Richard Brilliant, a 17-year Carnival veteran, has been named senior vice president of management advisory services and chief audit executive for Miami-based Carnival Corporation & plc, the world's largest cruise vacation group.
In this capacity, Brilliant is responsible for managing an international team of approximately 60 professionals and reports to Howard Frank, vice chairman and chief operating officer as well as the audit committee of the board of directors.
Brilliant began his career with the Carnival organization in 1994 as a senior financial/operational auditor. He held multiple audit and advisory positions prior to being named vice president and chief audit executive in 2006.
His wide-ranging accomplishments have included overseeing the corporation's global financial and operational internal audit projects, designing and implementing the SOX 404 compliance program, and implementing the Enterprise Risk Management Framework.
Brilliant has also been involved with various due diligence activities associated with Carnival's acquisition of other cruise lines and he was responsible for establishing the internal audit functions at several of the corporation's international brands.
"Over the past 15-plus years, Richard has been a tremendous asset to our company and has provided significant contributions to improved controls and governance, process improvements and increased profitability," said Frank. "In addition to possessing a wealth of industry knowledge and experience in his field, he is highly dedicated and plays a vital role in the continued success of Carnival's global operations."
Prior to joining Carnival, Brilliant began his career with Kenneth Leventhal & Company in their Hospitality Consulting Services Group.
Brilliant graduated from the University of Florida and subsequently obtained his Masters of Science in Hospitality and Tourism Management from Florida International University. He continues to be closely involved with FIU as a member of the board of directors for the FIU foundation where he also serves as treasurer and chairman of the finance and audit committee.
TUI Cruises, the
German premium market company that operates two ships and has a third one on
order, has introduced an Android application for use in mobile phones, the
company said in a statement.
The move comes
after successful launch of applications for use in iPhones and iPods. The applications include
both entertaining and informative features, including position finder, which
shows the location of each vessel at a given time plus a webcam.
also include deck plans and 360 degree camera views of areas on board the ships
plus video blogs and cruise itineaeies, the Hamburg based company said.
government will introduce legislation that will make it illegal to charge
customers that pay by credit card a fee in addition to the cost of the product,
the Daily Telegraph reports on its website.
companies charge a fee for paying by credit card, which means that British
consumers pay hundreds of millions of pounds each in these charges, yet it only
costs the seller 20 pence to process a credit card payment.
will be introduced at the end of next year, the report said.
Fred. Olsen Cruise Lines, the UK based operator of four medium sized ships, will be launching its first TV advertising campaign since 2009, using the distinctive, hand-drawn style and strong brand values of its recent highly-successful print campaign, the company said in a statement.
"The 30-second advertisements – highlighting the exceptional customer service on Fred. Olsen cruises and access to hundreds of destinations worldwide on smaller ships from UK ports – will appear on a range of daytime terrestrial and digital TV channels from 28 December 2011 to mid-February 2012, falling within the all-important post-Christmas holiday booking period," the company said.
"The TV campaign will be supported by direct marketing activity and inserts in national and regional newspapers, encouraging early booking for 2012/13 Fred. Olsen cruises. Guests can take advantage of amazing cruise deals with savings of up to £400 per cabin on over 70 cruise holidays by booking before the end of February 2012, via the dedicated Fred. Olsen Reservations telephone number 0800 980 6510, their ABTA travel agent, or the Fred. Olsen Cruise Lines websitewww.fredolsencruises.com"
Nathan Philpot, Fred. Olsen Cruise Lines’ Sales and Marketing Director, said:“From my previous experience, TV has created huge demand and driven customers onto the ‘phone and into agents’ shops. We hope that all our retail partners will benefit from this investment."
“The distinctive style of our recent print advertising has brought us extremely valuable stand-out in a crowded marketplace, and has been very well-received. We want to build on this success by bringing our message to TV, reinforcing Fred. Olsen Cruise Lines’ traditional values of outstanding customer service, intimate, smaller ships and the ability to cruise to the heart of hundreds of destinations worldwide from a number of convenient, regional UK ports.”
The TV campaign – created by London agency Fox Kalomaski Crossing – will appear on key channels, including Channel 5, ITV3, More 4, Discovery Channel, National Geographic, G.O.L.D., Alibi, Blighty, Yesterday and Dave, with up to a maximum of 34 spots per day.
Celebrity Cruises’ new food-and-wine-themed cruises will offer guests a unique, behind-the-scenes experience and a rare opportunity to get to know the Celebrity Cruises culinary team through intimate demonstrations, tastings and dinners. Developed and hosted by the talent behind the cruise line’s award-winning culinary programme, Celebrity Cruises’ “Excite the Senses Culinary Theme Cruises” will start on 24 March 2012, with a seven-night sailing headlined by Celebrity’ Cruises’ master chef and vice president of culinary operations, Jacques Van Staden.
Van Staden said: “The culinary-themed activities at the heart of Celebrity Cruises’ Excite the Senses cruises aredesigned to appeal to everyone from the novice to the sophisticated oenophile – just like the book itself – and shine a spotlight on all the elements of Celebrity Cruises’ culinary experience, from outstanding service to innovative menus to cutting-edge trends and more.”
