Holland America Line celebrates 15 years of delivering a top private island experience

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Written by Teijo Niemelä Teijo Niemelä

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Published: 31 January 2013 31 January 2013

Award-winning Half Moon Cay, Holland America Line's private Bahamian island, celebrated its 15th anniversary this Caribbean cruise season, and to commemorate the milestone the cruise line has enhanced island offerings and features.

Guests to the island will notice five new, colorful, two-story Beach Villas available for rent during each call. The luxury hideaways boast exclusive hot tubs on the second floor and provide private accommodations for guests while they relax and experience the island's highlights. Other beach cabanas were refreshed, and the Grand Cabana received new décor and a slide from the cabana deck straight into the ocean.

"For 15 years, Half Moon Cay has continuously been recognized as the most popular private island in the Caribbean, and to celebrate this milestone we have added several new features," said Richard Meadows, executive vice president, marketing, sales and guest programs. "Our guests already rate Half Moon Cay as their favorite Caribbean port call, and these new enhancements will make the island even more enjoyable."

A new glass-bottom boat that carries 290 guests also was introduced for tours and features underwater viewing of the island's colorful reefs and sea life. The horseback riding tour is one of the island's most popular, and six horses were recently added to the herd so more can enjoy the ride.

The enrichment of the island's features extended to the Bahamian Church, which has been repainted and outfitted with new pews and interior artwork. The island's private chapel is nestled in a garden overlooking the sea and provides the perfect setting for cruise guests to enjoy a unique, romantic wedding ceremony or vow renewal.

Over the past 15 years, Half Moon Cay - with its beautiful, crescent-shaped white-sand beach and warm, blue-green waters - has evolved into an idyllic playground for cruise guests while retaining the scenic natural beauty of the 1,700-acre uninhabited Little San Salvador Island. Recently it was named best private island for the 12th consecutive year by Porthole Cruise Magazine.

On the island guests can find solitude just a short walk down the beach or rollicking fun at Captain Morgan's Bar. Half Moon Cay offers shore excursions ranging from a swim with stingrays to a horseback ride and swim. The 700-acre lagoon offers water sports on its protected waters. New amenities and shore excursions have been gradually added to Half Moon Cay over the years, always with an eye to protecting the island's natural beauty and preserving its status as an important migratory-bird sanctuary.

Viking Line curbs cabin parties on new Viking Grace

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Written by Kari Reinikainen Kari Reinikainen

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Published: 30 January 2013 30 January 2013

Viking Line, the Finnish cruise ferry company that introduced the new 57,600 gross ton Viking Grace earlier this month, says it has taken measures to curb cabin parties on the new ship.

Mini cruise passengers that make a back and forth trip on the new ship from Turku on Friday and Saturday evenings can only buy alcohol in the shops on board on the return leg of their trip, a day crossing from Stockholm. 

“The ban (to sell off license alcohol to mini cruise passengers in shops on the outward trip) is a response to the request of those passengers that want to enjoy peace in their cabins and to sleep well while on board,” the company said in a statement.

Some people, often groups of youngsters, book inexpensive inside cabins and party there. The cabin door is often left open and large numbers of other revelers can join in. This often results is the combination of noise, litter and damage to the cabin and its fittings.

A lively debate has arisen around the company’s decision. In the comment pages of the Ilta-Sanomat tabloid: “Everything that is fun has to be banned. Great, Viking Line! From now on, I shall support a competing ferry company,” one commentator said. “At the same time you could ban smoking and drinking coffee on the outward trip, also bad singing at karaoke and talking aloud,” lamented another.

However, around half of the commentators welcomed the decision, one of them noting that you could sit in a cupboard at home as well if you want to have a party like that.

“In the future, you can have fun and enjoy the eight restaurants and bars of Viking Grace, four of which offer live music,” Viking Line pointed out in the statement.

 

Holland America Line makes three promotions in fleet operations department

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Written by Teijo Niemelä Teijo Niemelä

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Published: 28 January 2013 28 January 2013

Mike Inman has been promoted to vice president, safety, environment and management systems at Holland America Line, replacing Bill Morani who has retired. In other fleet department moves, Michiel Versteeg is promoted to senior director, safety and environmental compliance and Ed Ramaekers is promoted to director, technical operations.

