Gary Thomas

Join Gary Thomas, the Culinary Director for Royal Caribbean, who oversees food operations for thousands at sea. He shares the secrets behind feeding thousands on the colossal Star of the Seas, detailing the choreography of dining, staggering protein volumes, and the use of AI to minimize waste. Discover the high-stakes world of kitchen logistics, the immense pressures on crew, and the fascinating connections between modern dining rooms and factory lines. Gary also reflects on the challenges of crew life and his culinary philosophy.

Chef Gary Thomas oversees food operations for Royal Caribbean, ensuring thousands are fed daily aboard the massive Star of the Seas. He reveals the intricate choreography in the main dining room and how staff streamline service. The podcast dives into the legacy of Escoffier's brigade system, bulk butchery techniques, and innovative AI forecasting for inventory. Gary highlights the challenges faced by the back-of-house staff and discusses the demanding nature of culinary careers, while also addressing mental health issues among crew.