How long have you worked on the QE2?

I have been with Cunard since 1973 when I started as Sous Chef in the Hotel Bristol and Ritz in London. I joined QE2 on her first World Cruise in Jan 1975, starting in the Queens Grill...advancing to Chef de Cuisine (1977) and then Executive Chef (1984). After a stint as Executive Chef on the Vistafjord (now the Caronia), I returned to the QE2 in 1997.

Before I came to the QE2 I trained as an apprentice at the Grand Hotel Zell am See from 1962–1965. Then in the Winter and Summer seasons of 1965– 1969 I worked as Commies Chef de Partie and Sous Chef in some top hotels in Europe. My first Chef de Cuisine position was in 1968 in Zell am See Hotel Zauner, after which I went to New York in 1969 until 1973 when I started for Cunard in London.

Do you have overall responsibility for all restaurants on board QE2?

I am responsible for the seven kitchens or galleys, as we call them, that are spread over five decks. My staff, numbers 170 including105 professional chefs and 65 utility personnel. A Chef de Cuisine and his brigade manage each kitchen.

How do you manage to keep such consistently high standards with such a large-scale operation?

The most challenging aspects are maintaining consistent quality and ensuring passenger satisfaction. With so many different nationalities onboard, menu planing is extremely important. I must make sure we have the right balance and type of cuisine. Our cuisine is international classic with a modern flair. On World Cruises we feature all types of cuisines as we travel through different regions. That makes the dining experience more interesting.

Planning before hand with our Provision Manager and Purchasing Department is very important. Because we receive stores in different countries, a reliable Ships Chandler is key. Our main sources for storing are New York and Southampton, but on world cruises we have major storing along the route. Every 7 to 14 days depending on the ports we pick up fresh produce and fish, or some tropical fruits from the islands. To ensure consistent quality of our meat beef, pork, lamb, and veal products are exclusively purchased from the USA.

On QE2 I use a basic 3-week menu cycle with changes as we travel through different regions. On a 104-day world cruise, passengers would never have to eat the same dish. We serve approximately 8,500 meals on board daily. Every day our Chief Baker, with the help of his three assistants, produces approximately 400 loaves of toasting bread, 100 "fancy" variety loaves, 30 loaves of rye bread, 20 german vollkorn bread, 6000 assorted rolls, 1000 danish, 1000 croissants, and 600 scones. [and that's just the bread! -ed.].

Kaisersch-Marren

After all this years on QE2 dealing with special requests nothing seems strange anymore, if we have the ingredients we will prepare it, if not we will get it. I have been ashore in markets on small South Sea Islands, where I bought a live Suckling Pig in a wooden cage that is special only on that Island.

How did you feel the first time you ever prepared food for royalty on theQE2?

Most members of the Royal family have been on QE2 for a lunch function, but have never sailed...HRH Queen Elizabeth and Duke of Edinburgh, Andrew, Princess Diana HRH the Queen Mother.

We are given some indication on their food preferences. Rack of lamb is a favorite. The menus are usually simple; never elaborate. There is always a lot of detailed planning and organizing for a Royal function.

We also have heads of states traveling, last was Nelson Mandela during our world cruise 1998 from Durban to Cape Town. We had a function in Cape Town to benefit the Nelson Mandela Children's fund.

What's the most expensive dish on the menu in the most exclusive QE2 restaurant?

Beluga and Sevruga Caviar, Fresh Foie Gras, Lobster in our grill room restaurants is the most expensive items.

Has it ever been almost impossible to cook because of rough seas?

There are occasions when we have restrictions on what we can cook, but this is only in very extreme conditions. QE2 is the only passenger ship I would want to be on going through a hurricane.

What's the secret to the tremendous success of your work?

A lot of hours daily, high standards, and a dedicated, loyal staff who make it all possible. And a good sense of humor, you always need something to laugh about.

What part of your work gives you the greatest satisfaction?

I enjoy having the great opportunity to travel, it is like a resort but with a daily change of scenery. The down side is I do not see my wife and children as much as I'd like. I share my position with my colleague, so I'm on board for two months and then off for two months with my family.

Would you please tell us about your family?

I met my wife Jacqueline on board QE2 in 1975. She worked in the shops. We married in 1978 and now live with our daughter, Lisa, 20 and son, Paul, 18 in Wimborne Dorset UK. When I'm home, my wife and I enjoy taking long walks with our black lab, Mac. I was born in Piesendorf Salzburg Austria... March 1947. I love the mountains, so we return to Austria often for summer and winter holidays.

See recipes of the month for several of Chef Winkler's QE2 recipes