From Michelin Stars to Antarctica: Olivier Hubert's Culinary Journey with the British Antarctic Survey

Olivier Hubert, a seasoned chef, now serves as the catering manager for the British Antarctic Survey (BAS), fulfilling a childhood ambition. His remarkable career path has taken him from Michelin-star restaurants and various hotels globally to the icy expanses of Antarctica.

Hubert's journey with BAS began in 2016 when he joined as a chef for a summer season. Five years later, he returned for a challenging winter season before being appointed full-time catering manager the following year. He currently oversees catering operations across BAS's five Antarctic stations, spending three months annually on the continent and the remainder at BAS headquarters in Cambridge.

Olivier Hubert, a seasoned chef, now serves as the catering manager for the British Antarctic Survey (BAS), fulfilling a childhood ambition.

Culinary Operations at Rothera

Rothera, the main BAS hub, is a bustling center where four chefs work tirelessly during the summer months. Daily activities include the essential task of baking fresh bread, consuming approximately 12kg of bread mix during the peak season.

Meals provided throughout the day include breakfast, lunch, dinner, and a traditional 10 am 'smoko' featuring a substantial fry-up. Staff members typically consume around 5,000 calories per day, double the average, due to high activity levels in extreme cold.

Menu and Logistics in the Extreme South

The menu is designed to offer warmth and comfort, focusing on British favourites such as toad in the hole, shepherd's pie, and fish and chips. Saturdays bring a special treat with themed restaurant-style dinners.

While most food products arrive frozen, which can sometimes affect the texture of fruits and vegetables, the quality of meat, fish, and dairy remains consistently high. Food supplies are managed carefully due to a single annual delivery, making meticulous planning crucial. Dry goods alone fill up to four 20ft shipping containers, with frozen goods occupying an additional one to two containers.

Food supplies are managed carefully due to a single annual delivery, making meticulous planning crucial.

Life and Transformation on the Ice

The kitchens at BAS stations are professionally equipped, offering chefs breathtaking views of icebergs, the sea, and surrounding mountains. While the Antarctic continent is largely barren, the peninsula where some stations are located supports diverse wildlife, including penguins, seals, whales, skuas, albatrosses, and petrels.

Winter temperatures on the ice shelf can plummet to -40C, but BAS ensures staff are well-prepared with comprehensive gear and training to manage these extreme conditions.

The experience of living and working in Antarctica often proves transformative. It frequently leads to a profound shift in personal priorities, fostering an increased appreciation for human connections over material possessions and a heightened awareness of wastefulness in modern societies. However, reintegrating into conventional life after such a unique period can present its own set of difficulties.

The experience in Antarctica often leads to a shift in personal priorities, with an increased appreciation for human connections over material possessions and heightened awareness of wastefulness.