Welbilt provides galley equipment and solutions. The marine team works with customers to train the head chef and staff so they can get the maximum use out of the equipment with the goal of delivering the perfect menu, consistently.
22 years at sea
Having worked aboard cruise ships for more than 22 years, Mauboussin has held executive chef roles with a range of lines including Oceania Cruises, The World Residences at Sea and Azamara. At Viking, he played a key role in launching its first oceangoing ship, including creating the restaurant concept and developing the full food and beverage offering. During this time, he worked closely with the Welbilt team from both training and menu development angles.
A coup for Welbilt
'Having Anthony as brand ambassador is a real coup for Welbilt,' said Alexis Bourgault, director of global strategic accounts. 'Anthony’s capability, network and overall knowledge will be a major advantage to the Welbilt Marine team and especially our customers, who will be able to draw on his wisdom and experience on their next venture.'
Besides Bourgault, Mauboussin will work with Jean-Paul Roudier, VP sales & marketing EMEA, and Dave Weightman, global sales director marine & hospitality.
'The right equipment can help with the labor shortage'
'The marine sector is growing very quickly,' Mauboussin said. 'Before COVID it was a challenge to find the right people; since COVID it is even more so. The fact is, if an operator specifies the right equipment, it can immediately help with the labor shortage that we are experiencing. Being able to advise clients on equipment that can quickly assist them in the kitchen from both a culinary as well as a human resources perspective, and being able to demonstrate how to make the most of that equipment is a real passion.'
CFC culinary advisor
Mauboussin left Viking in December. Besides his ambassador role with Welbit, he is serving as culinary advisor to start-up Compagnie Française de Croisières.