Become A Yacht Chef Blog

I've worked both — sail and motor, 15 to 88 metres, private and charter — so here's an honest insight into what the choice actually means for the person cooking.

The galley

Motor yachts win on space, full stop. Bigger galleys, proper cool rooms and dry stores, serious equipment — on a 60 metre I'v...

First, let's define the target properly — because "gourmet" on yachts isn't what most people think.

What luxury guests actually want

When I started my first boat I tried doing all the crazy molecular stuff. It just wasn't me — and honestly, it's rarely what guests want. What they want is amazing i...

Let me clear this up properly, because there's a lot of confusion (and a lot of people trying to sell you courses you don't need).

The non-negotiables

There are two things you cannot work on a yacht without:

STCW Basic Safety Training. This is the international safety standard for anyone working ...

Pictured ~ Tuna Belly Bacon, Fermented Cherry Tomatoes, Aged Soy and Pea Blossom.

It all started back in 2004. I was in grade 10 and only 15 years old — a delinquent who didn't enjoy school and was rebelling hard. The only class I ever excelled in was cooking, or as it was known back then, hospit...

I've literally got a job every single way possible — through an agent, word of mouth, a fellow yachtie, LinkedIn and even Instagram. You are now on show to the world more than ever before. Your social media is the new CV. Remember that.

Pictured ~ M/Y Arience in Nice Harbour, France. Not the busi...

How to get ahead of your guests and get as much mise en place ready!

Pictured ~ Fermented and dehydrated tomato leather prepared before an upcoming charter, topped with olive oil pearls, balsamic air and micro basil.

The one thing this industry has taught me above all else is to expect the unexp...

How to manage an easy-going, family-run yacht or a busy charter vessel.

Welcome to your ultimate dream and worst nightmare.

Everyone always says how lucky a yacht chef is — getting to head off to local markets, browse beautiful produce stalls and "wander about." And yes, in that sense we are luc...

I'm going to give you an honest insight into both options — from someone who has actually worked on both.

Pictured ~ My first superyacht job on the 30m M/Y EnCore, anchored off the famous Monuriki Island in Fiji.

So far in my career I've worked on a couple of dive boats (23m–35m), a sailing cata...

Courses, Certificates, Experience and Tips.

I'm going to explain the slightly more serious side of yachting and what you'll need as the basics before even thinking about applying for a job. Get these sorted and you'll be ahead of most people starting out.

The minimum requirements are:

• ENG1 Med...

What might make you stand out in the crowd of hundreds of yacht chefs!

It all started in 2011. I was back in Australia, strapped for cash after two years of budget travelling around Europe. I needed money fast. Remote restaurants and establishments in outback Australia pay well to attract chefs, ...

Versatility, flexibility, composure, organisation and humility. These are the qualities that will make you a great yacht chef in this industry.

There are typically three types of people who become yacht chefs:

• The fully qualified chef who has completed an apprenticeship and worked in restaurant
...