Electrolux Professional Hired New Corporate Chef
The appointment signals a strategic focus on kitchen efficiency and regional sales growth for hospitality operators.
Updated on Sept. 29, 2026 in People
Electrolux Professional Group has hired Raymond Jackson to serve as corporate chef for the Americas Center of Excellence. Jackson will manage customer relationships and implement new operational processes to enhance kitchen performance across the region.
Why it matters
The company is leveraging specialized culinary expertise to drive regional and national sales by helping kitchen operators improve efficiency and sustainability. This move aims to translate professional culinary insights directly into better guest experiences and kitchen throughput.
Electrolux Professional Group added one corporate chef to its Americas Center of Excellence team to oversee regional sales growth. The scope of this initiative covers operational enhancements for kitchens throughout the Americas, though the total budget for the marketing expansion is unknown.
The players
Electrolux Professional Group
A global manufacturer of foodservice and laundry equipment that provides high-performance solutions for professional kitchens.
Raymond Jackson
A seasoned chef with a diverse background in culinary operations across major markets including New York City and New Orleans.
The details
In his new role, Jackson will focus on managing local partnerships and deepening customer relationships. He is tasked with implementing specific processes designed to enhance kitchen operations, sustainability, and the overall guest experience, drawing on his professional background in markets including Miami, New Orleans, New York City, and Grand Cayman.
Timeline
September 29, 2026: Electrolux announced the hiring of Raymond Jackson.
Market Landscape
This appointment follows a broader industry trend where equipment manufacturers embed professional chefs into sales teams to better align hardware performance with back-of-house operational needs. It reflects a shift from purely transactional equipment sales to a consultative service model.
Kitchen operators should watch for updated workflow recommendations and sustainability protocols emerging from the Americas Center of Excellence. These process changes may offer immediate opportunities to improve kitchen throughput and guest experience metrics.
The takeaway
Manufacturers are increasingly acting as operational consultants to solve efficiency challenges for their clients. Operators should evaluate whether their equipment vendors provide similar advisory support to optimize kitchen output and sustainability benchmarks.
Further reading
For more on shifts in the industry workforce, see People.
Source note: This article includes information reported by Foodservice Equipment & Supplies.
