Head Chef at 25
“On board, hard work is noticed very quickly and rewarded accordingly
In just two and a half years, Ben Schütz worked his way up step by step from demi chef to chef de partie to sous chef before taking on the role of head chef in 2025. In this interview, he explains how he achieved this extraordinary success, what makes working on board so special for him, and why he recommends that young chefs take the plunge and join the crew.
GENUSSPUNKT: Ben, how did you end up working on board?
BEN SCHÜTZ: After my time on land, I wanted to see something new and continue my professional development. My former boss suggested I try working on board – he had worked on the EUROPA himself. That’s how the connection was made, and I went on board for the first time in 2023 – straight onto a fantastic route from Chile through French Polynesia to Australia, New Zealand, and Asia.
What experience did you gain before joining sea chefs?
I completed a traditional culinary apprenticeship in Wiesbaden and graduated at the top of my class. That was followed by stints ranging from a country inn to “Steins Traube” in Mainz-Finthen, where we earned a Michelin star together. There, I worked my way up to Chef de Partie. At some point, it became clear: I wanted to see more of the world. So I applied to “sea chefs” – and shortly after being accepted, I was already on board the EUROPA.
How has your career on board progressed?
I started as a demi chef at Kevin Fehling’s “The Globe” and quickly became a chef de partie. This was followed by stints as sous chef at “The Globe” and at the EUROPA’s main restaurant. I’ve been the executive chef since April 2025.
How do you explain this rapid rise?
Hard work, motivation, and a willingness to take on responsibility. If you give it your all, show interest, and go the extra mile, many doors are open to you here. On board, performance is noticed very quickly and rewarded accordingly.
What makes working on board so special for you?
The culinary diversity and the international nature of the team. You’re constantly discovering new countries and cultures. Where else can you relax on the beach in Tahiti after work?
What advice would you give to young chefs thinking about starting a career on board?
Just do it! Many people are afraid to step outside their comfort zone. But you won’t miss a thing back home –here, you’ll gain experiences that will last a lifetime. Of course, the work is hard, but the experiences and friendships more than make up for it.
Ready for your own job adventure on board?
Start your career at sea and become part of the world-class team.
© Ben Schütz
