INTERVIEW WITH CHEF JEAN-MARIE ZIMMERMAN

The PSP Southampton Boat Show was interested to know what makes Cunard Line Chef Jean Marie-Zimmerman tick – we sent him and email and got the following responses.

When did you first start cooking?

My grandmother started me off early in life with her weekly Sunday meals. I was the one to bicycle early in the morning to the markets to select fresh produce. At 14 I started my apprenticeship in Strasbourg's best gastronomic restaurant.

What was your first professional appointment?

Executive Chef at the Royal Garden Hotel, Kensington, London

Where do you get your Inspiration?

I get boundless inspiration in the exotic destinations of the "typical" World Cruise itinerary. I look forward to meeting local growers to sample and buy some of the world's most intriguing native ingredients to keep menus fresh and exciting.

Do you have a favourite style of cooking?

While I am recognized for my interpretations of classic modern cuisine; from my earliest days in Alsace surrounded by fresh produce, herbs, game, fish and fowl; I have always enjoyed cooking using fresh local produce.

At home are you also the master chef?

When at home I take great pleasure in shopping at local produce markets and buying direct from farmers. I use any opportunity to cook simple country cuisine using the freshest meats, fish and vegetables.

How do you like to relax?

In the country or by the sea, enjoying walks in the fresh air, enjoying good food and wine either dining at restaurants or at home - but especially with my wife and our son and daughter.

Find out more about the Restaurant SO40 with Cunard