NCL Introduces New Chefs and Culinary Program

Miami – October 02, 2006 – NCL Corporation (NCL) today announced the appointment of three new corporate chefs: Warren Pearson, James Wierzelewski and Christophe Le Cras to the company’s food and beverage department. Reporting to Karl Muhlberger, director of culinary operations, the trio brings a combined 67 years of culinary experience to NCL.

Pearson, Wierzelewski and Le Cras will work as a team to develop dynamic new menu concepts for the NCL fleet and implement them onboard by the end of November. The chefs will spend five to six hours each day in NCL’s test kitchen creating new recipes and making modifications to existing menu items as well as visiting various ships in the fleet talking with passengers to gather feedback. After the introduction of the new menus, the team will be responsible for maintaining the innovative Freestyle Dining product and ensuring that NCL keeps at the forefront of culinary trends looking beyond conventional industry practices.

These new additions to the food and beverage department follow the appointment of Alain Gruber, the new corporate chef for NCL America, who has led the recent introduction of new menus onboard Pride of Hawai`i, Pride of America and Pride of Aloha.

“Warren, James and Christophe bring a world of experience to NCL, each with his own distinguished talents to create innovative cuisine for our guests,” said Colin Veitch, president and CEO of NCL. “The new menus we recently introduced on our NCL America ships in Hawai`i have been well received by our guests and we look forward to rolling out new menus across the NCL fleet.”

Pearson, Wierzelewski and Le Cras join NCL with varied and impressive culinary careers in top hotels and restaurants around the world:

  • Warren Pearson: With over 30 years of experience, Pearson most recently served as executive chef for the Four Seasons Hotel Cairo at Nile Plaza. He has worked as an executive chef and director of food and beverage at various five star properties around the world, such as Rosewood Hotels, the Shanghai Hilton, InterContinental Hotels and the Breakers Resort in Palm Beach, Fla.
  • James Wierzelewski: Wierzelewski brings more than 14 years of executive chef experience to NCL and has worked with some of the finest hotels in the U.S. and abroad. His most recent position was executive chef for VIX restaurant at Hotel Victor in Miami Beach. He has held positions at The Hilton International Bangkok, Shangri-La Hotel, The Regent Grand Palms in Las Vegas and Fairmont Hotels and Resorts in Chicago. Additionally, Wierzelewski was a corporate food concept and culinary development specialist for Disney Corp.
  • Christophe Le Cras: Le Cras boasts more than 23 years of culinary experience at Michelin-star hotels in England and France, and five-star cruise lines across the globe. His most recent position was corporate executive chef for Celebrity Cruises. He has also worked for Apollo Ship Chandlers and various properties in Peru and Switzerland.

New culinary program on NCL America

NCL America Corporate Chef Alain Gruber has led the introduction of the new menus onboard the Pride of Hawai`i, Pride of America and Pride of Aloha. Gruber has more than 16 years of culinary experience beginning his career at Relais & Chateaux, an exclusive boutique hotel and restaurant collection in Europe. He has worked onboard several other cruise lines, including Seabourn, Cunard and Royal Viking. Before joining NCL in late 2005, he worked in a number of Ritz Carlton hotels in the U.S. and abroad.

New menu items for the main dining rooms for the NCL America fleet feature a fusion of American, Pacific Rim and Hawaiian elements. The main dining room menus feature American classics such as clam chowder and cobb salad; California contemporary dishes such as an arugula, walnut and goat cheese pizza; Pacific Rim cuisine such as Kahlua pork nachos and steamed mahi mahi in banana leaf with lemongrass coconut sauce; along with classic Hawaiian dishes including grilled wahoo with avocado and macadamia nut relish and huli huli chicken.

A new concept introduced in the buffet restaurants brings the chefs out of the galley and in front of guests, cooking fresh, prepared-to-order food at pasta, sushi, stir fry and carving stations.

NCL America’s alternative restaurants have new menus featuring tableside cooking and more interactive elements, such as a prime rib trolley in Cagney’s Steakhouse and an antipasto trolley in Papa’s Italian Kitchen. Both bring items directly to the guests’ tables and allow them to make their own selections. In addition, the children’s menu now includes more healthy options presented in playful ways such as a mashed potato boat with a cheese sail.

NCL Corporation Ltd. (“NCL”) is an innovative cruise company headquartered in Miami, Florida, with a fleet of 15 ships in service and under construction. The corporation oversees the operations of Norwegian Cruise Line, NCL America, and Orient Lines. The company is currently building two ships, the Norwegian Pearl for delivery in the fourth quarter of 2006 and the Norwegian Gem for delivery in the fourth quarter of 2007.

In addition, NCL plans to build up to three new third generation Freestyle Cruising ships for delivery between 2009 and 2011. NCL is on target to have the youngest fleet in the industry by 2010, providing guests the opportunity to enjoy the flexibility of Freestyle Cruising on the newest, most contemporary ships at sea.

For further information, please contact NCL in the U.S. and Canada at (800) 327-7030; visit NCL’s website at or on AOL at keyword: NCL.