Sidwell Yarrow
About Sidwell Yarrow
Sidwell Yarrow is an Executive Chef at Viking Cruises in Basel Area, Switzerland, with extensive experience in the culinary industry across various international locations.
Executive Chef at Viking Cruises
Sidwell Yarrow is currently employed as the Executive Chef at Viking Cruises in the Basel Area, Switzerland. In this role, he leads the pre-opening team of vessels such as the Viking Orion, setting up culinary venues with appropriate equipment and establishing recipes, policies, and procedures. Yarrow also oversees live cooking demonstrations and manages various culinary events on board. Additionally, he is responsible for reviewing and recommending catering equipment, ensuring compliance with USPH standards, and enhancing service levels across food and beverage locations.
Previous Experience in Cruise Lines
Sidwell Yarrow has extensive experience working in the cruise industry. He served as the Executive Chef at Silversea Cruises in Monte Carlo, Monaco, from 2014 to 2017. Prior to that, he held multiple positions within other notable cruise lines, such as Chef de Cuisine at Oceania Cruises and The Yachts of Seabourn, and Sous Chef roles at Regent Seven Seas Cruises and Cunard Line. His responsibilities included managing culinary teams, maintaining high standards of food service, and ensuring compliance with hygiene regulations.
Consultant Chef Roles
Apart from his executive roles, Sidwell Yarrow contributed as a Consultant Chef at various establishments. He worked at La Petite Ferme in Franschhoek, Cape Town, South Africa, and 6 Degrees South in Zanzibar, Tanzania. These roles included executing strategic culinary improvements and assisting in elevating the overall dining experience. His consultancy work also involved system setup, culinary planning, and operational enhancements.
Educational Background and Certifications
Sidwell Yarrow has garnered numerous certifications relevant to his culinary career. He studied Foods, Nutrition, and Wellness Studies at Lead Academy, obtaining multiple certificates, including Certified Nutritionist and Professional in Vegan, Vegetarian, and Flexitarian diets. He also achieved a Certificate in Wine Steward/Sommelier from Wines of South Africa in 2020. His foundational culinary education was completed at Intec College, where he earned a Degree in Professional Chef studies from 2001 to 2003. His varied educational background supports his extensive and versatile expertise in the culinary arts.