About
I’m a driven culinary professional who thrives in fast-paced, high-standard environments and genuinely enjoys the rhythm of life at sea. After completing two years of formal culinary training and a nine-month internship at the Ritz-Carlton in Naples, I built a strong technical foundation, adaptability, and a disciplined work ethic that I carry into every galley I work in. I’ve since applied this experience both onboard yachts and in professional kitchens, developing a calm, organized approach and a strong sense of ownership in my work. I take pride in delivering consistent, well-executed food under pressure and being someone the crew can rely on. I’m excited to step into my next chapter as a sole chef or sous chef, taking on greater responsibility, contributing at a higher level, and continuing to grow while maintaining high standards of food and service.
Personal Details
Career Objective
To secure a sous chef or sole chef position aboard a private or charter yacht, where I can leverage my culinary skills and experience.
Passports
Visas
Hobbies & Interests
Diving, rock climbing, photography, hiking, swimming and music.
Experience
Sous Chef
Assisted the Head Chef with all daily galley operations for owner and guests. Planned and executed crew and guest meals to a high standard. Responsible for running the galley independently during Head Chef off days and a 5-week shipyard period. Involved in menu planning, provisioning, stock control, and waste management. Adapted menus to guest preferences, dietary requirements, and operational demands. Maintained high standards of hygiene, safety, and organization at all times.
Operations Manager
Oversaw purchasing, production, and daily operations in a remote, high-pressure environment. Managed budgeting, bookkeeping, inventory, and cost control. Supervised staff and production workflows. Ensured compliance with organic certification standards. Worked long hours on site while meeting production targets with limited resources.
Kitchen Manager / Cook
Managed daily kitchen operations for a restaurant, deli, and bakery. Prepared a diverse menu while maintaining quality and consistency. Supervised staff and managed ordering, stock control, and budgets. Maintained food safety and hygiene standards.
Certifications & Qualifications
Other
Languages
References
Full reference details available through an employer account