Dining is an important part of any cruise, and the highly talented culinary team at Fred. Olsen knows exactly what it takes to ensure the dishes offered across their fleet are delicious and varied. Here, we chat with Zoe Hayward, Fred. Olsen’s Executive Corporate Chef to talk about her incredible career, her passion for travel and adventure, and her love for Fred. Olsen.
Hi, Zoe! You’re the Corporate Fleet Chef at Fred. Olsen Cruise Lines. What does your role involve, and what does a typical day look like for you?
As Corporate Fleet Chef, I oversee the culinary operations across the fleet, ensuring the highest standards of food quality, menu development, consistency, budgeting, training, and guest satisfaction. No two days are ever quite the same. I may be reviewing menus, developing new dishes, working with suppliers, analysing guest feedback, or visiting our ships to support the onboard culinary team.
A typical day involves close collaboration with our head chefs, hotel operations teams, and suppliers. I also work closely with our shoreside support teams, whose expertise is invaluable in helping us deliver a consistent guest experience. Guest expectations are constantly evolving, so we are always looking for ways to innovate while maintaining the quality, personal service, and warm hospitality that Fred. Olsen is known for.
When did you join Fred. Olsen, and what drew you to the cruise line?
I joined Fred. Olsen in the summer of 2025. What attracted me to the company was its reputation for offering a more personal and authentic style of cruising, where the guest experience is at the heart of everything.
I was particularly drawn to the strong family culture that runs throughout the business. Despite its long history and success, Fred. Olsen has retained the values of looking after both guests and crew, building lasting relationships, and maintaining a personal touch.
Professionally, the opportunity to help shape the culinary direction of the fleet while working with passionate hospitality professionals was an exciting challenge that I was delighted to take on.
Looking back on your culinary career, what achievement are you most proud of?
I’ve been fortunate to have enjoyed some wonderful highlights throughout my career. Winning Student Chef of the Year in 1996 was a significant achievement early on and gave me the confidence to pursue a career in professional kitchens.
Becoming a Head Chef at just 23 years old was another proud moment. It reflected the hard work, determination, and valuable lessons I had gained from some exceptional mentors during the early years of my career.
Over the past 15 years, I’ve also been proud to play a key role in businesses that have won numerous culinary and hospitality awards - the MIDAS Award we won last year for Colours & Tastes’ Italian menu aboard our ships was a particular highlight. Achievements like this are especially rewarding because they reflect the passion, dedication, and teamwork required to achieve success.
However, if I had to choose one achievement that stands above the rest, it would be the people I’ve helped along the way. Looking back over more than 30 years in the industry, seeing chefs I’ve mentored progress into leadership roles and build successful careers of their own is incredibly rewarding.
Awards and accolades are great, but watching someone you’ve helped and supported go on to succeed is something that stays with you far longer.
How do the destinations you visit influence the menus and dining experiences on board?
Travel is one of the greatest sources of culinary inspiration. Every destination has its own ingredients, traditions and flavours, each with a story to tell.
When we create menus, we look at where our guests are travelling and try to reflect those destinations through themed dishes, regional ingredients, and special dining events. If we’re sailing through the Caribbean, for example, we might showcase vibrant spices, tropical fruits, and locally inspired dishes.
We pride ourselves on using local ingredients where we can, and you’ll often spot our chefs out exploring food markets looking for inspiration. It’s about creating a connection between the destination and the dining experience, helping guests enjoy a taste of the places they’re exploring.
How do you go about creating and developing dishes for guests across the fleet?
The process always starts with the guest. I look at what our guests enjoy, emerging food trends, seasonal ingredients, operational practicality, and how a dish will work consistently across the fleet.
Developing a dish can involve multiple rounds of testing and refinement. We consider flavour, presentation, nutritional balance, and how it fits within the overall dining experience.
Feedback from both our onboard chefs and guests plays a vital role in helping us continually refine and improve what we offer.
Over the course of your 30-year culinary career, you must have had the opportunity to try many amazing cuisines. What’s your favourite?
That’s always a difficult question because every cuisine offers something unique.
I’m drawn to cuisines that are vibrant and full of character. The dishes I remember most are those that tell a story and leave a lasting impression.
One of the great things about food is its ability to bring people together, and some of the best meals I’ve had have been as much about the people and setting as the food itself.
Is there a particular dish you’ve tried that stands out as unforgettable?
That’s another tough one. I’ll never forget the lobster mac and cheese I had in Boston or the crab rolls in Cape Cod, both of which were simple but exceptional.
Perhaps the most memorable thing I’ve ever tried was an edible balloon made from green apple taffy and filled with helium. It was creative, fun, surprisingly delicious, and probably the only dish I’ve ever eaten that briefly changed the pitch of my voice.
I first tried it in 2012, and it’s remained one of the most unique and memorable food experiences I’ve ever had.
Is there a ship in the fleet you’re particularly fond of, and what makes it special to you?
That’s probably a question best avoided if I want to stay on good terms with all the captains and crews!
Every ship has its own charm and personality, and I’ve been fortunate enough to have fantastic experiences on each of them. What makes Fred. Olsen’s fleet special is that each ship offers something slightly different while maintaining the same friendly and family atmosphere with an exceptional level of service.
The Caribbean is your favourite cruise destination. What keeps drawing you back, and are there any islands, flavours, or culinary experiences that stand out?
The Caribbean offers an incredible combination of stunning landscapes, welcoming people, and fantastic food. I particularly enjoy the fresh seafood and vibrant local flavours.
Islands such as Barbados, St Lucia and Antigua always stand out, not only for their cuisine and warm hospitality, but also for their crystal-clear waters, beautiful beaches, and year-round sunshine.
What I enjoy most is that every island has its own distinctive personality and culinary traditions, which makes every visit feel a little different.
Rumour has it you’re an adventure seeker. What’s the most memorable adventure you’ve had?
I’ve always enjoyed a bit of adventure. Skydiving was probably the activity that first gave me the bug, and during my early career I spent time working in ski resorts, making the most of the mountains whenever my legs could handle it!
I later trained as a scuba diver in Spain, and while spending time in Malta and the Caribbean, I was fortunate enough to see incredible marine life that many people never get the chance to experience.
More recently, I tried gliding, and that was a real highlight. Flying at nearly six miles high and around 100mph, all without an engine, was an unforgettable experience.
That said, one of the greatest adventures of all has been working in the hospitality industry. It’s given me the opportunity to visit amazing destinations, discover hidden gems, experience different cultures, and meet remarkable people along the way. Those unexpected moments of discovery are often the ones that stay with you the longest.
