Editorial Board   Guest Author

Mr. Gallagher

Cornelius Gallagher

Associate Vice President, Food & Beverage Operations, Celebrity Cruises

Fortunate enough to have discovered his passion at a young age and after more than two decades in New York City's cutting-edge and highly respected culinary arena, Cornelius Gallagher now oversees premium cruise brand Celebrity Cruises' food and beverage operations. As Associate Vice President, Chef Gallagher leads more than 7,000 food and beverage professionals, and is responsible for all menu development and implementation as well as all aspects of culinary, service and beverage operations across Celebrity's modern luxury 10 ships. Having recently served as Royal Caribbean International's director of culinary operations for its 23-ship fleet, Gallagher led Royal's culinary oversight and direction, including concept development and innovation. He was also instrumental in creating the line's 18 distinct dining concepts for the new Quantum-class ships. Prior to his time in the cruise industry, Gallagher was Corporate Chef for the Bohlsen Group, where he oversaw six of the most well-known dining establishments on Long Island, NY. He also notably served as Executive Chef for Michelin-starred restaurant “Oceana” in Midtown Manhattan, where he earned a number of awards and accolades, including being named one of Food & Wine Magazine's “Best New Chefs” and “Best Chef” by New York Magazine in 2003. Born in Bronx, NY on June 28, 1972, Chef Gallagher began cooking at the age of 12. At age 15, he entered a vocational cooking school while still in high school, which led to competing for and winning the “Top Young Culinarian” award at age 16. He continued to pursue his passion for cooking at the Culinary Institute of America in Hyde Park, NY. He then began his impressive career by working for some of the most renowned chefs, including David Bouley, Gray Kunz, Laurent Gras, Daniel Boulud and Ferran Adria, among others, where he learned everything from the importance of disciplined cooking techniques and a la minute cookery, to mastering spices and incorporating innovative Indian and Asian cuisines into his repertoire. Leading Celebrity's visionary approach to culinary experiences at sea, which has won the brand many awards, Chef Gallagher will introduce inspiring new restaurant, bar and interactive culinary concepts to the Celebrity fleet and develop world-class experiences for the recently announced Edge Class ships. His fresh approach to making guests feel excited about dining will challenge even the most experienced palates. He currently lives in South Florida with his wife and two children.

Please visit www.celebritycruises.com for more information.

Mr. Gallagher can be contacted at 305-982-2959 or cgallagher@rccl.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.