How Much Do Yacht Chefs Make? A Real Salary Breakdown

This is the question I get asked more than any other, so let's get straight into it — no fluff, just what I've seen across 14 years working on yachts from 15 to 88 metres.

The short answer

A sole chef starting out on a smaller yacht typically earns somewhere between €3,500–5,500 per month. Head chefs on larger yachts (50m+) are usually in the €6,000–10,000+ range, and the top end on the really big boats goes beyond that. These figures move around with the market, your experience and the programme of the boat — but that's the honest ballpark.

Now here's the part most people miss.

It's not the salary — it's what you keep

On land, a chef's wage disappears into rent, bills, food and everything else. On a yacht, almost everything is covered: your accommodation, your food, your medical, your flights to and from the vessel — often even your toothpaste. During a busy season there simply isn't time to spend what you're earning.

I won't sugarcoat the hours — you'll work for every cent. But the savings potential is unlike anything you'll find in a land-based kitchen.

Then there are the tips

If you're on a charter yacht, tips can genuinely change your year. A standard charter tip is often 10–15% of the weekly charter fee, split between the crew. On a busy boat in a good season, that can add tens of thousands on top of your salary. It's one of the reasons I've come to love charter — we really are appreciated for what we do for these guests, and the tips reflect it.

Private boats usually don't tip the same way, but they often come with more stability, a family feel and sometimes a better rotation.

What affects your number

A few things move the needle: the size of the yacht, private versus charter, whether you're the sole chef or have a crew chef under you, your qualifications and references, and whether the position is rotational. Rotation (time on, time off, full salary) is the golden ticket most of us work towards.

My honest take

Don't get into yachting purely for the money — the ones who do rarely last. Get in because you want the life: the travel, the cooking without a food-cost ceiling, the places only the top one percent of the world ever get to see. The money then becomes the bonus that lets you build a real future while you're at it.

Thinking about a life at sea? My course, Become a Yacht Chef, shows you exactly how to break in, get qualified and land your first job — Module 1 is completely free.