Ebaldo Inzunza

Based in Chile

Chef Ebaldo has been Corporate Chef of Welbilt Latin America since 2007. He has always been passionate about cooking and began working in the kitchen at a young age. After studying gastronomy in Chile he worked in hotels, restaurants and as a gastronomy teacher before joining Welbilt.

He has worked in different countries to develop Welbilt projects, using Convotherm's technology for menu creation and training chefs for the different culinary segments. Chef Ebaldo enjoys working with Convotherm's technology and developing products with a team of chefs in Latin America.

He has a small photo studio and enjoys photography in his free time, taking pictures of dishes, people of his travels.
 

Jack Chen

Based in China

Chef Jack is the Culinary Center Manager for Welbilt China, and is responsible for managing the Chinese culinary team and supporting product application and research and development. Offering more than 30 years experience in managing teams of chefs, he also works as a kitchen consultant. 

He has worked in the food service and equipment industry for over 11 years. As a seasoned expert, he continues to maintain strong links with several global chain catering groups. Jack is one of the judges for the World Association of Chef's Societies (WACS).

In his cuisine, he draws inspiration from his many hobbies that include cooking, fishing and travel. 

Jimmy Mun

Based in Singapore

Chef Jimmy assists Welbilt customers in the development of their menus and cuisine, using the technological benefits of Convotherm high speed ovens. He strategically combines his skills to deliver equipment solutions to leading food service and restaurant brands across APAC.

As Application Chef, he supports one of Convotherm’s largest QSR customers in creating thier menus. Today, local chain accounts still reach out to Chef Jimmy for culinary support and advice on applications. He enjoys developing products in conjunction with food manufacturer partners and helping to determine new uses for the Welbilt equipment product portfolio as part of their menu development and enhancement.

In his leisure time Jimmy enjoys watching movies and gardening.

Nick Bates

Based in United Arab Emirates

Chef Nick is responsible for Key Accounts and the general market for the Middle East. He joined Welbilt in 2017. British born, he now lives in Dubai but covers the whole of the Middle East, promoting Welbilt brands and providing Masterclasses to train end users and show what can be achieved. He travels throughout the region, sharing his passion and advising on the correct equipment to meet customers’ needs in such a diverse culinary region.

He has been a professional Culinary Chef for more than 30 years, working in many different restaurants with various cuisines. In 2005 he joined the research & development Chef world for a European manufacturer of commercial catering equipment.

In his spare time he also loves to go to walking with his friends, spend a few hours at the beach or experience the diverse restaurants Dubai has to offer.

Rich Mathis

Based in USA

Chef Rich joined Welbilt in 2015 and in his current position as Corporate Chef Strategic Accounts he provides expertise in R&D, culinary support, menu development and reviewing existing and future kitchen designs for optimal efficiencies.  

A native of Florida, Rich has worked in the food service industry for nearly 30 years where he has held many executive positions. His achievements include Pro Chef II Certification from The Culinary Institute of America and Certified Executive Chef certification from The American Culinary Federation.  Rich was awarded “Top Chef Tampa” in 2012.

In his free time Chef Rich enjoys ice and vegetable carving, playing the drums, programming and beach time with his family.

Patrick Simon

Based in USA

Chef Patrick oversees Culinary and Sales for the western region of the US, supporting customers, rep groups, dealers and consultants by providing product demos, developing menus and programming ovens.  He boasts over 25 years in culinary management, with 10 years experience in food service and hospitality.  Before joining Welbilt in 2019 he was Vice President of Sales and Culinary Operations for both Hampton & Associates Food Brokers and the Culinary Academy of Las Vegas, having worked his way up to Corporate Executive Chef of Sysco, Las Vegas. 

In 2012 Chef Patrick was the American Culinary Federation Chef of the Year (Las Vegas Chapter) and he holds a number of professional posts, including Chairman for the Nevada Restaurant Association Foundation Board, Board Member of the American Culinary Federation Associate Advisory Board (Las Vegas), and he is also on the Chefs 4 Vegas Board. 

Saurabh Rane

Based in India

Chef Saurabh is an Application Chef so his primary role is to research and develop new menus. He also supports the sales team, helping to create brand awareness by providing demos and taking part in culinary exhibitions. He also enjoys providing product training to support new and existing customers.

Fresh from hotel management school he worked within a wide variety of kitchens, working with both national and international chefs. Here he became inspired by international flavours and travelled to many different parts of world, to master his chef skills and explore the international culinary scene. 

Chef Saurabh is passionate about innovation and loves to recreate food, using different cooking methods to help take his dishes to the next level. 

Mike Dai

Based in China

Chef Mike is an Application Chef, working closely with the Key Accounts team, researching and developing new menu programs.  He conducts food testing and training with customers and is involved in supporting new store rollouts and food events. 

Starting out as a Chef de Partie at the Grand Hyatt Shanghai he went on to set up western menus as the Senior Sous Chef at Shangri-la Shanghai.  Before joining Welbilt in 2010 he was the Chef de Cuisine at the Grand Hyatt, Guangzhou, responsible for the daily operation of their 300 seat cafes.

