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FleetFlash

A message from Ben, Managing Director

PROMOTIONS AND CAREER GROWTH

Welcome to Fleet Flash!

In this month’s edition, we’re excited to bring you a collection of uplifting news, celebrations, and important updates from across the fleet:

FIRST LOOK AT THE SS. EMILY BEING BUILT

The wait is over—the SS. Emily hull is completed and now being transported to the Netherlands for interior fit-out. We’re thrilled to share the very first photos and can’t wait to show you more in the coming months!

EASTER CELEBRATIONS

Spring has arrived, and we welcomed it with festive Easter activities across our ships! From colorful egg painting sessions to a fun-filled egg treasure hunt and a delightful Easter dinner, the spirit of renewal and joy was felt by all. Thank you to everyone who joined in and made this time so memorable!

EMPLOYEE OF THE MONTH

Let’s give a round of applause to our amazing Employees of the Month! Their dedication, professionalism, and positive spirit are what keep us moving forward. Thank you for consistently going above and beyond!

We’re proud to recognize another internal promotion this month! It’s inspiring to see our team members grow and take on new challenges. Be sure to check our social media platforms and career website for open job opportunities within the People & Culture department.

SPECIAL CHEF REFERRAL PROGRAM

Know a talented chef looking for their next adventure? We’ve launched a special referral program in May to help bring culinary excellence onboard! Full details are available on this edition as wells as the crew portal.

WORK ANNIVERSARIES

Milestones matter! We celebrated several work anniversaries this month, honoring the commitment and loyalty of those who’ve contributed to our journey year after year. Congratulations to all celebrating—your impact is truly valued.

SAFETY ONBOARD

Your safety is our top priority. This month, we’re raising awareness about electrical risk prevention. Please stay up to date with the latest safety guidelines and don’t hesitate to report any concerns. Together, we ensure a safe environment for everyone.

THANK YOU FOR 1,700 INSTAGRAM FOLLOWERS!

We’ve reached a social media milestone—1,700 followers on Instagram! A huge thank you to everyone who has contributed content, shared posts, or simply followed along. Your support helps us showcase the incredible culture and community that makes our fleet so special.

We hope you enjoy this edition of FleetFlash and feel proud to be part of such a vibrant and growing team. Here’s to more milestones, celebrations, and shared success in the months ahead

Warm regards, Ben Wirz

In the last edition of the Flash, we shared a few 3D renderings to give you a glimpse of what the SS Emily would look like in the future. Now, it is no longer just a digital vision — it is becoming reality! We are thrilled to share the very first photo of the SS Emily’s float-out, marking a major milestone as the vessel touches water for the first time. Take a look and witness the transformation from concept to construction!

CREW

Employees of the Month

Congratulations to all of them for their outstanding work and dedication in March and April 2025!

MICHAL JAKUB, JCDP, EOM APRIL | SS BON VOYAGE IVELIN GEORGIEV, BUTLER, EOM APRIL | SS CATHERINE

MARINELA DAVID, BARTENDER, EOM APRIL | SS ELISABETH

ZELJKO MILENKOVIC. BUTLER, OM APRIL | RIVER PRINCESS

CRISTIAN MUNTEANU, BARTENDER, EOM APRIL | SS BEATRICE

JANCOVIC LUBOS, ENGINEER, EOM MARCH | SS BEATRICE

CALIN CIOBICA, WAITER, EOM MARCH | SS MARIA THERESA

DIMITAR STOYANOV, KITCHEN STEWARD, EOM APRIL | SS MARIA THERESA

MELINDA ZOLDE RECEPTIONNIST, EOM APRIL | SS JOIE DE VIVRE

ZVEZDELINA GEORGIEVA, HOUSEKEEPER, EOM MARCH | SS JOIE DE VIVRE

LEARNING & DEVELOPEMENT

New TTC Global Training Calendar

We are excited to share that the new TTC Global Training Calendar is now available, featuring a variety of virtual training sessions over the next two months!

These sessions are open to everyone and offer a fantastic opportunity to build new skills, gain insights, and connect with expert facilitators—right from your screen.

What’s Inside the Calendar?

