It is with great pleasure that Windstar Cruises welcome Graeme Cockburn as their new Corporate Executive Chef overseeing menu and recipe development; culinary talent retention, recruitment and training; and creation and implementation of coming innovations for Windstar Cruises.

“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,” remarked Peter Tobler, Director of Hotel Operations.

Cockburn has enjoyed an illustrious 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.

Chef Cockburn begins immediately and is responsible for elevating the guest dining experience developing destination-centric recipes and menu cycles that celebrate the authentic cuisine of the regions.

Windstar was recently named the “Official Cruise Line of the James Beard Foundation,” and as such, Cockburn also will be responsible for developing the onboard “Culinary Demonstrations Powered by the James Beard Foundation.”