We recently introduced the next wave of CSI Future Leaders — nominated by the cruise interiors community for their innovation, leadership, and impact. Before we head to Miami to celebrate them in person, we’re sitting down with each of our Future Leaders to explore their journeys, insights, and ambitions. First up: Tani Gurra.
From pioneering concepts like underwater-aged sparkling wine to championing authentic, locally sourced F&B experiences, Tani brings over 30 years of hospitality experience to the table and now plays a key role in shaping onboard guest experiences at Hurtigruten.
Congratulations on being nominated as a Future Leader! Could you introduce yourself and tell us a little bit about your role and how you got there?
I’m currently working as Front of House & Beverage Director at Hurtigruten, where I’m responsible for shaping the guest experience through service, food, and beverage concepts across the fleet. My focus is on combining quality, innovation, and authentic stories from the sea to create meaningful and memorable experiences.
I’ve spent over 30 years in the hospitality industry, working across different countries and companies. I started in hands-on operational roles, which gave me a strong foundation and understanding of service, people, and what truly creates great guest experiences. Over time, I’ve taken on leadership roles ranging from restaurant and hotel operations to overseeing F&B across the entire fleet.
One of the initiatives I’m most proud of is Havets Bobler, where we mature sparkling wine beneath Arctic waters – a concept that reflects both innovation and our deep connection to the ocean.
Your work takes place in the cruise ship interiors industry. Can you share your project management manifesto?
For me, everything starts with the guest experience. Design and project decisions should never be driven by aesthetics alone — they must serve a purpose, support operations, and enhance how people feel and interact in the space.
Coming from a hands-on operational background, I believe the best concepts are built from the floor up. If a space doesn’t work for the team delivering the service, it won’t work for the guest. Functionality, flow, and clarity are just as important as visual identity.
My approach is to balance quality, storytelling, and efficiency. Onboard a ship, every detail matters — space is limited, logistics are complex, and consistency is key. Design must be durable, adaptable, and easy to operate, without losing its sense of character.
I’m also a strong believer in authenticity. The concepts we create should reflect where we sail and what we stand for — bringing the sea, the destinations, and the stories into every touchpoint.
In short: if it doesn’t work operationally, it doesn’t work — no matter how good it looks.
Handing the mic over to you – what’s an area of your work or the industry that you are itching to discuss?
One area I’m particularly passionate about right now is how we move from “designed concepts” to truly lived experiences onboard. In our industry, it’s easy to focus heavily on visual design and storytelling at the concept stage — but the real challenge is how those ideas translate into daily operations at sea.
I think we need to talk more about the intersection between design, operations, and guest behavior. A concept might look exceptional on paper, but if it doesn’t function seamlessly for the crew or feel natural for the guest, it quickly loses its impact.
This is especially relevant now, as guest expectations are higher than ever. People are looking for authenticity, connection, and meaning — not just beautiful spaces. That means we need to design experiences that are intuitive, operationally efficient, and emotionally engaging.
For me, the future lies in closing that gap — creating concepts that not only look good, but truly work, every single day, at sea.
Can you explain how, if at all, your job role interacts with sustainability practices?
Sustainability is an increasingly important part of my role, especially in how we design and operate food and beverage concepts onboard. For us, it’s not a separate initiative — it’s embedded in everyday decisions, from sourcing to how we present and serve our offerings.
A key focus is our close collaboration with local suppliers along the Norwegian coast. By working with small-scale producers, fisheries, and farmers, we are able to offer seasonal, high-quality ingredients that reflect the regions we sail through. This not only reduces transportation and supports local communities, but also creates a more authentic and meaningful guest experience.
We are also continuously working on reducing food waste through better planning, menu design, and operational awareness onboard.
Looking ahead, I see strong potential in further strengthening local sourcing, improving traceability, and building even closer partnerships with suppliers. To succeed, we need collaboration across teams and partners who can deliver consistency, transparency, and solutions that work in a real operational environment at sea.
Of course, this is a celebration of leadership. If you could distil your thoughts on leadership into one principle, what would it be and why?
For me, leadership comes down to one principle: lead from the floor.
Having built my career from hands-on operational roles, I’ve learned that credibility and trust are earned by understanding the reality your team works in every day. If you stay close to the operation, listen, and remain present, you make better decisions—and you create a culture where people feel seen, supported, and motivated.
In our industry, where execution is everything, leadership is not about hierarchy—it’s about enabling others to succeed. When your team performs, the guest experience follows.
That’s why I believe the best leaders are the ones who never lose connection to the floor.
Want more of this?
From ship to shore, the design conversations will continue on 9 – 10 June at Cruise Ship Interiors Design Expo Americas (CSI), and the co-located Hotel & Resort Design South (HRDS). Registration is officially live – don’t miss your chance to join the cruise and hospitality design communities together under one roof at the Miami Beach Convention Center with a free pass.
