About
I am an adventurous yacht chef with a profound love for the ocean, bringing 12 years of diverse culinary experience to the table. My career has taken me across the globe, from Michelin-starred fine dining restaurants and luxury hotels to catering services and cruise ships. I have dedicated time to culinary research, including an enriching period in Thailand. My cooking style is primarily light Mediterranean, yet I am adept at a wide range of international cuisines, including Mexican, Asian, Middle Eastern, and more. I relish the opportunity to craft innovative menus and embrace new culinary challenges. Beyond the kitchen, I am passionate about skiing and scuba diving, constantly seeking new adventures and inspirations.
Personal Details
Passports
Visas
Hobbies & Interests
Skiing and scuba diving, constantly seeking new adventures and inspirations.
Experience
Sous Chef
Cooking for 21 crew and taking part of the guest food operation for a maximum of 16 guests and provisioning on this busy private and expedition program. Having to provision at some of the most remote places in the globe, like the Pacific islands. Swiss and Mexican family with numerous children and many different dietary requirements.
Sous Chef
Supporting the head chef in creating exceptional dining experiences to impress a new owner and overseeing the crew meal preparation for 35 crew. The yacht still runs with commercial standards.
Sole Chef
Responsible for equipping the galley from scratch for its first season. Cooking for 7 crew and 2 different owners with their guests (up to 12), very busy and challenging period ending with a great result and satisfaction for all of us.
Certifications & Qualifications
Other
Languages
References
Full reference details available through an employer account