New Corporate Chefs At NCL

Ana Figueroa NCL Corporation has added three new corporate chefs to its food and beverage department. Warren Pearson, James Wierzelewski and Christophe Le Cras bring a combined 67 years of culinary experience to NCL. Reporting to Karl Muhlberger, director of culinary operations, the new trio will work as

By: Ana Figueroa

NCL Corporation has added three new corporate chefs to its food and beverage department. Warren Pearson, James Wierzelewski and Christophe Le Cras bring a combined 67 years of culinary experience to NCL. Reporting to Karl Muhlberger, director of culinary operations, the new trio will work as a team to develop dynamic new menu concepts for the NCL fleet and implement them onboard by the end of November. The chefs will create new recipes in NCL’s test kitchen, modify existing menu items and visit various ships in the fleet, gathering feedback from passengers. After the introduction of the new menus, the team will be responsible for maintaining the Freestyle Dining product.

Pearson, Wierzelewski and Le Cras join NCL with varied and impressive culinary careers in top hotels and restaurants around the world. With over 30 years of experience, Warren Pearson most recently served as executive chef for the Four Seasons Hotel Cairo at Nile Plaza. He has worked as an executive chef and director of food and beverage at various five star properties around the world, such as Rosewood Hotels, the Shanghai Hilton, InterContinental Hotels and the Breakers Resort in Palm Beach, Fla.

James Wierzelewski brings more than 14 years of executive chef experience to NCL and has worked with some of the finest hotels in the U.S. and abroad. His most recent position was executive chef for VIX restaurant at Hotel Victor in Miami Beach. He has held positions at The Hilton International Bangkok, Shangri-La Hotel, The Regent Grand Palms in Las Vegas and Fairmont Hotels and Resorts in Chicago. Additionally, Wierzelewski was a corporate food concept and culinary development specialist for Disney Corp.

Christophe Le Cras brings more than 23 years of culinary experience at Michelin-star hotels in England and France, and five-star cruise lines across the globe. His most recent position was corporate executive chef for Celebrity Cruises. He has also worked for Apollo Ship Chandlers and various properties in Peru and Switzerland.

These new additions to the food and beverage department follow the appointment of Alain Gruber, the new corporate chef for NCL America, who has led the recent introduction of new menus onboard Pride of Hawaii, Pride of America and Pride of Aloha. Gruber has more than 16 years of culinary experience beginning his career at Relais & Chateaux in Europe. He has worked onboard several other cruise lines, including Seabourn, Cunard and Royal Viking. Before joining NCL in late 2005, he worked in a number of Ritz Carlton hotels in the U.S. and abroad. New menu items for the main dining rooms for the NCL America fleet feature a fusion of American, Pacific Rim and Hawaiian elements.

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