Excite the Senses Culinary Theme Cruise

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1 Featuring host Lorenzo Davidoiu 12-Night Scandinavia & Russia onboard Celebrity Constellation Amsterdam roundtrip 08/12/ Lorenzo Davidoiu Manager of Restaurant Operations A native of Transylvania, Romania, Lorenzo Davidoiu began his decorated operations career with. Beginning as an assistant waiter, Davidoiu s 15 years at sea led him to his current role as Manager of Restaurant Operations. He supervises Celebrity s impeccable dining experience, including crew training efforts as well as the design and development of Celebrity s unique restaurant concepts. Davidoiu explored his passion for dining operations at the Calimanesti Tourism School in Romania. Breaking the family mold of military and medical professions, he pursued his dream to work in the service industry and joined in 1997 on the SS Meridian. From the age of 19, Davidoiu has held roles in all aspects of Celebrity s onboard restaurant operations. His uncanny attention to detail, from a dining venue s theme to a table arrangement s impeccable utensils, has allowed him to effectively open various onboard restaurant operations, including the Azamara Journey, Azamara Quest and Celebrity s iconic Solstice Class ships. He believes every intricate detail is imperative to offer guests the unmatchable experiences they deserve. Davidoiu s passion and dedication to service drive him to continue building on Celebrity s stellar onboard service and maintaining the culture of inspired hospitality.

2 Featuring host Chanelle Duarte unique, globally in uenced restaurants. our distinctive wine, spirits, coffee and tea offerings. Experience a sense of 11.5 journey at home. 7-Night Alaska Tracy Arm Fjord onboard Celebrity Infinity Seattle roundtrip 06/29/12 Chanelle Duarte Celebrity s Wine Expert CCR-4762 Cover-Jacket.indd 1 Chanelle Duarte has held a variety of food and beverage operations roles. Born in Los Angeles, California and raised in Las Vegas, Nevada, Duarte started her career in the fashion retail industry as a window designer and merchandiser with Neiman Marcus. There, she developed a keen eye for capitalizing on current trends and using creativity to achieve business objectives. Duarte turned that creativity to the hospitality industry, gaining management experience in some of the world s best restaurants, including Gastronomy Corp. and the legendary Andre Rochat restaurant, Alize, in the Palms Resort and Casino in Las Vegas. The restaurant s award-winning wine program, then led by Master Sommelier Steve Geddes, inspired Duarte to become a certified sommelier with an advance certification in wine and spirits from the Wines and Spirits Trust. Duarte relocated to the exploding South Florida restaurant scene in 2005; she directed operations for The Restaurant at Setai Resort, and Azul Restaurant at the Mandarin Oriental. In 2007, she joined as Beverage Development Consultant, where she spearheads the implementation of the design and product placement of Celebrity s wine lists and bar menus, and has helped to shape the award-winning Solstice Class ships beverage offerings, transform a classic cigar bar into a hip beer lounge and bring the art of mixology, focusing on artisanal spirits, to guests. Duarte also oversaw the latest enhancements to Celebrity s main restaurant wine list, carefully changing out over 100 wines in order to add depth and relevance to the program. Duarte graduated from the University of Nevada with a Bachelor of Science in hotel administration, food and beverage; and a Bachelor of Science in business administration, marketing. 5/23/11 11:10:32 A

3 Featuring host Dominique Gamba 8-Night Wine Cruise onboard Celebrity Millennium Vancouver roundtrip 09/14/ Dominique Gamba Restaurant Manager Dominique Gamba today is Traveling Restaurant Manager, but his extensive career with Celebrity began nearly 21 years ago. Raised in France, Gamba first attended a culinary school in Provence, the heart of Mediterranean cuisine. Gamba began developing his career and passion for the culinary arts by working at a gourmet restaurant, operating from a boat on the Seine River. He relocated to Paris as he transitioned his career to land for an experience at a Michelin-star restaurant. An avid traveler, Gamba became familiar with and soon joined as assistant waiter. Experiencing ships diverse environments among Celebrity s fleet, he has been instrumental in expanding restaurant operations, including those on Celebrity s Solstice Class ships. Gamba s passion, enthusiasm and unique approach to service delivery have led him up the ranks to his current role as Traveling Restaurant Manager. His attentive focus on details and presentation has continually elevated the exceptional Celebrity dining experience at sea, rivaling the best establishments on land.

