Alfred Szinowatz Corporate Chef
Alfred Szinowatz, born in Wr. Neustadt in Austria and raised in Ebenfurth, Niederösterreich, was fascinated to be trained in the profession to become a chef. The great Idol and most important teacher in his career was his grand mother. “A wonderfull woman”. Ones finished the International Culinary School; he decided to do what he had always dreamed of: Travel and see the world. So in 1981, at just 20, he embarked as cook on a cargo ship docked in the port of Portsmouth, England. After this experience he decided to bring his cooking in Austria to a higher level, working as Sauce cook before and as Chef later. Than in July 1986, he becomes a “Citizen of the world” first as Cook and than as Sous Chef on one of most luxurious passenger vessels afloat. In 1990 as an Executive Chef he received recognition from the international press, Award for the best food on board a cruise liner worldwide. Soon later in his new position of Corporate Chef he achieves again coveted recognition such as the prestigious Award “Condé Nast” for the best food on a passenger ship at high sea and on rivers worldwide.
Cesar Sinon Food & Beverage Manager
Cesar was born in Castillejos, Zambales, Philippines. He started his seagoing career as Deputy Storekeeper in 1982 onboard MV Pearl of Scandinavia. He later held several positions in the Administration and Housekeeping department onboard other vessels until 2006 before shifting gears to become Food and Beverage Manager.
He holds a diploma in Hotel Management with a specialization in Rooms Division and is a member of the American Hotel and Lodging Association. Tireless, he currently pursues a career in the culinary field and takes culinary and also management courses when on vacation. Apart from these practical and fulfilling pursuits, he also spends his time driving his wife Grace and children Julius and Xenia when on vacation in Manila. On weekends this cooking aficionado manages the household chores and the kitchen (delighting everyone with his delicacies !).
Darius Doniego Food & Beverage Manager
Darius arrived in CSS as a buffet runner, a real beginner, first time ever on a vessel back in 2008. Dari
us embraced in full phylosophies and quickly stepped up the ranks. His university education together with excellent computer skills made him a perfect candidate to become financial controller, now Darius has recently been promoted to Food & Beverage manager producing excellent results and with satisfaction from the guests and the Owners.
Lamberto Macapagal Food & Beverage Manager
Lamberto is a native to the culinary region of San Fernando, Pampanga, located north of Manila, Philippines. Having grown in a region with so much passion with food, he decided to pursue a career in culinary and food management. In the beginning of his career he worked as a cook and a waiter in several restaurants and five star rate hotels in Manila. He continued his career in the international set up starting in the country of Saudi Arabia as a Sous Chef in Jeddah’s Sheraton Hotel. Next, he found himself as an Executive Chef in Shanghai Sheraton Hotel in China. After few more years he decided to venture in the cruising industry and made his way in the Premier Cruise Line in Miami, Florida. Following that stint, he was given the chance to be the travelling Executive Chef of Sun Cruises which was based in Manchester. Further on, he joined Pulmantur Cruises before finally arriving to CSS and the MV Flamenco where he first got the position of Food and Beverage Manager. This was one of his most challenging career moves. His passion for culinary prompted him to be a member of the Prestigious Chain des Rotisseurs (Gastronomy Association). When on vacation he loves spending time with his wife Remedios and his 2 lovely daughters Monique and Melissa. His family loves the outdoor and always take the chance to travel around the Philippines. He wishes you all an enjoyable cruising. Bon appetit !
Rolando Cornejo Executive Chef 
He always had ambitions of becoming a chef after learning to cook from his mother at an early age of 7. His career commenced as a cook in Philippine Village Hotel in Manila, a career he took for five years. Thinking he might enjoy life abroad, he moved to Gulf Hotel in Bahrain where he stayed for more than 2 years and several more years in prestigious hotels and restaurants in Southeast Asia. After broadening his culinary skills, he eventually found his way to cruise ships in 1993, with Radisson Seven Seas Cruises as a Chef de Partie. Not long after though, an opportunity rose for the position of Sous Chef. He was then made Executive Chef and remained with Radisson Seven Seas Cruises for 16 years. Chef Rolando joined CSS as Executive Chef and feels like home with the people here like family. For Rolando, culinary is an art of combining ingredients to melt into unique harmonies of flavours. So even when on leave, this cooking aficionado still learns new combination of ingredients, as he cooks at home for his family and friends. Chef Rolando wishes you all Bon Appetit!
Edgar B. Moreno Provision Master
Mr. Moreno likewise many of his fellows co-workers comes from the Philippines, he works with our company as a Provision Master, he joined us 12 years ago and he proves to be reliable and trusted in his duties. Being the Provision master in cruise ship is a big Game and involves a high count of daily challenges. “Life at sea is how to able to adjust yourself to hectic work and schedule” Edgar quotes often. Real time challenges is long tiring working hours, and living away from the family for long spells of time. Mr. Moreno has been receiving in several occasion the award of employee of the month in several different cruise ships where he was working.