Dining at Sea Workshop

Dining at sea has undergone a veritable revolution over recent years as the world’s cruise lines search for bespoke products and new ideas to ply their guests with memorable fine dining experiences onboard. With Seatrade Med making its debut in France, arguably the home of fine dining, the Dining at Sea Workshop will provide a unique opportunity for purveyors of luxury food and beverage products to potentially break into the lucrative cruise market.

Participants will attend the Dining Revolution at Sea conference session on the morning of Wednesday 1 December, a “how-to” session which will address the process of supplying the cruise industry from procurement to delivery onboard; as well as discuss the wide range of changes that have been unrolled in the food and beverage section in recent years and Europe’s influence on them. Following lunch, the workshop session will see potential suppliers showcasing products to the buyers in a dedicated display area, where one-on-one meetings will facilitate product sampling and discussion.

Influential industry buyers attending the Dining at Sea Workshop include:

Enrico Borniotto CEO, MSC Italcatering SpA

John Bywater Head of Food & Beverage Services, Carnival UK

Demetris Charalambous Senior Manager Purchasing, Louis Cruises

Richard Duvauchelle General Manager, Hotel Palais Stéphanie Cannes & FRCC Member

Philippe Faucher Managing Director, Europe, Apollo Ships Chandlers

Hans Heger Director of Hotel Operations, V. Ships Leisure SAM

Maxine Krajniak Vice President Global Cruise, UTi Worldwide, Inc

Paul Mooney Corporate Food and Beverage Manager, Fred. Olsen Cruise Lines

Rudi Scholdis Director of Culinary Development, Silversea Cruises

Jacques Van Staden Vice President, Culinary Operations, Celebrity Cruises