In mid-June, Chris Prelog, the President of Windstar, was honored with the 2024 Excellence in Leadership Award by TravelAge West, a publication dedicated to the travel consultant community. This prestigious award acknowledges Prelog’s exceptional leadership qualities, innovative thinking, and impactful contributions to both his organization and the broader travel industry.
Those familiar with Chris will surely not be surprised that his imaginative, empathetic, and forward-thinking leadership has earned him such recognition. Despite this, we thought it would be interesting to delve into his background, personality, and how he has transformed from a visionary standpoint.
Here are a couple of noteworthy aspects: Chris has nearly three decades of experience in the hospitality and cruise sectors. He hails from Austria, near Graz. Interestingly, his illustrious career in cruising faced challenges during his initial deployment. Yet, he persevered, and we are excited to divulge some of his experiences through this Q&A session. (Have queries for Chris? Feel free to share them in the comments section below, and we will ensure you receive answers).
Your upbringing was in Austria. How would you describe your childhood?
Austria boasts a global reputation for its tradition and respect for hospitality. My father operated various businesses, including grocery stores, ice cream parlors, and food outlets at exhibitions. Hence, I was raised in service-centric environments. Subsequently, my parents encouraged me to enroll at the Tourism Institute in Bad Gleichenberg. This distinguished hospitality management school in Austria has welcomed numerous top executives either as visitors or alumni. I underwent its comprehensive 5-year program, where I gained a thorough understanding of all facets of hospitality. The curriculum extended beyond service and culinary skills to encompass administration, finance, marketing, sales, and other vital elements of the hospitality business. Since it was a boarding school, I was immersed in it round the clock, and instead of regular summer vacations with two months off, I had to intern at hotels and restaurants for two months.
Upon the conclusion of each summer stint, I returned to a consistently rigorous academic schedule.
Importantly, this was a privately funded institution, not government-sponsored. I consider it to be on par with Lausanne in terms of reputation, one of Europe’s premier hospitality management schools.
Where did you commence your hospitality career?
Through practical training during my 5-year program, I found myself at a modest privately owned hotel in Seefeld, Tirol, an Austrian village that has hosted the Winter Olympics twice. I was drawn to this location as it allowed me to indulge in skiing during my leisure time. I frequented this establishment for my training stints each year, akin to what Americans would term as “internships,” and after graduation, I commenced full-time employment at the hotel. The property housed several dining establishments, spanning from a steakhouse to Italian and Tyrolean cuisine, presenting me with a diverse operational environment. Additionally, it managed a restaurant within a structure accompanying a sizable swimming pool, offering an enriching learning milieu.
After a few years, I aspired for a change and yearned to experience working in Vienna, perceived as “the metropolis” by Austrians. I submitted applications to multiple hotels, with Hilton topping my list due to its stature and favorable reputation. Having already amassed substantial experience in service and administration, I desired to master the intricacies of reception, front office, and front-of-house duties.
What motivated your transition from a hotel career to a seafaring life on cruise vessels?
Following a three-year tenure at Hilton, mandatory military service beckoned for nine months, as is customary for young Austrian men. Upon my return, I sought change. Schoolmates from Bad Gleichenberg and Seefeld had extolled the allure of the cruise industry as an avenue for globe-trotting experience, intriguing me. In late 1997, I engaged with individuals from Seabourn, undergoing numerous interviews, including one with Peter Tobler (now overseeing hotel operations at Windstar) at Seabourn Cruises. Consequently, I secured my inaugural cruise role on Seabourn Legend, assuming the post of head waiter.
A challenging commencement
Upon embarking on the Legend, my reality underwent a significant shift. I could sense the vessel’s motion even while docked! My equilibrium faltered, and the nautical environment felt disconcerting. Such disorientation is not uncommon upon entering the cruise industry; the abrupt immersion into multifaceted responsibilities can be overwhelming. Moreover, the ship’s movement compounded by challenges. Struggling with seasickness and language proficiency, particularly in the unconventional vessel setting, posed hurdles. I encountered unfamiliar aspects, such as the absence of English muffins in Austria. Tasks like utensil polishing and acclimatizing to cruise-specific protocols proved demanding but today, I am profoundly thankful for the learning opportunity.
Despite grappling with discontent, a call to my father from Tasmania, where I indicated my reservations, elicited a pragmatic response: “Endure it. You committed to this path, therefore, proceed.” This counsel served as a catalyst. While acclimatization to the cruising milieu required time, fostering camaraderie with shipmates and being part of a cohesive unit aided the transition.