Rita Liu

Based in China

Chef Rita is the Application Chef at the Culinary Center at Welbilt China and is responsible for marketing the brand road show, product training and testing support. She also has a focus on the application menu layout and editing. 

She has worked in the food service and equipment industry for over 12 years. She is also a qualified dietitian and baker.

Outside of work, her hobbies include baking, drawing and photography. 

Vincent Lee

Based in Asia Pacific

Chef Vincent leads the APAC Chef’s Team and still feels the adrenaline rush when sharing product knowledge with customers and conducting Masterclasses. His passion for cooking and food started at a tender age, fired by great memories from working on his parents' local 'delight' stall.

He graduated from culinary school at 18 and embarked on a professional culinary journey, supported by great mentorship from Italian chef-de-cuisine at the Marina Mandarin Hotel, before starting his own small eatery. Before taking on the role of Culinary Brand Specialist at Welbilt, he worked in roles at both a Horeca supplies company and at Fabristeel.

The deep influences by Italian chef-de-cuisine taught him to always “Cook with your heart”! 

Eric Koh

Based in Malaysia

Chef Eric joined Welbilt in 2018 as an Application Chef and has since travelled extensively to all parts of Malaysia to meet up with clients to share his culinary knowledge and work on product development.

He has been a professional culinary chef for more than 20 years in the F&B field, having worked in various prominent establishments such as the Shangri-la Hotel, Mandarin Oriental and YTL Group of Hotel & Resorts. His experience has given him a firm grasp on the strict requirements of working in professional kitchen environments.

He loves great food and during his free time, he enjoys exploring famous local street delicacies with his family and friends.

Kawee Phaisarnsiriwat

Based in Thailand

Chef Kawee took up the role of Application Chef at Welbilt when he returned to Thailand. He started his career as an Accountant, having graduated with a Masters in Australia but his passion for cooking soon took over, and closely influenced by his mother, he changed direction to pursue his dream of working in the F&B world. 

He started with internship roles in local restaurants, before eventually starting his own business in Melbourne, serving Thai cuisine to locals. His restaurant, 'Yuu Yen', was so popular that it earned its place in the top 20 restaurants, and was dubbed in local food guides as the 'The Next Gen of Thai food'. 

By bringing his culinary skills to the corporate world, he enjoys working on the frontline with customers and supporting product development. 

Ek Duangdej

Based in Asia Pacific

Chef Ek joined Welbilt Asia at the beginning of 2022 as Application Chef, responsible for culinary training, sales, and customer support. He started with humble beginnings as a student, working part time in a back of house kitchen in Sydney, Australia.  His opportunity came when the cook of the restaurant didn’t show up for work and the rest is history!

After graduating in Music in Australia, he returned to Thailand before looking for bigger opportunities, studying at Le Cordon Cleu Chef College in Las Vegas. After 6 years, he returned to Bangkok, to work as the executive chef at Hotel Verve Bangkok as part of the pre-opening hotel team and he operated the F&B kitchen.

He continues to enjoy music and is a DJ producer, releasing music and also composing background music for ads and documentaries.

Jerry Feng

Based in China

Chef Jerry has worked for Convotherm for two years as the Welbilt Chinese Culinary team member. He is responsible for the F&B market and offers product application support to global chains. He supports YUM China KFC product testing and development

He is a consultant in the kitchen area and offers more than 20 years culinary experience in both Western and Chinese cuisine.

Outside of work, Chef Jerry indulges his passion for creative cooking, and he also enjoys Tai Chi and travel.

Jürgen Burkart

Based in Germany

Jürgen Burkart has been with Welbilt since 2008 and is one of our Corporate Chefs in Germany responsible for training chefs, supporting customers, developing new recipes for the region and running Masterclasses. 

Previous experience includes roles as an Executive Chef at the Robinson Club working across Spain, Italy, Mexico and Sri Lanka and then later at the Dorint Hotel Augsburg. 

Outside of work Jürgen is very active enjoying diving, swimming, cycling, hiking and of course cooking for family and friends. 

Vincent Ling

Based in Asia Pacific

Chef Vincent is a Corporate Chef. In this role he enjoys sharing his knowledge with customers and learning and sharing experiences with other chefs from different parts of the world. Prior to this he worked on the frontline, where he prided himself on providing customers with a consistently good food experience that would exceed expectations. 

He enjoys innovating with food, experimenting with different ingredients, flavours and cooking techniques. He constantly imagines the blending of flavors in the mind and palate, before the dish is even physically prepared.

Chef Vincent believes that food is not just about coming up with menus and delivering tasty food, it is a gourmet experience.

Andy Rabenseifner

Based in Germany

Chef Andy is a Senior Application Chef and has worked with Convotherm since 2006, starting in a general role before specialising in QSR globally. 
He now works across all regions and liases closely with the Brand team. He has also played an integral role in product development, specifically the Convotherm 4, providing direct and first hand chef feedback from all markets around the world, helping to shape the Convotherm 4 to perfection.
Before joining Convotherm, he worked for a variety of fine dining restaurants and hotels in Germany. For nearly 3 years he worked with Johann Lafer, Germany's most popular TV and celebrity Chef, assisting him at all his TV productions, his private culinary school and VIP catering.