• Pages 3–4: Calendar overview of all upcoming sessions

• Pages 5–7: Course descriptions, facilitator names, and converted time zones to help you find the right fit

How to Join a Session:

1. Email the session leader listed in the calendar

2. Include: Your name (or names of attendees, the session title, date, and time

You’ll receive a calendar invite with all the necessary details once your spot is confirmed.

Use this opportunity to invest in your growth. The calendar is available on RadiantFleet.

Emilia and Irma Learning, Development & Culture

Welcome to our new Hotel Managers!

We are thrilled to welcome Alin Pastragus, Fernando Rodriguez, and Robert Horvath to our teams! To help everyone get to know them better, we asked each of them a few questions about themselves, their backgrounds, and what excites them about joining us.

FERNANDO RODRIGUEZ

What I’m truly looking forward to at Uniworld is a sense of belonging — and so far, I’ve found exactly that. The team onboard the S.S. Elisabeth, especially my head of departments — Daniela, Madalena, Agostinho, Vasil, and Tomas — make me feel welcomed every single day.

And the support from the office team has been just as heartening: starting with Astrid, and then Julie, whose thoughtful gesture of calling during my first deviation genuinely moved me.

Zoltan’s weekly calls, along with the ongoing encouragement from Polina, Peter, Rolf, Rony, and so many others I’ve met over these past six weeks, have all contributed to making me feel at home.

I must make a special mention of Romica — not just a mentor, but now a true friend. I couldn’t be more grateful for his guidance and support.

One of the proudest moments in my career has been welcoming my son, Diego, into one of my F\&B teams after he completed his studies at Ferrandi. To pass on my passion for this industry to him, and to watch him embark on his own promising journey, has been deeply fulfilling.

The most extraordinary place I’ve ever been is the landing site we reached in the Ross Sea, with Mount Erebus looming on the horizon. I was part of a six-week expedition to Antarctica — an experience that profoundly changed me and one that remains, to this day, beyond words.

My ideal start to the day? A jug of French-pressed coffee. By now, everyone onboard the S.S. Elisabeth knows it’s the simple things like this that bring me joy in the morning.

And my favorite quote? ”Excellent choice!”– Leonardo DiCaprio, The Wolf of Wall Street

ROBERT HORVATH

Ever since I entered the cruise industry, I’ve known Uniworld to be a truly unique company—renowned for its strong reputation and clear, forward-thinking vision. My biggest motivation comes from my family—my wife and son inspire me every day.

If I had to pick something I’m not great at, painting would be it. I’ve tried a few times, and it just never clicked for me.

I like to start my day with a glass of water and a really good coffee—it sets the tone for everything ahead.

Among all the places I’ve visited, Singapore stands out the most. I’m fascinated by everything it offers and the rich diversity that defines its atmosphere.

I’m excited to begin this journey with Uniworld and look forward to meeting many of you. Here’s to a successful and collaborative experience ahead!

ALIN PASTRAGUS

As a hospitality professional with a deep passion for creating outstanding guest experiences, I’m genuinely drawn to Uniworld’s emphasis on luxury, personalized service, and immersive travel. It’s an inspiring brand that reflects the values I hold in my career.

I’m most proud of being able to craft unforgettable vacation memories for guests, lead and manage diverse teams, and support others in their professional growth. These experiences have been both rewarding and defining in my journey.

What inspires me is working in dynamic environments where no two days are the same. The variety, pace, and energy of cruise life are invigorating and align perfectly with my enthusiasm for action and adaptability.

My motivation comes from bringing happiness to others—seeing a guest smile, relax, or celebrate a special moment is incredibly meaningful and drives me to give my best every day. One quote that deeply resonates with me is:

”People will forget what you said, people will forget what you did, but people will never forget how you made them feel.”– Maya Angelou

Easter celebrations EVENT

As per tradition, teams across the fleet participated in our annual Easter Egg painting session, joined by a variety of fun activities and festive food preparation. A heartfelt thank you to everyone who took part and helped create such joyful moments—your enthusiasm and spirit made it all the more special!

SS BON VOYAGE

SS ELISABETH

SS CATHERINE

April 2025 ANNIVERSARIES

It is a real pleasure to show our appreciation to those with special anniversaries, but also to everybody else for their passion, commitment and perseverance. We are so grateful for the amazing team and feel privileged for the opportunity to work with all of you.

