Windstar Cruises has hired two new professionals for its corporate culinary team. Bjoern Wassmuth has been hired as director, and Eric Le Rouzic as executive corporate pastry chef.
Wassmuth has over 25 years of experience, including more than five as Director of Culinary Operations for a luxury cruise line. In addition to implementing new concepts, Bjoern was Executive Chef at German Gymnasium, Klosterhaus, Aster, and Haugen. He also served as Director of Cuisine at the Fairmont Hotel Vier Jahreszeiten in Germany.
As Culinary Director, Wassmuth is responsible for menu and recipe development and overall oversight to maintain Windstar's high-quality food program for the fleet. He will support staff training and development and ensure quality management and operating procedures. He reports to the Food and Beverage Operations Director.
“We’ve added two new restaurants, Steven Raichlen’s Star Grill and Anthony Sasso’s Cuadro 44, to our three Star Plus-class ships and have undertaken many new culinary initiatives,” said Windstar Cruises President Christopher Prelog. “As we’ve grown our fleet and dining options, we must grow our culinary staff of professionals to support our chefs and culinary teams at sea.”
Eric Le Rouzic has been hired as corporate pastry chef and head baker. Originally from France, Le Rouzic has many years of experience in onboard pastry, most recently as corporate pastry chef for Princess Cruises. He will research and design recipes and oversee all pastry and bakery developments for the fleet. He will report to the culinary director.
“The dining experience aboard Windstar yachts is a five-star experience and something our guests eagerly anticipate,” said Prelog. “We offer international and regional cuisine, and we have exciting new things to come, so stay tuned.”.
