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Hobart Chef Brigade
Hobart boasts a dedicated chef brigade with over a century of combined cooking experience, to offer industry-wide support, product training, and expertise so you can ensure that you’re getting the most from your equipment.
The Chef Brigade work with operators to help kitchens improve efficiency, boost productivity and make marked savings, guiding sites through all sizes of project. From like-for-like replacements through to full kitchen refurbishments, the team work with you every step of the way to ensure your kitchen aspirations become a reality.
Hobart, redefining innovation to make kitchen life easier.
Meet the Team
John Stewart - Cooking & Food Prep Product Manager
"If you’ve never tasted a 63ºC egg, then you haven’t lived!"
Read John's quickfire Q&A here.
Paul Ricketts - National Account Manager
“Hospitality offers so much variety. One day I could be in a military barracks, the next a Five Diamond hotel – no two days are the same.”
Read Paul's quickfire Q&A here.
Evan Welsh - Area Manager Cooking
“For years in the trade, people were expected to take on a 40-or 45-hour contract and work 60+ hours a week without being paid for it. That can’t happen. It’s not expected in any other industry…”
Read Evan's quickfire Q&A here.
Mike Stagg - Area Manager Cooking
“Hospitality doesn’t have the highest paying jobs but it’s great to see the pride and passion that people have for what they’re doing.”
Read Mike's quickfire Q&A here.
Mike Burns - Area Manager Cooking
“Being a part of the Hobart Chef Brigade - it’s the whole embodiment of what Hobart stands for and how we see ourselves in the industry…”
Read Mike's quickfire Q&A here.