In this role he is responsible for the creation of new dishes, galley training, menu design, and enhancing the local culinary experience so Windstar guests can 'taste' the ports of call the leading small ship line visits. Chef Sabourin will report directly to Alan McGrory, Vice President of Hotel and Marine Operations.
With more than 18 years in the culinary industry, Chef Sabourin brings a strong cruise background. Most recently, he served as Executive Chef at Royal Caribbean Cruise Lines, including both Oasis of the Seas and Allure of the Seas. There he was responsible for directing all culinary and associated activities throughout the vessel, including the implementation of new dining room menus, chef table menus, and 5 star dining menus.
Chef Sabourin has global expertise, with a wide exposure to markets in Europe, Asia, South America, the Caribbean, and North America. He trained at the prestigious Culinary Institute of America, the world’s premiere culinary college. Prior to Royal, he worked for Sandals Resort, as well as Holland American Line.
“Chef Michael brings a wealth of culinary knowledge and an extensive amount of global experience,” said McGrory. “We look forward to Chef Michael’s contributions as we strive to provide the world’s best culinary experience on Windstar Cruises.”