Our Executive Chefs
Dining is an undoubted highlight of the Fred. Olsen cruise experience, and our Executive Chefs are at the heart of making sure every meal enjoyed on board is something to remember. Their role is to create and hand-craft the sumptuous dishes served throughout the day, from delicious breakfasts to five-course á la carte dinners and late-night buffets.
Michael Bibby
Nationality: British
Joined: 2017
Newcastle based Chef Michael joined Fred. Olsen in 2017, having previously worked for P&O Cruises, and is currently on board Bolette - he’s worked on board all the ships in the fleet, but has a special place in his heart for Bolette.
Michael had a lovely experience that really touched him, when he was on board for our visit to Dunkirk with all the veterans from World War Two – he recalls it being a highly emotional cruise, but he felt so honoured and privileged to be part of such an event.
The Caribbean, Australia and Spain are Michael’s favourite cruise destinations, and he likens Norway to walking through a postcard, a particularly apt way to describe our beautiful homeland. He’d love to visit Japan to sample their cuisine, but is also keen to know more about their culture.
Michael thrives on interacting with our guests, so please say hello if you pass him in one of our fabulous on board restaurants; he particularly loves how Fred. Olsen offer a smaller ship experience, offering more choice for destinations to visit, and in an elegant way.
When at home in Whitley Bay, Michael enjoys watching Newcastle United play football, listening to The Who, and when on holiday – brushing up on his scuba diving hobby.
Enzo Barril Munoz
Nationality: Chilean
Joined: 2020
Executive Chef Enzo Arnoldo Barril Munoz was born in Chile, and loves to return here to Santiago de Chile and Temuco when he is on leave. He joined our Fred. Olsen family in March 2020, and spent a large amount of time on board Braemar and Balmoral in charge of the galleys, when the ships were resting in Scotland. In February of 2022, he returned to Bolette as Executive Sous Chef before being promoted to Executive Chef.
Bolette is Chef Enzo's favourite ship, and holds fond memories for him as he was on board when his dream came true of being made Executive Chef! Enzo has worked for Celebrity Cruises, Crystal Cruises and MSC before joining us at Fred. Olsen Cruise Lines.
His ideal cruise destinations are Napoli in Italy as it feels very South American, so almost like home; and Barcelona as it's the very first destination he visited in his cruising career. Enzo would love to visit Dubai in the future.
Chef Enzo loves the closeness all the teams have on board and ashore, and in his spare time loves to drive his car while listening to classic rock music such as the Rolling Stones, and spending time with his family.
Gladwin Cardoso
Nationality: Indian
Joined: 2021
Chef Gladwin Cardoso hails from Goa in India, and has been part of our Fred. Olsen family since 2021. Having previously worked for Carnival Cruise Lines for over 15 years, and five years with Royal Caribbean, he came to us with a wealth of knowledge and experience. Gladwin started as a Sous Chef, but was quickly promoted to Executive Chef on board Borealis.
Chef Gladwin loves all of the ships in our fleet, and Balmoral holds a particularly special place in his heart. He says that the first sailing of Borealis was a great moment in time to be part of.
His favourite cruise destination is the Caribbean for its year-round sunshine and beautiful beaches and ocean. Of course, food features heavily, with jerk chicken being Gladwin's food of choice!
Gladwin would like to sail to Australia, Canada and Japan in the future with Fred. Olsen; and really enjoys encouraging his chefs to work hard and create dishes our guests will love. His ideal way to relax is watching movies with friends.
I Wayan Suartama
Nationality: Indonesian
Joined: 2006
I Wayan Suartama
I Wayan Suartama, or Wayan as he prefers to be known, hails from Bali in Indonesia and began working for Fred. Olsen Cruise Lines in 2006 as Culinary Utility. In the past eighteen years, Wayan has developed his career with Fred. Olsen on board all of our ships, having worked as a Demi Chef de Partie, Chef de Partie, Pantry Chef, Junior Sous Chef, Sous Chef, and now as Executive Chef.
Since the pandemic, Wayan has loved seeing his fellow crew members be so motivated to provide the exceptional service they pride themselves on and how much positive energy they radiate every day. As far as which destinations he has enjoyed visiting the most, Wayan particularly loved working on board Braemar when she was in the Caribbean and travelling to Portugal and Spain during the festive season, as they are perfect for warm weather and dining experiences. He'd love to travel to Asia on board a Fred. Olsen ship in the future.
Wayan loves being part of a fantastic team that feels like family and meeting with amazing guests who return to Fred. Olsen again and again.
When not working, Wayan enjoys motorbike touring and camping. It's wonderful to see a team member develop their career with Fred. Olsen, so if you see Wayan when you're on board a Fred. Olsen cruise, do say hello!