Also please join us in congratulating the following colleagues who have been with us for 5 years:

• Silviya Kostadinova Damyanova, Bartender

• Ilina Yordanova Hristiyanova, Night Receptionist & Front Desk Relief

• Andrea Ivak, Housekeeper

• Dimitar Valentinov Nikolov, Waiter

• Danut-Alin Surugiu, Kitchen Steward

• Melinda Zolde, Receptionist

Congratulations to the following colleagues who have been with us for 10 years:

• Ronny Dolk, Director Nautical Operations

Congratulations to the following colleague who has been with us for 15 years:

• Romeo Tinjala, 1st Officer

• Peter Barany, IT Manager

Congratulations to the following colleague who has been with us for 20 years:

• Ferdy Savelkouls, 1st Captain

Social Media Digest

We are pleased to share pictures/videos from the ships and our offices during April 2025. Click on the picture to view the content online.

Open Positions

Click on the images to view the full job description. Referrals are accepted exclusively through the online application form.

Guest comments

River Duchess - Tulips & Windmills

“Rik is a fabulous cruise manager. He has a great sense of humor combined with his knowledge of the Netherlands. His ability to communicate instructions and expectations clearly helped to keep all of us punctual and respectful of our surroundings. Also want to commend Kristian and Peter on the bar staff for their hard work and conscientiosness in keeping the lounge customers happy and the area spotlessly clean. Finally, Eddy’s smiling demeanor made every day a joy for us. Blagoy’s watchfulness kept things moving smoothly in the dining room. Two shining examples for other staff on how to serve graciously, humbly and in good humor. We will miss them. “ - Mary -

River Princess - Tulips & Windmills

“I would like to mention my house keeper, Emilia. She did excellent service keeping our room clean. She was also very accommodating when I needed ice packs. In the dining room I want to say a huge thank you to Tashko. I have allergies with many herbs, and he insured that my meals were herb free. He was friendly, pleasant and is a credit to your crew. Delyan was in the piano bar, he remembered my drink, each night. He was funny, friendly and a credit to your crew.“ - Anne Marie -

S.S. Antoinette - Castles Along the Rhine

“This was our fourth cruise with Uniworld and quite possibly the best so far. All the crew were outstanding. Service throughout was excellent, warm welcoming and friendly. The cruise manager Anthony was superb. Despite the challenges of the river levels he managed to secure an excellent alternative excursion and handled the challenging situation of onward journeys with calm efficiency and humour. Adriana from the front desk did an excellent job with all the onward transfers. The food was superb, the restaurant team attentive and friendly, thanks must go to Christina the restaurant manager, the wonderful chef, and of course the stars who looked after us, Kristyan, Andre, Maria, Mike, Renata, Lina, and our cabin was kept impeccable by Piri. The staff are unique and this is one of the main reasons we choose Uniworld. The highlight was the Rhine gorge sail on the top deck with commentary by Anthony and also all the places we visited along the way. We loved it so much we have already decided to book our next one. “ - Julie -

S.S. Beatrice - Highlights of Eastern Europe

“I already filled out this review onboard before I left. However, In retrospect, I must give thanks and appreciation to the bar tender and sommelier. What an incredible job they did to serve us each and every night, especially during the cocktail hours. The deportation was flawless thanks to Ingrid and her team. Everyone really appreciated the Budapest Airport liaison who helped us navigate an unknown airport, getting us quickly to the check in line. He was very helpful in dealing with the United Air staff when we didn?t have our printed tickets. Traveling with Uniworld is amazing, and I will once again be singing your praises with family and friends as I show them pictures over the next few days and weeks. “ - Karen -

S.S.Bon Voyage - Brilliant Bordeaux

“All of your staff provided excellent service. We particularly appreciated the attention of Valentin for ensuring the gluten fee menu items for our daughter-in-law, Nelson for his sense of humour and knowledge of the food, Stoyan for his cheerful professionalism in the dining room. Estevez was an outstanding sommelier, and a joy to be around. All of the bar staff were knowledgeable and creative and very willing to accommodate our exploring of exotic cocktails. In mixing a ‘One Hundred Year Old Cigar’ for me, they performed above and beyond! We noticed also, the improvements to the cabin, like the automatic demister in the bathroom mirror, and the magnetic latch on the bathroom door. We also love the surprise treats, and chocolates provided. “ - Gavin -

