Electrolux Professional Group Hired Corporate Chef
The company appointed Raymond Jackson to lead culinary initiatives for its Americas Center of Excellence.
Updated on Sept. 29, 2026 in People
Electrolux Professional Group has hired Raymond Jackson as corporate chef for the Americas Center of Excellence. Jackson will focus on managing regional partnerships and enhancing kitchen operations.
Why it matters
The company expects Jackson to drive regional and national sales growth by leveraging his diverse culinary background. His role aims to improve sustainability and the guest experience across professional kitchens.
Raymond Jackson joins the culinary marketing team as corporate chef, a key position tasked with managing partnerships across the Americas. The impact of this addition on production targets remains under evaluation.
The players
Raymond Jackson
He is the newly appointed corporate chef for the Electrolux Professional Group Americas Center of Excellence with extensive experience in international culinary markets.
Electrolux Professional Group
This organization is a global manufacturer of commercial food service, beverage, and laundry equipment for professional markets.
The details
Jackson brings professional culinary experience from Miami, New Orleans, New York City, and Grand Cayman to his new role. He will implement specific processes to optimize kitchen efficiency and sustainability standards.
Timeline
Electrolux announced the appointment of Raymond Jackson on September 29, 2026.
Market Landscape
This hire reflects a broader industry trend where manufacturers are embedding culinary experts within their corporate teams to bridge the gap between hardware and high-end guest experiences. The move aligns the firm with competitors focusing on integrated sales and operational consulting services.
Commercial kitchen operators and food service businesses in the Americas can expect new operational standards aimed at improving sustainability and efficiency. These changes are intended to streamline kitchen workflows and enhance the final product delivered to guests.
The takeaway
Businesses looking to improve operational efficiency should consider the value of integrating culinary leadership directly into their strategy teams. Aligning technical equipment capabilities with professional culinary insights can significantly improve both sustainability outcomes and sales performance.
Further reading
For more on industry leadership changes, visit the United States People section.
Source note: This article includes information reported by Foodservice Equipment & Supplies.
