Adrian Maya

Based in Mexico

Adrian Maya started his career within Welbilt as an Application Chef for the Latin American region, subsequently taking the position of Corporate Chef LATAM in 2017 and has become a product specialist for the region.

Adrian’s first contact in the kitchen was from a young age, he has more than 15 years of experience in the restaurant business and has been involved in more than 10 openings of new concepts across hotels in Spain and Latin America. Adrian is a member of L’ Académie Culinaire de France, Vatel Club, Collective of Mexican Cooks among other associations, and has the CAP 2015 Certification which is endorsed by Maîtres Cuisiner de France worldwide.

He quotes: “The kitchen has no limits, but it must always have roots” 

Andy Coniglio

Based in the United States of America

Andy Coniglio is a Welbilt Corporate Executive Chef managing the day-to-day operation of the test kitchen at the Welbilt Head Office in Tampa.  As well as being responsible for chef training and Research and Development he also manages some key strategic accounts giving him a strong understanding of customer needs. 

In addition to being a Certified Sous Chef from the ACF, he also achieved the ACF Tampa Chef of the Year in 2019.  Before joining Welbilt in 2016 Andy was an Executive Chef at Innisbrook Resort (Salamander Hospitality) overseeing the entire culinary direction for the resort which boasted over 60 service professionals throughout the restaurants and banqueting area. 

Andy spends his spare time working with charities such as the Bullard Family Foundation and GiGi’s Playhouse and enjoys travelling with his family.  

Ebaldo Inzunza

Based in Chile

Ebaldo Inzunza began working in the kitchen at a young age, studying gastronomy in Chile and his passion for cooking has been his motivation. Working in hotels, restaurants and as a gastronomy teacher he finally came to Welbilt.

Ebaldo has been Corporate Chef for Welbilt Latin America since 2007, has worked in different countries to develop Welbilt projects, using Merrychef's technology for menu creation and train the chefs for the different culinary segments. Ebaldo enjoys working with Merrychef's technology and developing products with a team of chefs in the region of Latin America.

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

Jack Chen

Based in China

Jack Chen is the Culinary Center Manager at Welbilt China, and is responsible for managing the Chinese culinary team and supporting product application and R&D. He works as a Kitchen Consultant and has more than 30 years of experience in managing teams of chefs. Jack has worked in the food service and equipment industry for over 10 years.
As a seasoned expert, he has been with Merrychef for a long time and maintains strong links with several global chain catering groups.

Jack’s hobbies include cooking, fishing and travelling.

James Benger

Based in UK

James Benger joined Welbilt in 2008 and is the Development Chef for Northern Europe responsible for some key accounts and ensuring our customers have the knowledge they need to get the best results out of a Merrychef oven. He regularly runs Masterclasses at our demo kitchen in Sheffield and supports trade shows.  

Prior to Welbilt James was a Head Chef at village hotels in both Coventry and Nottingham before moving on to become Head Chef at Alveston Manor a 4 star, 113 bedroom hotel in Stratford Upon Avon. There he managed 10 chefs and the hotel banqueting, fine dining and conference facilities. 

In his spare time, James enjoys playing golf, supporting Birmingham City football team and spending time with his family. 

Jerry Feng

Based in China

Jerry Feng joined Welbilt in 2018 as an Application Chef in China, responsible for general market, culinary training and development, supporting our dealers and customers. 

Having studied Chinese Cooking, Jerry came to Welbilt from his role as Head Chef in Bo Shanghai restaurant. 

In his spare time, Jerry enjoys Taiji music. 

Jimmy Mun

Based in Singapore

Jimmy Mun assists Welbilt customers in the development of their menus and cuisine using the technological benefits of Merrychef high speed ovens. As an APAC Application Chef, he supports one of Merrychef’s largest QSR customers in menu creation. Today, even local chain accounts reach out to Jimmy for culinary support and advice on applications. Jimmy 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. He strategically combines his skills to deliver equipment solutions to leading food service and restaurant brands across APAC.

In his leisure time Jimmy enjoys watching movies and gardening.

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. 

Karsten Hermann

Based in Germany

Karsten Hermann has been a Corporate Chef for Welbilt since 2010. Since 2015 he is Corporate Chef for Culinary R&D and Culinary Lead for Merrychef. He conducts trainings, keeps track of benchmark and oversees development. Karsten has held a multitude of Executive positions in hotels, restaurants and cruise ships all over the world.

