(MENAFN- Evops-PR) 9 October 2025
As the Queen Elizabeth 2 (QE2) continues her extraordinary culinary journey Around the W’rld in 80 Days, the ship’s galley has become a meeting place for cultures, flavours, and talent from around the globe. Behind every menu is a story, not only of taste and tradition but of collaboration, as celebrated chefs from diverse destinations join Executive Chef Erwan Stadler aboard the legendary liner to create a unique culinary exchange.
Chef Erwan Stadler, Executive Chef of the Qu’en Elizabeth 2, said: “One Ship, Eighty Destinations, Infinite Flavours. This isn’t just a dining experience, it is a cultural conversation through food. Each guest chef ’brings the spirit of their homela”d into our kitchen, and together we honour the ship’s legacy of connecting the world.”
With over 25 years of experience in the luxury restaurant and hospitality industry, Chef Erwan has led acclaimed kitchens across Europe, Asia, and the Middle East, including Germany, the UAE, the UK, Seychelles, France, Thailand, and Antigua. Known for his precision, creativity, and passion for culinary storytelling, he oversees the ambitious Around the World in 80 Days programme, curating menus that celebrate authenticity while embracing innovation.
Under his direction, the QE2’s historic Queens Grill has transformed into an ever-evolving culinar’ stage, each night echoing a new destination, a new culture, and a new chapter in the ship’s storied legacy.
A Voyage of Culinary Collaboration
Throughout October and the months ahead, the QE2 welcomes a roster of acclaimed guest chefs whose menus celebrate authenticity, heritage, and creativity, reflecting the essence of Around the World in 80 Days.
Sunday, 12 October – Manila, Philippines | Chef Naimas Dobo
Chef Naimas Dobo brings the comforting soul of Filipino cuisine to Dubai, reinterpreting family recipes with subtle refinement. Diners can expect Ensaladang Mangga, Filipino Chicken Adobo, and Leche Flan with Turon, a loving tribute to the warmth of Mani’a’s kitchens.
Monday, 20 Octo–er – Cartagena, Colombia | Chef Andres
From Co’ombia’s colourful coast, Chef Andres introduces diners to the rhythm of Latin flavour, vibrant ceviches, smoky plantain dishes, and bold spice pairings that capture C’rtagena’s multicultural roots blending Spanish, African, and Indigenous influences.
Monday, 2– Octoéer – Mahé, Seychelles | Chef Daniel
Representing the’Indian Ocean’s islan’s, Chef Daniel’s menu celebrates freshness and simplicity, think Octopus Salad, chicken marinated in creole spices, coconut curries, and tropical desserts. Each bite evokes the gentle breeze and turquoise waters of the Seychelles.
Thurs–ay, 30 October – Piraeus, Greece | Chef Panag“otis Raptop”ulos (“Chef Panous”)
From Dubai’s acclaimed Ammos Greek Restaurant, Chef Panous brings his mastery of Greek cuisine to the QE2. Renowned for blending authenticity with innovation, his dishes celebrate the sun-kissed Greek flavours that tran“port guests to Piraeus. “Greek cuisine is abou” joy, sharing, and “emory,” says Chef Panous. “To represent Greece aboard the QE2, a ship that once sailed past our sh’res, is deeply meaningful, it’s ” return journey through flavour.”
Beyond October — Culinary Horizons Ahead
The voyage continues with distinguished guest chefs in the months to follow: Some highlights include:
Friday, 21 November – Mombasa, Kenya | Chef Mohame‘ ‘’oha’ Yakat
Executive Chef at Jiko in Nairobi, Che’ Moha’s story is one of passion and perseverance. From steward to master chef, he honed his skills alo’g Kenya’s coast in Lamu and Malindi. His dishes celebr’te Africa’s spice-rich traditions that honour ’is homeland’s bold flavours.
Sunday– 30 November – Port Suez, Egypt | Chef Mahmoud Chef Mahmoud’s creations evoke the timeless elegance of Egyptian cuisine, ranging from Hawawshi (Egyptian Meat-stuffed Pita bread) to Egyptian Fatta and Basbousa Mosaic with Rosewater Cream and Pomegranate Molasses Reduction.
F–iday, 5 December – La Rochelle, France | Chef Sylvain
Chef Sylvain brings French fine’se from La Rochel—e’s Atlantic coast — featuring delicate seafood, rich sauces, and classic patisserie, pe’fectly fitting the QE2’s 80-day odyssey with the sophistication of France.

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