Our Faculty
Augustine Lobo
Culinary
- 17 years experience in the Cruise Industry - ultimately served as Executive Chef
- 14 years experience in recruitment and training, including development of cruise line training programs
- Certified trainer for AIDA Cruises.
- Worked onboard Carnival, Royal Caribbean, Cunard, Costa, Classic International and Disney Cruise Line.
- During his Cruise Line career he was involved in the development and execution of new menus.
- Conducted USPH trainings on board various vessels.
- Served in the pre-opening team for the first exclusive Leisure Club in Dubai (in collaboration with Rank Leisure of the UK), where he worked for 10 yrs.
- Began his career at the Taj Mahal Palace Hotel, Colaba, Mumbai.
- Diploma from the Institute of Hotel Management and Catering Technology, Dadar, Mumbai.
Our Faculty
Gazella Britto
Principal
- 18 years of proven experience in cruise line recruitment and training, including management-level responsibilities.
- Certified trainer for AIDA Cruises and Costa Crociere, with hands-on understanding of cruise line standards.
- Certified HACCP trainer by RINA Italy, for onboard food operations, ensuring compliance with international hygiene and safety norms.
- Delivered Customer Service, Situation Handling, and Communication Skills training across multiple 4- and 5-star hotels in Goa.
- 20 years of solid teaching experience, including 2 years as a lecturer and instructor at the Institute of Hotel Management and Catering Technology, Goa, specializing in Food Production & Patisserie, Communication, and Hygiene & Sanitation.
- Holds a Diploma in Advanced Network-Centered Computing and is a Graduate in Nutrition and Dietetics.
Our Faculty
Aloysius Fernandes
Food & Beverage Service
- 18 years experience in the Cruise Line Industry
- Norwegian Cruise Line - progressed through multiple roles onboard, from service staff to Maître D'. Managed fine-dining operations, guest relations, staff training, and service excellence.
- Completed Management Training with Norwegian Cruise Line
- Skill India Goa - Restaurant Operations, Food & Beverage Service Standards, and Team Training.
- Author of Hospitality Management structured industry training manual (for Gryphon Academy)
- Served as a faculty for Food & Beverage Service, Bartending, and Front Office, Agnel Ashram – Verna - Goa & Gryphon Academy.
- Began hospitality career with Taj Holiday Village, followed by Goa Marriott Resort.
- Diploma in Hospitality Management, CPD – UK
- Trained at the Institute of Hotel Management, Catering Technology & Applied Nutrition in Food & Beverage Service. Porvorim, Goa
Our Faculty
Stevneill D'Souza
Retail
- Over 23 year career focused on guest satisfaction, brand excellence, revenue generation, operational efficiency, and continuous improvement in guest service delivery
- Onboard cruise line experience of 17 years
- Currently working in recruitment and training, including development of cruise line training programs
- Served as Deputy Store Manager with an Indian luxury jewelry retailer for 10 months
- Worked with Harding Brothers Retail as a Watch & Jewelry Specialist for 1.5 years, focusing on high-value sales and client engagement
- Joined MSC Cruises in Luxury Retail, completing two full contracts across European and South African itineraries
- Worked in Specialist roles with Starboard Retail across Royal Caribbean Cruise Line ships for seven years, managing luxury retail environments and premium brand standards.
- Transitioned into retail operations in 2006 with Princess Cruise Lines, building a strong base in onboard luxury retail till 2010.
- Started cruise career in 2004 as Galley Utility with Star Princess, successfully completing two contracts.
- Began hospitality career in India as Assistant Waiter at Taj Lands End, Mumbai.
Our Faculty
olaf lobo
Housekeeping
- 9 years of cruise line experience, 7 years of five star hotel experience
- 10 years experience in recruitment and training, including development of cruise line training programs
- Certified trainer for AIDA Cruises.
- Worked onboard P&O Cruises and Disney Cruise Line, ultimately in the position of Executive Housekeeper.
- Began his career with the Leela Beach Resort, Goa.
- Diploma from the Institute of Hotel Management and Catering Technology, Pune.
Our Faculty
Conrad Mollan
Food & Beverage Service
- 21 years of cruise line experience, 11 years of five star hotel experience
- 13 years experience in recruitment and training, including development of cruise line training programs
- Certified trainer for AIDA cruises.
- Worked his way up the ranks to the post of 2nd Maitre D’ with Costa Crociere
- Attended Johnson & Wales training program of the 21st century Manager for Costa.
- Joined Costa Crociere 1992 as an Assistant Waiter.
- Began his career with an All Government Apprenticeship as a waiter from The Taj Mahal Inter Continental Hotel, Mumbai.
Our Faculty
Subhash Nasta
Food & Beverage Service
- Cruise hospitality professional with 25+ years of cruise line experience and Toatl of 31+ years in senior leadership, management, and administrative roles
- Senior shipboard leadership experience with Disney Cruise Line (Restaurant Manager), Viking Cruise Lines (Maître d’), and Royal Caribbean Cruise Line
- 16-year tenure at Royal Caribbean (1996–2012), career progression from Bartender to Maître d’ through performance excellence
- Expertise in cruise dining operations, F&B management, restaurant operations, luxury service standards, and guest experience management
- Strong background in crew training, leadership development, SOP implementation, audit readiness, service quality assurance, and compliance
- Proven ability in multicultural team leadership, coaching, performance management, and crew engagement
- Experience supporting cruise line training programs, operational assessments, pre-opening support, and hospitality consultancy assignments
- Hospitality foundation with Hilton Dubai, aligned to international luxury hotel and cruise standards
- Food Servicel Management (BHM) – IHMCTAN, Mumbai
- Career focus on guest satisfaction, brand standards, operational excellence, and continuous service improvement
