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Remco Buis takes new SVP role at Princess Cruises

Princess President John Padgett called Remco Buis, pictured here, a 'dynamic leader who is very well respected throughout the maritime and cruise industries'
Princess Cruises appointed seasoned port operations executive Remco Buis to the newly created position of SVP maritime, port strategy & operations.

He reports to President John Padgett, who called Buis a 'dynamic leader who is very well respected throughout the maritime and cruise industries,' adding: 'He brings a wealth of knowledge and leadership that will propel Princess maritime excellence into the future and allow us to exceed our maritime and sustainability goals.'

Yusen Terminals, Carnival Maritime and more

Buis was tapped after serving as chief operating officer of Yusen Terminals in Los Angeles. He's a Carnival Corp. veteran, earlier working at Hamburg-based Carnival Maritime for four years that included SVP roles in marine operations and port operations & development.

Among his prior jobs: director of commercial homeport operations for Carnival Cruise Line and senior manager - West Coast development for Carnival Corp.'s global port and destination development group, working with the Long Beach Cruise Terminal.

Buis also has experience as director of strategic planning at Worldwide Sourcing Group and superintendent of operations for Metropolitan Stevedore Co. in Long Beach. He began his career at sea with Holland America Line.

Follows other significant hires

The appointment is one of a number of significant hires by Padgett over the past year.

They include a transformation in call center operations/service and sales with the appointment of Cal Almaguer as SVP sales and service strategy operations, along with enhanced travel advisor sales and support with the addition of Carmen Roig as VP sales.

A new advertising/marketing approach is led by high-flier Jeff Larson, SVP marketing and brand strategy.

And Rudi Sodamin joined as chief of culinary innovation and Sami Kohen as VP food and beverage, who have elevated the dining experience.