Contemplating our impending arrival at Bora Bora, I resolved to await this juncture before deciding on my future course. Submersed in Bora Bora’s exquisite ambience, I resolved to complete my contract and forego departure. However, as the vacation period approached, I found myself deeply integrated into the onboard operations, yearning to return—evidence of the evolving bond with the cruise collective.
Gradual progression ensued, culminating in assuming roles as head waiter and maître d’hotel, roles demanding deft execution onboard. Juggling myriad demands from management, crew, and guests, especially at a youthful age amidst a diverse cultural milieu, was a learning curve. This cross-cultural interaction and collaborative ethos resonate as key attractions within the cruising realm—one that fosters unity amidst diversity.aboard the vessel. That’s quite an exciting thing, and if you desire to witness the globe and gain insight into diverse societies, you should.
During a pivotal moment in my life, I held the role of hotel overseer. The unexpected event was the birth of my daughter in Austria. It’s a challenge when you are a recent parent and must depart for a span of four months. I wasn’t keen on leaving my household behind, yet I also didn’t wish to be away from them while at sea. Upon my return to the ship, the upper management of Seabourn astounded me by proposing a relocation to the headquarters in Miami.
Upon our arrival in Miami four months later, a significant shift occurred. It was at this juncture that I resolved to get deeply involved in cruising. I made a commitment to broaden my horizons and acquire knowledge incessantly.
What was the experience like when Windstar acquired 3 Seabourn vessels from Carnival Corporation, its parent entity, encompassing the Legend in 2013?
Throughout my entire profession, I have been blessed with phenomenal advisers and individuals who genuinely cared about my well-being. This was particularly crucial in Miami as the dynamics alter when you transition to working ashore with a cruise company. You are immersed in a distinct milieu. Nevertheless, I found it appealing and swiftly ascended to the role of hotel operations director. The firm relocated to Seattle in 2011, where I was further elevated to the position of Vice President responsible for Hotel Operations and Procurement. Additionally, I collaborated with Holland America to boost efficiencies and efficacy.
Upon the sale of my beloved trio of ships by Seabourn, I felt disheartened. The maiden ship always holds a special place in your heart. I informed my superior at the time of my intention to journey to Genoa and witness the handover ceremony of the Legend, feeling like I would seek solace in solitude. That occasion marked my initial interaction with Windstar personnel, who were brimming with excitement as they “claimed the ship from me”. This memory is profoundly ingrained. John Delaney, the then-president of Windstar, and I, who had collaborated at Seabourn, commenced a conversation. He inquired if I knew of any individuals capable of overseeing the fleet.
An opportunity presented itself at Windstar, renowned for its distinctive form of small ship cruising, and I anticipated broadening my horizons as the responsibilities of managing a fleet vastly differed from overseeing a hotel operation. Within operations, critical departments under your purview are safety, environment, compliance, marine, technical operations, and health. Though I possessed some background in most of these areas, commencing at Windstar as the vice president of fleet operations granted me a deeper comprehension of the components driving a prosperous cruise as I delved further into the intricacies. I found immense delight in this transition. Progressing to the role of chief operating officer afforded me additional insights into the realm of Technical Operations.
How did you manage to balance your on-the-job experience with your pursuit of education?
Even amid my tenure in the cruise sector, I pursued educational opportunities at esteemed educational institutions. I obtained a degree in Hospitality Management and Accounting from the University of Miami, and certifications from Harvard’s Kennedy School, Cornell University, and the Higher Tourism Institute in Austria.
My incredible spouse, Silke, simplifies this lifestyle. She has never expressed a preference for me to refrain from any professional undertakings. She comprehends that this isn’t your run-of-the-mill occupation; I traverse extensively while she manages affairs at home, allowing me to concentrate on my profession. Undoubtedly, without Silke’s unwavering support, I wouldn’t have reached my current standing.
Have you pondered revisiting your initial role in the cruise line as a server? Would you contemplate surprising the crew and passengers on one of your vessels?
Indeed, I would entertain the notion! Despite likely committing more blunders than triumphs, I relish the notion. I possess a fondness for excellent coffee, having partaken in barista training in the Yacht Club a few years back, an endeavor more arduous than one might anticipate. It’s plausible that I’ve forgotten more about waiting tables than I’ve ever learned (plus, our team has progressed beyond that era). undertaking an entire dinner service incites trepidation within me, but I’m somewhat intrigued by the idea. Surprising the team and passengers could indeed be a delightful experience.
