 |
| Frank Weber |
Norwegian’s unique Freestyle Cruising proposition has been at the forefront of the industry for more than a decade; and in his new role, Weber will be responsible for ensuring Norwegian’s legacy is taken to the next level. Weber plans to introduce a variety of new innovative dining concepts, enhanced menus and distinct culinary alliances in a strong effort to enhance the on-board experience and increase guest satisfaction.
“Frank Weber brings a wealth of experience, entrepreneurial spirit and drive for innovation to our team,” said Michael Flesch, senior vice president, hotel operations. “He has rejoined our team at the right time and will fully support our growth and drive business and product improvements moving forward.”
“I am very excited to be a ‘Norwegian’ again,” Weber said. “Norwegian Cruise Line is truly the most exciting and most progressive cruise company in the industry.”
For the past 10 years, Weber served as Vice President Food & Beverage Operations at Royal Caribbean Cruises, Ltd., where he built an award-winning Food & Beverage operation. In addition, he was responsible for developing many new, innovative dining concepts. Weber also built significant brand relationships including the first fully licensed ‘Starbucks at Sea’ in the cruise industry.
Weber began his cruise line career at Norwegian Cruise Line in 1992, serving shipboard and shore side as Executive Chef and Hotel Director, through 1999. From there, he held a variety of hotel operations positions at Radisson Seven Seas and Pan Hotel Services.
Weber has been recognized in the hospitality industry for his dedication to quality and innovation and has received several awards including the Ivy Award in 2010 and the International Foodservice Manufacturers Association (IFMA) Silver Plate Award in 2012 in the Hotel and Lodging category, the first time that the IFMA recognized a cruise line executive.
Source: Norwegian Cruise Line
