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		To be able to study world cuisine,Vicky joined an ocean liner as it was obviously the cheapest and best way to see the world. The cultural exchanges, the high-energy environment, the pressure to excel, the local markets of the world and the need to constantly reinvent made Vicky a master craftsman. Having been around the world 7 times on board the Queen Elizabeth 2, the Queen Mary 2, the Queen Victoria amongst others, ensured he had travelled the Carribean extensively and helped him evolve as a person and chef. He soon became the Chef-de-Cuisine for Brittania Restaurant & Kitchen- the largest restaurant at sea. The potpourri of flavours and the riot of colours that kept him at sea, helped him move up the ranks; Executive Chef-Queen Victoria; Executive Sous Chef-Queen Mary II and eventually being selected to be a part of Queen Mary, the largest ocean liner ever made.
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