Chaired by: Newton D’souza, Chair and Associate Professor,
Department of Interior Architecture, College of Communication, Architecture and the Arts, Florida International University
With the global cruise order book showing a strong increase in newbuild vessels, and an increase in cruise refurbishments, the industry is experiencing a squeeze on capacity at shipyards and outfitters; and an impact on demand for materials. As a niche industry, and one which differs in so many ways from land-based businesses, finding the right staff with the right experience is proving to be business critical. Our expert panel shares views on the current state of the industry, and identifies where are the opportunities.
State of the industry: what does the newbuild order book look like for the near to medium-term future?
What are the impacts of an increase in newbuilds and concurrent increase in refurbishments?
How are the shipyards responding to capacity issues?
How can the cruise ship interiors industry tackle the impacts of limitations of IMO approved materials? What are the challenges for the supply chain?
Where are the opportunities for new innovative materials?
What are the challenges around recruiting experienced staff? And how can these challenges be turned into opportunity?
What are the concerns regarding the economy and the cruise ship interiors industry?
Is the growth in the expedition market sustainable?
Newton D’souza | Chair and Associate Professor | Department of Interior Architecture, College of Communication, Architecture and the Arts, Florida International University
Stephen Fryers | Cruise Line Consultant | Royal Caribbean Cruises
Born in Ireland, Stephen departed the country shortly after university, (where he studied Architecture and, later, completed a post-graduate in Project Management), to move to England, after which he lived and worked in Hong Kong, Australia, and Italy. Stephen has now worked in the cruise industry for more than 20 years, during which time he has been fortunate to have worked on new-build, refurbishment, and major conversion projects for some of the world’s leading cruise lines. Stephen’s main area of expertize lies in interior fit-out works; over the years he has gained vast experience and knowledge in Project Management of cruise ship construction projects.
Petu Kummala | Senior Director of Interior Design & Architecture | Carnival Cruise Line
Ever since he was a young child, Petu has loved the sea and ships, and been fascinated by designing and customizing objects, from artwork, to helmets, to cell phone covers to vehicles and anything in-between. “As long as I can remember, I’ve been attracted to creating things and to taking what already exists and improving it,” Kummala says. As an adult, that led him to Kone-Plan OY/Deltamarin Group, a firm that specializes in ship design and engineering, where one of his clients was Carnival Cruise Line. That is where he met Joe Farcus, the legendary designer who was involved in creating the interiors of all Carnival’s ships from 1975 until his retirement in 2013. When Farcus offered Kummala the opportunity to join his firm, Kummala says that it took less than 10 seconds for him to make his decision. After working on 17 Carnival, nine Costa and few other brands’ ships, Kummala launched 358 Design, which he still operates. But in 2015, Carnival asked him to join its staff, where he is now director of interior design & architecture. As he continues to combine creative inspiration with technical innovations, Kummala is guided by a very personal philosophy. “If I can give passengers something new to discover every day, I’ve created a successful design.”
George Scammell | Director, Interior Design | Princess Cruises
George Scammell is Director of Interior Design & Operations for Holland America Group, serving Princess Cruises. He is responsible for leading the in-house design team in managing all interior design initiatives, supporting interior revitalization, refurbishment, and maintenance for Princess’ fleet of 17 International ships. A global hospitality design leader, George has extensive experience in the hospitality, cruise, and leisure entertainment industry. Leadership positions include VP of Global Design for Wyndham Worldwide, Principal for CORE architects, VP of Design for ForrestPerkins, and Design Management for Walt Disney World Resorts. George earned his bachelor’s degree in Interior Design from Florida State University, is a licensed Interior Designer, and a Professional Member of both the American Society of Interior Designers, and the International Interior Design Association.
Colin Gant | Vice President Vessel Refurbishment | Norwegian Cruise Line Holdings
Colin currently holds the position of Vice President Vessel Refurbishment at Norwegian Cruise Line Holdings (NCLH), where he is responsible for all refurbishment activities within Norwegian Cruise Line, Regent Seven Seas Cruises, and Oceania Cruises. During his 4 years at NCLH, he has been responsible for more than 20 vessel refits, totaling over $500M in project costs. Previously, Colin held leadership roles within Carnival Cruise Lines as Director of Newbuilds, Fleet Director of Technical Operations, and Ship Manager. He was responsible for the conversion of the Carnival Sunshine, which, at that time, was the largest cruise ship refurbishment in the history of the industry ($150M). Colin served as a Surface Warfare Officer in the United States Navy, where he did Division Officer tours within both Engine and Deck Departments. He also did a Joint Operations Tour at U.S. Southern Command. Colin received a bachelor’s degree from Tulane University, where he was commissioned through the U.S. Navy ROTC Program. He holds an MBA from the University of Miami and is a graduate of the Wharton School’s general management program at the University of Pennsylvania.