Karsten is a big ice hockey fan. He not only loves to watch it, but also played the sport. He is convinced that     “Football (Soccer) is a sport for the Kindergarden!”. Moreover, he enjoys cycling, skating, sailing, swimming and going to Heavy Metal concerts with his friends.

Mike Dai

Based in China

Mike Dai is an Application Chef for Welbilt in China, he works closely with key accounts researching and developing new menu programs. He conducts food testing and training with customers and is involved in supporting new store roll-outs 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 Mike was the Chef de Cuisine at the Grand Hyatt Guangzhoou responsible for the daily operation of their 300 seat cafes. 

Nick Bates

Based in United Arab Emirates

Nick Bates is a Demonstration Chef and actively promotes Merrychef’s appliances across the Middle East. With over 27 years of experience as R&D Chef and Commis Chef under his belt, Nick has often held international positions. His qualifications include City & Guilds 706 1 & 2 and advanced food hygiene. This makes him a very versatile and knowledgeable chef.

For his current role, the UK native is based in Dubai. Before moving to Dubai, he was a keen game hunter and enjoyed off road biking in the UK.

Patrick Simon

Based in the United States of America

Patrick Simon oversees Merrychef Culinary and Sales for the Western Region of the United States. He supports customers, Rep groups, dealers and consultants providing product demos, menu development, oven programming as well as participating in trade shows, distributor, customer & charitable events. 

Patrick boasts over 25 years in culinary management with 10 years in foodservice and hospitality experience and in 2012 was the American Culinary Federation Chef of the Year (Las Vegas Chapter).  

Before joining Welbilt in 2019 Patrick was the Vice President of Sales and Culinary Operations for Hampton & Associates Food Brokers and before that the Vice President of Culinary & Sales for Culinary Academy of Las Vegas having worked his way up in the culinary industry to Corporate Executive Chef of Sysco Las Vegas. 

Patrick is the Chairman for the Nevada Restaurant Association Foundation Board & a Board Member of the American Culinary Federation Associate Advisory Board (Las Vegas). He enjoys dining at new restaurants, volunteering for Chefs for Kids & ProStart and is a Buffalo Bills fanatic. 

Rich Mathis

Based in the United States of America

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

A native of Florida Rich has been in the food service industry for nearly 30 years where he has held many Executive positions. Rich has achieved several goals since being a chef. These includes Pro Chef II Certification from The Culinary Institute of America in 2011 and Certified Executive Chef certification from The American Culinary Federation in 2012 as well as learning to sculpt ice and fruit carving. Rich was also awarded "Top Chef Tampa" in 2012.

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

Rita Liu

Based in China

Rita Liu joined Welbilt in 2008 as an Application Chef in China and is responsible for product and culinary training for both new and existing customers. She supports trade shows as well as research and developments for bakery. 

Rita is a trained nutritionist and baker. 

Saurabh Rane

Based in India

Saurabh Rane joined the Welbilt chef team in 2018 to provide customer and sales team support in India. He regularly conducts culinary demos to show how to get the most out of a Merrychef oven, supports exhibitions and provides ongoing support to our customers. 

After graduating with a degree in Hotel Management and Catering Technologies, he started as a Chef De Partie with Norwegian Cruise Lines and worked his way up to Sous Chef at GVK Mumbai Airport with responsibility for the overall culinary operations of Mumbai Airport including a focus on cost efficiency and sustainability. 

Saurabh is a member of the West India Chef Association and in his spare time enjoys bike rides and exploring new places, trying out new cuisine and meeting new people.  

Zulkarnaini Dahlan

Based in Indonesia

The Indonesian region benefits from our Corporate Chef Zulkarnaini Dahlan who joined Welbilt in 2017 and is responsible for developing our culinary expertise but also supports our customers daily with advice and recommendations. 

Previous experience includes working his way up from Executive Chef & Head of Operations at Colonial Cuisine & Molecular where he oversaw the daily operation, menus and training to becoming an Independent Restaurant Consultant supporting new openings. 

To relax Zulkarnaini is part of a Bikers Club, taking part in many racing events and enjoys time reading.