Vincent HaseltonThe world is your oyster…

Born in Portsmouth in the South of England, Vincent was brought up with the inspiration of traditional British cooking and progressed into the culinary world with sheer admiration for such masters as Anton Careme and Escoffier to whom he says he owes his career.

Vincent’s fascination for gastronomy paired with being raised in a Royal Naval family has led him on a worldly culinary journey. Armed with a diploma in advanced professional cookery and several city and guilds awards, Vincent started his career with Ramada Hotels in London before being asked to travel on his first overseas cooking expedition to Bermuda, to work at the exclusive Coral Beach and Tennis Club, where he cooked for such stars as John McEnroe and Diana Ross. “We were blessed to have the freshest seafood such as Wahoo, Marlin, Spiny Lobsters and Red/Blue Snapper of the finest quality” says Vincent of his time in Bermuda.

After almost four years on the beautiful island, his next stop was Vancouver, British Columbia, where he worked for the Pan-Pacific Hotel in downtown Gas Town.A blend of Canadian, Japanese, Polynesian and other Asian cuisines mixed with the freshest quality produce, Vincent relished in the inventive diversity and excitement of Pacific Rim cuisine. At the Pan Pacific Hotel, Vincent had the opportunity of working with Executive Chef Herve Martin from France, “a master in his time” says Vincent. Ready for a change of venue and menu, Vincent left the snow capped suburbs of Vancouver for the sloping vineyards of Cape Town in South Africa. He spent four unforgettable years working for Southern Sun’s Hotel in both Johannesburg and in Cape Town. During that time, Vincent had the opportunity of working with Paul Bocuse, Culinary Advisor at Southern Sun, who enjoyed marrying great South African game meat such as kudo, springbok, impala, blesbok and ostrich with the more classical French Cuisine. A highlight of Vincent’s stay in Cape Town was being immersed in the local cosmopolitan culture and cooking such Capetonian dishes as bobotie, waterblommetje, onion and tomato bredie’s, as well as learning the ancient art of biltong. Being within such close proximity to the cold waters of the Atlantic as well as the warm waters of the Indian Ocean, the variety of seafood available was a delight: Kingklip, snoek, pomfret, seabass and cod.

Vincent’s appetite for change soon led him further East, to one of the most sophisticated foodie cities in the world, Singapore. Here he worked for the deluxe hotel, The Elizabeth (Shangri La), fusing authentic Asian fare with Mediterranean and classical French. The little once British colonial Island of Singapore has a truly unique cuisine, which is influenced by the neighboring countries of Malaysia, India, Indonesia and Thailand, and also moulds together a mix of traditional European, Canadian, Australian and American ideas to tease the palate. In Singapore Vincent gained an insight into the essence of Asian cooking that spurred a fundamental change in his cooking taste and creativity: the potential of Oriental produce was unending, with such diverse dishes as Laksa, Tom Yam Soup, Nasi Lemeng, Nasi Goring, fish head curries, Sate clubs and one of Vincent’s personal favorites, Char Kuay Teow.

After saying farewell to Singapore, Vincent literally embarked on his next culinary journey – heading for the high seas via NCL and Celebrity Cruise Lines. Vincent worked with culinary advisors Michel and Albert Roux catering for up to 7000 passenger and crew meals a day at several venues and preparing several themes at a 5-star level.

In October 2003 Vincent’s intercontinental culinary experiences culminated in the highlight of his career to date: becoming part of the set-up and opening team of HMS Queen Mary 2, with opening Culinary Advisor Daniel Boulloud. In the time since Queen Mary’s launch and prestigious Christening by HM Queen Elizabeth II, Vincent has also worked hand in hand with Michelin-starred Executive Chef Jean-Marie Zimmerman, and had the opportunity of meeting and cooking for the rich and famous, including HM Queen of England, Prince Charles, Prince Edward, Robert de Niro, Rod Stewart, Uma Thurman, Carly Simon, Bill Gates and many, many more.

The Queen Mary 2 at 151,000 g/tonnage is the largest, longest, tallest and most expensive Ocean Liner built to date. QM2 is capable of catering for over 4000 passengers and crew, and serves up to 12,000 meals a day in 12 different venues. The largest being a 1,200 cover dining room that does 2 sittings, serving up to 2,400 meals a night. There is also a crew mess, staff mess and an officer’s mess, breakfast, lunch and dinner buffets as well as a light and healthy buffet option. And, for those who don’t want to leave their cabin, room service is on offer 24 hours a day to boot. Cuisines include International, Oriental, Italian, Mediterranean, Modern British/American and Indian. Fine dining and ala carte menus are available in selected restaurants. Concessions include Todd English Cuisine Restaurant and Canyon Ranch Health Spa, which offers their own health conscious alternatives on the menu.

From time to time QM2 also invites celebrity guest chefs on board, who share their culinary creations in the Chef’s Galley, QM2’s cooking demonstration restaurant. Vincent has had the privilege of working with the likes of Michael Ore and Scott Conant of New York City as well as Cindy Hudson of Las Vegas. Following the QM 2 experience the next challenge was the opening and set up of the Shine Hotel whilst ensuring the smooth running of the owners adjacent property Atteliea Holiday Village in Belek, Antalya, Turkish Riviera. The Shine boasts its 6 themed a la carte restaurants with cuisines and dishes from around the globe such as Russian, Asian, Italian, French gourmet, Turkish fish and meat restaurant plus a gourmet buffet breakfast lunch and Dinner. With its 300 deluxe bedrooms, Olympic swimming pool and state of the arch Spa and health saloon and 1200 covets ballroom certainly and achievement I’ll never forget….Personnel Note;At Present I believe I have achieved the highest standards within my restaurants and I am constantly working to improve them through experience and knowledge. I am at present a passionate Chef who always strives to create the utmost on quality of food flavors and presentation, my philosophy is simplicity based on natural ingredients executed with elegance and a classical but modern contempary style cuisine. It’s important to me to motivate my team to achieve the highest standards and consistency required to react to our competitors and adapt to the guests needs and trendsCareer HighsPlanned & delivered VVIP parties & functions for HM Queen’s launching of Queen Mary 2Experienced in managing and enhancing individual and multi-site Restaurant outlets Skilled in menu design and development across a wide variety of international cuisinesHas Possessed a charismatic management style to build and develop highly effective teamsAchievements and abilities acknowledged by guest appearances on US and German TVSuccessfully opened the Shine Hotel in Turkey, after a year planning menus and wine lists, recruiting brigade, designing all kitchens, managing procurement to start operationWorked at the Johannesburg Sun and Twin Towers alongside legendary chefs Paul Bocuse and Colin Capon, who were Southern Suns Hotels culinary advisorsReceived fourth nomination for the Chateaux and Relais Chaines de Rotisserie at the St James fine dining restaurant, Johannesburg Sun and TowersPrevious nominations included Bermuda at Horizons – Coral Beach Club and De Waal Sun Hotel in Cape TownCooking and Aiding Carly Simons album “Midnight Serenade on the QM 2 during her transatlantic crossing back to New york

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