Sabatelli says that was one of the most valuable experiences he had as guest chef on the Crystal Harmony from May 25 to June 3. And the 33-year-old Italian says he would happily do it again.

"In almost 20 years in this business I've done many promotions and other activities, but the one on the Crystal Harmony was quite unique," he says. "From the fact that we were cooking in a very efficient kitchen at sea to the quantity of professional staff working on board serving a very large number of guests."

Sabatelli was placed aboard the Harmony through Hong Kong-based NexC's Specialist for Lease program - one of the many recruitment and career development services the company offers the hospitality industry. It was developed in response to the need of NexC's clients for new and innovative ways to source staff on a short-term basis.

The program allows companies to tap the services of highly trained personnel for pre-opening, special projects, peak seasons or emergency situations. The Specialist for Lease is a cost-effective way to provide diversity while maintaining maximum flexibility on the duration.

Crystal Cruises, one of the leading luxury cruise lines in the world, has used NexC to find chefs who can bring additional innovations to shipboard dining. Sabatelli, who specializes in authentic Italian cuisine with a contemporary flair, was the latest participant.

By placing renowned chefs from five-star hotels on board cruise ships, NexC successfully bridges the gap between two important sectors in the hospitality industry - to the benefit of both.

"It is always good to have this kind of event, especially in this case where two different realities merge to provide the same service," Sabatelli says.

Crystal Cruises benefited by enhancing the passengers' experience aboard the Harmony through the introduction of dishes they might not normally see on a cruise.

"At the end of one dinner I met with guests who were very impressed by one dish in particular - the Green Pea Risotto with Glazed Goose Liver Venetian Style," he says. "The event was a big success."

Sabatelli's stint on the ship also provided valuable exposure for the Portman Ritz-Carlton to a market of well-heeled travelers who might one day travel to Shanghai.

"I spoke with lots of guests during the cruise, I had to wear a name tag and people would stop me and ask question about the hotel, restaurant and the city," Sabatelli says. "I'm sure that if they would travel to Shanghai, they would consider staying with us."

For Sabatelli, sailing aboard the Crystal Harmony clearly helped expand his culinary horizons.

"You have to be ready for any request and any problem that may arise," he says. "In the restaurant business we can order food every day, but on a ship you need to plan and calculate how much of everything you need for a certain amount of guests, for a certain amount of restaurants, bars and special theme functions until you get to next port."

Sabatelli praised the professionalism of the staff aboard the Harmony - and their ability to work with a smile.

"I would recommend it to any of my colleagues (because) they would definitely benefit from it," Sabatelli says. "There is always something to learn and there is always some improvement to be made."