U.S. headquartered Windstar Cruises has hired Karl Gulotta as its new corporate executive chef. The leading line in small ship cruises places a distinct emphasis on an elevated culinary experience and sources ingredients locally whenever possible.
The position directs Windstar’s onboard culinary operations department to achieve the highest levels of guest satisfaction and product consistency. Together with Windstar’s director of food and beverage operations, Gulotta will be instrumental in setting the tone, look, and feel of all culinary operations, ensuring they align with the company’s high standards, commitment to sustainable practices, devotion to regional menus and products, and its ongoing relationship as the Official Cruise Line of the James Beard Foundation.
Gulotta (who speaks English, French, and Spanish) is originally from Marseilles, France. He most recently worked with French cruise ship operator Ponant as executive chef, where he executed menus and recipes from acclaimed Chef Alain Ducasse. He previously held high-level culinary positions with Oceania Cruises, Disney Cruise Line, and a litany of land-based fine dining establishments (more than five with Michelin stars) located around the globe.
“We are excited to add Karl to our team of culinary professionals at Windstar,” said Vice President of Hotel Operations Stijn Creupelandt. “His breadth of proficiency both with cruise ships and some of the best restaurants on the planet will no doubt enhance our cruise guests’ experience.”
Gulotta will work aboard Windstar’s three Wind Class sailing ships and three all-suite Star Plus Class yachts deployed to destinations around the globe; and will work at times at Windstar’s Miami headquarters when the new office opens in 2022.