As vice president of newbuilding and refurbishment, Trevor Young is currently coordinating the 13 new building projects that are currently part of MSC Cruises’ fleet expansion plan. He also coordinates all refurbishment projects in the Company’s existing fleet. Trevor’s career started with him earning a diploma of business and hospitality management, along with a certificate in hotel and catering Management which lead him to the cruise industry in 1996.
WEDNESDAY, JUNE 19, 2019
10:50AM - 11:20AM
DESIGNING MARINE CATERING WITH GUEST EXPERIENCE IN MIND
WEDNESDAY, JUNE 19, 2019
11:20AM - 12:00PM
Any planning for marine catering needs to start with the guest experience. There is a wide spectrum of early considerations. Cooking methods and use of technology also impact the quality & consistency of food.
What are the key challenges for delivering a great guest experience in marine catering?
What are the design considerations?
Design compromises: where do these typically accrue in marine catering& how to make the design/guest compromises work?
Meeting customers’ expectations on the variety of food at an outstanding quality
How to achieve consistency in guest catering experience?
Understanding and translating guest feedback
Mikael Eliasson | International Director | Rational
Paul Fortin | Director Food Systems & Equipment | Royal Caribbean Cruises
Paul Fortin has worked in the food & beverage industry for more than 30 years and is currently a Director of Food Process Systems & Equipment at Royal Caribbean International. Before his current position, he served in various other roles at Darden Restaurants opening restaurants, training new managers and developing F&B systems to improve execution. In his current role, he leads a team of business analysts, chefs and project managers and technical writers to improve commercialize ideas so the fleet can deliver a consistent food and beverage experience leading to guests having a memorable vacation.
WEDNESDAY, JUNE 19, 2019
12:00AM - 1:00PM
PRODUCE & MENUS
WEDNESDAY, JUNE 19, 2019
1:00PM - 2:00PM
From increasingly popular vegan diets to requirements for gluten-free products, there are a number of dietary & wellness trends which impact the way in which food is prepared and served on cruise lines. This session examines the trends, and looks at both menu-planning and efficient sourcing of produce. How do these elements impact planning & design for marine catering services?
What are the recent dietary & wellness trends, and what impact do those have on marine catering?
Catering for any regional preferences: what are the key considerations?
Developing menus to suit availability of (local) produce
Maxine Krajniak has worked in Supply Chain Management for over 30 years, 20 spent working with DSV formerly UTi Worldwide in the USA. Before her current position she served in various other management capacities in the UK. Over the past 15 years, she has developed her experience focusing exclusively on the design, development, and delivery of solutions for the marine industry with a special emphasis on the supply chain challenges surrounding the cruise industry, with, specific focus on the new build and refurbishment sector. Today DSV have the major share of this business for the Cruise Industry operating in major shipyards around the Globe. Maxine has played a major role in developing a specialized vertical for DSV, creating integrated end to end solutions across all departments within the Cruise Lines and their vendor environment. She has created a team of individuals around the Globe providing exceptional service. The Vertical has shown substantial growth year over year across all regions. Maxine has been a guest speaker and moderator for the Cruise Industry in America, Asia and Europe over the past decade.
Rupert Kien | VP F&B Services | Sea Chefs
Enrique Villardefrancos | Corporate Chef USA & Caribbean | MSC Cruises
WEDNESDAY, JUNE 19, 2019
2:00PM - 2:30PM
DESIGNING THE PERFECT GALLEY
WEDNESDAY, JUNE 19, 2019
2:30PM - 3:30PM
This session will examine all the design imperatives for the design & functioning of the perfect galley. Our expert panel will look at ways to optimise space both in terms of how the galley fits into the overall ship design, as well as ways to optimise operations to support restaurant concepts.
Maximising the use of shared central services by positioning galley areas in close proximity
Designing your galley around purpose & in support of your restaurant concept
Designing space for immersive guest experiences: preparing food in front of guests
Designing food service facilities in public spaces for multi-theme functions
What are the imperatives for designing back of house space?
Establishing a good dialogue between Head of Operations and the architect for best results which works for both the guests and the operations staff
Using technology to reduce your carbon footprint
Development of multi-functional equipment
Frank Weber | Senior Vice President of Hotel Operations | Virgin Voyages
Frank Weber is the Senior Vice President, Hotel Operations at Virgin Voyages, Virgin’s exciting new cruise line business based in South Florida.
