisfaction metrics and his mastery of food safety protocols, including platforms like OnQ, position him as a strategic leader capable of balancing high-quality culinary experiences with cost control and operational scalability. Through his visionary leadership, Gerald Vaux continues to set new standards in cruise ship gastronomy, blending culinary artistry with operational mastery to delight discerning travelers worldwide.
Global Culinary Director at MSC Cruises in July 2022 to Present
Culinary Director - Food Product Division at Disneyland Paris in January 2016 to June 2022
Personal goal pursuit at Career Break in July 2015 to December 2015
Executive Chef at Hilton Hotels & Resorts in March 2014 to June 2015
Executive chef at Hilton Osaka in February 2011 to February 2014
Executive chef at Ankara HiltonSA in June 2008 to February 2011
Executive sous-chef at Hilton Osaka in April 2006 to April 2008
Executive sous-chef at Hotel Grande Bretagne, a Luxury Collection Hotel, Athens in January 2005 to March 2006
Chef de Cuisine at Jeddah Hilton Hotel in August 2003 to January 2005
Sous Chef at Restaurant Le Drouant in November 2001 to April 2003
Chef de Cuisine at CHATEAU ET GOLF DE TAULANE in March 1999 to March 2001
Chef de Partie at InterContinental Hotels & Resorts in November 1998 to February 1999
Premier Chef de Partie at Prunier Restaurant in December 1996 to October 1998
Demi-chef de partie at Auberge des Templier in September 1995 to November 1996
Chef de Partie at Restaurant La Maison Fournaise in April 1994 to October 1994
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Lycee Hotelier de L'Hermitage - 26 Tain L'Hermitage - France, Baccalauréat profeesionnel, August 1990 to August 1992
L.E.P. Louis Martin Bret - 04 Manosque - France, Brevet d'Etude Professionelle, August 1989 to August 1990
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Multi-Unit
Project Management
Business Management
Multi-cultural Team Management
Culinary Education
Change Management
Disney
Stylisme culinaire
Cruises lines
Leadership
Communication
Leadership étudiant
Ouverture de restaurants
Parcs à thèmes
Croisières
Création de recettes
Management de transition
Gestion des coûts alimentaires
Stratégie culinaire
Gestion de projet
Leadership d’équipe transverse
Conception de cuisines et de salles de bain
Formation
Développement de concept
Confection des menus
Recrutement
Anglais
Amélioration des processus
Approvisionnement
Méthodes agiles
Amélioration continue
Hospitality Management
Opera
Cuisine
MICROS
Management
Hotel Management
Food & Beverage
Food Preparation
Hotels
Hospitality
Culinary Management
Customer Satisfaction
Resorts
Event Management
Hospitality Industry
Hiring
New Restaurant Openings
Budgets
Food Safety
OnQ
Property Management Systems
Fine Dining
Menu Development
Catering
Restaurants
Food
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Discover more about MSC CruisesWhat is Gerald Vaux email address?
Email Gerald Vaux at [email protected] and [email protected]. This email is the most updated Gerald Vaux's email found in 2026.
How to contact Gerald Vaux?
To contact Gerald Vaux send an email to [email protected] or [email protected]. (updated on March 08, 2025)
What company does Gerald Vaux work for?
Gerald Vaux works for MSC Cruises
What is Gerald Vaux's role at MSC Cruises?
Gerald Vaux is Global Culinary Director
What is Gerald Vaux's Phone Number?
Gerald Vaux's phone (**) *** *** 177
What industry does Gerald Vaux work in?
Gerald Vaux works in the Hospitality industry.
Gerald Vaux Email Addresses
Gerald Vaux Phone Numbers
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