g src=”/wp-content/uploads/2017/03/cockburn2.jpg” alt=”Graeme Cockburn” width=”200″ height=”233″ style=”margin: 5px; float: left;” />Windstar Cruises announced the appointment of Graeme Cockburn as Corporate Executive Chef overseeing menu and recipe development; culinary talent retention, recruitment and training; culinary partnerships, standards and procedures, and innovations.
“We are energized by welcoming aboard Graeme to round out our team of experienced and inspired culinary professionals. Graeme’s breadth of experience and caliber of cuisine will enhance our cruise guests’ experience exponentially to rival the best land restaurants, hotels and resorts,” said Peter Tobler, Director of Hotel Operations.
Chef Cockburn begins immediately and is responsible for elevating the guest dining experience by developing destination-centric recipes and menu cycles that celebrate the authentic cuisine of the regions where the boutique line sails, said Windstar, in a prepared statement.
Cockburn has enjoyed an career established early on as an innovator affiliated with the crème de la crème of cuisine, including formative training at world-famous The Gleneagles Hotel, Scotland, the Royal Scotsman train, London’s exclusive Boodles private club, and the Pompadour Restaurant Edinburgh which was named top restaurant of Scotland during Cockburn’s tenure. The celebrated chef trained with Michelin-awarded chefs including; Michel Roux, London; Michel Guerard, South of France; and at the Hotel De Crillon, Paris.
Cockburn was recruited by Cunard Line to introduce the Queen Mary II and also served with Princess Cruises, and Seabourn developing and re-imagining comprehensive culinary operations,