Josef Jungwirth is a results-oriented hospitality and Food & Beverage operations executive with a proven track record across major corporations and four- and five-star global cruise ships, hotels, and resort operations.

Born in Königswiesen, Austria, Josef discovered his passion for the culinary arts at an early age. At just 15, he began a four-year culinary apprenticeship at Hotel Zur Post in St. Valentin, Austria, laying the foundation for what would become an international career in hospitality. He later refined his craft in some of Europe’s most celebrated kitchens, including the Michelin-starred Residenz Heinz Winkler in Germany, Operakällaren in Stockholm, the Paris Grill at Grand Hyatt Seoul.

His expertise and leadership soon led him to the world of luxury cruise hospitality, where he earned the distinction of serving as Executive Chef aboard the legendary Queen Elizabeth 2, as well as Cunard’s prestigious Sea Goddess.

From 1999 to 2013, Josef held several senior leadership roles with Royal Caribbean International and Azamara Club Cruises, progressing from Corporate Executive Chef to Director of Culinary Operations. In this capacity, he oversaw global culinary operations, drove business improvement initiatives, and led product selection strategies.

He played a key role in the planning and launch of multiple ship classes, including the Voyager-, Freedom-, and Radiance-class vessels, as well as the innovative Oasis-class and Allure of the Seas. Additionally, he led leadership development initiatives across a 24-ship fleet, supporting more than 200 senior culinary management professionals worldwide.

Josef later joined Sandals Resorts International, where he led the culinary organization for product development and oversaw operations across 210 restaurants throughout the Caribbean. During his tenure, he played a key role in developing new culinary concepts and modernizing dining experiences as part of the company’s Gourmet Discovery Dining program, as well as contributing to the successful launch of six luxury resorts, including the introduction of the brand’s signature overwater villas.

Today, Josef serves as Vice President of Food & Beverage Operations for MSC Cruises USA, one of the world’s leading cruise lines. With a fleet of 23 modern ships sailing across five continents and visiting more than 250 destinations in over 100 countries, he oversees operational excellence, culinary strategy, and guest dining experiences across US the organization.

Josef’s Guiding Principles...

On Passion…
“Passion is about giving the best in you, wholeheartedly. It is about creating and delivering an exceptional as well as a memorable dining experience using only the best ingredients. Every meal is imbued with the emotion and character of the chef. Passion turns perfection into art.”

On Fortitude…
“My philosophy is to shoot for the moon and beyond; even if I miss the moon, I’ll land among the stars. In the course of my career, I have learned over and over that in every difficulty, lies an opportunity and in every failure, there is a lesson learned.”

On Execution & Knowledge… 
“Knowing the job is not enough; one must apply it. Will is not enough; one must take action and deliver it. Well done is better than well said”.

On Motivation… 
“Motivation is what gets me started; habit is what keeps me going. I do not let what I cannot do interfere with what I can do. It takes less time to do the right thing than it does to explain why you did it wrong. I believe in good, better, best. I never let it rest until good is better and better is BEST.”

On Success…
“The Fundamentals of my success are my strong beliefs in respect, integrity, ambition, trust, and modesty. You never achieve real success unless you love what you are doing. Ability may get one to the top but it takes character to stay there. Character may be manifested in great moments, but it is built in the small ones. Promise only what you can deliver and then deliver more than you can promise.”

On Teamwork…
“I have great empathy for all the positions in Hotel Operations, especially those in the kitchen.  It is important to create a work and business environment that nurtures and values people; an environment in which every job and employee is treated with dignity and respect. The formation of a strong, talented and loyal team lies on their shared visions, goals and values.