Cruise Line Executive Addresses Baccalaureate Commencement

Hyde Park, NY – Christopher Prelog, vice president of hotel operations for Seabourn, delivered the keynote address at baccalaureate commencement ceremonies at the New York campus of The Culinary Institute of America on December 17.

Mr. Prelog is responsible for the luxury cruise line’s overall marine hotel operations, including culinary, entertainment, hotel, and guest services. The native of Austria has been with Seabourn since 1998 and in his current role since 2012. Under his leadership, Seabourn has been accorded the title of 2015 World’s Best Small-Ship Cruise Line by Travel + Leisure and 2015 Best Small-Ship Cruise Line and Best Spa on a Cruise Ship from Condé Nast Traveler.

Additional recent honors for Mr. Prelog’s company include the 2015 Good Taste Award and 2014 Culinary Travel Award for Best Cruise Line from Saveur, and Travel Weekly’s 2015 Magellan Silver Award for Expedition Shore Excursions and Magellan Gold Award for Luxury Ship Entertainment. Seabourn has been named to the Condé Nast Traveler Gold List for 20 straight years and received the Porthole Cruise magazine’s Readers’ Choice Award for Best Luxury Line for the past six years.

Mr. Prelog spoke to 134 bachelor’s degree graduates majoring in Management, Culinary Science, and Applied Food Studies at the CIA. The entire graduation ceremony can be seen online.


Photo Caption and Hi-Res Image:

Keynote speaker Christopher Prelog (left), vice president of hotel operations for the Seabourn luxury cruise line, with Dr. Tim Ryan, president of The Culinary Institute of America, at baccalaureate commencement ceremonies on December 17, 2015. (Photo credit: CIA/Phil Mansfield)
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Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu


Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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