Frank joined Virgin Voyages in April 2015, the first year of the company’s launch. He leads and oversees the operational planning & design, execution, and management of all hotel administration, entertainment, housekeeping, food and beverage, guest services, casino, retail, wellness/spa, and onboard revenue operations onboard all ships. His priority is to create and design innovative dining, entertainment and operational concepts and infrastructure that are distinctly Virgin, and deliver the brilliant guest experience the brand is so famous for in these areas.
In the position of Vice President, Frank has led the Food & Beverage development and operations for a decade at Royal Caribbean International and championed product development at Norwegian Cruise Line.
Mark Zeller | Vice President US Hotel Operations | MSC Cruises
Mark has close to 20 years of work experience in the cruise industry, starting in 1999 as an Assistant Maitre d’ with Holland America Line and working his way up mainly thru the F&B Operations to Hotel Director where he became the youngest Hotel Director in the fleet and awarded numerous accolades and commendations for service excellence. He was also involved in the newbuild projects for all 4 Vista Class and 2 Signature Class vessels and working together with Master Chef and Culinary Council Chairman Rudi Sodamin on the galley layout and design for the new Pinnacle Class ships. After 13 years with Holland America Line, he moved to Celebrity Cruises as Hotel Director for another 5 years, including achieving the 2014 Star Ship of the Year award, before making the transition to a shore-side corporate role with MSC Cruises as Vice President US Hotel Operations. With MSC, Mark is in charge of the general hotel operations and guest experience product delivery for all USA itinerary based MSC cruise ships.
Pasi Suvanto | Vice President Sales | SeaKing
Pasi Suvanto is Vice President of Sales for SeaKing Group. During his 32 years working career with SeaKing group, he has had the leading role in the concept and layout development of catering systems for most of the major cruise lines having major focus on functionality, top-class equipment and high-end custom-made stainless steel items built according UPSH. His broad working experience includes everything from sales and study office to on board and site management for construction.
SUSTAINABILITY AT SEA PART I
WEDNESDAY, JUNE 19, 2019
3:30PM - 4:30PM
Two further sustainability at sea case studies examine sustainability and environmental impact of marine catering operations. This session discusses the challenges around energy efficiency of galley equipment and procurement/ sourcing of sustainable seafood.
Reducing food waste
Food waste reduction pilot programs & the technology to measure waste and waste reduction over time
4GOODFOOD: how Costa Cruise Lines reduced its fleet’s waste production by 50% in 6 – 8 months
Digitalisation of galleys
Predicting food quantities: 60% of food wastage in the Costa Cruise Lines’ waste reduction programme came from over-production
Drinking water: point of use filtration
Purification systems produce pristine still & sparkling water on demand using the ship’s onboard utility
Eliminating plastics & glass bottles to landfill: some facts & figures
Reducing waste: 80% of all plastic bottle waste ends up in a landfill, while 20% is actually recycled
Implementing reusable water drinking vessels for all on boarding customers to be used for the entire cruise
Stefania Lallai | Sustainability and External Relations Director | Costa Cruises
Stefania devotes herself to the development of the strategy and the implementation of the sustainability plan, for a perfect integration into the business model and the Agenda 2030 goals. She designed and implemented the 4GOODFOOD program, developed since its conception phase in partnership with the University of Gastronomic Sciences. She is responsible for the Banco Alimentare project, for the recovery and donation of surplus food on board. From 2001 to 2014 she worked for TNT Express as Communication & CR Director. She played an important role in the partnership with World Food Programme. Since 2012 she is a member of the CSR Manager Network Italia Board and she is responsible for the partnerships with WBCSD and the involvement of associates.
Marc Zornes | Founder & CEO | Winnow
Marc is a former top-rated McKinsey Engagement Manager where he was a leader in the consumer & sustainability practices. He founded Winnow to help the hospitality sector cut food waste using technology. Winnow builds tech to help chefs run their kitchens more efficiently focusing on helping them understand and prevent food waste. Since launch 5 years ago Winnow has been deployed in 40 countries and has saved its customers $30m by reducing food waste. Kitchens using Winnow typically see food waste cut in half within 12 months, and chefs using Winnow are collectively saving 23m meals a year from the bin.
