James Beard-nominated “Rising Star” further enhances line’s culinary leadership
MIAMI, Sept. 20, 2011 /PRNewswire/ — Known for its culinary leadership and commitment to offering guests a modern, luxurious experience during their precious vacation time, Celebrity Cruises has expanded its already robust culinary talent by naming 2010 James Beard Foundation “Rising Star Chef” nominee and 2007 “Rising Star Chef of American Cuisine” John Suley as its director of Culinary Operations.
Tapped by Celebrity’s charismatic Vice President of Culinary Operations Jacques Van Staden â€“ himself a James Beard-nominated Master Chef â€“ Suley is widely regarded as one of the country’s top “up and coming” chefs. Prior to joining Celebrity, he worked in the star-studded, international dining scene as executive chef at the South Florida incarnation of three-time James Beard honoree Alfred Portale’s famed “Gotham Bar & Grill” (New York), “Gotham Steak” at the chic Fontainebleau Hotel in Miami.
Suley’s wealth of experience also includes work at the Ritz Carlton-South Beach, the Waldorf Astoria and St. Regis hotels, and with many of the world’s most accomplished chefs, including Daniel Boulud, and Celebrity’s Van Staden himself, at some of the finest restaurants in the dining mecca of Las Vegas. Suley is a graduate of the Culinary Institute of America.
At Celebrity, Suley joins Van Staden in leading the line’s continuing quest to achieve the highest levels of consistency, quality and innovation in the culinary experience.
“John Suley is known for his edgy and innovative cooking style, and is a genuinely unique chef,” said Van Staden, “Having known him for 12 years, and observing the amazing contributions he made during the recent debut of our newest Solstice Class ship, Celebrity Silhouette, I am confident he will be an inspirational and creative leader within Celebrity’s innovative culinary team, and will make tremendous contributions as we continue to prove to vacationers around the world that we can treat them to a dining experience that is easily comparable to the best on land.”