The 24 March cruise, which will take place onboard Celebrity Eclipse, will also the other members of Celebrity Cruises’culinary team who will later host their own cruises. The cruise will offer guests a variety of special culinary-themed activities including:
·An exclusive cocktail and Qsine pairing dinner hosted by Van Staden and “The Liquid Chef” and Master Mixologist Junior Merino
·A “Corporate Star Chefs” cooking demonstration and question-and-answer session with Celebrity Cruises’food and beverage team
·Hands-on cooking classes with chefs in the galley
Activities during the Excite the Senses Culinary Theme Cruises will include:
·Exclusive dinners in Celebrity Cruises’ speciality restaurants
·Cooking demonstrations focused on the importance of using locally sourced ingredients
·Sessions on how to host elegant afternoon teas and unique cocktail parties as well ways to enliven holiday traditions with modern twists and tips for creative table settings, and more
Celebrity Cruises’ 2012 Excite the Senses Culinary Theme Cruises’ dates and hosts are:
·March 24 – 7-night Caribbean cruise onboard Celebrity Eclipse, from Miami (Florida), hosted by Van Staden and team; activities will focus on food, wine, mixology, and entertaining at home.
·April 10 – 12-night Caribbean cruise onboard the brand-new Celebrity Silhouette, roundtrip from Cape Liberty (Bayonne, New Jersey), hosted by Celebrity Cruises’ traveling pastry chef Thierry Houlbert; activities will focus on baking, pastries and sweets.
·May 5 – 8-night wine cruise onboard Celebrity Century from San Diego (California) to Vancouver (British Columbia), hosted by Celebrity Cruises’ senior travelling executive chef W. Thomas Szymanski; activities will build on the popular cruises with an even greater focus on food.
·May 27 – 7-night Bermuda cruise onboard Celebrity Summit– which will have emerged from an extensive drydock revamp several months prior – sailing from Cape Liberty and hosted by Celebrity Cruises’ travelling executive chef Steve van der Merwe; activities will be themed around culinary exploration and Bermuda culinary traditions.
·June 29 – 7-night Alaska cruise onboard Celebrity Infinity, which has just been revamped, from Seattle and hosted by Celebrity Cruises’ director of culinary operations John Suley and his wife and Celebrity Cruises’ wine expert Chanelle Duarte, who serves as Celebrity Cruises’ beverage development consultant. Activities will focus on local ingredients, food and wine pairing and more.
·July 10 – 12-night Mediterranean cruise onboard Celebrity Solstice, Celebrity Cruises’ flagship vessel, sailing from Barcelona (Spain) and hosted by corporate executive chef Rufino Rengifo. Activities will celebrate Mediterranean cooking.
·August 12 – 12-night Baltic cruise onboard Celebrity Constellation, the first of Celebrity Cruises’ Millennium Class ships to be overhauled, sailing from Amsterdam and hosted by Lorenzo Davidoiu, Celebrity Cruises’ restaurant operations manager, who will focus on easy, modern entertaining tips.
·September 14 – 8-night wine cruise onboard Celebrity Millennium, which will be revamped in May 2012, sailing from Vancouver to San Diego and hosted by Celebrity Cruises’ travelling restaurant manager and former star maitre d’ Dominique Gamba, who will focus on speciality cheeses from around the world, the art of tea service, table settings and entertaining tips.
About the hosts
·Jacques Van Staden originally from South Africa, he began his culinary career at the age of 14. He held positions at several Washington, D.C. and Las Vegas restaurants before joining Celebrity Cruises, where he has evolved the guest experience to a series of world class restaurant, bar and lounge experiences blending global influences, classic culinary fundamentals and contemporary trends with a keen eye for detail and artistic flair.
·Top up-and-coming chef John Suley joined Celebrity Cruises in 2011 as director of culinary operations. Previously, Suley worked at several highly regarded restaurants in New York, Miami and Las Vegas, alongside some of the world’s most well-known chefs.
·Renowned mixologistJunior Merino began his career at age 16. He went on to form “The Liquid Chef Inc.” with the mission of showcasing the artistry and mixing of ingredients and liquors. His “Molecular Bar” concept on Celebrity Cruises’ Solstice Class ships is one of the most unique beverage experiences at sea.
·Rufino Rengifo has worked in restaurants in New York, Miami, Boca Raton, Caracas and Milan. Rengifo also represented Latin Fusion Gastronomy at The World Food Festival in Europe and opened several restaurants before becoming the executive chef for Celebrity Cruises.
·Steve Van der Merwe started his career in a small pizzeria in South Africa, which eventually led to him working in all levels of culinary positions, to where he reached Master Chef as recognised by Chaine des Rotisseurs. Steve joined Celebrity Cruises in 2008.
·W. Thomas Szymanski born in Poland, Szymanski grew up in Germany, joined Celebrity Cruises in 1997, and eventually became the chef responsible for travelling to ships around the world to train kitchen staff on the creation of Celebrity Cruises’ award-winning cuisine.
·Thierry Houlbert discovered a passion for baking on his grandmother’s farm. After a dozen years spent baking in Paris, St. Tropez and Monaco, Houlbert joined Celebrity Cruises in 1994, and today is responsible for the fleet’s pastry and bakery departments.
·Having previously worked with several luxury dining venues, certified sommelier Chanelle Duarte has successfully assisted in developing and implementing unique onboard beverage concepts, including the Blu wine menu and the Michael’s Club beer experience that debuted on Celebrity Silhouette earlier this year.
·Originally from Romania, Lorenzo Davidoiu began his career with Celebrity Cruises as an assistant waiter. 15 years at sea led him to his current role as manager of restaurant operations. He supervises the execution of Celebrity Cruises’ dining experience, including crew training efforts and the design and development of restaurant concepts.
·Dominique Gamba attendedculinary school in Provence (France) before working on a Seine river boat which offered gourmet dining. He took his career to land for an experience in a Michelin-star restaurant in Paris before joining Celebrity Cruises.