From left: Gianfranco Giacomin of Oxin, HAL’s Master Chef Rudi Sodamin, Hotel Director Stan Kuppens, Sandro Marcon of Oxin and Zeljko Modrusan of Fincantieri.

As you have seen in the announcement not too long ago, Holland America Line has ordered a new ship that will be taken into commission in the fall of 2015.

As eager and enthusiastic as we are about this news, we didn’t want to let time go to waste in order to try to develop and improve the catering areas in the new ship in the best possible way with the space we have available to us.

I am excited to report that, after an entire week looking at and working on the ship’s Catering Areas, we have been successful in optimizing every single Stainless Steel area of the new ship. The meetings took place in Italy at the vicinity of Oxin which is a Catering Area Building Company and the meetings were supervised by Fincantieri.

Master Chef Rudi Sodamin, Deputy Director Technical Operations Henry Veringa and I took on the challenge of this important task for Holland America Line, and guidance and oversight was given by Carnival UK Commissioning Manager James Moore.

Blood, sweat and tears have been shed yet the project was brought to completion for further review by Vice President of Hotel Operations Johan Groothuizen and his team. He then presented the catering proposals to Sr. Vice President Dan Grausz and President and CEO Stein Kruse.

We will be informed by the Seattle Office if the proposals have been approved and if Fincantieri is allowed to proceed with the project and come with an approval from their side.

From left: Sandro Marcon of Oxin, Deputy Director Technical Operations Henry Veringa, Hotel Director Stan Kuppens, Carnival UK Commissioning Manager James Moore (above Stan), HAL’s Master Chef Rudi Sodamin, Gianfranco Giacomin of Oxin and Zeljko Modrusan of Fincantieri.

Stan Kuppens is Eurodam’s hotel director.

Topics: Food & Beverage, News | | 2 Comments

Tags: Newbuild