Executive Corporate Chef

[melindda]

Just read this article on the new Executive Chef - Any thoughts? How do you think the big mega ship food experience will transfer to the small intimate feel of Windstar?

 

 

Introducing Michael Sabourin, Windstar’s New Executive Corporate Chef

Windstar is thrilled to welcome Michael Sabourin as Executive Corporate Chef. In this role, he is responsible for everything culinary. This includes the creation of new dishes, galley training, menu design, and creating the local culinary experience so our guests can ‘taste’ the ports of call we visit.

 

With more than 18 years in the culinary industry, Chef Michael brings a strong cruise background. Most recently, he served as Executive Chef at Royal Caribbean Cruise Lines. Chef Michael has global expertise, with a wide exposure to markets in Europe, Asia, South America, Caribbean, and North America

 

There is additional information on the Windstar website under the "Blog"

[acruisefan]

On our last cruise, the head chef on the Windstar had recently come from an NCL 5000 passenger ship. I took a cooking class with him and he told us how very exciting it was to cook for such a relatively small group - that he could do so much more and be so much more creative. The food was excellent, by the way.

 

So I expect ( and hope) that this new Exec Chef may be thinking along the same lines - new opportunity for creativity and personal growth.