Harry Ostwald | Vice President of Specialty | WaterLogic USA
Harry Ostwald is Vice President of Specialty at Water Logic USA At Waterlogic Harry and his team are responsible for the sales, promotion and marketing of Purezza™ Premium Water brandand JavaSmart Coffee. They focus on promoting solutions that are “Sustainable, Affordable and Profitable” for all clients in the HoReCa industry. He has held a variety of executive level positions and brings a wealth of experience and information to the companies he serves daily.
Throughout his career Harry has worked to collaboratively improve operations and profitability for all clients and stakeholders.
CHAIRS CLOSING REMARKS FOLLOWED BY HAPPY HOUR
WEDNESDAY, JUNE 19, 2019
4:30PM - 4:40PM
DESIGN TRENDS 2022
THURSDAY, JUNE 20, 2019
9:45AM - 10:35AM
Interior design on cruise ships has matured significantly over the past few years as it has aligned itself more with the developments on landside design & hospitality. This session looks at the factors which are driving the ‘trends’ and examines why it is important to deliver interior design of the future as ‘timeless’ – whilst also connecting passengers in space with an authentic experience, including a growing interest in biolithic design parameters.
How is design evolving & maturing to become more like landside design & hospitality?
Delivering on the client brief to enable a strong & unique identity and client branding to come through
As Millennials become the new demographic, why does developing more authentic, meaningful spaces matter in interior design?
Biolithic design - looking at nature; using sustainable products and finishes + wellbeing
Trends come and go – it’s the aim of the designer to create 'timeless' design which is long lasting and more authentic, creating a connection to space in a more mature way
Communication is key: understanding and interpreting the client brief at the outset, whilst maintaining communication lines to ensure the outcomes stay on message
Using new technologies in design
Elizabeth Cazau | Senior Interior Designer | Carnival Cruise Line
David McCarthy | Director, Marine Projects Director | AD Associates
David has 25 years’ experience in the hospitality and maritime industry at Executive level, both operationally and in vessel newbuild/refurbishment design and delivery. Graduating from Leeds Metropolitan University in BSc (Hons) Hospitality Management, a 14-year sea-going career with P&O Cruises, (a Carnival Corporation brand) was followed by various land-based roles at Carnival UK, Southampton. Responsible for several refurbishments and newbuild projects, notably the P&O Cruises flagship, Britannia, where he is proud to have been presented to Her Majesty, Queen Elizabeth. Now at AD Associates, an award-winning, multidisciplinary design agency based in the heart of London, David oversees all marine projects as well as Sales & Marketing activity. Throughout its lifespan, his extensive managerial experience across complex projects and service delivery looks to add value, nurture relationships and build trust and credibility with clients and partners worldwide.
Javier Calle | Founding Partner | Studio DADO
Javier Calle, USGBC LEED, is a recently reincarnated design professional. After 24 years in the retail design world, Javier followed his instincts, "cut the cord," and took the plunge into the entrepreneurial world, as a founding partner of Studio DADO, a Miami-based design firm that specializes in creating memorable interior spaces on cruise lines and in the hospitality industry. In his previous life, Javier worked as a senior associate at RTKL Associates, Washington, D.C., during which time he traveled the world, practicing and perfecting his craft.
Andy Yuill | CEO | SMC Design
Andy has over 25 years' experience in design and has worked internationally on many large-scale leisure developments. His continued drive and enthusiasm for innovative relevant design keeps SMC fresh, dynamic, and relevant. Passionate about good design, he is adept at combining years of experience with innovative and new thinking to produce unique and challenging creative solutions for clients. Andy believes that SMC’s success is down to its people and their approach to design, both of which continue to strengthen the company and benefit clients around the world.
Helena Sawelin | Partner and Project Director | Tillberg Design of Sweden
THURSDAY, JUNE 20, 2019
10:35AM - 11:05AM
SUSTAINABILITY AT SEA - PART II
THURSDAY, JUNE 20, 2019
11:05AM - 12:10PM
Two further sustainability at sea case studies examine the challenges around energy efficiency of galley equipment and
procurement/ sourcing of sustainable seafood.
Galley energy consumption and potential savings on a 150.000 GT cruise vessel
Typical galley equipment total electrical load and consumption on a 150.000 GT vessel
Energy efficiency in galleys during design stage
How intelligent energy management systems can cut galley energy consumption
How much energy can be saved in a typical case
Procurement/ sourcing of sustainable seafood
International best practice guidelines: a whole ecosystem approach
Towards 100% sustainable seafood: MSC label
MSC in-depth assessments
Wild caught & farmed seafood
Cruise line case study
Jared Herrick | Manager of Catering & Laundry Systems | Carnival Cruise Line
Jared Herrick is the Fleet Manger of Hotel Systems for Carnival Cruise Line where he is revolutionizing the approach to Asset Management. Originally from Kansas he graduated from the United States Merchant Marine Academy. A dedicated father of four he enjoys classic cars and spending time with his wife of 20 years.