Inman will report to Dan Grausz, executive vice president, fleet operations. In this role, he is responsible for providing overall management of the company's safety, environmental and ship management systems; emergency response; and fleet training programs.

"With his background as a captain in the U.S. Coast Guard and based on the excellent work he has done since joining Holland America Line a few years ago, Mike is well suited to assume this new role," said Grausz. "His promotion will enable the department to have a continuity of leadership."

Versteeg will take on the role of senior director, safety and environmental compliance, reporting to Inman. He also serves as the Designated Person for Holland America Line and is responsible for the safety and wellbeing of the fleet. Ramaekers is promoted to the position of director, technical operations, reporting to Rob Boksem, vice president, technical operations. In this role he will supervise Holland America Line's technical operations department and coordinate all technical operations for the line's 15 ships.

"Michiel has excelled at every challenge he has been given, with the result being safer ships and large improvements to our training programs," said Grausz. "And Ed has continued to show his leadership in the technical department, and this promotion is in recognition of his efforts to improve and guide the many engineers on board and within our shore side operation."

Oceania Cruises rolls out extensive menu for its Grand Dining Room

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Written by Teijo Niemelä Teijo Niemelä

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Published: 28 January 2013 28 January 2013

Today, Oceania Cruises announced the successful completion of an extensive new menu rollout featuring 85 new dishes for its Grand Dining Room on the line’s newest ship, Riviera. The remainder of the Oceania Cruises fleet will incorporate the new menus over the next three months.

“Since the founding of Oceania Cruises 10 years ago, we have held a reputation for serving cuisine that is the finest at sea and even rivals the best restaurants ashore,” said Kunal S. Kamlani, the line’s president. “Our latest innovations in the Grand Dining Room are inspired by classic European fare, with a contemporary, creative touch. They reflect our ongoing commitment to provide an exceptional dining experience that starts with a thoughtful and meticulously researched menu concept, the highest-quality ingredients and the perfect execution of traditional culinary techniques.”

Oceania Cruises devotes extraordinary resources to cuisine. While most cruise lines employ a single corporate chef, Oceania Cruises has an entire team at the helm of its culinary program, including its executive culinary director, renowned master chef Jacques Pépin.

Fleet Corporate Chef Franck Garanger, who travels the world sampling international cuisines to inspire his creation of dishes, led the team in conceiving the new menus. The Oceania Cruises culinary team has spent the past eight months designing and rigorously testing the new menu items. As the menus in the Grand Dining Room change daily, the rollout features a total of 85 new dishes, including three new lobster dishes and 10 new pastas and risottos.

New creations include dishes such as Pancetta-Wrapped Jumbo Shrimp with Kalamata Olive Sauce and Vegetable Julienne, Roast Segovian Suckling Pig with Rosemary Fingerling Potatoes, and Diver Scallops over Orange-Braised Endive with Vanilla Vinaigrette Salad. The new dishes also feature unique, high-end ingredients such as Castilla–La Mancha saffron, Lessatini olive oil from Nice and Ibérico de Bellota pork. There is also a selection of new Canyon Ranch® dishes, including Dover Sole Meunière in Lemon Butter Sauce with Sweet Leek Puff Pastry and Steamed Potatoes, as well as Pulpo a la Gallega: Octopus on Warm Potato Salad with Sweet Spanish Paprika de la Vera.

The rollout includes an array of new wines by the bottle as well as an extended list of wines by the glass.

Oceania Cruises’ flagship restaurant, the Grand Dining Room, is a tribute to the five-star restaurants in Europe's grandest hotels, which inspired its dignified and elegant ambiance. Tuxedo-clad wait staff graciously serve course after course featuring classic European fare or delectable alternatives such as healthy, savory Canyon Ranch selections or Jacques Pépin’s signature dishes. The Grand Dining Room features open-seating and accommodates parties from two to 10.