From Michelin Stars to Antarctic Kitchens: A Chef's Polar Journey
Olivier Hubert, a professional chef with decades of experience in top restaurants across Europe and Asia, has traded the hustle of city kitchens for the frozen expanse of Antarctica. As the catering manager for the British Antarctic Survey (BAS), he oversees food operations at five research stations, blending culinary expertise with the challenges of remote polar living.
A Childhood Dream Realised in the Icy Wilderness
Hubert's fascination with Antarctica began in childhood, but it took 30 years for him to finally embark on this adventure. After nearly applying to BAS three decades ago, he postponed his plans to start a family. Instead, he honed his skills in Michelin-starred establishments in Paris and London, as well as hotels in Kuala Lumpur and St Moritz, and even a school in Oxfordshire.
In 2016, he took a sabbatical to join BAS as a summer chef, returning for a winter stint five years later. By last year, he had secured the full-time role of catering manager, splitting his time between three months in Antarctica and the remainder at BAS's headquarters in Cambridge.
Feeding the Frozen Frontier: Daily Life in an Antarctic Kitchen
At Rothera, the main hub station, Hubert leads a team of four chefs during the summer months. Their day starts early with baking bread, using around 12 kilograms of bread mix daily during peak season. Meals are served around the clock: breakfast, lunch, dinner, and a traditional Antarctic "smoko" at 10 a.m., featuring a hearty fry-up with bacon rolls, beans, sausages, tomatoes, and soups.
With staff burning up to 5,000 calories a day due to extreme outdoor activity in sub-zero temperatures, the kitchen focuses on high-energy, comforting dishes. As Hubert notes, "We cook home comforts: toad in the hole, shepherd's pie, fish and chips, curries, and a roast every Sunday." Saturdays are reserved for more elaborate restaurant-style meals, complete with tablecloths, candles, and themed dinners—like a 1970s party with creative, if not always gourmet, dishes.
Logistical Challenges: Managing a Year's Worth of Supplies
One of the biggest hurdles in Antarctic catering is supply management. Rothera station receives only one food delivery annually, forcing Hubert to plan meticulously. He orders bacon and sausages by the tonne, alongside walls of canned tomatoes, potatoes, and other staples. Dry goods fill up to four 20-foot shipping containers, while frozen items occupy one or two similarly sized freezers.
While the kitchen is well-equipped and professional—"you wouldn't know you're in Antarctica unless you look through the window"—the reliance on frozen and thawed ingredients affects texture, particularly for fruits and vegetables. Despite this, meat, fish, and dairy maintain high quality, ensuring nutritious and satisfying meals for the team.
Embracing the Antarctic Environment and Its Lessons
Beyond the kitchen, Hubert marvels at the stark beauty of Antarctica, from barren ice shelves to wildlife-rich peninsulas teeming with penguins, seals, whales, and birds like skuas and albatrosses. Temperatures can plummet to -40°C in winter, but BAS provides comprehensive training and gear to keep staff safe and active.
"Being there, your priorities shift," Hubert reflects, citing French philosopher Jean Bodin's idea that "there is no wealth but in men." The experience has made him more aware of waste, as all trash must be recycled, packaged, and shipped back home. Returning to everyday life can be challenging, but he cherishes the privilege of working in such a unique environment, reminding himself to enjoy every moment to the fullest.
