Traveling Executive Pastry Chef Rafael de Freitas ****@*****.*** Seven Seas Cruises Rafael de Freitas was born and raised in Cape Town, South Africa. He started learning baking at the age of 15 years old in his Portuguese family business for 7 years. After this he pursued a career for a Large Chain of Supermarkets as Bakery Manager for 7 years around the country. He had a passion to work for Hotel industries so he study his apprenticeship at City & Guilds International College where he received a Diploma in Professional Cookery. In between his studies he managed to complete Sugar and Chocolate courses to further his knowledge in Pastry Operation. Then he moved on to work for Sun International at The Table Bay Hotel 5*as Chef de Partie Pastry in 2002. After a year there he had another opportunity to further his career as Pastry Chef/Head Baker at The Arabella Sheraton Grand Hotel 5*Cape Town which was newly build Hotel and I was part of the Opening Team in 2003. His interests in travelling and International Cuisine took him to work on Crystal Cruise Line 6* in 2004. Then it was time to return home and spend time with his family and then joined Polana Serena Hotel 5*in Maputo, Mozambique as Pastry Chef in 2005 where he spent 2 years and was part of many events such as CNN African Journalist Awards, Various high-profile Presidential dinners, including: Nelson Mandela; Thabo Mbeki (RSA); President of China; President of Mozambique. Another opportunity arise for he at Fancourt Hotel and Golf estate 5* in George, South Africa as Executive Pastry Chef in 2007 and he also was part of many High profile golf tournaments such as Presidents Cup; European Cup; Gary Player; Ernie Els. His passion to travel arose once more and decided the best way to do it and stay with one establishment was to join a cruise line Regent Seven Seas 6* as Pastry Chef in 2010. In this period of time between 2010 until now he managed to be part of a growing team which led him to be part of the Regent Seven Seas Explorer Opening team which was the Most Luxurious Ship ever build in 2016. Now he is a Traveling Executive Pastry Chef for Regent Seven Seas and is responsible for all Pastry/bakery departments throughout the fleet which includes creating menus and recipes to maintain high quality standards.