Cornelius Gallagher
Fortunate enough to have discovered his passion for cooking at a young age, and after more than two decades in New York City’s cutting-edge and highly respected culinary arena – including his role as Executive Chef for Michelin-starred restaurant Oceana in Midtown Manhattan – Cornelius now oversees premium cruise brand Celebrity Cruises’ food and beverage operations. As Associate Vice President, chef Gallagher is responsible for all menu development and implementation as well as all aspects of culinary, service and beverage operations across Celebrity’s ten luxury ships.
Prior to this role, Cornelius has worked with some of the world's most renowned chefs, including David Bouley, Gray Kunz, Laurent Gras, Daniel Boulud and Ferran Adrià, from whom he learned everything from the importance of disciplined cooking techniques and a la minute cookery, to mastering spices and incorporating innovative Indian and Asian cuisines into his repertoire.
Fortunate enough to have discovered his passion for cooking at a young age, and after more than two decades in New York City’s cutting-edge and highly respected culinary arena – including his role as Executive Chef for Michelin-starred restaurant Oceana in Midtown Manhattan – Cornelius now oversees premium cruise brand Celebrity Cruises’ food and beverage operations. As Associate Vice President, chef Gallagher is responsible for all menu development and implementation as well as all aspects of culinary, service and beverage operations across Celebrity’s ten luxury ships.
Prior to this role, Cornelius has worked with some of the world's most renowned chefs, including David Bouley, Gray Kunz, Laurent Gras, Daniel Boulud and Ferran Adrià, from whom he learned everything from the importance of disciplined cooking techniques and a la minute cookery, to mastering spices and incorporating innovative Indian and Asian cuisines into his repertoire.
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