Private or Charter Yacht: Which Should a Chef Choose?

I get asked this constantly, and I've done years of both — three years private with the same family, then charter on boats up to 88 metres. Here's the honest comparison.

Private: you become part of the family

On a private boat you cook for the same owner, learn their tastes to the decimal point, and often genuinely become part of their world. The family on my first private boat took me fishing and diving in some incredible destinations — for three years, in a way, I was family. The rhythm is usually gentler: intense periods when the owner is on, quieter stretches when they're not. You can refine, plan ahead, and build deep trust.

The trade-off: no charter tips, and if your food philosophy doesn't match the owner's palate, you'll be cooking their favourites on repeat for years.

Charter: variety, pace and the tips

Charter is a different animal. One week you're looking after Russian guests, the next a Swedish family, then Americans — every preference sheet is a new puzzle, and it keeps the work genuinely interesting. You're effectively opening a new restaurant every single week, for the toughest crowd in hospitality.

And yes — it's hard to beat the tips. A good charter season transforms your year financially. We really are appreciated for what we do for these guests, and the tip at the end of a great week says it plainly.

The trade-off: relentless pace during the season, back-to-back trips, and the pressure of impressing strangers every week rather than comfort-cooking for people who already trust you.

Which should you start with?

Honestly? Whichever hires you first — early on, sea time and references beat strategy. But know yourself: if you thrive on consistency, relationships and craft, private will suit you. If you need variety and want to maximise earnings while you're young and durable, charter is your game.

Where I've landed

I started private and relished it, but these days I'd say charter — the variety of challenges keeps me sharp, and the appreciation is real. Plenty of chefs alternate through their career: charter seasons for the earnings, private stints for the sanity. That flexibility is one of the quiet luxuries of this job.

Understand the whole industry landscape before your first season — Module 1 of Become a Yacht Chef is free.