Erik Schobesberger | Vice President Modernization & Newbuilding Support | Almaco Group
Erik Schobesberger has worked in the marine business his whole career since 2004, with a strong focus on energy efficiency, safety and environmental issues, having had a role in the proliferation of water mist as a firefighting system at Marioff, lowering the energy consumption of elevators for cruise vessels at KONE and now lowering the energy consumption of galleys at ALMACO. Erik has been with ALMACO since 2015, starting from the newbuilding side and now heading their modernization sales while continuing to support our newbuilding efforts.
Nicole Condon is a Senior Commercial Manager for the Marine Stewardship Council (MSC) in the US where she works to raise awareness of seafood sustainability issues and build support for sustainable and traceable MSC certified wild seafood products in the supply chain. Nicole has a background in marine science, oceanography, and sustainability management, having most recently worked at the World Wildlife Fund U.S. leading their global seafood markets strategy. As part of this role, she managed relationships with multinational corporations, like Royal Caribbean and Hilton, to codevelop public global goals for more responsible, sustainable, and traceable seafood operations.
Mario Fuentes | Manager – Sourcing and Commodity Market Analytics | Royal Caribbean Cruises Ltd
Mario joined Royal Caribbean Cruise, Ltd in 2007 after graduating from the University of Florida. Starting in the Logistics group, Mario has explored many facets of the Supply Chain from Logistics and Warehousing, Commodity Procurement and Planning Analytics. He spent two years working on board the Royal Caribbean fleet as a Shipboard Inventory Manager, giving him first-hand experience to the end results of the company’s Supply Chain activities. In his current role, Mario leads a team of business analysts who support the Hotel, Food & Beverage Procurement and Global Logistics departments in their efforts to deliver memorable vacation experiences.
THURSDAY, JUNE 20, 2019
12:05PM - 1:40PM
LEGISLATION, REGULATIONS & THE HEALTH ASPECT OF PUBLIC SPACES
THURSDAY, JUNE 20, 2019
1:40PM - 2:40PM
For outbreak prevention, the US Public Health Service (USPHS) requires surfaces and materials on marine vessels to be ‘easily cleanable.’ What does this mean in practice for marine catering? And what are the design requirements for galleys & restaurants in relation to health & safety at sea?
What are the main health considerations regarding the design of public spaces?
Choice of materials & cleanability considerations
Using public health principles during vessel construction
Principles of outbreak prevention & response
What preventive measures can be taken regarding the increased risk of cross-contamination at self-service buffets?
Joep Bollerman | Global Manager, Passenger Ship Support Center | Lloyd’s Register
Originally from The Netherlands, Joep Bollerman sailed as an engineer for 10 years on cargo and cruise ships. He joined Lloyd's Register in 1996 in Miami as surveyor and auditor and moved to the LR Passenger Ship Support Center in 2007. In Joep's current position as global passenger ship manager he maintains and grows industry relationships and promotes the sharing of expertise, practical interpretations and solutions to ever changing Rule and Regulatory challenges.
Markus Dietl | Managing Director / Owner | Hygiene Concept Services
Markus Dietl is the owner of Hygiene Concept Services – HCS, a public health consulting company that supports shoreside firms and cruise lines in every aspect of public health management. Before Markus started his own business, he worked in the international hospitality sector and for 15 years in the cruise industry - 5 years in the onboard management of cruise ships and 10 years as Head of Public Health for a globally operating cruise line with 10+ vessels. After his successful career in the cruise industry, Markus is now providing public health services such as construction inspection, procedure and policy development, improvement, implementation and training for individual companies.
Luis O Rodriguez | US Public Health Service Assistant Deputy Chief | CDC
Commander Rodriguez is the Assistant Deputy Chief of the USPHS/CDC Vessel Sanitation Program (VSP). He has almost 20 years of experience in environmental health, inspections, audits, investigations, and capacity building, among others. The VSP accomplishes its mission by (1) inspecting cruise ships in periodic, unannounced operational sanitation inspections; (2) monitoring gastrointestinal illnesses and investigating or responding to outbreaks; (3) training cruise ship employees on public health practices; and (4) providing health education and current public health information to the cruise ship industry, the traveling public, public health professionals, state, local and international health authorities.