About
I am a highly experienced professionally trained Head Chef with industry experience spanning Michelin Starred Restaurants, Yachts, and Private Households. I remain passionate about my professional development in the Culinary industry, fuelling a desire to keep learning and exploring new techniques and ideas. My interest in food has surpassed the professional sphere, and I truly believe in the power of food to heal; creating food that nourishes both the body and soul.
Personal Details
Career Objective
To leverage my extensive culinary experience in fine dining and yachting to create exceptional dining experiences for discerning clientele.
Passports
Visas
Hobbies & Interests
I enjoy health and fitness activities such as yoga and meditation, and I love baking with sourdough. I am also interested in art history and enjoy visiting art museums and galleries.
Experience
Sole Chef
CurrentI relished the opportunity onboard this New Build vessel to exercise my genuine culinary passion cooking for Guests from all over the world. The ultimate goal is to excite and delight through my food; creating dishes based on my instincts and, most importantly, the guests’ preferences. This goal is achievable as my passion and work ethic is always firing. Whilst my foundation is Mediterranean cuisine, which I am most passionate about, I incorporate influences from around the world—Japanese (sushi), Mexican, and American—to craft a diverse and exciting culinary experience. Siete Mares is a 2024 build Catamaran accommodating 8 guests in 4 cabins, primarily cruising the BVIs. We focus on highly exclusive charter experiences for high profile and highly discerning clientele. Joining at build stage, we delivered the vessel from yard to operational; setting up the galley, creating SOPs and deep cleaning prior to welcoming guests.
Sole Chef
As Sole Chef my daily responsibility was providing healthy, nutritious food to 16 crew whilst creating exceptionally prepared plated food for up to 16 guests. My duties and responsibilities included preparing 3 meals daily plus snacks, room service and canapés for up to 12 guests, galley provisioning for dry stores, fresh items and perishables - adhering to vessel budgets and comprehensive expenditure reporting, sourcing both local and global ingredients, designing coherent menus for dinner parties - often catering for up to 100 people or more - working with the Principle guests to incorporate personal tastes, preferences and dietary requirements.
Temporary Head Chef
Headhunted by a previous Captain (onboard Motor Yacht Idol) I joined this vessel on a temporary basis. This vessel is heavily used by high profile family, who used the vessel as a home from home. As a result, I provided a relaxed daily menu, inspired by Italian cuisine whilst incorporating Lebanese influences in order to celebrate the heritage of the Owners. Required to hit the ground running as Head Chef, my responsibilities included daily maintenance and upkeep of the Galley, ensuring a clean workspace and highly organised Galley environment, providing 3 meals per day, baking fresh bread daily, cooking for all guests and 16 crew, working alongside local suppliers and agents to source the highest quality ingredients within budget.