Electrolux Professional aiming to shift more kit into fine dining sector

Electrolux Professional has appointed Steve Wooldridge to help grow its presence within the fine dining sector, and support the launch of its latest premium cooking stove.

Wooldridge is a well-known figure in the industry, having worked as a chef for almost 20 years – working and training in France at the Ecole Gregoire-Ferrandi, then in a number of prestigious London hotels as a commis chef. Steve Wooldridge - Electrolux Professional

After moving out of the kitchen, Steve has remained in the industry and consulted on projects including Gordon Ramsay and Lee Chapman’s West End restaurant, Teatro; and also with Stephen Terry and Oliver Peyton at the Atlantic Bar and Grill.

In his new capacity for Electrolux Professional, Steve will be charged with profiling the manufacturer’s bespoke cooking suite offering for the sector. This includes its acclaimed thermaline range, as well as the new Molteni Caractère; the latest addition to the Molteni range of premium cooking stoves.

Molteni suites can be found at heart of some of the world’s premier kitchens, including, Eleven Madison Park in New York, Restaurant Anne-Sophie Pic in Valence, and Alain Ducasse at The Dorchester in London.

He will also be tasked with continuing the growth of Electrolux’s made-to-measure thermaline cooking suite offering within the sector.

The manufacturer’s flagship cooking suite can be customised to include a wide range of cooking functions, such as induction and free-cooking tops, gas burners, integrated water baths or fryers, with built-in under-counter refrigerated and warming cabinets.

Wooldridge commented: “Having spent my entire professional career working in the catering industry, I’m very much looking forward to taking on the remit for iconic ranges which have an illustrious heritage in this sector. The stove is the heart of the kitchen and with both thermaline and Molteni enjoying considerable success in Europe and beyond, I am excited to help showcase both their performance and aesthetic qualities to the UK fine dining industry going forward.”

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