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.

Derek Allen, Executive Chef

Derek Allen

Nationality: Canadian

Joined: 2022

Although he is proudly Canadian, having been raised in the beautiful city of Montreal, where he first discovered his love for food and cuisine, and developed his cooking skills, Chef Derek Allen is somewhat a ‘man of the world’.

Having embarked on a culinary career at an early age, his food adventures have taken him around to globe to work in some of the world’s leading resorts, in countries such as Oman, Thailand and in the Turks and Caicos. Since deciding to take his career on to the high seas, Derek has also worked for Crystal Cruises and Scenic cruises before bringing his talents to Fred. Olsen.

Derek feels honoured to be a part of the Fred. Olsen family, one that he describes as ‘truly close knit’, and to be able to create fabulous food for our guests. He’s enjoyed a long career already, and hopes to spend many more years discovering destinations such as Norway and Fiji whilst being lucky enough to do the job he loves so much.  

Michael Bibby, Executive Chef

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.

David Buchanan

David Buchanan

Nationality: British

Joined: 2020

Whilst Chef David Buchanan (or Dave as he likes to be known) is British, he’s lived in the lovely Catalan sunshine city of Barcelona for the past 22 years. Joining Fred. Olsen at the end of 2020 from Mein Schiff and Mystic Cruises, Dave has worked on board Bolette, Borealis and Balmoral, but doesn’t have a favourite as he believes that they all have their own charm. His particularly memorable moments include the magic of Christmas on board Borealis, and the wonderful Queens Platinum Jubilee festivities where he was aboard Bolette.

Dave certainly loves to travel the world and is really drawn to sunny destinations – the Greek Islands being top of his list, as they offer both beautiful sunshine, beaches and a relaxed atmosphere; although he does yearn to return to Australia on a cruise ship after living there many years ago.

When he’s not cooking at home, skiing or hiking with his wife and son, Dave loves the feeling of family on board the Fred. Olsen smaller ships, and interacting with guests. A particular favourite of Dave’s is the cooking demonstrations where he’s able to cook for the guests while providing entertainment! Please do stop and say hello, if you see him on board.