4 Savor YourDestination Featuring host Rufino Rengifo P R E S E N T S Rufino Rengifo Corporate Executive Chef CHEF RUFINO RENGIFO 11.5 Savor YourDestination P R E S E N T S 12-Night Mediterranean onboard Celebrity Solstice Barcelona roundtrip 07/10/12 CHEF RUFINO RENGIFO Corporate Executive Chef Rufino Rengifo received his American Culinary Federation, Executive Chef Certification in An award-winning chef, Rengifo s decorated culinary career includes a wide variety of well-known restaurants ward winning and Chef Rufino hospitality Rengifo received establishments his American in Culinary New Federation, York, Miami, Boca Raton, Caracas ward and winning Milan. Chef Rufino Rengifo received his American Culinary Federatio Executive Chef Certification in 2002 and has since worked in a wide variety of well Executive Chef Certification in 2002 and has since worked in a wide variety of w AIn recognized 2004, Chef restaurants Rengifo and hospitality partnered establishments with Merchants in New York, Restaurants Miami, Boca of New York and created Arecognized the critically restaurants acclaimed and hospitality STEELE, establishments where in New York, Miami, Boc Raton, his Caracas menu and focused Milan. Rengifo on creative, also represented boundary-pushing Latin Fusion Gastronomy combinations at The of taste, temperature Raton, Caracas and texture. and Milan. A Rengifo previous also represented representative Latin Fusion Gastronomy at Th World Food Festival in Europe. World Food Festival in Europe. of Latin Fusion Gastronomy at the World Food Festival in Europe, Chef Rengifo notably opened Oriente in the Cardozo Hotel Armed on South with experiences Beach, few owned young by chefs international can tout, he partnered stars Gloria with Merchants and Emilio Estefan. Armed with experiences few young chefs can tout, he partnered with Merchan Restaurants of New York in 2004 and created the critically acclaimed STEELE, where Restaurants of New York in 2004 and created the critically acclaimed STEELE, whe his As menu Celebrity s focused on creative, Corporate boundary-pushing Executive preparations Chef, Rengifo of taste, temperature oversees and the hiring, training and his development menu focused on creative, of the boundary-pushing culinary team preparations fleetwide, of taste, temperature an texture. In 2006, he opened Oriente on South Beach, nestled inside the Cardozo Hotel, texture. In 2006, he opened Oriente on South Beach, nestled inside the Cardozo Hot owned as well by international as the superstars supervision Gloria and of Emilio onboard Estefan. culinary operations. His creativity and unique owned approach by international to superstars the culinary Gloria and arts Emilio has Estefan. earned him worldwide acclaim, including Best Fusion Chef from Ocean Drive magazine. Chef Rengifo s philosophy throughout his Today, culinary Chef Rengifo career is the has Corporate been Executive the belief Chef for that Celebrity a successful Cruises. He oversees dining the experience is an emotional Today, Chef experience; Rengifo is the Corporate Dining Executive should Chef be for a Celebrity journey Cruises. He oversees th hiring, training and development of the culinary team fleetwide, as well as supervision of all hiring, training and development of the culinary team fleetwide, as well as supervision of culinary of pleasure operations. His that creativity one and has unique never approach witnessed to the culinary before. arts has earned him culinary operations. His creativity and unique approach to the culinary arts has earned hi worldwide acclaim. His philosophy is that a great meal is an emotional experience, and his worldwide acclaim. His philosophy is that a great meal is an emotional experience, and h objective is to take you on a journey of pleasure that you have never been before. objective is to take you on a journey of pleasure that you have never been before.

5 Featuring host John Suley 7-Night Alaska Tracy Arm Fjord onboard Celebrity Infinity Seattle roundtrip 06/29/ John Suley Director of Culinary Operations Widely regarded as one of the country s top up-and-coming chefs, John Suley joined in 2011 as Director of Culinary Operations Suley is known for his edgy, innovative and unique cooking style. He provides passion and vision as an inspirational and creative leader within Celebrity s dedicated culinary team, and was instrumental in various contributions made during the debut of Celebrity s newest Solstice Class ship, Celebrity Silhouette. Prior to joining Celebrity, Suley s professional background included experience in the upscale, international dining scene as executive chef at South Florida s incarnation of three-time James Beard honoree Alfred Portale s Gotham Bar & Grill in New York and Gotham Steak at the Fontainebleau Hotel in Miami. The innovative Chef Suley has also worked at the Ritz Carlton- South Beach, Waldorf Astoria, St. Regis hotels and alongside some of the world s most well-known chefs, like Daniel Boulud. With a wealth of experience to his name, Suley has been recognized for his unique culinary vision with several nominations and awards, some of which include being named 2010 James Beard Foundation Rising Star Chef nominee and 2007 Rising Star Chef of American Cuisine. Suley is a graduate of the Culinary Institute of America. Along with the culinary team, Suley enhances Celebrity s significant efforts in continuing to prove to vacationers around the world that dining at sea can be as enjoyable, tasteful and memorable as the best dining experiences on land.