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 May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.