S.S. Catherine - Burgundy & Provence

“I had a very pleasant and enjoyable time! Especially appreciated Ivelin, our butler, and Pierre, our cruise manager. Ivelin went above and beyond to ensure we had everything we needed/ wanted and more. Pierre was always very pleasant, fun, and helpful! All the other staff was great, too. Enjoyed our server, Petru and Dino, as well as bartender, Augustine, who remembered our preferences. Augustine even knew our names on the first day! Overall, food onboard was great. I thought the appetizers, soups, and entrees were very good, but the dessert wasn’t as good as the rest of the course.“ - Eri -

S.S. Elisabeth - Castles Along the Rhine

“Daniele our Cruise Manager was fantastic! Due to water levels being low we had to make a few last minute changes and Daniele did a great job of communicating those changes. The customer service provided by all staff is truly fantastic, they made our cruise a truly wonderful experience. We felt so taken care of. This was my third Uniworld Cruise and my sister and brother in law were on their first Uniworld Cruise and were so impressed with the level of customer service. We are talking about our next cruise. Thank you for making our week on the SS Elizabeth a truly magical experience. “ - Brenda -

S.S. Joie de Vivre - Paris & Normandy

“One of the best parts of our trip was disembarking from the ship and heading to the airport.We had a luxury car waiting for us on time. Once at the airport, a guide was there to help with our luggage, escort us to the ticket counter, and ensure we went to the correct gate for departure. That was truly a blessing, because we’ve been to so many airports where we felt lost and unsure of what to do. For us, that was a major highlight. Emil and Sandaz, our suite butlers—what more can I say?They were simply the best, anticipating every need. We were touched by the beautiful surprise they left in our suite for our 50th anniversary.Emmanuelle is an incredibly hard worker who made sure all our excursions were organized and excellent. Violeta, the bartender, worked tirelessly and always with a smile. Everything was perfect.

The housekeeping staff made sure our room was cleaned four times a day. They always greeted us with a warm “Good morning,” “Good afternoon,” and “Is there anything else I can do for you?” Michael, who worked the grill in the morning and afternoon, always made sure our food was perfect. Ivan, our dinner waiter, was professional, friendly, and knowledgeable about the entire menu. He made sure every detail was just right. From the maintenance crew to every staff member on board, everyone treated us with kindness and excellence. There was never a “no.” For our 50th anniversary, this cruise was truly unforgettable. Thank you, Uniworld—we can’t wait to book our next trip. There are many river cruise ships out there, but there’s only one UNIWORLD. Again, thank you. “ - Dwight -

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Recipe of the Month

Spring Garden Wellington

INGREDIENTS

• Blanch the Kale: Bring a pot of salted water to a boil. Blanch the kale leaves for about 30 seconds, then immediately transfer them to an ice bath to cool. Once chilled, drain well and pat completely dry with a kitchen towel to remove any excess moisture.

• Prepare the Filling: Cook the mushrooms, let them cool completely, and then mix them with whipped egg whites to create a light and airy texture | Sauté the spinach until wilted, then set it aside to cool |Cook the carrots until tender, then glaze them with butter | Boil the white asparagus in water with lemon and salt until tender, then drain and season to taste | Assemble the Roll: Lay a sheet of plastic wrap on a clean surface and arrange the dried kale leaves evenly on top | Spread the mushroom and egg white mixture over the kale | Evenly distribute the sautéed spinach, glazed carrots, and seasoned white asparagus over the mixture | Carefully roll everything tightly into a log using the plastic wrap.

• Wrap in Puff Pastry: Transfer the kale roll onto a sheet of puff pastry, ensuring it is positioned evenly | Roll the pastry tightly around the filling and seal the edges well | Lightly brush the surface with beaten egg and use a knife to gently score decorative lines on the pastry.

• Bake: Preheat the oven to 180°C | Bake for 30-35 minutes until the pastry is golden brown and crispy.

• Rest & Serve: Let the baked roll cool slightly before slicing to ensure clean cuts.

• Important: This dish should be prepared just before dinner service to maintain the crispiness of the pastry.