Anthony Mauboussin
About Anthony Mauboussin
Anthony Mauboussin is the Director of Culinary Operation & Development at Viking Cruises and the owner of Casa Amma & ammamassages bien-être Andorra.
Director of Culinary Operation at Viking Cruises
Anthony Mauboussin is the Director of Culinary Operation & Development at Viking Cruises. In this role, he orchestrates the entire culinary experience for Viking Cruises' offerings. With a focus on culinary excellence and innovation, Mauboussin supervises the development of menus, oversees kitchen operations, and ensures that the dining experience meets the high standards of Viking Cruises.
Owner of Casa Amma and Ammamassages Bien-être Andorra
In addition to his role with Viking Cruises, Anthony Mauboussin owns and operates Casa Amma & ammamassages bien-être in San Jose del Cabo (Baja California - Mexico) and Andorra. The Casa Amma project involves high-end construction featuring a swimming pool, rest room, and massage garden. The emphasis is on sustainability, using local materials and natural energy, all situated in a quiet farmhouse surrounded by crops and gardens with views of the Sierra.
Owner of Le Comptoir Andorrà
Anthony Mauboussin also owns Le Comptoir Andorrà, a business located in Andorra. This venture adds to his diverse portfolio, aligning with his dedication to hospitality and culinary excellence.
Former Executive Chef at Multiple Cruise Lines
Before joining Viking Cruises, Anthony Mauboussin amassed extensive experience in the cruise industry as an Executive Chef. He served at The World from 2013 to 2014, Oceania Cruises from 2010 to 2013, and Azamara Club Cruises from 2007 to 2010. During his tenure, he was responsible for overseeing kitchen operations and menu development, ensuring high standards of dining experiences on board.
Chef Experience at Celebrity Cruises
Earlier in his career, Anthony Mauboussin worked at Celebrity Cruises, Inc. as Chef de partie, Sous Chef, and Chef De Cuisine from 2004 to 2007 in the Miami/Fort Lauderdale Area. This role was foundational in his career and honed his skills in various culinary operations in a high-demand environment.
Education at Espace Hotelier Curnonsky A Saumur
Anthony Mauboussin studied at Espace Hotelier Curnonsky A Saumur, where he completed BEP-CAP and achieved a BAC Professionnel from 1996 to 2000. His education laid the groundwork for his expertise in the culinary arts and hospitality management.