About Chef Jean-Marie Zimmermann
French Chef Jean-Marie Zimmermann hails from Strasbourg, France however moved some years back to the Bordeaux region. Chef is currently spending time working on his own restaurant ideas as well as acting as consultant to Cunard Line and to hospital chains in the USA.
His most recent position was as Corporate Executive Chef at Cunard Line; one of the world’s oldest and most respected cruise lines, operators of the World’s Most Famous Ocean Liners™. This role placed him at the heart of the shore-based operation at corporate HQ in Southampton where he worked as part of the team in an ongoing process of raising standards, improving suppliers which has resulted in yet more awards for Cunard.
As Executive Chef, Zimmermann is responsible for the kitchens on the world’s three newest and grandest ocean-going liners – the incomparable Queen Mary 2, Queen Victoria and the soon to arrive Queen Elizabeth.
Since joining Cunard in 2004 as Executive Chef initially responsible for the introduction to service of Cunard’s spectacular and award-winning Queen Mary 2; Chef went on to introduce her new sister Queen Victoria in 2008.
Since being appointed Corporate Executive Chef he has overseen the food operations for the two ships and is now working on final preparations for Cunard’s latest addition, Queen Elizabeth, entering service in September 2010.
Chef Zimmermann has gained international praise for his interpretive Classic Modern Cuisine. As well as ongoing work developing and tweaking menus for the many and varied dining rooms on board the Cunard Queens, Chef Zimmermann has created sensational menus for distinguished guests of Cunard that have included HRH Queen Elizabeth II of Great Britain, HE Queen Noor of Jordan, President George H Bush, as well as Ambassadors, and many stars from the worlds of popular music, stage, television and the movies.
In recognition of his services to Cunard he was officially named their Global Culinary Ambassador; often travelling to far-flung places to visit and inspect operations, while always developing new offerings. He also travels to meet the press or to appear on television. During this culinary journey Chef Zimmermann has also created and published his first book of recipes based on the incredible experience of crossing the Atlantic Ocean aboard the magnificent, incomparable Queen Mary 2.