Our Hotel Managers

Though he now calls Mexico’s gorgeous Riviera Maya home, Iain Gibson is still very much a proud Scot, having been born and raised amongst the beautiful isles of The Hebrides. Since a young age, Iain has been drawn to the water, growing up with the sea all around him, so it was almost an inevitability that he would end up embarking on a seafaring career someday.

Iain first went to sea at 17, working for Hebridean Island Cruises, and whilst he did take some time away to study Accountancy & Law at university, work in luxury hotels across the UK and to undertake his Hotel Management training aboard the iconic Orient Express train, he has since enjoyed many wonderful years on the water. Iain joined Fred. Olsen in early 2022, as Hotel Manager on board Borealis, and loves being in a role that allows him to connect with our wonderful guests and crew, on both a personal and professional level, and really bring the magic of The Olsen Way to life.

Having met his fiancé there, French Polynesia is Iain’s favourite place on earth, though he hopes to get to visit the islands of Japan – perhaps on a Fred. Olsen cruise – someday. Even in his spare time, Iain loves spending time on or in the water, diving, swimming and snorkelling, though he does occasionally spend time on dry land with family and friends too!

Although Combe Martin in North Devon is now his home, Paul spent his early life in London. During his time in the capital, he began his career in hospitality at Cliveden Hotel, where he honed his skills and mastered his craft serving high-proflie guests such as Sean Connery, Catherine Zeta-Jones, Tim Curry, John Malkovich, Johnny Depp and Pierce Brosnan.

At the Cliveden, Paul worked with several colleagues who had experience of working on cruise ships, and in 2000 he finally succumbed to the urge to begin his own life at sea. Since then, his seafaring career has seen him work on ships for Renaissance, Regent Seven Seas Cruises and Crystal Cruises before joining Fred. Olsen. 

A part of our family since May 2021, Paul was an important part of Borealis' start-up team when the ship joined the fleet - something he is very proud of - and he feels very much part of the Fred Olsen 'fabric'. Paul is passionate about the welfare of guests and crew and take pride in ensuring everyone is happy on board, whilst getting to enjoy the friendly, family atmosphere himself. 

When Paul is at home in North Devon he enjoys exploring the North Devon coastal paths and spending time with his family.

After growing up in Vienna, Michael Prantz also started his ‘hotel education’ in his beautiful home city, working at the world-famous Hotel Imperial in 1986. Shortly after, Michael took on his first role at sea, as a Hotel Manager for Cunard, before eventually moving to the Caribbean to work as General Manager for a five-star holiday resort in St Lucia.

Michael then went back to Austria to work as General Manager in Hotel School and University in Vienna, where he spent 21 years. Even though it had been a long time since his stint with Cunard, Michael knew he wanted to restart his career on the seas, so joined Seabourn Cruise Lines in 2014 before moving on to join us at Fred. Olsen Cruise Lines.

Michael feels he has now found his home-away-from home, having felt part of the Fred. Olsen family since the very first moment he stepped on board our smaller, friendly ships. He is proud to play a key part in creating unforgettable holidays for our guests, and to be able to help guests experience destinations around the world and make memories that last a lifetime.

Having been born and raised in New Zealand, Guy Sharp left the ‘Land of the Kiwi’ to travel the world in 1984, though he didn’t begin his career at sea until 1989. Since then, Guy worked for many cruise lines, including Seabourn, Disney Cruises, Cunard and Windstar Cruises, in various roles on a number of vessels, before joining Fred. Olsen Cruise Lines.

He began his career with Fred. Olsen on board Black Prince as a Hotel Manager and enjoyed a stint working on Boudicca too, before being transferred to Balmoral. In between, Guy also spent time working in a land-based position in Sweden – the country he now calls ‘home’ – but it wasn’t long until his love for life at sea tempted him back on board.

Guy feels proud and honoured to work for what he considers the ‘warmest and most welcoming cruise line that he has ever been a part of’. Being able to thrive as part of the Fred. Olsen family, and revel in the friendliness and warmth of the guests and fellow crew members on our ships, is what brings him back to sea time and again. He counts himself fortunate to be living and working on such beautiful vessels, and to be able to visit amazing destinations around the world. 

As well as studying at Schloss Klessheim in Salzburg, in his home country of Austria, Hermann Stingeder spent many of his early years in the USA at New York’s Cornell University, studying for and gaining qualifications in Hospital Management and Food and Beverage Management. During his time in the states, the American Hotel Association also certified Hermann as a Hotel Administrator.

Since then, Hermann has enjoyed a seafaring career spanning 30 years so far, and has worked on a variety of vessels ranging from ‘megaships’ with capacity for 4000 guests to intimate, luxury yachts capable of carrying just 200 people. Along the way, he also spent two years as a Managing Director of a five-star hotel in Austria, before the ‘call of the seas’ became too strong once again.

Having joined Fred. Olsen in September 2017, Hermann has worked on board Black Watch and Braemar so far, with the former his favourite ship of the fleet. Our diverse itineraries and the intimate size of our ships – which are perfect for building relationships with our loyal guests – are his favourite things about working for Fred. Olsen, while World Cruises and Amazon River adventures are amongst his best experiences so far.

When at home, Hermann loves to travel with his wife and especially enjoys visiting cities where he can sample the hospitality of small hotels, local cuisine and captivating culture.