Royal Caribbean Cruises is a major player in European markets with its three brands. Said Stuart Leven, vice president, Europe, Middle East and Africa (EMEA): “We market Royal (Caribbean International) as a family product, Celebrity as an upscale luxury product, and for Azamara we focus more on the destination experience as the ships often stay late or overnight in ports. They can go into ports where the big ships cannot get in and they offer their guests unique immersion experiences ashore.
Case in point, world famous sushi chef Andy Matsuda was set to board the Koningsdam to train chefs working at Tamarind, the line’s Asian-fusion restaurant.
Serving close to 5,000 passengers and 1,600 crew aboard the Anthem of the Seas, Executive Chef German Rijo has a galley staff of 174 preparing and cooking meals, plus 65 in utility positions. Passengers tend to eat more than three meals a day, sometimes double, being on vacation and enjoying themselves, he said, so the galleys prepare up to 30,000 meals a day for guests, plus crew.