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Charles SteadmanSenior Manager, Beverage and Bar Development and OperationsVirgin Voyages

Charles Steadman – Senior Manager, Beverage and Bar Development Operations As the Senior Manager of Beverage and Bar Development and Operations at Virgin Voyages, Charles Steadman is serving a thoughtfully curated list of wines, beers, cocktails and non-alcoholic offerings while complementing cuisines from celebrated Michelin star chefs like Brad Farmerie and Matt Lambert in multi-outlet, dynamic food and beverage settings. Steadman oversees the beverage and bar programming at all venues on the stunning new cruise line, Virgin Voyages.

Born in Los Angeles, Steadman worked his way through the food and beverage scene to pay for a business degree in college, but he quickly realized that the development and hands-on, social nature of hospitality was a perfect long-term career fit. After gaining his pedigree at The Breakers in Palm Beach, Steadman created a consulting company called Luxe Libations assisting brands such as Remy Cointreau, Morton’s Steakhouse, Ocean Prime, Capital Grille, Ruth’s Chris and Waldorf Astoria. He also developed a comprehensive bar program for the Fisher Island Club in Miami and participated in high-visibility events such as the Manhattan Cocktail Classic, WSWA, Tales of the Cocktail and the Aspen Food & Wine Classic. In 2012, he opened his own bar, Lantana Jack’s Bar and Grill in Lantana, Florida, where he continued learning the ins and outs of managing a food and beverage program. In 2015, he took on the role as Beverage Director for 1 Hotel and Homes a new eco-luxury brand hotel that launched with a South Beach location and later added two New York locations.

Steadman was introduced to Virgin Voyages in 2018 and was immediately drawn to the company’s commitment to sustainability, smart disruption and customer experience. In his role at Virgin Voyages, Steadman draws from his extensive beverage experience to offer guests an international selection of wines, seasonal cocktails and craft beers focusing on sustainable sourcing with positive social and ecological impacts.

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