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The experience of travelling by ferry is also enjoyed through food. Originally from Alicante and with extensive culinary experience, Víctor Tello de Meneses is the Corporate Chef at Baleària and the driving force behind the quality of the catering service provided by the chefs and restaurants on our ferries.
Passionate about the sea, the culinary arts and travelling all over the world, he is clear that there is no better recipe than teamwork, continuous learning and pride in belonging.
Q. Why did you choose Baleària? Did you have a special connection with the sea?
A. The company's philosophy matches the values my parents taught me and that I developed over time: sustainability, a passion for nature, respect for the environment and, especially, the marine world, which has given me so many varied experiences. I would also highlight the inclusion of the SDGs in the business model to help build a better world, and the company's commitment to training and developing talent... As for my relationship with the sea, I have spent more than half my professional career embarked on different adventures, sailing the seas of the entire world, including Antarctica.
Q. What are your responsibilities as Corporate Chef at Baleària?
A. The main ones are organising and creating menus, training the teams on each ship, implementing and supervising all the processes needed to ensure an excellent product. It also involves finding new products and carrying out quality tests to maintain the required food-safety standards, controlling orders and stock on board. I also have to make sure purchases and sales always remain within the defined margins. There are also responsibilities that form part of the day-to-day operations of the on-board services team.
Q. What matters most when planning all the menus for the ships?
A. Achieving a balance between different options. Passengers should be able to choose healthier, lighter dishes, such as fresh salads or grilled products, while we also satisfy those who prefer more substantial food, such as a good stew or braised pork cheeks. The menus focus on seasonal products and on the type of customers we serve. Alongside this variety in the offer, good-quality ingredients and a trained, motivated team are essential.
Q. What is most important in your work?
A. There are several values I always carry with me: discipline, consistency, order and cleanliness. These allow you to do your job effectively, profitably and productively. Following these principles, the outcome can only be outstanding in my personal pursuit of
excellence for our customers and crews.
Q. What do you enjoy most about your profession?
A. Teaching and training. I love cooking, but what really fulfils me is seeing the people who work alongside me grow and feeling that sense of collective pride when we achieve it.
Q. One major lesson from your time at Baleària.
A. I am very fortunate to work with a great team that teaches me every day how to improve. I receive advice and suggestions that help me do my job more effectively. I have learned a great deal in a short time. I keep learning every day and enjoy continuing to develop day by day.
Q. A long-term goal at Baleària.
A. I would like to help make Baleària a culinary benchmark among shipping companies for our customers, so that the flavours they remember can make them feel at home. We believe in traditional cuisine with familiar flavours, using local and seasonal produce.
Cooking with the family
In his free time, Víctor's main passion is his family. “I try to spend as much time as possible with them, we cook together and I try most of the new dishes and combinations I come up with with them,” he explains. His other leisure activities are cinema and sport.
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