Shortly after the launch of Solstice, it became clear that Blu restaurant (and the Aqua Class experience) was a big hit with our guests. We also knew it would be a welcome addition to the “Solsticizing” of the Millennium class ships. However, as is often the case with complex projects, the question of “How do we do this?” was a bit tricky. As it turned out, it was all about the galley.
We consider each of our restaurants to be a “unique destination unto itself.” As a result, we typically require both a dedicated “Front of the House” (dining room) and a “Back of the House” (kitchen or galley) space to make a restaurant a success. The highly refined and detailed nature of the cuisine in Blu requires a dedicated galley space, so the idea was originally discussed for the Constellation “Solsticizing.” However, the idea was abandoned when, after multiple attempts, we couldn’t find a solution for a dedicated galley. And believe me, it wasn’t for a lack of trying! So, as we began discussions for the Infinity “ Solsticizing ,” we rallied the team and once again asked the question, “How do we do this?”
It is often said that those closest to the problem have the best solution, and this situation is a perfect example of where this rings true. It was actually our shipboard team of Chefs and operations managers—led by our Corporate Food and Beverage Operations Manager, Edi Kevorkyan, and our Senior Traveling Executive Chef, Thomas Szymanski—that came up with the solution to dedicate a section of the main galley for Blu. They were confident that, with a few simple equipment modifications, we could execute the entire Blu menu on the Millennium class just as we do on the Solstice class. And while there were some hesitations amongst our team, we decided to give it a shot.
Not surprisingly, it has worked beautifully; as a result, the process has continued on Celebrity Summit and will move on to Celebrity Millennium later this month. Every member of our team has a voice to help us solve our problems and deliver solutions. After all, “All of us are smarter than any one of us.” And now, many more guests will be able to enjoy the Aqua Class experience, and Blu, as a result.
Associate Vice President
Food & Beverage Operations