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,
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)
View hi-res image >
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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