Cruising New Magazine April 2019 April 2019 Edition | Page 27

of complete relaxation and indulgence and was able
to enjoy sweeping ocean views through floor-to-ceiling
windows. My treatments were first class.
Located at the aft of the ship, the Panorama Lounge is a
delightful location for drinks, playing cards and meeting
friends with a small cosy section reserved for a band and
dancing. The Dolce Vita Lounge and bar extends from the
Purser’s desk and is another popular meeting venue. The
Arts Cafe allows guests to unwind in stylish, comfortable and
peaceful surrounds. A place for relaxation and inspiration
by day and a lively lounge in the evening, this distinctively
designed area allows guests to enjoy a bite to eat or a drink
from the cafe and deli-bar offering daytime cuisine and
mouth watering cocktails as the sun sets. Numbers greatly
increased as the cruise progressed.
New Years Eve was memorable for all the right reasons. All
passengers and the ship were dressed in their finest, also the
various dining rooms which were complete with hats and
tiaras, noise blowers and streamers beckoned the hungry
guests. The wait staff, chefs and cooks all added to create
an atmosphere of extreme satisfaction. Guests who shared
our table were excellent company and the food was
delicious, so very delicious.
The Dolce Vita Lounge was adorned with Happy New Year
2019 banners, a welcoming drinks station, black, silver and
white balloons grouped together and popular music from
the piano encouraged many to occupy the small dance
floor. Merry making was the program shared by all and
the lounge was loud and alive. The usual countdown to
welcome in the New Year was energetic and noisy.
A quote – “We travel not to escape life, but for life not to
escape us”.
Silver Muse is the perfect ship on which to escape for a
wonderful, relaxing and enjoyable cruise. I arrived back in
Brisbane refreshed with the added positive of driving straight
home. Thank you Silversea.
Meet the Leadership Team on Silver Muse
During our cruise from Darwin to
Brisbane Captain Marco Sangiacomo
was in charge of the ship supported
by Hotel Director, Henry D’roza, Food
& Beverage Manager Ozgur Turnuklu,
Staff Captain Giovanni Mazzella,
Chief Engineer Guido Capurro and
Cruise Director Vicki Van Tassel.
Captain Marco was born in Santa
Margherita Ligure, a beautiful town
near Genoa.
He is the first member of his family to pursue a career at sea
and has been a regular visitor to Australia and New Zealand
over the years joining Silversea in 2000 after serving in the
Navy and on cargo ships. First appointment at Silversea
was as a second officer in Genoa for Silver Shadow’s
construction. He continued his career with Silversea in the
Navigator, Safety Officer and Staff Captain positions before
appointment as Captain of Silver Wind in 2004. Since then
he has been the Master on all ships in the classic fleet: Silver
Wind, Silver Cloud, Silver Shadow, Silver Whisper and Silver
Spirit. He is proud of his appointment as Silver Muse’s Captain
and enjoys mixing and meeting his guests and is seen
regularly around the ship. Marco is a passionate football fan
of his favourite team Sampdoria and during his holidays, he
lives with his wife in Italy and Melbourne.
Hotel Director Henry D’roza, who lives in Melbourne, has
an extensive background and experience, specialising in
all aspects of cruise ship hotel operations and commercial
hospitality. He spent 20 years with Carnival Cruise Lines
in senior positions and brings to Silversea a wealth of
experience spanning some 30 years. At one stage he
played an important part in planning and delivering the
catering and support services across 39 Olympic venues in
Australia for the Sydney 2000 Olympic Games. Henry told me
about major challenges he faces as Hotel Director on Silver
Muse. “There are several aspects to delivering a high quality
uncompromised luxury cruise vacation to our guests. We
almost always face many different types of challenges when
managing a hotel operation on board a cruise ship, not
really limited to just Muse. There are technical challenges,
guest related challenges, crew related challenges,
operational challenges, logistical challenges and most
importantly challenges related to rules and regulations of
the many different ports visited across different countries
which we have to abide by. They have a direct impact on
our guest satisfaction and total cruise experience.” he said.
I asked Ozgur Turnuklu (F&B Manager) to tell me about food
consumption for a 19 day cruise? He said:
2,000 kg
Oranges
3,585 Doz
Eggs
2,721 litres
Fresh Milk
989 litres
Full-fat cream 35%
1,400 lbs
Beef tenderloin
1,200 lbs
Chicken breast
744 lbs
Salmon Fillet
2,890 lbs
Basmati rice
140 litres
Olive oil extra
virgin
5,000 lbs
Flour
1,900 piece Lobster tails
3,892 plates Omelets
860 portions Poached Eggs
1,920 portions Pizza’s
3,800 plates Pasta
335 lbs
Cheese
Parmesan
345 tins
Italian Peeled

Tomatoes (1.5 kg)
16,340 cups Illy coffee
2,318 servings English

breakfast tea
2,210 pieces Yoghurt
3,100 drinks Vodka martini
1,500 drinks Cosmopolitan
1,900 bottles Champagne
8,360 bottles Wine
950 kg
Fresh berries
47.5 kg
Caviar
In our next issue I’ll discuss with Henry about coordinating
and setting the staff standards with so many nationalities on
board and the tremendous growth of the cruise industry –
Editor
www.worldwidecruisecentres.com.au
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